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Restaurant: HUNAM PALACE
Address: 1230 GRANT AVE, JUNCTION CITY, KS 66441
Total inspections: 1
Last inspection: Sep 03, 2008
Violation code | Inspection Date | Violations |
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- 2-301.15 - Where to wash hands (Corrected on site)
- 3-101.11 - Critical - Food shall be safe, unadulterated, and honestly presented (Corrected on site)
- 3-302.11A1a - Critical - Separation raw ready to eat from other raw foods to protect from cross contamination (Corrected on site)
- 3-302.11A1b - Critical - Separation raw from cooked ready to eat to protect from cross contamination (Corrected on site)
- 3-501.13 - Thawing food safely
- 3-501.16A2a - 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: (a) 5oC (41oF) or less; or (Corrected on site)
- 4-101.11A - Critical - Materials used in construction of utensils and food contact surfaces of equipment shall be safe (Corrected on site)
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Sep 03, 2008 | 7 |
Violation descriptions:
- 2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINKor APPROVEDautomatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under § 3-601.12, honestly presented.
- 3-501.13 - Except as specified in ¶ (D) of this section, POTENTIALLY HAZARDOUS FOOD shall be thawed:
(A) Under refrigeration that maintains the FOOD temperature at 5oC (41oF) or less, or at 7oC (45oF) or less as specified under Subparagraph 3-501.16(A)(2); or
(B) Completely submerged under running water:
(1) At a water temperature of 21oC (70oF) or below,
(2) With sufficient water velocity to agitate and float off loose particles in an overflow, and
(3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5oC (41oF), or 7oC (45oF) as specified under Subparagraph 3-501.16(A)(2), or
(4) For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking as specified under ¶ 3-401.11(A) or (B) to be above 5oC (41oF), or 7oC (45oF) as specified under Subparagraph 3-501.16(A)(2), for more than 4 hours including:
(a) The time the FOOD is exposed to the running water and the time needed for preparation for cooking, or
(b) The time it takes under refrigeration to lower the FOOD temperature to 5oC (41oF), or 7oC (45oF) as specified under Subparagraph 3-501.16(A)(2);
(C) As part of a cooking process if the FOOD that is frozen is:
(1) Cooked as specified under ¶ 3-401.11(A) or (B) or § 3-401.12, or
(2) Thawed in a microwave oven and immediately transferred to conventional cooking EQUIPMENT, with no interruption in the process; or
(D) Using any procedure if a portion of frozen READY-TO-EAT FOOD is thawed and prepared for immediate service in response to an individual CONSUMER'S order.
- 4-101.11A - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be:
(A) Safe;
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