CAMP CRITTER BAR & GRILL, 10401 CABELA DR PO BOX 280, KANSAS CITY, KS - Restaurant inspection findings and violations

Business Info

Name: CAMP CRITTER BAR & GRILL
Type: Restaurant
Address: 10401 CABELA DR PO BOX 280, KANSAS CITY, KS 66111
Phone: 913-299-7001
Total inspections: 2
Last inspection: Sep 11, 2015

Restaurant representatives - add corrected or new information about CAMP CRITTER BAR & GRILL, 10401 CABELA DR PO BOX 280, KANSAS CITY, KS »

Violation code	Inspection Date	Violations	Type	Compliance
4-203.12 - --Cold drawer reach in cooler door ambient thermometer is not accurate. Items in the cold drawers were in temperature at 41F, but thermometer reads 80F. KDA_4_20211A2 - --Stored as clean on shelving for clean plastic equipment at end of cookline, 4 plastic lids with cracks all the way through rims, one plastic container with melted bottom surface. COS all discarded. KDA_7_10211 - --in pizza/salad corner, on lower shelf, red bucket stating "great wolf lodge" on bucket with clear liquid in bucket and no label stating contents. PIC stated it was sanitizer. COS discarded bucket. KDA_7_20111B - --In warewashing area, container of handsoap stored on top of the paper towel dispenser. COS moved. KDA_Defacto - --cold holding in walk in cooler, made on site sausage gravy at 40F, queso at 40F, alfredo at 41F in cold drawer, raw hamburger at 40F in ice bath, taco meat at 43F, sliced tomato at 40F --Strips in place for quat and chlorine	09/11/2015	5	Follow-up	Out
4-203.12 - --Reach in cooler ambient air thermometer to drawers under grill top is not accurate. Thermometer read 60F, but foods in drawers were in temp at 41F or below. 4-302.14 - --No strips in place for quat. Quat is used in the sanitizer buckets. Strips in place for chlorine for dish machine. No longer uses the iodine dish machine in bar area. 3-501.17(A) - --In cold drawer under grill top, commercially processed corned beef with prep date of 8/9. Employee stated it was pulled from freezer 8/20. In pizza reach in cooler, MOS garlic butter with prep date of 8/14. Employee stated it was pulled from freezer 8/21. COS dated KDA_2_40111 - --Open employee drink in warewashing area over paper towel dispenser. Corrected on-Site, COS moved. KDA_3_10111 - --One bottle of rum, one bottle of whiskey, one bottle of southern comfort with dead flies in liquor in bar area. In walk in cooler, opened gallon of milk without a date on container when opened. In reach in cooler on expo line, opened gallon of milk without open date on container. PIC was unaware of opened date. COS discarded. KDA_3_30412E - --Tongs for raw chicken stored on lower handle of reach in cooler drawer. Possibility of tongs getting touched by shoes and clothing. COS removed. KDA_3_50114A2 - --In walk in cooler, made 8/20 and placed in the cooler, in 5 gallon buckets, to cool overnight: 2 container of Made on Site Queso at 47F, 54F, and 4 containers of sausage gravy, (MOS) at 49F, 48F, 60F and 58F. COS discarded all. KDA_3_50115A - --MOS sausage gravy and queso in walk in cooler in deep 5 gallon, plastic buckets, covered with plastic wrap did not make the 6 hour cooling window, even though the product was in the cooler over 12 hours. MOS products in deep plastic buckets have difficulty cooling. Establishment does have cooling paddles as well as cooling charts on the walk in cooler door. KDA_3_50116A2 - --On buffet line, cut cantelope at 48F, single serve butters at 70F with no attempt at cold holding made by establishment. Employee stated that he rotated the butters every 20 minutes or so, to keep them cold. discussed time as control with PIC on buffet cold hold as they are discarded at end of buffet. in make table one on cookline, commercially prepped meatballs at 54F. Meatballs were overstocked in pan. COS removed excess to reach in cooler to rapidly chill as they had been in unit for 2 hours per employee. KDA_3_50118A1 - --In pizza reach in cooler under make table top, cooked mushrooms with prep date of 8/14. Deli sliced turkey, commercially prepped in reach in cooler under make table 2 with prep date of 8/13. In reach in cooler drawer on cookline, cooked pasta with prep date of 8/9. COS discarded KDA_3_50118A2 - --In reach in cooler drawer, cooked ribs with no date of prep on ribs or container. PIC stated they were cooked 8/19. COS dated. KDA_4_20211A2 - --In make table top at end of cookline, one plastic container with cracks in rim all the way through plastic. On shelving for clean equipment, 2 lids stored as clean with cracks in rims all the way through plastic. COS discarded KDA_4_60111A - --Stored on counter in counter mount, can opener blade stored out for use with visible dried food debris buildup on the blade. On storage rack for clean equipment in kitchen, ten metal pans stored as clean with visible food debris on surface. COS rewashed. KDA_4_70211 - --Dish machine, which is chemical sanitizing per sticker on machine, actively washing dishes during inspection with no detectable sanitizer in machine as sanitizer strip did not turn purple. COS dishes will be sanitized in the 3 vat sink until machine is working. KDA_4_90311B - --Metal and plastic pans stored as clean on shelving for clean equipment are stacked wet and not allowed to air dry. KDA_6_501111A - --Approximately 5 small flying insects in pizza corner of kitchen, 5 small flying insects in space under soda fountain in expo area, and 5 small flying insects in bar area by soda gun. KDA_6_50112A - --Drain under soda fountain in expo area is soiled with mold buildup. KDA_7_10211 - --On buffet line, red bucket of liquid with rags in solution with no label on container stating the contents. PIC stated it was sanitizer. KDA_7_20111A - --In sandwich area, bucket of santizer, per label, stored on lower shelf next to and touching box of gloves and box holding bread. COS moved. KDA_Defacto - --Handsink in kitchen at 123F --Hot holding in steam table top on buffet line, cooked sausage at 165F, eggs at 156F, potatoes at 152F. in steam table top on cookline, cooked chicken at 172F, soup at 138F, cooked onions at 169F --In walk in cooler, sausage gravy at 43F, MOS alfredo sauce at 43F, raw chicken at 40F in make table top 1 in sandwich area, cubed tomatoes at 35F, in make table top 2, sliced tomaotes at 35F, MOS spinach dip at 39F, hummus in reach in cooler underneath at 38F., in pizza make table top, roasted garlic at 39F, cooked sausage at 39F in cold drawers, cooked pasta at 35F, 39F, raw chicken at 39F, in make table top at end of cookline, cooked taco meat at 42F, sliced tomatoes at 41F, in cold drawer, partially cooked chicken at 41F, corned beef at 38F	08/21/2015	20	Complaint	Out

