Name: DILLONS STORE #051
Type: Restaurant
Address: 4107 10TH ST, GREAT BEND, KS 67530
Phone: 620-792-6764
Total inspections: 8
Last inspection: Aug 31, 2015
3-302.11(A)(2) - --Raw chicken stored above Raw pork--Raw beef above Raw pork in the self service case, located on the sales floor.
KDA_3_50116A1 - --Fried chicken wings in service case at 114. Product was in the case 2 hours. As Said by PIC of Deli. Case temp was 188. COS (corrected on site. Product was trashed by PIC. (REPEAT VIOLATION)
KDA_5_20213 - --Hose in produce 3 vat sink with pressure against the hose by a closed spray water nozzle that is connected to a back flow prevention. COS shut the water valve off and released presser on hose
KDA_Defacto - --water filter changed and dated
08/31/2015
4
Follow-up
Out
3-501.18(B) - --Open loaf of roast beef. Open date was 8/11 use by date was stated as 8/20. COS trashed.
KDA_2_40111 - --Open personal drink in the Dairy WIC (walk in cooler) COS (corrected on site) removed and trashed
KDA_3_20215 - --Package of bacon which ahs lost the package seal on sales floor. COS removed. Broken eggs in carton on sales floor. COS removed
KDA_3_30212 - --Squirt bottle of water as said by PIC in Bakery, with no common name on the container. COS labeled
KDA_3_30511A1 - --Pop in a box stored directly on the floor in deli back room. Back stock cereal stored directly on the floor market hall. COS moved both to a safe location.
KDA_3_50116A1 - --Chicken strips and roast chicken in hot case bunker on sales floor at 128. Product was in case approx. 30 min. Hot case was at 153. COS reheated chicken to 185 and placed back in hot bunker
KDA_3_50116A2 - --Cooked ribs,in end cap cold hold self serve case at 48. Case was at 53. Ribs were in case 1.5 hours. COS placed ribs in WIC
KDA_3_50118A3 - --Open loaf of Genoa Salami with an open date of 8/18. Use by date was 8/31. COS trashed
KDA_3_60211B2 - --No ingredients listed for bulk bread, Bolillos, in bakery. No ingredients listed on bulk bin of Piloncillo, sugar cane, in produce,
KDA_4_50112 - --Cutting boards in market with scouring and scratches in the food contact surface.
KDA_5_20513 - --Water filter for soda machine with no date as when last changed or serviced.
KDA_6_20213B1 - --Sticky fly strip located over fortune cookies in back of deli. COs removed
KDA_6_50112A - --Trash dumpster wall in front of opening with build up of grime. Market and produce cooling units with build up of dust on the fan guards. COS cleaned
KDA_6_50116 - --Mop stored in Wringer portion of mop bucket in market. COS hung up dry
KDA_Defacto - --chicken from oven 187 --Deli roast chicken 148 hot case bunker- Chicken 148 in service case. Soup at salad bar 168 --Reheated chicken strips 185 --Shell stock records are in place. --Walk in coolers Milk dairy 36, Market/seafood 35, Cut melon Produce 39, Salami 37. Service cases. Egg Roll 38 deli bologna 37 deli #2-Catfish 34 seafood-Ground Round 37 Market- self serve cases temps- Cheese case 38-Red meat case 36- Hot dogs 38-Eggs 34-sherdded lettuce 39 produce 5 deck-Bacon 38 market-Crab legs 37 seafood-butter 39-Cantalope 40-Sliced tomato 39 salad bar- ham salad 39 salad bar-yogurt 39 cheese in bunker 39 cream cheese 39 in end cap- pork 37
08/20/2015
15
Regular
Out
Details not available.
09/05/2014
Details not available.
07/14/2014
Details not available.
07/02/2014
Details not available.
06/19/2013
Details not available.
06/19/2013
Details not available.
05/29/2013
Violation descriptions:
3-501.18(B) - P - RTE PHF/TCS in vending machine, Disposition (discard if prepared in food establishment and held for more than 7 days) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened in a FOOD ESTABLISHMENT and dispensed through a FOOD VENDING MACHINE 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.
3-302.11(A)(2) - Cross contamination by Raw Animal FOOD type - FOOD shall be protected from cross contamination by separating types of Raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: using separate equipment for each type- arranging each type of FOOD IN equipment so that cross contamination of one type with another is prevented- or, preparing each type of FOOD at different times or IN separate areas
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_20215 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
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_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_50116A1 - PHF/TCS Hot Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURECONTROL FOR SAFETY FOOD) shall be maintained at 57°C (135°F) or above.
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_50118A3 - P - RTE PHF/TCS, Disposition (discard if dated for 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 marked to indicate a 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 that is more than 7 days from the date of preparation or opening, with the day of preparation counted as Day 1.
KDA_3_60211B2 - Label information (packaged in establishment - Ingredients) Label information shall include, if made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the FOOD.
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_5_20213 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
KDA_5_20513 - A device such as a water treatment device or backflow preventer shall be scheduled for inspection and service, in accordance with manufacturer's instructions and as necessary to prevent device failure based on local water conditions, and records demonstrating inspection and service shall be maintained by the PERSON IN CHARGE.
KDA_6_20213B1 - Insect control devices shall be installed so that the devices are not located over a FOOD preparation area.
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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