SWEET & SPICY, 1229 KS HWY 99, HOWARD, KS - Restaurant inspection findings and violations

Business Info

Name: SWEET & SPICY
Type: Restaurant
Address: 1229 KS HWY 99, HOWARD, KS 67349
Phone: 620-374-3004
Total inspections: 4
Last inspection: Jan 13, 2016

Restaurant representatives - add corrected or new information about SWEET & SPICY, 1229 KS HWY 99, HOWARD, KS »

Violation code	Inspection Date	Violations	Type	Compliance
4-102.11(B)(1) - --There are peppers stored in a plastic "Thank You" grocery bag. The peppers are in direct contact with the plastic of the bag. COS - these were moved into a new container. KDA_3_30212 - --REPEAT: There are unlabeled items in the kitchen that were identified as powdered sugar, liquid butter, and water. KDA_3_30414B1 - --REPEAT: The wiping cloth is stored in 0ppm chlorine. KDA_3_50116A1 - --REPEAT: In the steam table there is rice that is measuring 118.7 F. The employee in the kitchen said that the rice had been in the steam table for approximately 30 minutes. Corrected on Site (COS) - she reheated the rice in the microwave. In the steam table there is taco meat that is measuring 120.4 F. The employee in the kitchen said this had been prepared by the owner this morning sometime between 7am and 830am. It was approximately 10am when the temperature was taken. COS - the taco meat was reheated in the microwave. KDA_3_60311B - --REPEAT: The menu has a reminder that consuming raw/under cooked products can increase chances of illness, but they do not have a disclosure for which products they offer cooked-to-order. The owner has previously verified that they will do eggs cooked-to-order, and occasionally beef products. Note - the employee present today said they wanted to verify a proper way to phrase the disclosure, as well as verify it was okay to just write it in the menus prior to doing so. Let her know that they may simply have a statement, "We offer the following menu items cooked-to-order: Eggs, beef products." Also let her know that if they do not want to write it in every menu, they may make a sign with both the reminder and disclosure statements and post it on the wall. KDA_4_10111A - --REPEAT: There are sterilite containers with no markings indicating they are food grade storing food in the small cooler in the kitchen. There are hash browns, hamburger patties, sausage patties, and lettuce stored in these containers. The hamburgers and sausage were lined with wax paper, but the edges of the patties were touching the container. The lettuce was lined on the bottom of the containers and two sides, but it touched the container on one side, and the top of the container above it. The hash browns did not have a liner. COS - the hash browns and lettuce were put into a new container and the hamburger and sausage were more fully lined. KDA_4_60111A - --REPEAT: The hash brown container in the cooler has sticker residue on the outside of the container. This was identified as remaining from the original manufacturer's labeling of the container. There is a container stored as clean on a shelf above the deep freezer. This container has sticker residue on the outside of the container and is stacked inside of another clean container. COS - the employee present cleaned these containers. KDA_4_60111C - --REPEAT: There is a buildup of grease and dust in the vent hood above the cooking area. KDA_4_90311B - --REPEAT: There are uncovered and non-inverted plates at the steam table. KDA_5_40211 - --Upon beginning the inspection, there was chopped lettuce in a colander in the sink directly opposite of the kitchen hand sink. This sink is directly plumbed into the sewage system, and the lettuce was below the flood rim. There are two vats of the 3 vat sink that are indirectly plumbed from the sewage system, but they constantly have their 3 vat sink in use for dish washing. Told the employee present that if they cannot clean and sanitizer one of the vats of the 3 vat sink for food prep/washing/draining as needed, then to use the directly plumbed sink they will need to place a tall, solid container in the sink that stands a minimum of one inch up out of the sink and use it for food prep. If they put water in this container to wash produce, they will need to change the water between every use to ensure there is no cross contamination. COS - the lettuce was removed from the sink. KDA_7_20111B - --REPEAT: There is a container of sanitizer tablets stored directly on top of the dishwasher. COS - the tablets were moved. KDA_Defacto - --The food temperatures in the 3-window cooler in the kitchen are in the 43 F range. Strongly urging owner to take temperatures and keep a log of the food product temperature in this cooler very routinely to ensure the temperature is within range, or to not keep any potentially hazardous products in this refrigerator.	01/13/2016	12	Follow-up	Out
5-202.14 - --The vent on the dual check valve of the carbonator is dripping water continuously. It was checked multiple times throughout the inspection and has constantly had a steady, quick drip from the vent. Letting the owner know that this could indicate a problem in the dual check valve and that it should be replaced. KDA_2_30114G - --The cook in the kitchen was cracking raw shell eggs onto the grill with her gloved hands. She then took the gloves off, put on fresh gloves, and began preparing a plate of food, including handling ready-to-eat toast with her gloved hands. Corrected on Site (COS) - explaining hand washing requirements to the owner and that hand washing is required when going from any raw food products to ready-to-eat products. KDA_3_30211A1b - --In the small windowed cooler in the kitchen there is a container of raw egg french toast mix that is stored on the top shelf above a container of ready-to-eat ham. KDA_3_30212 - --There are unlabeled items in the kitchen and waitressing area that were identified as powdered sugar, liquid butter, water, ranch, and donut icings. KDA_3_30414B1 - --There are two wiping