BROILER RESTAURANT & CLUB, 102 MAIN, SCOTT CITY, KS - Restaurant inspection findings and violations

Business Info

Name: BROILER RESTAURANT & CLUB
Type: Restaurant
Address: 102 MAIN, SCOTT CITY, KS 67871
Phone: 620-872-5055
Total inspections: 5
Last inspection: Jan 12, 2016

Restaurant representatives - add corrected or new information about BROILER RESTAURANT & CLUB, 102 MAIN, SCOTT CITY, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_30511A1 - --Behind the beverage counter of the north dining room a box of single use catsup packets is stored with direct contact to the floor. KDA_4_60211E4 - --The white ice deflector, on the inside of the commercial ice machine, has a layer of tan grime. KDA_4_90111A - --Waitstaff area - drinking glasses are stored as clean on a shelf and there is water in between the glasses. KDA_6_10111A - --The finish of the floor in the ware wash area is worn through to the porous concrete. The vinyl floor, behind the waitstaff coffee center, is worn through in a spot to the bare, porous wood floor. KDA_6_20215A1 - --The ceiling, located over the south entry stairs to the downstairs dining area, is damaged and pieces have fallen leaving the stairway exposed to the outside. The exposed area is in two different places and gaps are 8" with to 12" long in places. KDA_6_50112A - --The floor of the kitchen dry storage and canned storage/reach in cooler area has a heavy build up of grime. The wall west of the grill area and the pipes along that wall have an accumulation of grease and food splatters. There is a build up of lint on the flouescent lights located in the food prep area of the kitchen. There is a build of lint on the wall directly above the reach in cooler of the waitstaff area. The floor of the storage room, where the chest freezers are, has an accumulation of food debris in between the freezers. KDA_6_50116 - --A wet mop is stored in an empty 5 gallon bucket in the store room south of the ware wash area. KDA_Defacto - --Kitchen 2 reach in freezers, storage south of dining room 3 chest freezers - food frozen in all units. --Kitchen range - taco meat 174.5 Counter top crock pots - #1 chicken and noodles 136.7, #2 white gravy 144.5, brown gravy 151.6 Range top - double boiler - prepared on site mashed potatoes 156.4 Salad Bar - crock pot - cheese soup 162.8 --Mechanical ware wash - no wares cleaned during inspection - Chlorine test kit provided. --Salad bar - cut lettuce 42.9 Waitstaff - True reach in cooler - opened gallon milk 31.2 True reach in cooler - commercial pack cut lettuce 43.7 Kitchen - Cold prep table Commercial shredded hash browns 31.6 Under the counter reach in cooler - commercial shredded lettuce 41.2 True reach in cooler - raw chicken 41.9 True reach in cooler - prepared on site spiral pasta salad 40.9 Storage room south east of south dining area - True reach in cooler - commercial packed shredded lettuce 43.7	01/12/2016	8	Regular	In
Details not available.	01/14/2015
Details not available.	10/02/2014
Details not available.	09/10/2014
Details not available.	09/10/2013

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_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_90111A - Equipment/utensils (Air drying) After cleaning and SANITIZING, EQUIPMENT and UTENSILS shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD.
KDA_6_10111A - Except as specified in ¶6-101.11(B), materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted- Closely woven and EASILY CLEANABLE carpet for carpeted areas and, Nonabsorbent for areas subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods.
KDA_6_20215A1 - Outer openings (Solid) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
KDA_6_50116 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.

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BROILER RESTAURANT & CLUB, 102 MAIN, SCOTT CITY, KS - Restaurant inspection findings and violations

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