WATERS EDGE (THE), 701 S MAIN, HESSTON, KS - Restaurant inspection findings and violations

Business Info

Name: WATERS EDGE (THE)
Type: Restaurant
Address: 701 S MAIN, HESSTON, KS 67062
Phone: 620-327-3443
Total inspections: 4
Last inspection: Dec 03, 2015

Restaurant representatives - add corrected or new information about WATERS EDGE (THE), 701 S MAIN, HESSTON, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_30414B1 - --Two wet wiping cloths are left on food prep counters - not stored in sanitizer solution as required. KDA_3_50118A1 - --Red salsa dated 11-23 in the McCall RIC, and canned pumpkin in an opened container dated 11-26 in the WIC, prepared and held over 7 days. COS by VD KDA_4_70211 - --The final rinse temperature in the dish machine is 152.6F, 151.3F, and 157.5F. COS - ran the machine several more times, and it got up to 164.7F. Manager called the repair company, who will come out and check the chain drive and timing sensors. Then, manager had employees set up a sanitizing rinse in the 3-compartment sink, and instructed them to put all the utensils/wares through this sink for a 60-second soak before air-drying. KDA_Defacto - --McCall RIC in the middle of the kitchen by the cook's line - fruit salad with melons 36.1F. McCall RIC 2 - ambient 36.3F. Salad bar - lettuce salad 43F No PHF's on countertop.	12/03/2015	4	Follow-up	Out
KDA_2_30115 - --Cook washes his hands in the kitchen food prep sink. COS - educated, he explained where the handwashing sinks are located. KDA_3_30412B - --The handle is down, buried in the flour, in the large flour bin. KDA_3_30412F - --Two ice cream scoops are in a container of water which is 101F - not a minimum of 135F as required. KDA_3_30414B1 - --Wet wiping cloths (at least 5) are on the food prep counters - not stored in sanitizer solution as required. Employee tried to correct, but used a degreasing soap solution instead of sanitizer. Then, used the correct chemical and COS. KDA_3_30611 - --Croutons, sunflower seeds, bacon bits, raisins, and craisins are in open containers on a table by the salad bar, with no sneeze shields or coverings to protect food from contamination. KDA_3_50116A2 - --In the McCall RIC in the middle of the kitchen by the cook's line - red salsa 44F, fruit salad with melons 44.9F, yogurt 44.2F, sliced ham 45.3F, heavy cream 44.6F, green salsa 48.5F, tartar sauce made on site 45.5F, corn meal mush 45.3F, pooled raw eggs 46.4F, raw ground sausage 44.6F. McCall RIC 2 - heavy cream 43.9F, milk 45.7F, beef with red peppers 50F. Salad bar - lettuce salad 52.7F. Countertop - sliced tomatoes 65.7F. COS by VD KDA_3_50118A1 - --Red salsa dated 11-12, and cooked sausage dated 11-12, are in the McCall RIC, prepared and held over 7 days. COS by VD KDA_4_20211A2 - --The lid on one of the blue ice cream containers (chocolate) in the freezer is split and cracked, with portions broken out. COS - replaced with intact lid and discarded cracked lid. Three rubber spatulas in the clean utensil drawer have cracks, chips, and splits. COS - trimmed to make smooth KDA_4_70211 - --The final rinse temperature in the dish machine is 152.8F, 155.4F, and 157.4F. COS - Cleaned and sanitized the 3-vat sink, set up a compartment there for sanitizing with 200 ppm QA, until repair company can fix the conveyor dish machine. Repair company called & responded during the inspection. Found a safety switch had been tripped on the dish machine, reset the switch, and now the machine is functioning properly. KDA_6_30112 - --No hand drying provisions at the handwashing sink in the servers' area. COS - employee refilled paper towel dispenser KDA_6_50112A - --There is a build up of dust and debris on some of the ceiling vents in the kitchen and warewashing area. KDA_7_10211 - --Five squeeze-bottles with a blue liquid, identified by employee as dish soap, are in the warewashing area, with no labels identifying contents. COS - labeled properly KDA_Defacto - --Buffet - grilled chicken breast 163.9F, chili 145.3F --SB - diced ham 39.2F, pasta salad 41.3F, ham salad 39.7F McCall RIC 3 - milk 42F WIC - cooked sausage 42.4F, cooked turkey 41.9F, sour cream 43F Freezers - food solid	11/19/2015	13	Regular	Out
Details not available.	10/08/2014
Details not available.	06/27/2013

KDA_2_30115 - Where to Wash Hands- FOOD EMPLOYEES shall clean their hands only in a HANDWASHING SINK or APPROVED automatic handwashing facility.
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_30412F - In-use utensil storage (135�°F water) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in a container of water if the water is maintained at a temperature of at least 57�°C (135�°F) and the container is cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.
KDA_3_30414B1 - Wiping cloths (Storage) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at an appropriate concentration.
KDA_3_30611 - FOOD protected - Except for nuts IN the Shell and Whole, Raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER Before consumption, FOOD on display shall be protected from contamination by the use of packaging- counter, service line, or salad bar FOOD guards- display cases- or other effective means.
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_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_4_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
KDA_4_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
KDA_6_30112 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: Individual, disposable towels- a continuous towel system that supplies the user with a clean towel- a heated-air hand drying device- or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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.

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WATERS EDGE (THE), 701 S MAIN, HESSTON, KS - Restaurant inspection findings and violations

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