WOODS SUPER MARKETS INC, 2322 S MAIN ST, FORT SCOTT, KS - Restaurant inspection findings and violations

Business Info

Name: WOODS SUPER MARKETS INC
Type: Restaurant
Address: 2322 S MAIN ST, FORT SCOTT, KS 66701
Phone: 620-223-0127
Total inspections: 4
Last inspection: Sep 24, 2015

Restaurant representatives - add corrected or new information about WOODS SUPER MARKETS INC, 2322 S MAIN ST, FORT SCOTT, KS »

Violation code	Inspection Date	Violations	Type	Compliance
3-304.15(A) - --New violation - a deli employee took cardboard boxes to the compactor. Upon returning the employee did not wash her hands prior to donning new single use plastic gloves and handling frozen corn dogs (reviewed proper procedure). KDA_2_30114H - --New violation - A deli employee took cardboard boxes to the compactor area, upon returning, the employee donned new single use plastic gloves and handled frozen corn dogs without first washing her hands (reviewed proper procedure). KDA_3_30211A1b - --Repeat violation - In a retail case, raw shell eggs stored above ready to eat cooked hash browns and potatoes. In a retail case, raw bacon stored above ready to eat polish sausages. In a retail case, raw brats stored above ready to eat imitation lobster meat and herring in red sauce. KDA_3_60211B2 - --Repeat violation - Packed on site chicken salad lacks ingredients on the packages. Packed on site MG steakhouse pasta salad lacks ingredients on the packages. Packed on site crème (sp) cheese balls lack ingredients for the cream cheese and ham components of the product. KDA_3_60211B5 - --Repeat violation - packed on site crème (sp) cheese balls lack the allergen milk on the packages (milk as per master container)(pulled). Packed on site chicken salad lacks the allergens egg and milk on the packages (egg and milk as per master container)(pulled). No master container available for packed on site MG steakhouse pasta salad, but there is a good chance this product contains allergens) KDA_6_20215A1 - --Repeat violation - in front of the north loading dock overhead door in dry storage, the dock assembly has gaps on both sides ranging from 1 - 2 inches, large enough for pest entry. KDA_6_20215A3 - --Repeat violation - the north automatic doors have a gap at the bottom of about 3/4 inch, and between the doors of about 1.25 inches, large enough for pest entry. The south automatic doors have a gap at the bottom of about 1/2 inch, and between the doors of about 1/4 inch, large enough for pest entry. KDA_6_501111A - --Repeat violation - Live houseflies (numbers approximate): 10 in the deli, nine by the south trash compactor, and six in dry storage. As per a department manager, they have a hired pest control service that sprays for insects and sets out glue boards. Pest control methods observed for flies was attractant lights with glue boards. KDA_6_50112A - --Repeat violation - At the south end of dry storage, at the trash compactor, food and liquid are on the floor and there is a strong adverse odor.	09/24/2015	9	Follow-up	Out
KDA_2_30114A - --An employee in the deli touched her hair, then handled new single use Styrofoam clamshell food containers, touching the food contact surfaces, without washing her hands (reviewed proper procedure). KDA_3_30211A1b - --In a bakery reach in cooler, a package of ready to eat cheese was stored directly on top of a carton of raw shell eggs. The raw shell eggs were stored above ready to eat frosting (moved). In a retail case, raw bacon stored above ready to eat polish sausage. The raw bacon is also stored next to and touching packages of ready to eat polish sausage. KDA_3_50118A1 - --In the deli walk in cooler, one slab of cooked on site ready to eat ribs were dated packed on (cooked) Aug 15, 15. The deli employees did not know if they had been frozen or in the cooler during the time since they were cooked (discarded). KDA_3_50118A3 - --In the deli case the following commercially prepared open ready to eat foods were date marked with one too many days: bologna and olive loaf Sep 09, 15 to Sep 16, 15 KDA_3_60211B1 - --Packed on site turkey sandwiches have the common name handwritten on the packages. KDA_3_60211B2 - --Packed on site turkey sandwiches and mild cheddar cheese lacks ingredients on the packaging. KDA_3_60211B4 - --Many of the packed on site packages of raw meat and poultry products lack the name and address of the store on the packages. Some just lack the name of the store. KDA_3_60211B5 - --Packed on site mild cheddar cheese in a retail case lacks allergen information on the packages, as per master container the allergen is milk (pulled). Also, turkey sandwiches in the same retail case lack allergen information on the packages. As per master container, allergens include wheat, soy, and milk (pulled). KDA_3_60211C - --At the bulk Brach's candy rack, informational cards with common names, ingredients, and allergen information (if any) are shrink wrapped and secured so that customers cannot see or access the information. KDA_4_60111C - --In the deli walk in cooler, the shelving holding raw chicken is rusty, has dried blood and food built up on it. In the meat department, dust is built up on the south cooling unit fan blade guard. KDA_6_20214 - --No self closing device on the unisex employee restroom door. KDA_6_20215A1 - --In front of the north loading dock overhead door, the loading dock assembly has gaps on both sides ranging from 1 - 2 inches, large enough for pest entry. KDA_6_20215A3 - --The north automatic doors have a gap at the bottom of about 3/4 inch, and between the doors of about 1.25 inches, large enough to allow pest entry. The south automatic doors have a gap at the bottom of about 1/2 inch and between the doors of about 1/4 inch, large enough to allow pest entry. KDA_6_30112 - --No paper towels at the deli handsink (towels placed at sink). KDA_6_501111A - --15 live houseflies in the deli. Also in the deli, two live roaches under the 3-vat sink and in the corner, on the floor under the 3-vat sink, three full roach egg sacs. As per a department manager, they have a pest control service that sprays for insects and sets out glue boards. Pest control methods observed were sticky traps, and attractant lights with glue boards for flies. KDA_6_50112A - --Dust is built up on the wall, side of vent hood, and piping in the deli above the chicken breading area. Dust is built up on two ceiling fans in the deli. In the deli walk in cooler, there is a cement trough under the raw chicken rack. It as blood and food buildup and a very strong adverse odor. At the trash compactor door in dry storage, food and liquid are on the floor and there is a strong adverse odor in this area. KDA_Defacto - --[quaternary ammonia] in a wiping cloth bucket in the deli = 200 parts per million --[quaternary ammonia] in deli 3-vat sink = 200 parts per million --chicken cooked to 191 --deli cases potato salad 35	09/11/2015	17	Regular	Out
Details not available.	04/02/2014
Details not available.	03/04/2014

