CONRAD'S BAR AND GRILL, 311 MAPLE BOX 465, OVERBROOK, KS - Restaurant inspection findings and violations

Business Info

Name: CONRAD'S BAR AND GRILL
Type: Restaurant
Address: 311 MAPLE BOX 465, OVERBROOK, KS 66524
Phone: 785-665-3395
Total inspections: 3
Last inspection: Aug 27, 2015

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Violation code	Inspection Date	Violations	Type	Compliance
KDA_4_50112 - --The cutting board in front of the flat top grill is pitted and not easily cleanable. KDA_4_60111A - --There was a commercial dicer used for french fries mounted on the wall in the kitchen area that has dried food debris on the blade from a previous use. COS Item was cleaned. KDA_4_60211E4 - --There is a buildup of calcium on the inside ice machines located in the back storage and bar areas. KDA_6_20215A3 - --There is a half inch gap along the left side of the back door between the door jam and the door. KDA_6_20215D - --There is a half inch gap along the bottom back screen door. KDA_6_50111 - --The paint is peeling on the walls and ceiling located in the back storage room. KDA_Defacto - --Critical (Critical)	08/27/2015	7	Follow-up	In
KDA_3_10111 - --At the bar area, there was a bottle of Southern Comfort that had a broken piece of plastic inside. COS- discarded. KDA_3_30111B - --Employee used a spatula to put a hamburger and a chicken patty onto buns that were on the grill. She used the spatula on the bottom bun to take it off the grill and used her hands on the top bun. Then grabbed both sandwiches with her bare hands and placed them in a basket. COS- buns were discarded and educated employee on when to wear gloves. KDA_3_30211A1b - --Located in the walk in cooler (WIC), there was a box of raw bacon being stored on top of a container of cooked beef. COS- moved bacon under the beef. KDA_3_30212 - --There is an unlabeled container of white powder that was identified by employee as flour. KDA_3_30412A - --Located in the WIC, there was a bucket of lettuce with a plate being stored inside for scooping. KDA_3_30412B - --Located in the storage room, there was a container of flour that had a cup being stored inside for scooping. KDA_3_30511A1 - --Located in the WIC, there was a bag of raw onions being stored on the floor. KDA_3_50116A2 - --Located on the kitchen counter, there were two bowls of cut lettuce with temperatures of 51F and 53F. Employee indicated that they had both been set out within the hour. COS- educated and put lettuce on ice. Located in the make table, there was a sliced tomato at 58F. The tomato was stored on top of other containers in the make table and the employee indicated that it had been in the make table for one hour. COS- educated and employee put tomato in a separate container in the make table. Located in the make table, there was a container of raw hamburger patties stacked two patties high. The top layer of patties had a temperature of 45F. The bottom layer was at a safe temperature of 42F. Employee indicated that the patties had been in the make table for one hour. COS- suggested that the employee only stacks patties one layer thick in make table. Top layer patties were all used for hamburgers. Note: the ambient temperature of the make table is 41F. KDA_3_50118A1 - --Located in the Glenco RIC, there was a container of refried beans that was date marked for 8-5. COS- educated employee about proper date marking and discarded refried beans. KDA_3_50118A2 - --Located in the WIC, there was an opened container of milk with no date mark. Employee indicated that the milk had been opened 8/8. COS- date marked milk and educated employee about proper date marking. Located in the WIC, there was a plastic bag with no date mark containing cooked beef slices. COS- date marked. KDA_4_10111A - --Located in the storage room, there was a non food grade Rubbermaid container being used to store flour. KDA_4_204112B - --There is no ambient thermometer located in the Whirlpool RIC. KDA_4_50111A - --The fan unit in the WIC is leaking. KDA_4_50112 - --The cutting board at the grill area has deep cuts and pitting and is not easily cleanable. KDA_4_60111A - --Located in the kitchen, there was one plate that was soiled with dried food debris. COS- moved to wash area. Located on the dish rack in the storage room, there were several dishes that were soiled with dried food debris. COS- moved to wash area. Located in the storage room, there was a meat slicer that had dried food debris on the blade. KDA_4_60111C - --The microwave located in the kitchen area was soiled with dried food debris. The sides and top of the chicken frier in the kitchen was soiled with an accumulation of grease and dried food debris. The sides of the grill in the kitchen is soiled with an accumulation of grease and dried food debris. The tray under the Charbroil grill in the kitchen had an accumulation of dried food debris on it. There was an accumulation of food debris on the bottom shelf of the Glenco RIC located in the storage room. KDA_4_60211E4 - --The ice machine in the storage room and the ice machine next to the soda station have calcium buildup and mold under the rim and on the sides inside the units. KDA_4_90311C - --Located under the counter in the kitchen, there were Styrofoam to go containers that were being stored in a not inverted position. KDA_5_20315 - --The soda fountain carbonator has a dual check valve but does not have an intermediate vent. KDA_6_20215A3 - --The back door has a quarter inch gap on the side of the door where the door and the door frame meet. KDA_6_20215D - --The back door screen has a half inch gap between the door and the ground. KDA_6_30112 - --There were no paper towels available at the hand sink in the storage room. COS- employee put paper towels at hand sink. KDA_6_30114 - --There were no signs posted at the hand washing sinks in the restrooms or at the hand washing sink in the storage room. COS- provided signs. KDA_6_50111 - --The walls and floor of the storage room had peeling paint. KDA_6_50112A - --Located on the carbonator under the bar three vat sink, there were five old rodent droppings. KDA_Defacto - --cut their own steaks in house, not tenderized or injected hamburgers are all fully cooked --hamburger 198F --stove in storage room taco meat 211F steam well in kitchen taco meat 166F --Ware washing machine sanitizer 100 ppm test strips available --Whirlpool reach in cooler (RIC) cheese slices 43F make table raw hamburger patty 42F Glenco RIC refried beans 42F walk in cooler (WIC) pork chop 30F	08/12/2015	26	Regular	Out
Details not available.	11/14/2013

KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
KDA_3_30111B - FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT.
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_30412A - In-use utensil storage (Handles above top of container) Except as specified under 3-304.12(B), during pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD and the container.
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_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_10111A - FCS MATERIALS (safe) MATERIALS that are used IN the construction of UTENSILS and FOODCONTACT SURFACES of equipment shall be safe.
KDA_4_204112B - Temperature Measuring Devices (Integrated or Affixed) Cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display.
KDA_4_50111A - EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
KDA_4_50112 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
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_90311C - SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under ¶ 4- 903.11(A) and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used.
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_6_20215A3 - Outer openings (Doors) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.
KDA_6_20215D - Outer openings (Screens/Air Curtains) Except when flying insects and other pests are absent due to the location of the ESTABLISHMENT, the weather, or other limiting condition, if the windows or doors of a FOOD ESTABLISHMENT, or of a larger structure within which a FOOD ESTABLISHMENT is located, are kept open for ventilation or other purposes, or a TEMPORARY FOOD ESTABLISHMENT is not provided with windows and doors, the openings shall be protected against the entry of insects and rodents by: 16 mesh to 25.4 mm (16 mesh to 1 inch) screens- properly designed and installed air curtains to control flying insects- or, other effective means.
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_30114 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

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CONRAD'S BAR AND GRILL, 311 MAPLE BOX 465, OVERBROOK, KS - Restaurant inspection findings and violations

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