HAMPTON INN & SUITES MULVANE, 785 KANSAS STAR DR, MULVANE, KS - Restaurant inspection findings and violations

Business Info

Name: HAMPTON INN & SUITES MULVANE
Type: Restaurant
Address: 785 KANSAS STAR DR, MULVANE, KS 67110
Phone: 316-524-3777
Total inspections: 3
Last inspection: Sep 04, 2015

Restaurant representatives - add corrected or new information about HAMPTON INN & SUITES MULVANE, 785 KANSAS STAR DR, MULVANE, KS »

Violation code	Inspection Date	Violations	Type	Compliance
4-302.14 - --The manager provided two containers of quaternary ammonia test strips. One just came in and is acceptable, one is expired as of 2014. He is unable to provide heat sensitive test strips for his dishwasher today. KDA_3_50116A2 - --The individual cream cheese packets are measuring 60.1 F. They have been out since 6am at the earliest - per staff on when the breakfast begins. Spoke with manager about different options to keep the cream cheese cold. Corrected on Site (COS) - the cream cheese packets are now being kept on ice with the yogurt. The manager chose to throw the previous cream cheese packets away and had fresh cream cheese put out. KDA_7_30111B - --In the small retail store near the front desk there is hand sanitizer and nail polish being stored on a shelf directly above bags of chips and oral medicine. Explained why this is a violation to the manager and made recommendations on where these things can be displayed without it being a violation. Let him know it could be on the bottom shelf, but he also needs to be aware of what is in the drawers below where spare product is stored to ensure that there is no food products below these items in the drawers. COS - he is having this rearranged. KDA_Defacto - --Half & Half - 43.5 F Skim Milk - 40.6 F	09/04/2015	4	Follow-up	In
4-302.14 - --The establishment is using quaternary ammonia to sanitize dishes in the 3 vat sink. They are unable to provide test strips for this sanitizer. They are using a hot water dishwasher to sanitize dishes that go in the dishwasher. They are unable to provide heat sensitive test strips. KDA_3_20215 - --There is a individual peanut butter packet in the container in the serving area that is crushed to the point that peanut butter is coming out of it. COS - inspector removed this from the container and set it to the side to speak with an employee about. An employee discarded it when they saw it sitting to the side. KDA_3_30212 - --There are unlabeled bottled in the breakfast area that were identified as syrup. KDA_3_30412B - --The scoop in the ice machine in the kitchen has the handle buried in the ice. The scoop in the sugar container in the storage room has no handle or designated 'grab' area - the sugar scoop is in direct contact with the sugar. KDA_3_30511A1 - --In the storage room for the kitchen there is a box of Quaker Oats containers and a box of Melted Vanilla containers sitting directly on the floor. The kitchen manager said their truck delivery that this came in on was yesterday. He said he's the one who puts the truck up, and he normally puts it up every day when it comes in, but he was off yesterday and was not here to do it. KDA_3_30611 - --In the breakfast area there are six tubs of toppings for breakfast items (almonds, brown sugar, berries, butterfinger pieces, orange marmalade, grape jelly) that are sitting open and exposed with no protection to prevent contamination. There are lids to these containers, but the lids are removed during breakfast time and are designed to hang from the sides of the containers. Recommendation: Keep the lids on and allow customers to remove the lids to scoop out what they want, and then return the lids to the containers afterwards as they do with the steam table items. KDA_3_50113A - --There is a box of precooked seasoned potatoes on the bottom shelf of a table in the kitchen. A kitchen employee verified that these are taken out of the freezer in the mornings to thaw to be cooked for the breakfast buffet. KDA_3_50116A2 - --In the breakfast serving area there are three items that are out of proper cold holding temperatures. They are as follows: Cream Cheese (Individual Packets) - 60.3 F Jug of Half & Half - 46.6 F Skim Milk - 48.5 F Per the kitchen manager, the longest any of these items have been out is since 6am (approximately 8:20am when temperatures were taken), but it is unlikely that they have not been refilled since this time. COS - they were used by customers during inspection and refilled with fresh product. Asked kitchen manager if they use time as a control, and he said that they do use time as a control, as they're breakfast is from 6am - 10am and they do not keep leftovers from it. He said they do keep