SONIC DRIVE IN LIBERAL #2, #7 MEDICAL DRIVE, LIBERAL, KS - Restaurant inspection findings and violations

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Business Info

Name: SONIC DRIVE IN LIBERAL #2
Type: Restaurant
Address: #7 MEDICAL DRIVE, LIBERAL, KS 67901
Total inspections: 3
Last inspection: Jun 23, 2008

Restaurant representatives - add corrected or new information about SONIC DRIVE IN LIBERAL #2, #7 MEDICAL DRIVE, LIBERAL, KS »

Violation code

Inspection Date

Violations

  • 3-304.14 - Proper storage of wet & dry wiping cloths used for wiping food spills.
  • 3-501.11 - Stored Frozen foods shal be maintained frozed (Corrected on site)
  • 4-301.11 - Equipment capacity for cooling, heating, and holding
  • 5-205.15B - Plumbing system maintained in good repair
  • 6-501.111C - Critical - If pests are found, use methods to control them
  • 6-501.12 - Cleaning shall be done when the least food is exposed
  • 6-501.19 - Toilet room doors kept closed
Jun 23, 20087
  • 2-301.12A - Critical - Cleaning procedure for handwashing (Corrected on site)
  • 3-101.11 - Critical - Food shall be safe, unadulterated, and honestly presented (Corrected on site)
  • 3-304.12 - In-Use Utensils, Between-Use Storage provisions
  • 3-501.11 - Stored Frozen foods shal be maintained frozed
  • 4-301.11 - Equipment capacity for cooling, heating, and holding
  • 4-501.114C2 - Critical - Chemical sanitization concentrations for manual and mechanical warewashing equipment, quaternary ammonium concentration as indicated by manufacturers label (Corrected on site)
  • 4-601.11A - Critical - Food-contact surfaces of equipment and utensils must be clean to sight and touch (Corrected on site)
  • 4-702.11 - Critical - Utensils and food contact surfaces of equipment shall be sanitized before use after cleaning (Corrected on site)
  • 5-205.11B - Handwash facility not to be used or purposes other than handwashing (Corrected on site)
  • 5-205.15B - Plumbing system maintained in good repair
  • 6-501.19 - Toilet room doors kept closed
Jun 12, 200811
  • 3-101.11 - Critical - Food shall be safe, unadulterated, and honestly presented (Corrected on site)
  • 3-304.12 - In-Use Utensils, Between-Use Storage provisions
  • 3-304.14 - Proper storage of wet & dry wiping cloths used for wiping food spills. (Corrected on site)
  • 3-501.11 - Stored Frozen foods shal be maintained frozed (Corrected on site)
  • 4-601.11A - Critical - Food-contact surfaces of equipment and utensils must be clean to sight and touch (Corrected on site)
  • 4-601.11C - Nonfood-contact surfaces of equipment shall be kept clean
  • 4-602.13 - Equipment cleaning frequency, nonfood-contact surfaces
  • 4-702.11 - Critical - Utensils and food contact surfaces of equipment shall be sanitized before use after cleaning (Corrected on site)
  • 4-901.11A - After cleaning and sanitizing equipment and utensils shall be air dried
  • 6-501.11 - Physical facilities, shall be maintained in good repair
  • 6-501.111C - Critical - If pests are found, use methods to control them
  • 6-501.12 - Cleaning shall be done when the least food is exposed
  • 6-501.19 - Toilet room doors kept closed
May 19, 200813

    Violation descriptions:
  • 2-301.12A - (A) Except as specified in ¶ (D) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using a cleaning compound in a HANDWASHING SINK that is equipped as specified under § 5-202.12 and Subpart 6-301.
  • 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under § 3-601.12, honestly presented.
  • 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored:
    (A) Except as specified under ¶ (B) of this section, in the FOOD with their handles above the top of the FOOD and the container;
    (B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or
    EQUIPMENTthat can be closed, such as bins of sugar, flour, or cinnamon;
    (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11;
    (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes;
    (E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD that is not POTENTIALLY HAZARDOUS; or
    (F) In a container of water if the water is maintained at a temperature of at least 57oC (135oF) and the container is cleaned at a frequency specified under Subparagraph
    4-602.11(D)(7).
  • 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.
  • 3-501.11 - Stored frozen FOODS shall be maintained frozen.
  • 4-301.11 - EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.S
  • 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
  • 4-601.11A - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
  • 4-601.11C - (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.N
  • 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • 4-901.11A - After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
    (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD; and
  • 5-205.11B - (B) A HANDWASHING SINK may not be used for purposes other than handwashing.
  • 5-205.15B - A PLUMBING SUPPLY SYSTEM shall be:
    (B) Maintained in good repair.S
  • 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
  • 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
  • 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.
  • 6-501.19 - Except during cleaning and maintenance operations, toilet room doors as specified under § 6-202.14 shall be kept closed.

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