ANTLERS SPORTS BAR & GRILL, 400 E HWY 56, MOSCOW, KS - Restaurant inspection findings and violations

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Business Info

Name: ANTLERS SPORTS BAR & GRILL
Type: Restaurant
Address: 400 E HWY 56, MOSCOW, KS 67952
Total inspections: 2
Last inspection: Sep 10, 2008

Restaurant representatives - add corrected or new information about ANTLERS SPORTS BAR & GRILL, 400 E HWY 56, MOSCOW, KS »

Violation code

Inspection Date

Violations

  • 2-102.11 - Critical - Requirements for Demonstration of Knowledge of the Person In Charge
  • 2-301.14F - Critical - When to wash hands, during food preparation (Corrected on site)
  • 2-301.15 - Where to wash hands (Corrected on site)
  • 3-302.11A1a - Critical - Separation raw ready to eat from other raw foods to protect from cross contamination (Corrected on site)
  • 3-304.14 - Proper storage of wet & dry wiping cloths used for wiping food spills.
  • 3-501.16A2a - Critical - (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under ' 3-501.19,and except as specified under ¶ (B) of this section, POTENTIALLY HAZARDOUS FOOD shall be maintained: (2) At a temperature specified in the following: (a) 5oC (41oF) or less; or (Corrected on site)
  • 3-501.18A3 - Critical - (A) A FOOD specified in ¶ 3-501.17(A) or (B) shall be discarded if it: (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in ¶ 3-501.17(A). (Corrected on site)
  • 4-302.14 - Sanitizing solution, testing devices required
  • 4-601.11A - Critical - Food-contact surfaces of equipment and utensils must be clean to sight and touch (Corrected on site)
  • 5-205.15B - Plumbing system maintained in good repair
  • 5-501.17 - Ladies restroom required to have covered waste receptacle
  • 6-202.13 - Design and installation of insect control devices.
  • 6-501.111C - Critical - If pests are found, use methods to control them
  • 6-501.112 - Critical - Removal of dead or trapped pests (Corrected on site)
  • 7-202.11A - Critical - Only those poisonous or toxic materials that are required for the operation and maintenance of the food establishment shall be allowed in the establishment (Corrected on site)
  • 7-206.12 - Critical - Rodent bait stations shall be contained in a covered, tamper-resistant bait station (Corrected on site)
Sep 10, 200816
  • 2-301.14E - Critical - When to wash hands, after handling soiled equipment (Corrected on site)
  • 2-401.11A - Critical - Eating, drinking, smoking in designated areas only (Corrected on site)
  • 3-305.11A3 - 6 inches (15 cm) above the floor
  • 3-501.16A2a - Critical - (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under ' 3-501.19,and except as specified under ¶ (B) of this section, POTENTIALLY HAZARDOUS FOOD shall be maintained: (2) At a temperature specified in the following: (a) 5oC (41oF) or less; or (Corrected on site)
  • 4-301.11 - Equipment capacity for cooling, heating, and holding
  • 4-302.12 - Food temperature measuring devices, availability
  • 4-602.11E4b - Equipment such as ice bins, beverage dispensers, ice makers, coffee grinders shall be cleaned at a frequency necessary to preclude accumulation of soil or mold
  • 5-203.14A - Critical - A plumbing system shall be installed to preclude backflow into the water supply at each point of use in the food establishment.
  • 5-402.13 - Critical - Mobile sewage conveyed through approved system
  • 6-301.12 - Handwashing facilities shall be provided with hand drying facilities.
  • 6-501.12 - Cleaning shall be done when the least food is exposed
Aug 12, 200811

