CATTLEMANS CAFE 3, 519 W MARY SUITE 111, GARDEN CITY, KS - Restaurant inspection findings and violations

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Business Info

Name: CATTLEMANS CAFE 3
Type: Restaurant
Address: 519 W MARY SUITE 111, GARDEN CITY, KS 67846
Total inspections: 1
Last inspection: Apr 23, 2008

Restaurant representatives - add corrected or new information about CATTLEMANS CAFE 3, 519 W MARY SUITE 111, GARDEN CITY, KS »

Violation code

Inspection Date

Violations

  • 2-301.14E - Critical - When to wash hands, after handling soiled equipment (Corrected on site)
  • 3-101.11 - Critical - Food shall be safe, unadulterated, and honestly presented (Corrected on site)
  • 3-302.11A1a - Critical - Separation raw ready to eat from other raw foods to protect from cross contamination (Corrected on site)
  • 3-304.12 - In-Use Utensils, Between-Use Storage provisions (Corrected on site)
  • 3-304.14 - Proper storage of wet & dry wiping cloths used for wiping food spills.
  • 3-501.18A2 - Critical - Food discarded if not consumed within 4 days (Corrected on site)
  • 4-202.11A2 - Critical - Food contact surfaces shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections (Corrected on site)
  • 4-301.11 - Equipment capacity for cooling, heating, and holding
  • 4-501.11B - Equipment components maintained in good repair and proper adjustment
  • 4-601.11C - Nonfood-contact surfaces of equipment shall be kept clean
  • 4-901.11A - After cleaning and sanitizing equipment and utensils shall be air dried
  • 5-501.17 - Ladies restroom required to have covered waste receptacle
Apr 23, 200812

    Violation descriptions:
  • 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;
  • 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under § 3-601.12, honestly presented.
  • 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored:
    (A) Except as specified under ¶ (B) of this section, in the FOOD with their handles above the top of the FOOD and the container;
    (B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or
    EQUIPMENTthat can be closed, such as bins of sugar, flour, or cinnamon;
    (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11;
    (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes;
    (E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD that is not POTENTIALLY HAZARDOUS; or
    (F) In a container of water if the water is maintained at a temperature of at least 57oC (135oF) and the container is cleaned at a frequency specified under Subparagraph
    4-602.11(D)(7).
  • 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.
  • 3-501.18A2 - (A) A FOOD specified in ¶ 3-501.17(A) or (B) shall be discarded if it:
    (2) Is in a container or PACKAGE that does not bear a date or day; or
  • 4-202.11A2 - (A) Multiuse FOOD-CONTACT SURFACES shall be:
    (2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections;
  • 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
  • 4-501.11B - (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
  • 4-601.11C - (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.N
  • 4-901.11A - After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
    (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD; and
  • 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.

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