Vvs, 2000 E TRAIL ST, DODGE CITY, KS - Restaurant inspection findings and violations

Business Info

Name: Vvs
Type: Restaurant
Address: 2000 E TRAIL ST, DODGE CITY, KS 67801
Phone: 308-784-2164
Total inspections: 7
Last inspection: Dec 29, 2015

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Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_20111C - --A package of Grenades pastry with pink frosting was held in the east kitchen retail display case with no pink coloring declared on the label. The pastry was purchased from a local food processor. "Corrected on site" (COS-removed from retail sale). Repeated KDA_3_50116A1 - --East kitchen: North serving line: sausage links 102 F, sausage patty 111 F. The sausages had been cooked 2 1/2 hours prior then placed in the hot holding unit, as per employee. Hot box: burrito 128 F. The burritos were cooked 45 minutes prior then placed in the hot box, as per employee. Pizza hot holding cabinet on the customer self serve line: pepperoni pizza 119 F, sausage pizza 119 F, pepperoni and sausage pizza 119 F. The pizzas were cooked 20 minutes prior then placed in the hot holding cabinet, as per employee. (COS-sausage was placed in the walk in freezer to cool, burritos were reheated to 173 F, and pizzas were reheated to 184 F). Repeated KDA_4_90311B - --Stainless steel containers were stacked together wet on the clean dish shelf south of the east kitchen 3-vat sink. Repeated KDA_6_501111A - --There was a live cockroach crawling on the wall above the west kitchen hand washing sink. The cockroach crawled by a water line by the hand washing sink, where a nest of cockroaches were found above the hand washing sink. Bleach was poured around the area, where approximately two dozen live cockroaches crawled out from behind the pipe. There was a live cockroach on the retail floor by the bakery display case. The facility monitors for pest and has a pest control company treat once a month. The last available invoice was dated 11/24/15, but only mice bait stations were listed. Nothing for cockroach treatment was listed. Repeated. KDA_Defacto - --East kitchen 3-vat sink: 200 parts per million quaternary ammonia --East kitchen: Hot well on serving line: roasted peppers 154 F, baked chicken 139 F North serving line: sliced potatoes 144 F Hot box: cubed beef 160 F --East kitchen: On ice on the serving line: shredded lettuce and tomatoes 40 F Northeast retail cooler in the east kitchen: milk 43 F	12/29/2015	5	Follow-up	Out
KDA_3_50116A1 - --Setting at room temperature on top of the west kitchen steam table: cooked jalapeno peppers 92 F. The peppers had been cooked one hour prior and then set at room temperature on the serving line, as per employee. "Corrected on site" (COS-removed from service). KDA_5_20515B - --There was standing water on the floor by the warewashing sinks in the west kitchen. (COS-water was swept from the floor). There was standing water on the floor in the west kitchen mop closet. KDA_6_30211 - --There was no toilet tissue available in the east kitchen employee restroom. KDA_6_50111 - --The floor was buckled in the west kitchen walk in cooler. Repeated KDA_6_501111A - --A live cockroach crawled along the north wall by the floor by the Pepsi fountain machine in the west kitchen. The facility monitors for pest and has a pest control company treat once a week, as per manager. The last treatment date was 12/10/15, as per manager. A current invoice was not available. KDA_Defacto - --Northeast retail cooler in the east kitchen: ambient air temperature of 42 F --On ice on the east prep table in the west kitchen: ready to eat ground beef 62 F. The beef was cooked one hour prior and placed on ice to cool, as per employee. --Sanitizer bucket by the serving line in the west kitchen: 200 parts per million quaternary ammonia.	12/14/2015	6	Follow-up	Out
5-202.14 - --At the service sink in the east kitchen, the atmospheric vacuum breaker had a constant leak (while in use). KDA_3_20111C - --There was no labeling information on packages of individually packaged sheet cake with candy sprinkles held in the west kitchen retail cabinet. The pastry is purchased from a local licensed bakery. KDA_3_30412B - --There was a bowl with no handle stored in a container of rice under the west prep table in the west kitchen. KDA_3_30414B1 - --There was no detectable sanitizer in the sanitizer bucket by the front line in the west kitchen. (COS-sanitizer solution of 200 ppm quaternary ammonia was prepared). KDA_3_50113B - --Packages of raw chicken were thawing under hot running water in the prep sink in the west kitchen. The chicken was not submerged in water. (COS-chicken was placed in a container with cold running water). KDA_3_50116A2 - --Northeast retail cooler in the east kitchen: yogurt 47 F, ham sandwich 47 F, ambient air temperature of 50 F. The foods had been in the cooler overnight, as per employee. The employees did not know how long the temperature had been above 41 F. (COS-foods were discarded). KDA_3_60211C - --There was no ingredent labeling information available for foods prepared on site (Jello with pineapple, pumpkin pie, pecan pie, cinnamon rolls, chocolate chip cookies, peach cobbler, cut pineapple with chili powder, ham sandwich) and held in the retail cabinet. KDA_3_60311A - --There was not a consumer advisory posted in either kitchen for under cooked eggs. KDA_4_60111A - --There was dried food debris behind the blade of the meat slicer on the west prep table in the west kitchen. The manager did not know the last time the slicer was used. "Corrected on site" (COS-cleaned). KDA_4_60211E4 - --There was mold growth on the interior of the ice machine in the east kitchen. KDA_4_70211 - --The dish washing employee in the west kitchen rinsed a sheet tray with sanitizer and then put the sheet tray away as clean. The employee did not soak the sheet tray in the sanitizer. (COS-educated). KDA_4_90311A - --A package of single use clam shell food containers were setting on the floor in the west kitchen storage room. (COS-removed from the floor). KDA_4_90311B - --Stainless steel containers were stacked together wet on the clean dish shelf in the east kitchen. KDA_5_20212A - --The maximum water temperature at the hand washing sink in the east kitchen was 90 F. KDA_5_20515B - --Hot water was spraying from the south hot water faucet at west kitchen 3-vat sink when the water was turned on. KDA_6_50111 - --The floor was buckled in the west kitchen walk in cooler. Paint was peeling on the duct work over the north serving line in the east kitchen. KDA_6_501112 - --There was a dead cockroach in the cabinet under the Pepsi fountain machine in the west kitchen. KDA_6_50112A - --There was dirt and lint accumulation on the ceiling vent over the south serving line in the east kitchen. KDA_8_30411A - --The current food service license was not posted in view of consumers. The license was in the managers office. KDA_Defacto - --East kitchen walk in cooler: pasta noodles 47 F. The noodles were cooked one hour prior then placed in the walk in cooler to cool, as per employee. --West kitchen 3-vat sink: 200 parts per million (ppm) quaternary ammonia East kitchen 3-vat sink: 200 ppm quaternary ammonia --West kitchen: Walk in cooler: sliced ham 39 F Salad bar: sliced watermelon 41 F, pico de gallo 39 F West reach in cooler: ambient air temperature of 42 F East kitchen: Walk in cooler: ambient air temperature of 42 F True cooler: sliced ham 37 F --West kitchen: Stove: hot dogs 192 F Hot box: fried chicken 143 F Steam table: hash browns 150 F Steam table #2: sausage 133 F East kitchen: Steam table: beef 179 F Hot box: peppers 147 F North steam table: eggs 142 F	12/02/2015	20	Regular	Out
Details not available.	05/07/2014
Details not available.	04/24/2014
Details not available.	04/02/2013
Details not available.	01/31/2013

