COWLEY COUNTY COMMUNITY COLLEGE, 125 S SECOND, ARKANSAS CITY, KS - Restaurant inspection findings and violations

Business Info

Name: COWLEY COUNTY COMMUNITY COLLEGE
Type: Restaurant
Address: 125 S SECOND, ARKANSAS CITY, KS 67005
Phone: 620-441-5205
Total inspections: 4
Last inspection: Nov 24, 2015

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Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_30611 - --REPEAT: In the buffet area there are two large platters of exposed cookies, a tub of exposed cheese, and a tub of exposed sour cream that are sitting out with no sneeze guard or other form of protection. COS - The food service director put lids on the cheese and sour cream containers. She is having the cookies placed into containers that they have lids for. KDA_3_50116A2 - --REPEAT: There is cheese in a container sitting on top of ice near the baked potato bar. The cheese is measuring 45.5 F. It was put out at 7am this morning, per staff. It was approximately 10:35am when the temperature was taken. Corrected on Site (COS) - the cheese was replaced with fresh cheese and the old cheese was discarded. Note - recommended time as a control on the products near the potato bar and made sure the food service director had information on how to set time as a control up if she wishes to. KDA_4_20211A2 - --REPEAT: The lid to the drink dispenser is cracked. COS - The food service director noticed this when it was being taken to the ware washing area and said she would have a replacement ordered. The cracked lid was removed. KDA_4_50213B - --REPEAT: There is approximately six inches of tube sticking out of the bulk milk dispenser in the buffet area.	11/24/2015	4	Follow-up	In
KDA_3_30211A1a - --In the continental cooler there is a container of raw shell eggs being stored on a shelf directly above a bag of shredded lettuce. Corrected on Site (COS) - the food production manager moved the eggs. KDA_3_30211A1b - --In the continental cooler there is a container of raw shell eggs being stored on a shelf directly above a bag of Parmesan cheese. COS - the food production manager moved the cheese. KDA_3_30212 - --There are unlabeled food items throughout the buffet area and kitchen area. They were identified by various employees throughout the inspection. The unlabeled items include Orange Juice, Apple Juice, Cooking Oil, Cereals, Honey, Cinnamon, Parmesan, and Olive Oil. KDA_3_30414B1 - --There is a wet wiping cloth sitting out on the table in the buffet serving area. KDA_3_30511A1 - --There are food items stored on the floor of the walk-in-freezer. They include boxes of potatoes, dough, and pretzels. KDA_3_30512 - --In the walk-in-freezer there is a drip from the motor/condenser that has dripped on boxes of food stored below. There is no contamination inside of the boxes. KDA_3_30611 - --There are two bowls of syrup sitting on top of the sneeze guard at the serving line. They are uncovered and exposed to consumers coming through the line. COS - explained to the breakfast lady that the items needed to be covered for protection or behind the sneeze guard. She moved them behind the sneeze guard. KDA_3_30613B - --In the buffet area there is a container of tortillas, loaves of bread, and bagels that are out for self-service, but do not have utensils to be dispensed with. COS - the breakfast lady supplied them all with tongs. KDA_3_50116A2 - --In the buffet area there is a tub of cream cheese packets that are measuring 56.4 F. The breakfast lady said these had been put out at approximately 710 am. It was 820 am when the temperature was taken. COS - the breakfast lady returned the cream cheese to the cooler. There is shredded cheese in the cold table in the buffet area. It is measuring 48.8 F. The breakfast lady said this cheese had been put out around 545 am. It was approximately 825 am when the temperature was taken. COS - the breakfast lady said that she would just throw it away since there was not much left and she would put out fresh. She threw the out of temperature cheese away. KDA_4_20211A2 - --There is a melted and cracked pitcher on a shelf in the kitchen. COS - the food production manager discarded the pitcher. KDA_4_50111A - --The freezer motor/condenser drips water and is leaving buildups of ice in the freezer around it. KDA_4_50213B - --The milk dispensers have the tubes sticking out approximately 6 inches from the chilled dispensing head. KDA_4_60111A - --In the buffet area there is one saucer that has fallen debris on the surface. COS - the breakfast lady moved the saucer to the dirty dishes. On a rack of clean dishes near the dry storage room in the kitchen there is a plastic food container being stored as clean. This container has sticker residue on the outside of the container. COS - the food production manager moved the container to dirty dishes. There is a spoon hanging above a prep area (near the ovens) with other clean utensils. This spoon has dried food residue on it. COS - the spoon was put with the dirty dishes. KDA_4_60111C - --There is slight buildup on the fan covers in the walk-in-cooler. The is powder spill and buildup on the guard around the dispensers in the cappuccino machine. KDA_4_60211E4 - --The nozzle dispensers at the cappuccino machine have a buildup of caked on powder in the nozzles. KDA_4_90311B - --There are non-inverted and uncovered saucers on the bottom shelf of the table in the buffet area. There are uncovered and non-inverted plates in the juice area for the breakfast buffet. KDA_4_90311C - --There is a single stack of styrofoam cups outside of their original protective packaging, neither covered nor inverted, in the juice serving area of the buffet. There is a stack of single-use plates in the dry storage room outside of their original protective packaging, neither covered nor inverted. KDA_5_40211 - --There is a box of tomatoes sitting inside of a sink that is directly plumbed into the sewage system, and also has a garbage disposal installed in the sink. COS - the sink directly next to this is indirectly plumbed to a floor drain. The tomatoes were moved to this sink instead. KDA_6_20213B2 - --Directly outside of the dry storage room there is a rolling cart with clean stainless steel pans on it. This is sitting against the wall directly below a wall-mounted insect control device. KDA_6_20215A3 - --The back doors to the kitchen have a narrow 1/4 to 1/2 inch gap at the bottom threshold. KDA_6_50112A - --There is soda pop spill on the floor in the closet where the soda pop boxes are stored. KDA_7_20111A - --In the dry storage room there are chafing fuel containers stored on a shelf directly next to/against boxes of plastic wrap. COS - the food service director moved the chafing fuel. There is a spray bottle of sanitizer and a bucket of sanitizer sitting on top of a commercial skillet next to a box of foil wrap. The food production manager said he had just set them down there instead of having them on the floor. COS - he moved them back to the floor. There is a bottle of grill cleaner on a shelf directly next to carving knives in the prep area near the walk-ins. COS - the food service director had this moved. KDA_7_20111B - --Near the dry storage room there are two squirt bottles of Germ-X stored directly above rolling containers of flour and sugar. COS - the food service director moved the Germ-X. There is a spray bottle of sanitizer and a bucket of sanitizer sitting on top of a commercial skillet. The food production manager said he had just set them down there instead of having them on the floor. COS - he moved them back to the floor. There is a bottle of grill cleaner on a shelf directly above a prep area where the meat slicer is located in the prep area near the walk-ins. COS - the food service director had this moved. KDA_7_20811B - --There is Bactine and Aloe Cream on a shelf above a prep area near the walk-in-coolers. These were identified by the food service director as being part of the first aid kit that is located on this same shelf. Explained the storage rules around first aid kits to her. COS - she moved the items back to the first aid kit and moved the kit. KDA_Defacto - --At the 3 vat sink there is a Y splitter hose attached to a water outlet. There is a spray head on the end of this hose that is hooked up out of the sink. Letting the food service director know that the spray head should be removed between uses and the hose kept hooked up out of the sink. --Buffet Cold Table: Yogurt - 39.8 F Turbo Cooler (Buffet Area): Cream Cheese - 42.0 F Milk Dispenser: Milk - 39.8 F Walk-in-Cooler: Beef - 36.9 F Continental Cooler: Milk - 51.7 F (Note, this cooler has been open quite a bit this morning per the food production manager. The ambient air is showing 53 F. Once the cooler was left closed for 10-15 minutes the temperature started dropping back down.) --Hot water dishwasher - 162.3 F --Items are thawed in the walk-in-cooler. --Quaternary Ammonia test strips are available in the ware washing area (they do not expired until 2016). --Steam Table: Hashbrowns - 152.6 F --There is a wet wiping cloth in sanitizer measuring 200ppm quaternary ammonia.	11/10/2015	25	Regular	Out
Details not available.	04/14/2014
Details not available.	03/31/2014