    Violation descriptions:
  • 2-102.11 - Based on the RISKS of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by:
    (A) Being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED OR APPROVED PROGRAM; or
    (B) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include:
    (1) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE;
    (2) Explaining the responsibility of the PERSON IN CHARGE for preventing the transmission of foodborne disease by a FOOD EMPLOYEE who has a disease or medical condition that may cause foodborne disease;
    (3) Describing the symptoms associated with the diseases that are transmissible through FOOD;
    (4) Explaining the significance of the relationship between maintaining the time and temperature of POTENTIALLY HAZARDOUS FOOD and the prevention of foodborne illness;
    (5) Explaining the HAZARDS involved in the consumption of raw or undercooked MEAT, POULTRY, EGGS, and FISH;
    (6) Stating the required FOOD temperatures and times for safe cooking of POTENTIALLY HAZARDOUS FOOD including MEAT, POULTRY, EGGS, and FISH;
    (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of POTENTIALLY HAZARDOUS FOOD;
    (8) Describing the relationship between the prevention of foodborne illness and the management and control of the following:
    (a) Cross contamination,
    (b) Bare hand contact with READY-TO-EAT FOODS,
    (c) Handwashing, and
    (d) Maintaining the FOOD ESTABLISHMENT in a clean condition and in good repair;
    (9) Describing FOODS identified as MAJOR FOOD ALLERGENSthat could cause an allergic reaction in a sensitive individual.
    (10) Explaining the relationship between FOOD safety and providing EQUIPMENT that is:
    (a) Sufficient in number and capacity, and
    (b) Properly designed, constructed, located, installed, operated, maintained, and cleaned;
    (11) Explaining correct procedures for cleaning and SANITIZING UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT;
    (12) Identifying the source of water used and measures taken to ensure that it remains protected from contamination such as providing protection from backflow and precluding the creation of cross connections;
    (13) Identifying POISONOUS OR TOXIC MATERIALS in the FOODESTABLISHMENT and the procedures necessary to ensure that they are safely stored, dispensed, used, and disposed of according to LAW;
    (14) Identifying CRITICAL CONTROL POINTS in the operation from purchasing through sale or service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure that the points are controlled in accordance with the requirements of this Code;
    (15) Explaining the details of how the PERSON IN CHARGE and FOOD EMPLOYEES comply with the HACCP PLAN if a plan is required by the LAW, this Code, or an agreement
    between the REGULATORY AUTHORITY and the FOOD ESTABLISHMENT;
    (16) Explaining the responsibilities, rights, and authorities assigned by this Code to the:
    (a) FOOD EMPLOYEE,
    (b) CONDITIONAL EMPLOYEE,
    (c) PERSON IN CHARGE,
    (d) REGULATORY AUTHORITY; and
    (17) Explaining how the PERSON IN CHARGE, FOOD EMPLOYEES, and CONDITIONAL EMPLOYEES comply with reporting responsibilities and EXCLUSION or RESTRICTION of FOOD EMPLOYEES.
  • 2-301.14E - 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:
    (E) After handling soiled EQUIPMENT or UTENSILS;
  • 2-301.14F - 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:
    (F) During FOODpreparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;
  • 2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINKor APPROVEDautomatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
  • 2-401.11A - (A) Except as specified in ¶ (B) of this section, an EMPLOYEE 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 can not result.
  • 3-304.14 - (A) Cloths in-use for wiping FOOD spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be:
    (1) Maintained dry; and
    (2) Used for no other purpose.
    (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be:
    (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; and
    (2) Laundered daily as specified under ¶ 4-802.11(D).
    (C) Cloths in-use for wiping surfaces in contact with raw animal FOODS shall be kept separate from cloths used for other purposes.
    (D) Dry wiping cloths and the chemical sanitizing solutions specified in Subparagraph (B)(1) of this section in which wet wiping cloths are held between uses shall be free of FOOD debris and visible soil.
    (E) Containers of chemical sanitizing solutions specified in Subparagraph (B)(1) of this section in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE-SERVICE, or SINGLE-USE ARTICLES.
    (F) SINGLE-USE disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer's label use instructions.
  • 3-305.11A3 - (A) Except as specified in ¶¶ (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD:
    (3) At least 15 cm (6 inches) above the floor.
  • 3-501.18A3 - (A) A FOOD specified in ¶ 3-501.17(A) or (B) shall be discarded if it:
    (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in ¶ 3-501.17(A).
  • 4-301.11 - 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.S
  • 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3.
    (B) A TEMPERATURE MEASURING DEVICE with a suitable smalldiameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets.
  • 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.
  • 4-601.11A - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
  • 5-203.14A - A PLUMBING SUPPLY 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:
    (A) Providing an air gap as specified under § 5-202.13; or
  • 5-205.15B - A PLUMBING SUPPLY SYSTEM shall be:
    (B) Maintained in good repair.S
  • 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE supply system or other supply system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to K.S.A. 65-161 et seq., and amendments thereto.
  • 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
  • 6-202.13 - (A) Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device.
    (B) Insect control devices shall be installed so that:
    (1) The devices are not located over a FOOD preparation area; and
    (2) Dead insects and insect fragments are prevented from being impelled onto or falling on exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
  • 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKSshall be provided with:
    (A) Individual, disposable towels;
    (B) A continuous towel system that supplies the user with a clean towel; or
    (C) A heated-air hand drying device.
  • 6-501.111C - The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by:
    (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under §§ 7-202.12, 7-206.12, and 7-206.13; and
  • 6-501.112 - Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that preventstheir accumulation, decomposition, or the attraction of pests.
  • 6-501.12 - (A) PHYSICAL FACILITIESshall be cleaned as often as necessary to keep them clean.
    (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
  • 7-202.11A - (A) Only those POISONOUS OR TOXIC MATERIALS that are required for the operation and maintenance of a FOOD ESTABLISHMENT, such as for the cleaning and SANITIZING of EQUIPMENT and UTENSILS and the control of insects and rodents, shall be allowed in a FOOD ESTABLISHMENT.S
  • 7-206.12 - Rodent bait shall be contained in a covered, tamper-resistant bait station.

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