LIL RED ROOSTER CAFE, 323 N MAIN ST, ATLANTA, KS - Restaurant inspection findings and violations

Business Info

Name: LIL RED ROOSTER CAFE
Type: Restaurant
Address: 323 N MAIN ST, ATLANTA, KS 67008
Phone: 620-394-2022
Total inspections: 5
Last inspection: Jan 08, 2016

Restaurant representatives - add corrected or new information about LIL RED ROOSTER CAFE, 323 N MAIN ST, ATLANTA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_10111 - --In the cooler in the kitchen there is a thawed package of vacuum sealed fish. The vacuum sealed package has not been opened. The owner said that this fish was thawed the last weekend they were open when they had a fish special and it should not have been left in the cooler to this weekend. Corrected on Site (COS) - the owner discarded the fish. In the windowed cooler in the back there is a bag of biscuit mix that has spots of mold on it. COS - the owner discarded this. KDA_3_30211A1b - --REPEAT: In the windowed cooler in the back there are packages of raw beef stored directly above a container of ready-to-eat mustard. COS - the owner moved the beef. KDA_3_50118A2 - --REPEAT: In the cooler in the back there are two open gallons of milk with no date marking. The owner identified these as having been opened Sunday (1/3/16) and Wednesday (1/6/16). COS - these were dated. In the cooler in the kitchen there is a bag of green bean salad that was made for the salad bar. The bag does not have any date marking. The owner said this was made Sunday (1/3/16). COS - she dated the salad. In the windowed cooler in the back there is an open container of cottage cheese with no date marking. The owner said the cottage cheese was opened Sunday (1/3/16). COS - she dated the cottage cheese. In the windowed cooler in the back there is a cut head of lettuce with no date marking on it. The owner said it was cut on Wednesday (1/6/16). COS - she dated the lettuce. KDA_4_20211A2 - --REPEAT: The lid to the flour container on the counter is chipped along the edge. COS - the owner removed this lid and covered the container with foil upon recommendation. KDA_Defacto - --There are hash browns and pancake mix that are on the counter. They are in the cooling process, as the owner recently made them.	01/08/2016	5	Follow-up	Out
3-302.11(A)(2) - --In the white cooler in the kitchen there is raw pork bacon being stored directly next to/against ziploc bags of raw ground beef. They are on the bottom shelf together where any leaking will pool. Letting the owner know that these need to be separated due to having separate cook temperatures. KDA_2_30114D - --The cook had a glove on one hand and was working with food at the grill. He grabbed an open coffee cup with his gloved hand and took a drink, and immediately went back to flipping sausages at the grill and preparing a plate. Corrected on Site (COS) - explained the hand washing violation and educated staff on when hand washing is required. Requiring hand washing. KDA_2_40111 - --There are two open, uncovered cups of coffee sitting out on the counter with bacon, sausage, and hash browns. These were identified as being employee drinks. KDA_3_30111B - --The cook had a glove on one hand and nothing on the other. He grabbed two pieces of bread with his non-gloved hand. Upon asking what the bread was for, he said it would be for a breakfast sandwich. The bread was going to be lightly toasted, but would not be going through a thorough cooking process. COS - the bread was discarded. Explained when bare hand contact would be allowed. KDA_3_30211A1b - --There is a white cooler in the kitchen near the grill. This cooler has the refrigeration portion on top and the freezer portion on bottom. There are cooked, ready-to-heat and eat items in the freezer, such as breaded popcorn shrimp, chicken strips, and other items. There is raw beef and raw bacon stored directly above these items in the refrigerator above. Letting the owner know the issue with this refrigerator. Recommending either bring the other refrigerator into the kitchen, or storing raw meats in this freezer only (keeping in mind that species are to be separated appropriately). KDA_3_30212 - --There are unlabeled items in the kitchen that were identified as flour, sugar, salt, pepper, and liquid shortening. KDA_3_50116A2 - --There is raw pork bacon on the counter with no temperature control. The cook and owner said they had just gotten this out. When asked more specifically on the time, the cook said it maybe had been 10 to 20 minutes. The bacon is measuring 53.3 F. COS - this was returned to the refrigerator. In the dessert cooler, the internal thermometer says the cooler is set to 42 F. The cherry cheese cake in the cooler is measuring 47.5 F. The owner said this has been in the cooler overnight since it was prepared yesterday. COS - the cheesecake was discarded. KDA_3_50118A1 - --There are prepared beets in the back cooler that are dated 12/11. COS - these were removed. KDA_4_20211A2 - --There is a chipped bowl in a stack of dishes in the kitchen. The lid to the flour container is chipped along the edge. KDA_4_60111A - --There is fallen food crumbs/debris in the door seal of the white reach-in-cooler in the kitchen. There