BUSTERS SALOON, 104 W MAIN, SUN CITY, KS - Restaurant inspection findings and violations

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Business Info

Name: BUSTERS SALOON
Type: Restaurant
Address: 104 W MAIN, SUN CITY, KS 67143
Total inspections: 1
Last inspection: Jul 23, 2008

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Violation code

Inspection Date

Violations

  • 3-305.11A3 - 6 inches (15 cm) above the floor
  • 3-501.13 - Thawing food safely
  • 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)
  • 4-302.14 - Sanitizing solution, testing devices required
  • 5-202.13 - Critical - Air gap between flood rim and plumbing fixture at least 1 inch (Corrected on site)
  • 6-501.11 - Physical facilities, shall be maintained in good repair
Jul 23, 20086

    Violation descriptions:
  • 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.
  • 3-501.13 - Except as specified in ¶ (D) of this section, POTENTIALLY HAZARDOUS FOOD shall be thawed:
    (A) Under refrigeration that maintains the FOOD temperature at 5oC (41oF) or less, or at 7oC (45oF) or less as specified under Subparagraph 3-501.16(A)(2); or
    (B) Completely submerged under running water:
    (1) At a water temperature of 21oC (70oF) or below,
    (2) With sufficient water velocity to agitate and float off loose particles in an overflow, and
    (3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5oC (41oF), or 7oC (45oF) as specified under Subparagraph 3-501.16(A)(2), or
    (4) For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking as specified under ¶ 3-401.11(A) or (B) to be above 5oC (41oF), or 7oC (45oF) as specified under Subparagraph 3-501.16(A)(2), for more than 4 hours including:
    (a) The time the FOOD is exposed to the running water and the time needed for preparation for cooking, or
    (b) The time it takes under refrigeration to lower the FOOD temperature to 5oC (41oF), or 7oC (45oF) as specified under Subparagraph 3-501.16(A)(2);
    (C) As part of a cooking process if the FOOD that is frozen is:
    (1) Cooked as specified under ¶ 3-401.11(A) or (B) or § 3-401.12, or
    (2) Thawed in a microwave oven and immediately transferred to conventional cooking EQUIPMENT, with no interruption in the process; or
    (D) Using any procedure if a portion of frozen READY-TO-EAT FOOD is thawed and prepared for immediate service in response to an individual CONSUMER'S order.
  • 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.
  • 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
  • 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.

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