4-203.12 - Ambient air and WATER temperature MEASURING devices that are scaled IN Celsius or dually scaled IN Celsius and Fahrenheit shall be designed to be easily readable and accurate to ±1.5�°C IN the intended range of use. ambient air and WATER temperature MEASURING devices that are scaled only IN Fahrenheit shall be accurate to ±3�°F IN the intended range of use.
4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
3-501.17(A) - Pf - Date Marking (Prepared on-site, removed from freezer and not updated) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be 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 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
KDA_2_40111 - EMPLOYEES shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES- or other items needing protection cannot result.
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
KDA_3_30412E - In-use utensil storage (non-PHF/TCS-clean, protected location) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS used with FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be stored in a clean, protected location.
KDA_3_50114A2 - Cooling PHF/TCS (Reach 41�°F within 6 hours total) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within a total of 6 hours from 57ºC (135�°F) to 5�°C (41�°F) or less. [must cool from 135�°F to 70�°F in the first two hours]
KDA_3_50115A - TCS Cooling (Methods) - Cooling shall be accomplished IN accordance with the required time and temperature criteria by using one or more of the following Methods based on the type of FOOD being cooled: placing the FOOD IN shallow pans- separating the FOOD into smaller or thinner portions- using Rapid Cooling equipment- stirring the FOOD IN a CONTAINER placed IN an ice WATER bath- using containers that facilitate heat transfer- adding ice as an ingredient- or, other effective methods.
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_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_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
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_6_501111A - Pests (Prohibited) the PREMISES shall be maintained free of insects, rodents, and other pests.
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.
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.
KDA_7_20111B - Chemical storage (not above FOOD, etc.) POISONOUS or TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, equipment, UTENSILS, LINENS, and single-service and SINGLEUSE ARTICLES by locating the POISONOUS or TOXIC MATERIALS IN an area that is not above FOOD, equipment, UTENSILS, LINENS, and single-service or single-use ARTICLES.

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CAMP CRITTER BAR & GRILL, 10401 CABELA DR PO BOX 280, KANSAS CITY, KS - Restaurant inspection findings and violations

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