leftover cream cheese packets however. He also stated that they sometimes keep products over for people who come in late for the breakfast. He said the front desk should have their procedures for time as a control because that's where all paperwork is kept. Front desk was unable to provide these documents. Recommend hotel work with inspector if they would like to set up time as a control for their buffet items to ensure they are meeting all the rules and requirements for it. Recommendation: If hotel would like to be able to keep the small cold hold packages rather than discarding (such as the individual cream cheese packets), perhaps consider putting a small refrigerator in the front area where these items can be stored and kept at 41 F or below. If time as a control is used, they may not be kept when the breakfast is over. Note - Later kitchen manager came up and said the temperature issues may also have been due to the fact that as he clears the tables, if he has an unopened container (yogurt, peanut butter, cream cheese, etc) he will return the unopened and unused container to the cold holding stations in the breakfast area. KDA_4_50213A - --There is a single-use paper cup being reused as a scoop in the sugar container in the back storage room. KDA_4_90311A - --In the storage room there are two boxes of single-use cups sitting directly on the floor. The kitchen manager verified these came in on the truck yesterday, and he normally puts them up the day they come in, but he was off yesterday and was not here to put the truck up. KDA_4_90311B - --There is a plastic food tub, identified as clean, being stored above the 3 vat sink, neither covered nor inverted. KDA_4_90311C - --There are single-use coffee filters being stored above the coffee machines in the kitchen. They are outside of their original protective packaging, neither covered nor inverted. KDA_6_30114 - --There is no hand washing sign posted at the hand sink in the kitchen/prep area. Corrected on Site (COS) - provided with sign to be posted. KDA_7_30111B - --In the small retail store area near the front desk/breakfast area, there is hand sanitizer and nail polish remover being stored on a shelf directly above a microwave and oral medicines. Recommending to the hotel that the shelves just be rearranged so that the microwave is on top, then the medicines, then the personal care items below. KDA_8_30411A - --The food establishment license is not posted for consumers to view. KDA_Defacto - --Fruit (Counter): Cut Cantaloupe - 54.6 F (Note - the kitchen staff was slicing this cantaloupe when inspection began) Milk at Coffee: Skim - 40.2 F Counter: Yogurt - 39.1 F Boiled Eggs - 37.2 F 2% Milk - 43.3 F Horizon Cooler: Milk - 40.2 F True Cooler: Cream Cheese - 41.3 F Bagged Egg Sitting out in Kitchen - 43.7 F Precooked potatoes sitting out in kitchen thawing - 35.7 F --Heating packaged, precooked eggs to be hot held on the buffet - 155.7 F --Hot water dishwasher - 162.7 F --Steam Table: Eggs - 136.8 F Steam Table 2: Gravy - 145.8 F Steam Pot: Oatmeal - 154.7 F Warmer in Kitchen: Sausage - 137.2 F --There are two mop sinks - in the laundry rooms. Both have AVBs installed with shut off valves down stream of them, but they are provided air gaps for protection further downstream. --There is a cracked pitcher in the kitchen that a kitchen employee identified as being used to get water for cleaning the counter coffee makers.	08/22/2015	16	Regular	Out
Details not available.	12/19/2013

4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
KDA_3_20215 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
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_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_50113A - TCS Thawing (Refrigeration) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed under refrigeration that maintains the FOOD temperature at 5�°C (41�°F) or less.
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_50213A - SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused.
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_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_6_30114 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
KDA_7_30111B - Retail Chemical storage (not above FOOD, etc.) POISONOUS or TOXIC MATERIALS shall be stored and displayed for retail sale so they cannot contaminate FOOD, equipment, UTENSILS, LINENS, and single-service and single-use 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_8_30411A - Upon issuance of the LICENSE by the REGULATORY AUTHORITY, the LICENSEE shall post the LICENSE in a location in the FOOD ESTABLISHMENT that is conspicuous to CONSUMERS.

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