are skillets being stored on the bottom shelf of a counter near the cooking and prep area. These skillets have fallen debris inside of them. The owner said that these are not items that they use and all of their items are hanging on hooks up above. These skillets were clean when they were originally stored on this shelf. The interior ceiling of the microwave has dried food splatter and debris on it. The splatter is not from today's preparations. There is a shelf near the west end of the kitchen that has container storage on it. These containers have dust and debris fallen in them, and some have remnants of stickers and sicker residue remaining on them. Spoke with the owner about these and she said they were stored here after being cleaned and have not been used. They are slowly working on clearing these out. The rice container in the dry storage closet has a barcode sticker on the outside of the container. This sticker was identified as remaining from the original purchasing of the container. The container was cleaned prior to being used for rice. In the waitressing area of the kitchen there is a container with loose tea bags being stored inside. There is a sticker on the outside of the container that is remaining from the original purchasing of the container. KDA_4_60111C - --There is grease and grime buildup on the sides of the cabinets near the cooking equipment and on the sides of the cooking equipment. There is grease buildup in the vent hood. There is food spill/debris in the base of the cooler and freezer in the kitchen. There is dust buildup on the fan near the kitchen. KDA_4_90311B - --There are non-inverted and uncovered plates, bowls, mixing bowls, and cooking equipment throughout the kitchen. KDA_4_90311C - --There are paper plates, trays, and styrofoam plates that are outside of their original protective packaging. They are neither covered nor inverted. KDA_5_20212A - --The hand sink in the men's restroom is only reaching 71.0 F after running for 5-10 minutes. All other hand sinks are reaching proper hand washing temperatures. KDA_6_50112A - --There is dust and grease buildup on the walls around the cooking equipment. The ceiling in the kitchen has an accumulation of grime buildup on it. There is food debris and grease buildup below the cooking equipment. KDA_6_50119 - --The restroom doors are both propped open during the inspection. Cleaning and maintenance are not being performed. KDA_7_10211 - --There are two unlabeled spray bottles in the back storage area. They both have blue liquids in them. The owner smelled them and said they are from this container of blue pine sol that they have. COS - these were labeled. KDA_7_20111A - --There are cleaners and sanitizer stored by blenders on the bottom shelf of a counter in the food prep area. The owner said that they do not use these and they had been given to them by someone. Let her know that as things are currently stored, there are chemical storage violations on this shelf. KDA_7_20111B - --In the back storage area there is lighter fluid and paint being stored directly on top of two deep freezers storing food. COS - the owner moved these. KDA_7_30111B - --In the small retail section near the restrooms there is Bubble Mix stored directly above Koolaid. There is Windshield Cleaner, Weed Killer, Bug Killer, and cleaner directly above Boxes of canned coke, sprite, and mountain dew. In the small retail area near the restrooms there is glue, soap, and Off bug spray stored directly above flour, candy corn, and koolaid mix. KDA_Defacto - --Cooking Sausage - 169.7 F --Counter: Sausage - 42.8 F Cooler in Kitchen: Cheese - 41.3 F True Cooler: Milk - 43.8 F Kenmore Cooler: Beef - 43.3 F Make Table: Cut Lettuce - 41.2 F Cooler below Make: Salsa - 42.7 F Windowed Cooler (Front): Yogurt - 43.3 F --Reheating green beans on the stove - 197.8 F	12/19/2015	21	Regular	Out
Details not available.	04/11/2014
Details not available.	03/28/2014
Details not available.	03/21/2014

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_30114D - Wash Hands (Eating) 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 coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking
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_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_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_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
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_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_20212A - A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38�°C (100�°F) through a mixing valve or combination faucet.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
KDA_6_50119 - Except during cleaning and maintenance operations, toilet room doors as specified under § 6-202.14 shall be kept closed.
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.
KDA_7_30111B - Retail Chemical storage (not above FOOD, etc.) POISONOUS or TOXIC MATERIALS shall be stored and displayed for retail sale so they cannot contaminate FOOD, equipment, UTENSILS, LINENS, and single-service and single-use 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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