LONG JOHN SILVERS, 3380 N VINE ST, HAYS, KS - Restaurant inspection findings and violations

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Business Info

Restaurant: LONG JOHN SILVERS
Address: 3380 N VINE ST, HAYS, KS 67601
Total inspections: 4
Last inspection: Sep 02, 2008

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Violation code

Inspection Date

Violations

No violation noted during this evaluation. Sep 02, 20080
  • 6-101.11A1 - Indoor food preparation area floor, wall, & ceiling surfaces smooth & easily cleanable
  • 6-202.11A - Light bulb protective shielding
  • 6-301.12 - Handwashing facilities shall be provided with hand drying facilities. (Corrected on site)
  • 6-501.111C - Critical - If pests are found, use methods to control them
  • 7-202.12A2 - Critical - Poisonous or toxic materials shall be used according to the manufacturer's labeled instructions (Corrected on site)
Aug 20, 20085
  • 4-501.114A - Critical - Chemical sanitization concentrations for manual and mechanical warewashing equipment, chlorine (Corrected on site)
  • 4-602.11E4b - Equipment such as ice bins, beverage dispensers, ice makers, coffee grinders shall be cleaned at a frequency necessary to preclude accumulation of soil or mold
  • 4-702.11 - Critical - Utensils and food contact surfaces of equipment shall be sanitized before use after cleaning (Corrected on site)
  • 6-101.11A1 - Indoor food preparation area floor, wall, & ceiling surfaces smooth & easily cleanable
Jun 10, 20084
7-204.11 - Critical - Chemicals sanitizers and other antimicrobials applied to food contact surfaces must meet the requirements specified in 21 CFR 178.1010 (Corrected on site)May 01, 20081

    Violation descriptions:
  • 4-501.114A - 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:
    (A) A chlorine solution shall have a minimum temperature based on the concentration and PH of the solution as listed in the following chart;
  • 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • 6-101.11A1 - (A) Except as specified in ¶ (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be:
    (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted;
  • 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.
  • 6-301.12 - 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
  • 7-202.12A2 - POISONOUS OR TOXIC MATERIALS shall be:
    (A) Used according to:
    (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT,
  • 7-204.11 - Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions).

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