CESARE CONCESSIONS, 747 KENTUCKY, LAWRENCE, KS - Restaurant inspection findings and violations

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Business Info

Name: CESARE CONCESSIONS
Type: Restaurant
Address: 747 KENTUCKY, LAWRENCE, KS 66044
Total inspections: 3
Last inspection: Aug 13, 2008

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Violation code

Inspection Date

Violations

  • 3-501.16A1 - Critical - Hot Holding: Food held at 140F or above excepts roasts cooked in accordance with time/temp requirements may be held at 130F (Corrected on site)
  • 4-302.12 - Food temperature measuring devices, availability (Corrected on site)
Aug 13, 20082
  • 2-301.14H - Critical - When to wash hands, after other activities that contaminate the hands (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)
  • 6-301.12 - Handwashing facilities shall be provided with hand drying facilities. (Corrected on site)
Aug 06, 20084
4-302.14 - Sanitizing solution, testing devices requiredMay 29, 20081

    Violation descriptions:
  • 2-301.14H - 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:
    (H) Before donning gloves for working with FOOD; and
  • 3-501.16A1 - (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:
    (1) At 57oC (135oF) or above, except that roasts cooked to a temperature and for a time specified in ¶ 3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at a temperature of 54oC (130oF) or above; or
  • 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.
  • 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.

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