CURTIS C'S DINER, 1039 S WASHINGTON, NEWTON, KS - Restaurant inspection findings and violations, food safety

Back to Kansas Restaurants, Kansas, KS smaller cities, KS small cities, All Cities.

Restaurant: CURTIS C'S DINER
Address: 1039 S WASHINGTON, NEWTON, KS 67114
Total inspections: 2
Last inspection: Aug 11, 2008

Restaurant representatives - add corrected or new information about CURTIS C'S DINER, 1039 S WASHINGTON, NEWTON, KS »

Violation code	Inspection Date	Violations
3-304.14 - Proper storage of wet & dry wiping cloths used for wiping food spills. (Corrected on site) 3-501.15B2 - (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. 3-501.16A2b - 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: (b) 7°C (45°F) or between 5°C (41°F) and 7°C (45°F) in existing refrigeration EQUIPMENT that is not capable of maintaining the FOOD at 5°C (41°F) or less if: (i) The EQUIPMENT is in place and in use in the FOOD ESTABLISHMENT, and (ii) On or before September 1, 2009, the EQUIPMENT is upgraded or replaced to maintain FOOD at a temperature of 5°C (41°F) or less. (Corrected on site) 3-501.17A1 - Critical - Food held at 41F or less may be dated 7 days (Corrected on site) 3-501.18A1 - Critical - Food discarded if not consumed within 7 days (Corrected on site) 4-903.11A3 - Storing equipment, utensils, linens, and single-service and single-use articles, 15 cm (6 inches) above the floor 6-202.11A - Light bulb protective shielding	Aug 11, 2008	7
2-102.11 - Critical - Requirements for Demonstration of Knowledge of the Person In Charge 2-301.14I - Critical - 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: (I) After engaging in other activities that contaminate the hands. (Corrected on site) 2-401.11A - Critical - Eating, drinking, smoking in designated areas only (Corrected on site) 3-305.11A3 - 6 inches (15 cm) above the floor 3-403.11A - Critical - Food reheated to 165F for 15 seconds (Corrected on site) 3-501.15B1 - (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and 3-501.17B1 - Critical - Food thawed dated and consumed within 24 hours (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) 6-202.11A - Light bulb protective shielding 6-202.14 - Toilet rooms, enclosed 6-301.12 - Handwashing facilities shall be provided with hand drying facilities. 6-501.111C - Critical - If pests are found, use methods to control them 6-501.112 - Critical - Removal of dead or trapped pests 6-501.12 - Cleaning shall be done when the least food is exposed 6-501.14A - Intake and exhaust air ducts shall be clean	Jun 30, 2008	16

2-102.11 - Based on the RISKS of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by:
(A) Being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED OR APPROVED PROGRAM; or
(B) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include:
(1) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE;
(2) Explaining the responsibility of the PERSON IN CHARGE for preventing the transmission of foodborne disease by a FOOD EMPLOYEE who has a disease or medical condition that may cause foodborne disease;
(3) Describing the symptoms associated with the diseases that are transmissible through FOOD;
(4) Explaining the significance of the relationship between maintaining the time and temperature of POTENTIALLY HAZARDOUS FOOD and the prevention of foodborne illness;
(5) Explaining the HAZARDS involved in the consumption of raw or undercooked MEAT, POULTRY, EGGS, and FISH;
(6) Stating the required FOOD temperatures and times for safe cooking of POTENTIALLY HAZARDOUS FOOD including MEAT, POULTRY, EGGS, and FISH;
(7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of POTENTIALLY HAZARDOUS FOOD;
(8) Describing the relationship between the prevention of foodborne illness and the management and control of the following:
(a) Cross contamination,
(b) Bare hand contact with READY-TO-EAT FOODS,
(c) Handwashing, and
(d) Maintaining the FOOD ESTABLISHMENT in a clean condition and in good repair;
(9) Describing FOODS identified as MAJOR FOOD ALLERGENSthat could cause an allergic reaction in a sensitive individual.
(10) Explaining the relationship between FOOD safety and providing EQUIPMENT that is:
(a) Sufficient in number and capacity, and
(b) Properly designed, constructed, located, installed, operated, maintained, and cleaned;
(11) Explaining correct procedures for cleaning and SANITIZING UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT;
(12) Identifying the source of water used and measures taken to ensure that it remains protected from contamination such as providing protection from backflow and precluding the creation of cross connections;
(13) Identifying POISONOUS OR TOXIC MATERIALS in the FOODESTABLISHMENT and the procedures necessary to ensure that they are safely stored, dispensed, used, and disposed of according to LAW;
(14) Identifying CRITICAL CONTROL POINTS in the operation from purchasing through sale or service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure that the points are controlled in accordance with the requirements of this Code;
(15) Explaining the details of how the PERSON IN CHARGE and FOOD EMPLOYEES comply with the HACCP PLAN if a plan is required by the LAW, this Code, or an agreement
between the REGULATORY AUTHORITY and the FOOD ESTABLISHMENT;
(16) Explaining the responsibilities, rights, and authorities assigned by this Code to the:
(a) FOOD EMPLOYEE,
(b) CONDITIONAL EMPLOYEE,
(c) PERSON IN CHARGE,
(d) REGULATORY AUTHORITY; and
(17) Explaining how the PERSON IN CHARGE, FOOD EMPLOYEES, and CONDITIONAL EMPLOYEES comply with reporting responsibilities and EXCLUSION or RESTRICTION of FOOD EMPLOYEES.
2-301.14I - 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:
(I) After engaging in other activities that contaminate the hands.
2-401.11A - (A) Except as specified in ¶ (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result.
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.
3-305.11A3 - (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.
3-403.11A - (A) Except as specified under ¶¶ (B) and (C) and in ¶ (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holdingshall be reheated so that all parts of the FOOD reach a temperature of at least 74oC (165oF) for 15 seconds before service.
3-501.15B1 - (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be:
(1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and
3-501.15B2 - (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be:
(2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD.
3-501.17A1 - (A) Except when PACKAGING FOOD using a REDUCED OXYGEN PACKAGING method as specified under § 3-502.12, and except as specified in ¶¶ (D) and (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded, based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1.
(1) 5°C (41°F) or less for a maximum of 7 days; or
3-501.17B1 - (B) Except as specified in ¶¶ (D) - (F) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT shall be clearly marked, at the time the original container is opened in a FOOD ESTABLISHMENT and if the FOOD is held for more than 24 hours, to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded, based on the temperature and time combinations specified in ¶ (A) of this section and:
(1) The day the original container is opened in the FOOD ESTABLISHMENT shall be counted as Day 1; and
3-501.18A1 - (A) A FOOD specified in ¶ 3-501.17(A) or (B) shall be discarded if it:
(1) Exceeds either of the temperature and time combinations specified in ¶ 3-501.17(A), except time that the product is frozen;
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.
4-903.11A3 - (A) Except as specified in ¶ (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICEand SINGLE-USE ARTICLES shall be stored:
(3) At least 15 cm (6 inches) above the floor.
6-202.11A - (A) Except as specified in ¶ (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
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.
6-501.111C - The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by:
(C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under §§ 7-202.12, 7-206.12, and 7-206.13; and
6-501.112 - Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that preventstheir accumulation, decomposition, or the attraction of pests.
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.
6-501.14A - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.

Nearby restaurants:

CURTIS C'S DINER, 1039 S WASHINGTON, NEWTON, KS - Restaurant inspection findings and violations

Violation code

Inspection Date

Violations