cloth buckets in the kitchen and waitressing area. The staff said these have a chlorine tablet and soap in them, but when tested they show 0ppm chlorine. KDA_3_50116A1 - --There is a pan of cooked hash browns in the steam table. These are measuring 92.8 F. The cook said she had put them there approximately 15 minutes previously. Upon speaking with her, she verified that the steam table is not on. Corrected on Site (COS) - explained that potatoes must be kept either hot or cold once they are cooked. She put the hash browns on the grill to be reheated. KDA_3_50116A2 - --The pancake mix sitting out on top of the steam table is measuring 62.0 F. The cook said she has had it out for about 15 minutes. COS - this was put into a cooler. The large silver 3-door cooler is measuring above proper cold holding temperatures. Upon speaking with the kitchen staff, they said they have not had to get in this cooler very much today. One of them has had this cooler open for 3 to 5 minutes while he was getting items out of the cooler. The cook said she has had to open the cooler approximately five times this morning, but she opened it, got out what she needed, and closed it right away. She said the door was probably open for 10 seconds each time at most. The cooler was kept closed for approximately 45 minutes and measuring 46.8 F ambient air temperature. The owner is unsure if there is a defrost cycle. None of the staff checked the temperature on the cooler this morning at the start of business. The following items in the cooler are above proper cold holding temperatures: Bag of real Cheddar Cheese (1/5) - 50.6 F Bag of real Cheddar Cheese (2/5) - 48.0 F Bag of real Cheddar Cheese (3/5) - 48.7 F Bag of real Cheddar Cheese (4/5) - 51.6 F Bag of real Cheddar Cheese (5/5) - 50.7 F Bag of real Colby Jack Cheese (1/3) - 53.4 F Bag of real Colby Jack Cheese (2/3) - 52.8 F Bag of real Colby Jack Cheese (3/3) - 51.7 Gravy - 49.6 F Pancake Batter - 46.9 F Cottage Cheese - 48.9 F Cream Gravy - 49.9 F Mashed Potatoes - 49.6 F Sour Cream - 48.5 F Guacamole - 47.8 F Cottage Cheese - 49.1 F Cottage Cheese - 48.0 F Sour Cream (1/7) - 48.9 F Sour Cream (2/7) - 48.6 F Sour Cream (3/7) - 47.6 F Sour Cream (4/7) - 49.6 F Sour Cream (5/7) - 49.3 F Sour Cream (6/7) - 48.7 F Sour Cream (7/7) - 48.3 F Guacamole - 47.6 F Peeled boiled eggs - 46.3 F Taco Meat - 46.9 F Cheese Sauce - 45.1 F Milk - 45.9 F Cabbage (cut head) - 45.9 F Refried Beans - 46.4 F Refried Beans - 47.5 F Chicken (Bag 1/8) - 63.7 F Chicken (Bag 2/8) - 66.8 F Chicken (Bag 3/8) - 62.0 F Chicken (Bag 4/8) - 65.8 F Chicken (Bag 5/8) - 62.8 F Chicken (Bag 6/8) - 67.4 F Chicken (Bag 7/8) - 63.1 F Chicken (Bag 8/8) - 63.5 F Cooked Beans - 47.8 F Ham - 46.8 Ground Beef - 51.1 F Ground Beef - 50.2 F COS - all items that are out of temperature have been in the cooler since at least yesterday evening. All items were discarded. KDA_3_50118A1 - --In the cooler in the kitchen there is a container of boiled eggs (out of the shell) that are dated as having been cooked 12/19. COS - these were discarded. KDA_3_60311B - --There is a reminder posted in the menus stating that consuming raw or under cooked products could increase the chances of food borne illness. There is no disclosure identifying what items can be cooked-to-order. The cook eggs and occasionally beef products cooked-to-order. KDA_4_10111A - --There are several Sterilite containers in the small cooler in the kitchen storing food. These containers do not have any markings indicating they are food grade containers. In all cases, the containers are lined at least on the bottom, but they all have food in direct contact with the containers along the sides of the containers. The foods in these containers include hamburger patties, bacon, ham, and onions. KDA_4_30111 - --The large 3-door silver cooler in the kitchen is measuring 46.8 F ambient air temperature. This is after it has been kept closed for approximately 45 minutes. KDA_4_60111A - --There is a clean lid to a food container sitting near the mixer in the kitchen. There is sticker residue remaining on this lid. Explaining to owner that sticker residue from labeling should be removed during the cleaning process. The red ice scoop has sticker residue from the bar code sticker at purchasing remaining on the scoop. It is stored as clean on top of the ice machine. KDA_4_60111C - --There is a buildup of grease and dust in the vent hood above the cooking area. KDA_4_90311B - --There are uncovered and non-inverted clean plates, bowls, and equipment throughout kitchen and ware washing area. Letting the owner know these can be inverted or covered. KDA_5_20314 - or, Installing an APPROVED backflow prevention device as specified under § 5-202.14. KDA_6_50112A - --There is grease splatter on the wall around the cooking area. There is dust buildup on the ceiling vents in the waitressing area. KDA_7_10211 - --In the ware washing area there is an unlabeled white bucket with a bubbly liquid and silverware inside. The cook verified this was soapy water for soaking the silverware. COS - she labeled the bucket. KDA_7_20111B - --There are sanitizer tablets sitting in a container on top of the dishwasher. Letting the owner know that these need to be moved. There is a box of Wet Ones hand wipes sitting on top of a table in the waitressing area. They are directly above a box of Donut boxes. KDA_7_20811B - --There is a First Aid Kit sitting right on top of a stack of cases of canned beer in the waitressing/office area. KDA_7_20911 - --There is a container of Body Cream (personal use) on top of the proofer in the kitchen. KDA_Defacto - --Cooking Omelet - 167.6 F Cooking Hamburger Meat - 171.4 F --Crockpot: Gravy - 139.7 F --Dishwasher in use to clean dishes - 50ppm chlorine --Employees are Serv Safe certified. --Small Windowed Cooler (Kitchen): Eggs - 43.3 F White Cooler (Waitress): Churn Spread Butter - 36.3 F	12/30/2015	21	Regular	Out
Details not available.	06/10/2014
Details not available.	04/21/2014

