TOPEKA COUNTRY CLUB, 2700 BUCHANAN, TOPEKA, KS - Restaurant inspection findings and violations

Business Info

Name: TOPEKA COUNTRY CLUB
Type: Restaurant
Address: 2700 BUCHANAN, TOPEKA, KS 66611
Phone: 785-354-8561
Total inspections: 5
Last inspection: Dec 01, 2015

Restaurant representatives - add corrected or new information about TOPEKA COUNTRY CLUB, 2700 BUCHANAN, TOPEKA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
4-302.14 - --There were no test strips available to measure the chlorine sanitizer concentration. KDA_3_30211A1b - --Located in the upstairs walk in cooler (WIC), there was a box of raw shell eggs stored in next to a container of chicken stock and a box of fresh broccoli. Corrected on site (COS)- moved eggs. Located in the WIC, there was a container of raw lobster meat stored above a container of cooked pasta. COS- moved lobster. KDA_3_30212 - --Located on a shelf by the grill, there were unlabeled containers of clear, yellow, and green liquid and unlabeled containers of white and black powders which the kitchen employee identified as water, sterling oil, olive oil, salt, and pepper. COS- labeled. Located on a shelf under the steamwell, there were two unlabeled containers of orange/brown powder and two unlabeled containers of green powder which the kitchen employee identified as blackening seasoning and francios seasoning. COS- labeled. Located on a shelf above the ice cream cooler, there were two unlabeled containers of white powder and an unlabeled container of orange powder which the PIC identified as sugar, powdered sugar, and seasoned salt. COS- labeled. KDA_3_30412B - --Located at the salad prep station, there was a container of croutons with a single use plastic cup with no handle stored in contact with the food. Located in the dry storage area downstairs, there was a foam cup with no handle stored inside the large container of flour. KDA_3_30511A1 - --Located in the dry storage room, there was one box of coffee stored on the floor. KDA_3_50113A - --Located on a prep table in the back of the main kitchen, there were three containers of turkey gravy thawing at room temperature. COS- moved to WIC. KDA_3_50118A1 - --Located in the True RIC, there was a container of stir fry meat with a date of 11/24. Kitchen employee verified date. COS- discarded. KDA_3_50118A2 - --Located in the True RIC, there was a block of ham and a block of turkey that had been sliced off of and had no dates. The person in charge (PIC) stated that they had been opened on 11/29. COS- dated. KDA_4_20211A2 - --Located in a drawer under a prep table in the main kitchen area, there were two cracked rubber spatulas and two chipped rubber spatulas. COS- discarded. Located on the dish rack at the front of the main kitchen, there was one plastic food container lid that was cracked. COS- discarded. KDA_4_50111B - --The seal of the TurboAir reach in freezer next to the main kitchen make table is torn. The seal of the main kitchen True RIC is torn. KDA_4_60111A - --Located on a shelf under the make table, there were two skillets stored as clean that were soiled with food debris. COS- moved to wash area. Located on the dish rack at the front of the main kitchen, there were four plastic food containers and one plastic food container lid stored as clean that were soiled with sticker residue. COS- discarded two plastic food containers, washed the others. Located on the dish rack at the front of the main kitchen, there was one plastic food container stored as clean that was soiled with dried food debris. COS- washed. Located on the dish rack at the back of the main kitchen, there was one metal food container stored as clean that was soiled with dried food debris. COS- moved to wash area. KDA_4_60111C - --There is food debris on the bottom shelf of the TurboAir reach in freezer next to the main kitchen make table. There is an accumulation of grease inside the doors to the fryers. KDA_4_60211E4 - --There is mold on the top inside rim of the ice machine located in the upstairs server area. KDA_4_90311A - --Located in the dry storage room downstairs, there was a box of single use paper food trays, a box of single use paper dinner cartons, a box of single use foam hinged containers, a box of single use foam cups, and a box of single use plastic lids stored on the floor. KDA_7_10211 - --Located at the bar area, there was an unlabeled container of pink liquid which the PIC identified as QT sanitizer solution. COS- labeled. KDA_7_20111A - --Located on a prep table in the main kitchen area, there was a container of sanitizer stored next to a container of truffle oil and several clean knives. COS- moved. KDA_Defacto - --located on a prep table in the main kitchen, there was a container of chlorine sanitizer that was at 200ppm, nothing had been wiped down with it, so PIC remade the sanitizer solution with QT sanitizer (there were no test strips for the chlorine sanitizer) remade wiping cloth QT sanitizer concentration- 200ppm (per label) --main kitchen: make table (MT)- sliced tomatoes 43F, hard boiled egg 41F, cut lettuce 42F, reach in cooler (RIC) under MT- raw tuna 38F, sliced cheese 40F, hot dogs 38F, True RIC- shredded cheese 39F, stir fry meat 32F, shredded cheese 37F, MT2- cut tomatoes 39F, chopped ham 38F, RIC under MT2- shredded cheese 40F, RIC behind MT2- salsa 38F, M3 TurboAir RIC- cut lettuce 43F, WIC- pulled pork 42F, chicken noodle soup 43F, macaroni and cheese 42F, M3 TurboAir RIC2- cooked pasta 40F, server area: GE RIC- half and half 41F, downstairs storage areas: WIC- milk 40F, raw ground beef 35F, half and half 38F, men's club: cold well- sliced turkey 41F, sliced cheese 40F, --main kitchen: steam table- chili 164F, steam table 2- corn chowder 165F, men's club: crockpot- corn chowder 160F, warmer- grilled chicken 170F, --men's club: warmer- cooked zucchini 175F --QT test strips available, three vat sink QT sanitizer concentration- 200ppm (per label), main kitchen hot water warewash temperature- 168.8F, bar area hot water warewash temperature- 167.1F	12/01/2015	17	Regular	Out
KDA_3_30212 - --Located on a shelf under the steamwell, there were two unlabeled containers of orange/brown powder and two unlabeled containers of green powder which the chef identified as Cajun seasoning and Herb de Provence seasoning, respectively. Corrected on site (COS)- labeled. KDA_4_60111C - --The is an accumulation of grease inside the doors to the fryers. KDA_4_90311A - --Located in the dry storage room downstairs, there was a box of single use paper food trays, a box of single use paper dinner cartons, a box of single use hinged foam containers, and a box of single use foam cups stored on the floor.	12/15/2015	3	Follow-up	In
Details not available.	12/02/2014
Details not available.	11/19/2014
Details not available.	07/30/2013

