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Restaurant: LUPE'S CARRY OUT
Address: 1305 WASHINGTON ROAD, NEWTON, KS 67114
Total inspections: 1
Last inspection: May 14, 2008
Violation code | Inspection Date | Violations |
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- 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.
- 3-501.14A1 - Critical - Cooled to 70F within 2 hours--first stage process (Corrected on site)
- 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)
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May 14, 2008 | 5 |
Violation descriptions:
- 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.
- 3-501.14A1 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled:
(1) Within 2 hours from 57°C (135°F) to 21°C (70°F); and
- 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.
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