VILLAGE INN, 2901 N MAIN, HUTCHINSON, KS - Restaurant inspection findings and violations

Business Info

Name: VILLAGE INN
Type: Restaurant
Address: 2901 N MAIN, HUTCHINSON, KS 67502
Phone: 620-662-3116
Total inspections: 5
Last inspection: Jan 26, 2016

Restaurant representatives - add corrected or new information about VILLAGE INN, 2901 N MAIN, HUTCHINSON, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_2_30114F - --The cook cracked raw shell eggs with gloved hands and proceeded to change gloves and touch a clean plate for customers food without washing hands. Corrected on Site - Educated and plate was moved to the 3 Vat Sink and Cook washed hands. KDA_2_30114G - --The cook touched raw chicken fried steak with gloved hands and proceeded to touch fully cooked RTE (Ready to Eat) strawberry crepes without washing hands or changing gloves. Corrected on Site - Voluntary Discarded Strawberry Crepes and Educated. The cook touched raw bacon with gloves and proceeded to touch a plate of hashbrowns for customer without washing hands. Corrected on Site - Educated and voluntary discarded hashbrowns and cook washed hands. KDA_3_10111 - --There were 5 packages of vacuum packaged fish thawing in the North Make Table, which has been thawing for over 24 hours. Corrected on Site - Cut open packages. KDA_3_50115B - --In the Walk In Cooler, there was a container of prepared on site chili cooling at 103.6F., which was tightly covered with plastic wrap. Corrected on Site - Vented the container. In the Walk In Cooler, there was a container of prepared on site gravy cooling at 64.6F., which was tightly covered with plastic wrap. Corrected on Site - Vented the container. According to the Manager, the chili and gravy were prepared this morning at 8:30 a.m. KDA_3_50116A2 - --On the Grill Prep Area, there was a container of (prepared on site) pancake batter stored at 60.5F. According to the Cook, it was prepared at 8:15 a.m. Note: The temperature was taken at 9:20 a.m. According to the Manager, the pancake mixed is used within 4 hours. Note: There was no time marked on the pancake container. Corrected on Site - The container was labeled with the time. KDA_3_50118A2 - --The opened bag of 2% milk in the milk dispenser has no date on the bag when it was opened. According to the Manager, the bag was opened on 1/24/16. Corrected on Site - Labeled. KDA_3_50119A1a - --The facility doesn't have a written procedure for time as a temperature control for the prepared on site pancake batter stored at room temperature. KDA_4_20211A2 - --On the Drying Racks, there were 4 plastic containers with cracks and missing pieces on the food contact surface of the containers. Corrected on Site - Voluntary Discarded. KDA_4_60111A - --The Stand Alone Mixer has food build up on the mixing head directly over the mixing bowl. According to the Manager, the Mixer was washed and sanitized last night and hasn't been used today. On the Wall Knife Magnet, there are 3 knives (stored as clean) with dried food debris on the food contact surfaces. Corrected on Site - Moved to Warewashing Machine. On the Green Drying Racks, there were 4 clear plastic containers (stored as clean) with dried sticker residue on the food contact surfaces. Corrected on Site - Moved to Warewashing Machine. On the Green Drying Racks, 2 clear plastic containers (stored as clean) with dried food debris on the food contact surfaces. Corrected on Site - Moved to Warewashing Machine. Underneath the South Grill and the North Grill there were 3 plates (stored as clean) with dried food debris on the food contact surfaces. Corrected on Site - Moved to Warewashing Machine. The table mounted can opener has food build up on the cutting surface of the blade. According to the Manager, the can opener hasn't been used today. Corrected on Site - Moved to the 3 Vat Sink. KDA_4_60111C - --The Maximum Cold Reach In Cooler, has dust build up on the fan blade covers, which is directly above the uncovered pies. KDA_4_60211C - --The cook is reusing small skillet pans for cooking eggs and started using them at 6:00 a.m. this morning. According to the Manager the skillets are cleaned and sanitized at the end of each shift, which is 6 to 8 hours. Note: At 10:15 a.m. the skillets haven't been washed or sanitized. Corrected on Site - Educated and instructed the skillets to be cleaned and sanitized. KDA_4_90311B - --On the Drying Racks, there were 5 stainless steel containers stacked together with water standing on the containers not allowed to air dry. Corrected on Site - Unstacked and Allowed to Air Dry. On the Drying Racks, there were 4 clear plastic containers stacked together with water standing on the containers not allowed to air dry. Corrected on Site - Unstacked and Allowed to Air Dry. KDA_5_20315 - --There is no dual check with intermediate vent on the Coca Cola Carbonator. KDA_7_20111A - --On the West Storage Racks next to the Chemical Storage Closet, there was 3 containers of Degreaser stored directly next to a box of single use to go pie boxes. Corrected on Site - Rearranged. KDA_Defacto - --Kitchen Steam Table - Chili - 138.7F. Waitstaff Steam Table - Oatmeal - 148.6F. --North Make Table for North Grill - Diced Tomatoes - 36.7F. South Make Table for North Grill - Sliced Tomatoes - 38.7F. Salad Make Table - Hard Boiled Eggs - 40.2F. Walk In Cooler - Sliced Ham - 36.1F. South Make Table for South Grill - Rice - 42.8F. North Make Table for South Grill - Diced Tomatoes - 38.1F. Maximum Cold Reach In - Chocolate Pie - 38.7F. Milk Dispenser - Chocolate Milk - 38.6F. Waitstaff True Reach In Cooler - Cut Melons - 40.1F. Front Pie Display Case - Chocolate Cream Pie - 42.3F. --Off Grill - Sausage Links - 183.6F. Out of Fryer - Chicken Fried Steak - 203.6F. --Owned by: Resven Inc. No Certified Manager on Staff. --Sanitizer Bucket - 200 parts per million Quaternary Sanitizer. --Warewashing Machine - 200 parts per million Chlorine Sanitizer.	01/26/2016	15	Regular	Out
Details not available.	08/15/2014
Details not available.	11/06/2013
Details not available.	10/22/2013
Details not available.	10/16/2013

KDA_2_30114F - Wash Hands (Prevent Cross Contamination) FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and during FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks
KDA_2_30114G - Wash Hands (Raw to RTE) FOOD EMPLOYEES shall clean their hands and exposed portion of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and when switching between working with raw FOOD and working with READY-TO-EAT FOOD
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
KDA_3_50115B - TCS Cooling (Placement) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: arranged in the EQUIPMENT to provide maximum heat transfer through the container walls- and, loosely covered, or uncovered if protected from overhead contamination, during the cooling period to facilitate heat transfer from the surface of the FOOD.
KDA_3_50116A2 - PHF/TCS Cold Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained at 5�°C (41�°F) or less.
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_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_60211C - PHF/TCS Food Contact Surface Cleaning Frequency (every 4 hours) If used with POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD), EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours.
KDA_4_90311B - Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) of this section and shall be stored: In a self-draining position that allows air drying- and, Covered or inverted.
KDA_5_20315 - If not provided with an air gap as specified under § 5-202.13, a dual check valve with an intermediate vent preceded by a screen of not less than 100 mesh to 25.4 mm (100 mesh to 1 inch) shall be installed upstream from a carbonating device and downstream from any copper in the water supply line.
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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VILLAGE INN, 2901 N MAIN, HUTCHINSON, KS - Restaurant inspection findings and violations

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