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Restaurant: PAMS PLACE
Address: 215 N LIBERTY, CHERRYVALE, KS 67335
Total inspections: 1
Last inspection: May 07, 2008
Violation code | Inspection Date | Violations |
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- 3-501.16A1 - Critical - Hot Holding: Food held at 140F or above excepts roasts cooked in accordance with time/temp requirements may be held at 130F (Corrected on site)
- 3-501.18A1 - Critical - Food discarded if not consumed within 7 days (Corrected on site)
- 4-601.11A - Critical - Food-contact surfaces of equipment and utensils must be clean to sight and touch (Corrected on site)
- 6-501.11 - Physical facilities, shall be maintained in good repair
- 6-501.12 - Cleaning shall be done when the least food is exposed
- 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)
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May 07, 2008 | 6 |
Violation descriptions:
- 3-501.16A1 - (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:
(1) At 57oC (135oF) or above, except that roasts cooked to a temperature and for a time specified in ¶ 3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at a temperature of 54oC (130oF) or above; or
- 3-501.18A1 - (A) A FOOD specified in ¶ 3-501.17(A) or (B) shall be discarded if it:
(1) Exceeds either of the temperature and time combinations specified in ¶ 3-501.17(A), except time that the product is frozen;
- 4-601.11A - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- 6-501.12 - (A) PHYSICAL FACILITIESshall be cleaned as often as necessary to keep them clean.
(B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- 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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