ERNIES BAR & GRILL, 619 MAIN, GREAT BEND, KS - Restaurant inspection findings and violations

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Business Info

Name: ERNIES BAR & GRILL
Type: Restaurant
Address: 619 MAIN, GREAT BEND, KS 67530
Total inspections: 1
Last inspection: Jun 12, 2008

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Violation code

Inspection Date

Violations

  • 2-301.14G - Critical - When to wash hands, when switching between raw and ready to eat food (Corrected on site)
  • 3-301.11B - Critical - No bare hand contact with ready-to-eat foods may use utensils, deli tissue, tongs, single-use gloves, or other dispensing equipment (Corrected on site)
  • 3-304.14 - Proper storage of wet & dry wiping cloths used for wiping food spills.
  • 3-501.17A1 - Critical - Food held at 41F or less may be dated 7 days (Corrected on site)
  • 4-302.12 - Food temperature measuring devices, availability
  • 4-302.14 - Sanitizing solution, testing devices required
  • 4-501.114C2 - Critical - Chemical sanitization concentrations for manual and mechanical warewashing equipment, quaternary ammonium concentration as indicated by manufacturers label (Corrected on site)
  • 4-702.11 - Critical - Utensils and food contact surfaces of equipment shall be sanitized before use after cleaning (Corrected on site)
  • 6-301.12 - Handwashing facilities shall be provided with hand drying facilities.
Jun 12, 20089

    Violation descriptions:
  • 2-301.14G - 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:
    (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD;
  • 3-301.11B - (B) Except when washing fruits and vegetables as specified under § 3-302.15 or as specified in ¶ (D) of this section, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT.
  • 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.
  • 3-501.17A1 - (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
  • 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.
  • 4-501.114C2 - A chemical SANITIZER used in a SANITZING solution for a manual or mechanical operation at exposure times specified under ¶ 4-703.11(C) shall meet the criteria specified under § 7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows:
    (C) A quaternary ammonium compound solution shall:
    (2) Have a concentration as specified under ' 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and
  • 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • 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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