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.
KDA_3_20111C - PACKAGED FOOD shall be labeled as specified in LAW.
KDA_3_30412B - In-use utensil storage (Non-PHF/TCS-handles above food) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon.
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_50113B - TCS Thawing (Cold Water) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed completely submerged under running water at a water temperature of 21�°C (70�°F) or below, with sufficient water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5�°C (41�°F). Alternatively, for a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking to be above 5�°C (41�°F), for more than 4 hours including: the time the FOOD is exposed to the running water and the time needed for preparation for cooking- or, the time it takes under refrigeration to lower the FOOD temperature to 5�°C (41�°F).
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_60211C - Bulk food - self service (Labeling) Bulk FOOD that is available for CONSUMER self-dispensing shall be prominently labeled with the following information in plain view of the CONSUMER: the manufacturer's or processor's label that was provided with the FOOD- or, a card, sign, or other method of notification that includes the common name of the FOOD, a list of the ingredients in descending order by predominance of weight, and the name of the FOOD source for each MAJOR FOOD ALLERGEN contained in the FOOD unless the FOOD source is already part of the common or usual name of the respective ingredient.
KDA_3_60311A - CONSUMER Advisory for Raw or Undercooked FOOD (Disclosure and Reminder) - if an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold Raw, Undercooked, or without otherwise being processed to eliminate pathogens, either IN READY-to-EAT form or as an ingredient IN another READY-to-EAT FOOD, the LICENSEE shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a Disclosure and Reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
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_60211E4 - Non-PHF/TCS Food Contact Surface Cleaning Frequency (ice bins, soda nozzles) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned, in EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: at a frequency specified by the manufacturer- or, absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
KDA_4_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
KDA_4_90311A - Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLEUSE ARTICLES shall be stored: In a clean, dry location- Where they are not exposed to splash, dust, or other contamination- and, At least 15 cm (6 inches) above the floor.
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_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_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
KDA_6_30211 - A SUPPLY of toilet tissue shall be available at each toilet.
KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
KDA_6_501111A - Pests (Prohibited) the PREMISES shall be maintained free of insects, rodents, and other pests.
KDA_6_501112 - Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
KDA_8_30411A - Upon issuance of the LICENSE by the REGULATORY AUTHORITY, the LICENSEE shall post the LICENSE in a location in the FOOD ESTABLISHMENT that is conspicuous to CONSUMERS.

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