Name: CHEROKEES GRILL
Address: 103 W MAIN ST, STARK, KS 66775
Total inspections: 1
Last inspection: Jul 16, 2008
3-501.13 - Thawing food safely (Corrected on site)
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)
4-601.11C - Nonfood-contact surfaces of equipment shall be kept clean
4-602.11A5 - Critical - Food contact surfaces of equipment and utensils shall be cleaned anytime when contamination occurs (Corrected on site)
5-205.15B - Critical - Plumbing system maintained in good repair (Corrected on site)
6-501.12 - Cleaning shall be done when the least food is exposed
Jul 16, 2008
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.
4-601.11C - (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.N
4-602.11A5 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (5) At any time during the operation when contamination may have occurred.
5-205.15B - A PLUMBING SUPPLY SYSTEM shall be: (B) Maintained in good repair.S
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.