5-202.14 - A backflow or backsiphonage prevention DEVICE installed on a WATER SUPPLY system shall meet American Society of Sanitary Engineering (A.S.S.E.) STANDARDS for construction, installation, maintenance, inspection, and testing for that specific application and type of device.
4-102.11(B)(1) - P - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES shall be safe.
KDA_2_30114G - Wash Hands (Raw to RTE) FOOD EMPLOYEES shall clean their hands and exposed portion 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 when switching between working with raw FOOD and working with READY-TO-EAT FOOD
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_30414B1 - Wiping cloths (Storage) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at an appropriate concentration.
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_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_60311B - Consumer Advisory for Raw or Undercooked Food (Disclosure requirements) - DISCLOSURE shall include: A description of the animal-derived FOODS, such as oysters on the half shell (raw oysters), raw-EGG Caesar salad, and hamburgers (can be cooked to order)- or, Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.
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_30111 - Temperature Capacity - EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
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_5_20314 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: Providing an air gap as specified under § 5-202.13
KDA_5_40211 - Except for floor drains that originate IN refrigerated spaces that are constructed as an integral part of the building, a direct connection may not exist between the SEWAGE system and a drain originating from equipment IN which FOOD is placed.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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_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_20811B - First Aid Supplies (Storage) First aid supplies that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be stored in a kit or a container that is located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, and LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
KDA_7_20911 - Personal Care Items (Storage) EMPLOYEES shall store their PERSONAL CARE ITEMS in lockers or other suitable facilities.

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