KRISTY'S, 101 W 6TH, CONCORDIA, KS - Restaurant inspection findings and violations

Business Info

Name: KRISTY'S
Type: Restaurant
Address: 101 W 6TH, CONCORDIA, KS 66901
Phone: 785-243-4602
Total inspections: 5
Last inspection: Oct 19, 2015

Restaurant representatives - add corrected or new information about KRISTY'S, 101 W 6TH, CONCORDIA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_50114A2 - --Chili 48.1 and Vegetable soup 44.7 cooling since yesterday afternoon Corrected on Site (COS) Voluntary disposal KDA_3_50115A - --Chili approximately 4 inches deep cooled inside plastic container inside Walk in Cooler (WIC) Vegetable soup approximately 6 inches deep cooled inside plastic container inside WIC COS Educated metal cools quicker than plastic, stirring product to let heat escape and how to make an ice bath. Food voluntary destructed KDA_6_50111 - --Wall behind 2 and 3 compartment sinks are damaged. Ceiling above 3 compartment and oven are stained and damaged. KDA_Defacto - --Consumer advisory for under cooked eggs posted at front register area --Did not observed cook or any employees touch hair or body Cook did wash hands between raw shell eggs and ready to eat foods Dishwasher washed hands between clean and dirty dishes --Green beans 181 / Corn 170 / Brown gravy 179 / Sausage gravy 164 / Steam table --Mechanical warewashing sanitizer 50 ppm Chlorine --No raw foods stored above ready to eat foods --Roast beef reheated to 173 in approximately 1 hour in the steam table	10/19/2015	4	Follow-up	Out
2-301.14(E) - --Dishwasher handled dirty dishes then clean without washing hands. Corrected on site by educating and washing hands. KDA_2_30114A - --Cook pushed hair back with hand then continue putting bacon on the grill. Corrected on site by educating and washing hands. KDA_3_30211A1b - --Walk in cooler: raw steaks on shelf above cooked roast. Corrected on site by moving cooked roast KDA_3_40311D - --Steam table: Roast 147.5, meatloaf 141.8 reheating for 3 hours. Corrected on site by rapidly reheating on stove to 185.6 and 169.1 KDA_3_50114A2 - --Walk in cooler: Chili in large container 44.8 cooling overnight. Corrected on site by discarding. KDA_3_50115A - --Cooling chili in large plastic container. Corrected on site by educating and discarding KDA_3_50116A1 - --Steam table: Sausage gravy 126.8. Corrected on site by discarding and making new. KDA_3_60311C - --Serving under cooked eggs without a consumer advisory KDA_4_70211 - --Dishes being washed and there was no detectable sanitizer. Corrected on site by setting up sanitizing rinse in 3 compartment KDA_6_50111 - --wall behind 2 and 3 compartment sinks are damaged. Ceiling above 3 compartment and oven are stained and damaged KDA_Defacto - --Grill: scrambled eggs 164.7 --Reach in cooler: slice tomatoes 33.4, pancake batter 37.6, ham 32.3, raw hamburger 38.1 Walk in cooler: cooked chicken 37.5, meatloaf 42.8, roast 40.5, Front reach in cooler: cottage cheese 41.6 --Steam table: Peas 160.9	10/08/2015	11	Regular	Out
Details not available.	12/17/2014
Details not available.	12/30/2013
Details not available.	09/23/2013

2-301.14(E) - Wash Hands (After handling soiled equip and utensils) FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and after handling soiled EQUIPMENT or UTENSILS
KDA_2_30114A - Wash Hands (Touching Body) FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLEUSE ARTICLES and after touching bare human body parts other than clean hands and clean, exposed portions of arms
KDA_3_40311D - Rapid Reheating PHF/TCS for Hot Holding - Reheating for hot holding shall be done rapidly and the time the FOOD is between 5�°C (41ºF) and 74�°F (165�°F) [57�°C (135�°F) for packaged food from a food processor] may not exceed 2 hours.
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_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_60311C - CONSUMER Advisory for Raw or Undercooked FOOD (Reminder requirements) - Reminder shall include asterisking the animal-derived FOODS requiring Disclosure to a footnote that states: Regarding the SAFETY of these items, written information is available upon request- consuming Raw or Undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness- or, consuming Raw or Undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions.
KDA_4_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.

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KRISTY'S, 101 W 6TH, CONCORDIA, KS - Restaurant inspection findings and violations

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