3-304.15(A) - If used, single-use Gloves shall be used for only one task such as Working with READY-TOEAT FOOD or with Raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur IN the operation.
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_2_30114H - Wash Hands (Gloves) 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 before donning gloves for working with FOOD.
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_50118A3 - P - RTE PHF/TCS, Disposition (discard if dated for 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 marked to indicate a 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 that is more than 7 days from the date of preparation or opening, with the day of preparation counted as Day 1.
KDA_3_60211B1 - Label information (packaged in establishment - Common Name) Label information shall include the common name of the FOOD, or absent a common name, an adequately descriptive identity statement.
KDA_3_60211B2 - Label information (packaged in establishment - Ingredients) Label information shall include, if made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the FOOD.
KDA_3_60211B4 - Label information (packaged in establishment - Business Information) Label information shall include the name and place of business of the manufacturer, packer, or distributor.
KDA_3_60211B5 - Label information (packaged in establishment - Food Allergens) Label information shall include 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_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_4_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
KDA_6_20214 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
KDA_6_20215A1 - Outer openings (Solid) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings.
KDA_6_20215A3 - Outer openings (Doors) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.
KDA_6_30112 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: Individual, disposable towels- a continuous towel system that supplies the user with a clean towel- a heated-air hand drying device- or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
KDA_6_501111A - Pests (Prohibited) the PREMISES shall be maintained free of insects, rodents, and other pests.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

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