MARVIN'S FOODS #214, 416 W MYRTLE, INDEPENDENCE, KS - Restaurant inspection findings and violations

Business Info

Name: MARVIN'S FOODS #214
Type: Restaurant
Address: 416 W MYRTLE, INDEPENDENCE, KS 67301
Phone: 479-442-4323
Total inspections: 7
Last inspection: Nov 30, 2015

Restaurant representatives - add corrected or new information about MARVIN'S FOODS #214, 416 W MYRTLE, INDEPENDENCE, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_50118A1 - --The following opened packages of deli meat were date marked and held for more than seven days: pickle loaf (Nov 17-Nov 23) KDA_Defacto - --153 F fried chicken 134 F mashed potatoes 146 F gravy --36 F burrito in retail display 40 F shredded cheese in make table 38 F coleslaw 34 F ham 39 F sliced tomatoes 42 F raw chicken in walk in cooler 37 F fried chicken 41 F ham in retail display 39 F steak 36 F ground beef 39 F pork roast 38 F raw chicken 39 F hot dogs 34 F bologna 38 F cottage cheese 37 F cream cheese 39 F potato salad 40 F coleslaw 33 F sliced melon 34 F stuffed mushrooms 38 F shredded lettuce 40 F milk 40 F coleslaw mix freezers ok	11/30/2015	2	Follow-up	Out
KDA_2_30112B3 - --Deli employee washed her hands using soap for approximately four seconds, then began to put on clean gloves. Corrected on site (COS): rewashed hands. KDA_3_20215 - --The following cans on retail shelves had class II defects: 11oz mandarin oranges 16.9oz chili 12oz tomato sauce 15oz lima beans 15oz whole white potatoes 46oz V8. COS: removed to returns KDA_3_30212 - --There was a bottle of unknown clear liquid on shelf in meat area. Employee identified substance as water. COS: employee labeled. KDA_3_30512 - --Three cases of chips were stored under a condensation leak from the refrigerant lines in the storage area. COS: chips moved. KDA_3_50116A2 - --In deli maketable top, potato salad was at 48F, macaroni salad was at 44F, and cole slaw was at 47F. In the bottom of the deli maketable, shredded Colby Jack cheese was at 46F. The person in charge (PIC) said they had been moved from the walk in cooler (WIC) to the maketable approximately one and a half hours earlier. In the bottom of the deli maketable, sliced ham was at 48F and sliced turkey was at 47F. PIC said they had been sliced approximately an hour and a half earlier. Ambient temperature for the maketable top was 33.3F and for the maketable bottom was 39.7F. The plastic containers were double-stacked inside the top of the table. Towels had been placed inside the maketable top, which insulated the containers preventing the cold air from reaching them. COS: containers moved to walk in freezer (WIF) for rapid cooling. Towels were removed. Recommended using metal containers to allow better conduction. In sandwich display case, 13bags of cooked chicken had temperatures ranging from 44F-49F, and a bag of cooked potato wedges had a temperature of 44F. The bags had been stacked on top of the return air vent KDA_3_50118A1 - --An opened package of Black Forest ham in the deli display case was marked from 11/07 - 11/13. COS: discarded. KDA_3_60211B2 - --Packages of snickerdoodles, cinnamon rolls, breaded chicken, breaded potato wedges, and ham salad did not have ingredients listed on their labels. Cakes did not have frosting ingredients listed on their labels. COS: educated and suggested making an ingredient book available on request. KDA_3_60211B5 - --Packages of snickerdoodles, cinnamon rolls, breaded chicken, breaded potato wedges, and ham salad did not have allergens listed on their labels. Cakes did not have frosting allergens listed on their labels. COS: educated and suggested making an ingredient book available on request. KDA_4_50111B - --The deli maketable was missing a door or cover over the condenser. The door gasket on the storage area WIF was torn and dangling to the side, causing ice buildup on the storage area WIF ceiling and shelves. KDA_4_60111A - --Several pans used for preparing chicken were encrusted with grease and food debris. The bearing plate in the hopper and the hopper itself of the meat grinder in the meat area was soiled with food debris. KDA_4_60111C - --There is an accumulation of grease buildup on the wheels of equipment in the deli area. The storage cabinets in the deli area have an accumulation of wood shavings and dead insects on the shelving. KDA_4_90311A - --A case of deli containers was stored on the floor in the produce prep area. KDA_5_20515B - --One of the hot water faucets in the women's restroom does not produce a flow of water when turned. The faucet by the utility sink leaks. The atmospheric vacuum breaker on the utility sink faucet leaks. Water leaks from the cold water pipe above the unused utility sink. KDA_6_20211A - --Florescent lights above the produce display case are not shielded. In dairy WIC, a lightbulb has no protective covering. KDA_6_20215A1 - --There was a gap approximately a half inch tall along the bottom of the service door next to the receiving bays. KDA_6_30111 - --Women's restroom handwashing sinks were out of hand soap. COS: employee refilled. KDA_6_30114 - --There were no handwashing signs posted at the men's or women's restroom handwashing sinks. KDA_6_50111 - --The roof is leaking above aisle A2. Insulation is damaged or missing from refrigerant lines, causing condensation buildup and dripping steadily from several pipes onto ceiling tiles in the retail storage area and onto the floor and nearby food pallets in the retail storage area. There were chunks of ice falling from one of the pipes. KDA_6_50112A - --The deli WIC door and door seals were soiled with grease and food debris. The floor under the prep table and other equipment in the deli area had a buildup of dirt and grease. There was an abundance of spider webs in the mechanical room. KDA_6_50116 - --A mop was leaning against the wall just inside the entrance to the produce storage area. An employee stated it was used earlier that morning. KDA_7_10211 - --A bottle with unknown clear liquid was stored by the produce three-compartment sink. An employee said it contained a mixture of vinegar and baking soda for cleaning mirrors. COS: educated on using plain vinegar for cleaning. KDA_7_20212A2 - --A can of Hot Shot flying insect labeled "household use only" was stored with chemicals in the deli area. An employee said it was used at night to control flies. COS: discarded. EPA reg. no. 46515-48-8845 KDA_8_30411A - --The license was posted in the office out of customers' view. KDA_Defacto - --Deli maketable top: lettuce - 43F KDA_KSA65_657b - --One bottle of cough and chest congestion DM expired 10/2015. One bottle of cough and cold DM elixir expired 10/2015. COS: marked for vender return	11/18/2015	25	Regular	Out
Details not available.	03/05/2015
Details not available.	11/07/2014
Details not available.	10/27/2014
Details not available.	02/28/2014
Details not available.	02/17/2014