4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
KDA_3_30212 - Food storage containers (Common Name) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
KDA_3_30412B - In-use utensil storage (Non-PHF/TCS-handles above food) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon.
KDA_3_30511A1 - Food storage - Except as specified in ¶¶ (B) and (C) of 3-305.11, FOOD shall be protected from contamination by storing the FOOD: in a clean, dry location- where it is not exposed to splash, dust, or other contamination- and at least 15 cm (6 inches) above the floor.
KDA_3_50113A - TCS Thawing (Refrigeration) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed under refrigeration that maintains the FOOD temperature at 5�°C (41�°F) or less.
KDA_3_50118A1 - P - RTE PHF/TCS, Disposition (discard if held more than 7 days) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is held at a temperature of 5�°C (41�°F) or less for more than 7 days, with the day of preparation counted as Day 1.
KDA_3_50118A2 - P - RTE PHF/TCS, Disposition (discard if in a container w/out a date) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is not clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5�°C (41�°F) or less for a maximum of 7 days, with the day of preparation counted as Day 1.
KDA_4_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
KDA_4_50111B - EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_4_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
KDA_4_60211E4 - Non-PHF/TCS Food Contact Surface Cleaning Frequency (ice bins, soda nozzles) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned, in EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: at a frequency specified by the manufacturer- or, absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
KDA_4_90311A - Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLEUSE ARTICLES shall be stored: In a clean, dry location- Where they are not exposed to splash, dust, or other contamination- and, At least 15 cm (6 inches) above the floor.
KDA_7_10211 - Common Name (Working containers) Working containers used for storing POISONOUS or TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the Common Name of the material.
KDA_7_20111A - Chemical Storage (spacing/partitioning) POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning.

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