KDA_3_30212 - Food storage containers (Common Name) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
KDA_3_30414B1 - Wiping cloths (Storage) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at an appropriate concentration.
KDA_3_30511A1 - Food storage - Except as specified in ¶¶ (B) and (C) of 3-305.11, FOOD shall be protected from contamination by storing the FOOD: in a clean, dry location- where it is not exposed to splash, dust, or other contamination- and at least 15 cm (6 inches) above the floor.
KDA_3_30512 - Food storage (Prohibited locations) FOOD may not be stored: In locker rooms- In toilet rooms- In dressing rooms- In garbage rooms- In mechanical rooms- Under sewer lines that are not shielded to intercept potential drips- Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed- Under open stairwells- or, Under other sources of contamination.
KDA_3_30611 - FOOD protected - Except for nuts IN the Shell and Whole, Raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER Before consumption, FOOD on display shall be protected from contamination by the use of packaging- counter, service line, or salad bar FOOD guards- display cases- or other effective means.
KDA_3_30613B - CONSUMER self-service operations for READY-to-EAT FOODS shall be Provided with suitable UTENSILS or effective dispensing Methods that protect the FOOD from contamination.
KDA_3_50116A2 - PHF/TCS Cold Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained at 5�°C (41�°F) or less.
KDA_4_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
KDA_4_50111A - EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
KDA_4_50213B - The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.
KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_4_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
KDA_4_60211E4 - Non-PHF/TCS Food Contact Surface Cleaning Frequency (ice bins, soda nozzles) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned, in EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: at a frequency specified by the manufacturer- or, absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
KDA_4_90311B - Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) of this section and shall be stored: In a self-draining position that allows air drying- and, Covered or inverted.
KDA_4_90311C - SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under ¶ 4- 903.11(A) and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used.
KDA_5_40211 - Except for floor drains that originate IN refrigerated spaces that are constructed as an integral part of the building, a direct connection may not exist between the SEWAGE system and a drain originating from equipment IN which FOOD is placed.
KDA_6_20213B2 - Insect control devices shall be installed so that 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.
KDA_6_20215A3 - Outer openings (Doors) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
KDA_7_20111A - Chemical Storage (spacing/partitioning) POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning.
KDA_7_20111B - Chemical storage (not above FOOD, etc.) POISONOUS or TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, equipment, UTENSILS, LINENS, and single-service and SINGLEUSE ARTICLES by locating the POISONOUS or TOXIC MATERIALS IN an area that is not above FOOD, equipment, UTENSILS, LINENS, and single-service or single-use ARTICLES.
KDA_7_20811B - First Aid Supplies (Storage) First aid supplies that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be stored in a kit or a container that is located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, and LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.

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