KDA_2_30112B3 - Handwashing procedure (Step 3) FOOD EMPLOYEES shall rub hands together vigorously for at least 10 to 15 seconds while paying particular attention to removing soil from underneath the fingernails during the cleaning procedure and creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers.
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_30512 - Food storage (Prohibited locations) FOOD may not be stored: In locker rooms- In toilet rooms- In dressing rooms- In garbage rooms- In mechanical rooms- Under sewer lines that are not shielded to intercept potential drips- Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed- Under open stairwells- or, Under other sources of contamination.
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_3_50118A1 - P - RTE PHF/TCS, Disposition (discard if held more than 7 days) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is held at a temperature of 5�°C (41�°F) or less for more than 7 days, with the day of preparation counted as Day 1.
KDA_3_60211B2 - Label information (packaged in establishment - Ingredients) Label information shall include, if made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the FOOD.
KDA_3_60211B5 - Label information (packaged in establishment - Food Allergens) Label information shall include the name of the FOOD source for each MAJOR FOOD ALLERGEN contained in the FOOD unless the FOOD source is already part of the common or usual name of the respective ingredient.
KDA_4_50111B - EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_4_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
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_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
KDA_6_20211A - Except as specified in ¶ 6-202.11(B), 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.
KDA_6_20215A1 - Outer openings (Solid) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings.
KDA_6_30111 - Each HANDWASHING SINK or group of two adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
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_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
KDA_6_50116 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
KDA_7_10211 - Common Name (Working containers) Working containers used for storing POISONOUS or TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the Common Name of the material.
KDA_7_20212A2 - POISONOUS OR TOXIC MATERIALS shall be used according to 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.
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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