DODGE CITY COUNTRY CLUB, 1900 N COUNTRY CLUB DR, DODGE CITY, KS - Restaurant inspection findings and violations

Business Info

Name: DODGE CITY COUNTRY CLUB
Type: Restaurant
Address: 1900 N COUNTRY CLUB DR, DODGE CITY, KS 67801
Phone: 620-225-5231
Total inspections: 6
Last inspection: Jan 27, 2016

Restaurant representatives - add corrected or new information about DODGE CITY COUNTRY CLUB, 1900 N COUNTRY CLUB DR, DODGE CITY, KS »

Violation code	Inspection Date	Violations	Type	Compliance
4-302.14 - --There were no quaternary ammonia test strips available. The concentration of the sanitizer bucket was 400 ppm. Repeated KDA_3_30611 - --Open containers of croutons, chow mein noodles, and sunflower seeds were not covered or stored under a sneeze guard on the customer self serve salad bar. (COS-containers were covered). KDA_3_50118A2 - --An package of ready to eat sausage links were held four days in the east walk in cooler with no consume by date label, as per employee. (COS-dated). Repeated KDA_5_20212A - --The maximum water temperature at the hand washing sink in the waitstation was 47 F. Repeated KDA_Defacto - --Kitchen dish machine: 200 parts per million (ppm) chlorine Bar dish machine: 50 ppm chlorine --Sanitizer bucket west of the grill: 400 ppm quaternary ammonia	01/27/2016	5	Follow-up	Out
4-302.14 - --There were no quaternary ammonia test strips available. 5-202.14 - --The atmospheric vacuum breaker was leaking water during the rinse cycle behind the kitchen dish machine. KDA_3_30412B - --The scoop handle was buried in the bulk container of bread crumbs on the west wall in the kitchen. (COS-scoop was removed from container). KDA_3_30511A1 - --A case of hot dogs and a whole turkey was stored on the floor in the walk in freezer. Numerous cases of fountain syrup were stored on the floor in the south basement storage area. KDA_3_50118A1 - --An open container of buttermilk (dated 12/30) was held in the reach in cooler by the warewashing room over 7 days. (COS-discarded). KDA_3_50118A2 - --An open container of milk was held two days in the walk in cooler with no consume by date label, as per employee. (COS-dated). KDA_3_50118A3 - --A container of prep on site blue cheese dressing held in the make table had a prepare date of 12/18. A container of prepared on site ranch dressing held in the make table had a prepare date of 12/30. The dressings were prepared the previous morning, as per employee. (COS-dated). KDA_4_20211A2 - --There were two plastic food storage containers stored as clean under the west prep table with cracks and open seams on the containers. There was a crack and open seam on the stainless steel ice scoop stored on top of the ice machine. (COS-discarded). KDA_4_60111A - --There was dried food debris on the blade of the table mounted can opener on the west prep table. The employee did not know the last time the can opener was used. There was dried food debris on the blade of a knife stored as clean on a magnetic strip south of the kitchen prep sink. (COS-placed by dishmachine to clean). KDA_4_70211 - --There was no detectable chlorine sanitizer in the dishmachine while an employee was washing dishes. Employees will sanitize dishes in the 2-vat sink until the dishmachine is repaired. KDA_4_90311A - --A case of clam shell food storage containers were stored on the floor along the west wall in the basement. A case of drinking glasses were stored on the floor north of the double sink in the upstairs serving area. KDA_5_20212A - --The maximum water temperature at the hand washing sink in the waitstation was 48 F. KDA_5_20515B - --There was a water leak from a hose under the west kitchen prep sink. KDA_6_30111 - --There was no hand washing soap in the soap dispenser by the bar hand washing sink. KDA_6_30112 - --The battery operated paper towel dispenser by the bar hand washing sink was not in working order. KDA_7_10211 - --There was an unlabeled spray bottle of yellow solution stored on a cart south of the dishmachine. The solution in the bottle was degreaser, as per employee. (COS-labeled). KDA_7_20111B - --A bottle of carpet shampoo was stored on the top shelf over sugar packets and salt and pepper shakers in the storage closet north of the restrooms. (COS-carpet shampoo was moved). KDA_Defacto - --Fryer: chicken strips 178 F --Hot holding unit in the waitstation: chicken and rice 170 F --Make table: ambient air temperature of 36 F On ice west of the grill: raw hamburger 35 F Magic Chef cooler: sliced ham 40 F West walk in cooler: lettuce salad 41 F --Sanitizer bucket west of the grill: 200 ppm quaternary ammonia	01/13/2016	18	Regular	Out
Details not available.	11/12/2014
Details not available.	10/31/2014
Details not available.	02/11/2014
Details not available.	01/29/2014

4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
5-202.14 - A backflow or backsiphonage prevention DEVICE installed on a WATER SUPPLY system shall meet American Society of Sanitary Engineering (A.S.S.E.) STANDARDS for construction, installation, maintenance, inspection, and testing for that specific application and type of device.
KDA_3_30412B - In-use utensil storage (Non-PHF/TCS-handles above food) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon.
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_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_50118A1 - P - RTE PHF/TCS, Disposition (discard if held more than 7 days) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is held at a temperature of 5�°C (41�°F) or less for more than 7 days, with the day of preparation counted as Day 1.
KDA_3_50118A2 - P - RTE PHF/TCS, Disposition (discard if in a container w/out a date) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is not clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5�°C (41�°F) or less for a maximum of 7 days, with the day of preparation counted as Day 1.
KDA_3_50118A3 - P - RTE PHF/TCS, Disposition (discard if dated for more than 7 days) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is marked to indicate a date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5�°C (41�°F) or less that is more than 7 days from the date of preparation or opening, with the day of preparation counted as Day 1.
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_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_4_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
KDA_4_90311A - Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLEUSE ARTICLES shall be stored: In a clean, dry location- Where they are not exposed to splash, dust, or other contamination- and, At least 15 cm (6 inches) above the floor.
KDA_5_20212A - A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38�°C (100�°F) through a mixing valve or combination faucet.
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
KDA_6_30111 - Each HANDWASHING SINK or group of two adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
KDA_6_30112 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: Individual, disposable towels- a continuous towel system that supplies the user with a clean towel- a heated-air hand drying device- or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
KDA_7_10211 - Common Name (Working containers) Working containers used for storing POISONOUS or TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the Common Name of the material.
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.

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DODGE CITY COUNTRY CLUB, 1900 N COUNTRY CLUB DR, DODGE CITY, KS - Restaurant inspection findings and violations

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