SUBLETTE ELEMENTARY, 301 INMAN ST, SUBLETTE, KS - Restaurant inspection findings and violations

Business Info

Name: SUBLETTE ELEMENTARY
Type: Restaurant
Address: 301 INMAN ST, SUBLETTE, KS 67877
Phone: 620-675-2277
Total inspections: 9
Last inspection: Jan 20, 2016

Restaurant representatives - add corrected or new information about SUBLETTE ELEMENTARY, 301 INMAN ST, SUBLETTE, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_50116A1 - --Hot box: tater tot 122 F, tater tot #2 124 F, tater tot #3 126 F. The tater tots were heated in the oven to 140 F thirty minutes prior then placed in the hot holding cabinet, as per employee. "Corrected on site" (COS-reheated to 173 F). KDA_4_60213 - --There was an accumulation of grease deposits around the exterior kettle of the popcorn machine. KDA_6_50112A - --There was dirt and lint accumulation on the ceiling vent over the serving line in the kitchen. KDA_Defacto - --Dishmachine: 50 parts per million (ppm) chlorine --Oven: corn dogs 175 F Oven: chicken tenders 173 F --Salad bar: diced tomatoes 34 F Milk cooler: milk 40 F True cooler: macaroni salad 39 F Walk in cooler: milk 43 F --Sanitizer bucket: 200 ppm quaternary ammonia --Stored at room temperature by the steam table: chicken tenders 176 F Steam table: corn dogs 148 F Hot box: chicken tenders 137 F	01/20/2016	4	Regular	In
KDA_3_50115B - --A container of chopped lettuce salad (63 F) was cooling with a lid on the container in the walk in cooler. Containers of chopped lettuce salad (54 F) and diced tomatoes (47 F) were cooling with covers on the containers in the salad bar. KDA_3_50116A1 - --Hot holding cabinet: beef and bean burrito 118 F, beef and bean burrito #2 93 F, sausage patties 122 F. The beef had been cooked to 180 F then the burrito were prepared and placed in the hot holding cabinet 10 minutes prior, as per employee. The sausages had been hot holding in the hot holding cabinet for 2 1/2 hours, as per employee. (COS-burritos were reheated in the oven to 182 F and the sausages were release for personal use). KDA_4_204112B - --There was not an internal thermometer located in the hot holding cabinet. KDA_4_70211 - --The chlorine concentration of the dishmachine was 10 parts per million (ppm) while employees were washing dishes. (COS-pump was primed and sanitizer was at 50 ppm). KDA_5_20515B - --There was a large amount of lime scale accumulation on the atmospheric vacuum breaker on the top of the dish machine. KDA_Defacto - --Oven: beef and bean burrito 182 F. --Sanitizer bucket by the hand washing sink: 200 ppm quaternary ammonia --Walk in cooler: chopped lettuce salad 63 F. Salad bar: chopped lettuce salad 54 F, diced tomatoes 47 F. The foods had been prepared one hour prior, as per employee. --Walk in cooler: sliced ham 35 F True cooler: ranch dressing 42 F Milk cooler: milk 42 F	09/21/2015	6	Regular	In
Details not available.	05/11/2015
Details not available.	10/17/2014
Details not available.	10/07/2014
Details not available.	04/10/2014
Details not available.	10/08/2013
Details not available.	10/07/2013
Details not available.	02/12/2013

KDA_3_50115B - TCS Cooling (Placement) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: arranged in the EQUIPMENT to provide maximum heat transfer through the container walls- and, loosely covered, or uncovered if protected from overhead contamination, during the cooling period to facilitate heat transfer from the surface of the FOOD.
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_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_60213 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
KDA_4_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM 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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SUBLETTE ELEMENTARY, 301 INMAN ST, SUBLETTE, KS - Restaurant inspection findings and violations

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