TRAPPER'S, 304 S ELKHORN, SIMPSON, KS - Restaurant inspection findings and violations

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Business Info

Name: TRAPPER'S
Type: Restaurant
Address: 304 S ELKHORN, SIMPSON, KS 67478
Phone: 785-342-9608
Total inspections: 3
Last inspection: Dec 02, 2015
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Violation code

Inspection Date

Violations

Type

Compliance

  • KDA_6_20211A - --fluorescent tube ceiling bulbs, less than ideal shielding, with clear plastic film covering. Advised by owner that he was in town to secure more proper shielding and is continuing the search for bulb protective covers/sleeves.
  • KDA_Defacto - --In Compliance and proper changing of gloves taking place when needed. --In Compliance with ambient air temperature devices in the cold holding units. (taken care of at prior inspection) --In compliance with Date marking and In compliance with not holding time and temperature sensitive foods beyond 7 days. --In compliance with no adulterated foods. --In compliance with separating raw meats from RTE foods. --In compliance with storage of chemicals and sprays away from foods. --In compliance with when to wash hands. --No reheating of any previously cooked foods were taking place.
12/02/20152Follow-upIn
  • 3-304.15(A) - --Cooked used same single use plastic gloves with raw and ready to eat foods. Correction was made on this with education with cook, owners.
  • KDA_2_30114G - --Cook with, gloves on, cuts section of ground beef, pressed into a patty and placed on grill. No change out of glove or hand washing and same gloves were used to place a bun onto the grill. Correction on site with education on when to wash hands and buns were discarded.
  • KDA_3_10111 - --one open package with 6 slices of commercially processed turkey in a zip lock bag and no date marking. According to owner, he said he was not sure when it was thawed out. COS by discarding.
  • KDA_3_30211A1a - --one lug of raw ground beef thawing out, located in the waitress station Reach in Cooler (RIC), is contained within a sheet cake pan but stored above a drawer containing a sealed bag of shredded cheese. Corrected with education on proper storing of foods and placed the pack of cheese on a shelf above the meat.
  • KDA_3_40311D - --Among three table-top steam hot holding units were the following temperatures taken at 10:15am and according to the owner, he said they were placed in the units 35 minutes prior, making that 9:30am. Foods were left over and taken from cold holding units. Brown gravy at 100 and at 11:40 am was only at 132. full container of nacho cheese dip at 55 and at 11:40am 78. Green beans at 93 and at 11:40am 132. Baked beans at 86 and at 11:40am were 113. Correction was education on proper timing for reheating the previously cooked items for hot holding. Discharged the affected items that did not meet that requirement. Water levels in units were lower than 1/2 inches in depth and two of the units had the water temperature at 132 and 134 when probed over at the two hour mark. Increased the level of water needed to facilitate heat conduction with the containers.
  • KDA_3_50118A1 - --11 portions of previously cooked prime rib meat was held in a container in the kitchen make table with a preparation date of 10/28 and not discarded. COS by discarding and education on the 7 day holding time frame.
  • KDA_3_50118A2 - --one open half full quart of butter-milk located in the kitchen make table with no date mark. According to owner, he said it was opened on Sunday. Marked
  • KDA_4_204112B - --No ambient air temperature device in the [Frigidaire] RIC at the wait-station. Unit was maintaining 38. COS, acquired one from a beer cooler not in use.
  • KDA_6_20211A - --four ceiling florescent tube bulbs in the kitchen and two bulbs in the waitress station have no protective sleeves or shielding.
  • KDA_7_20111A - --bottle of hand soap on one shelf above food items and on another wire shelf are spray bottles of degreaser and chemical glass cleaner located above dinner napkins and bag of all purpose flour. (no evidence of leakage) COS by moving to a location under the 3 compartment sink.
  • KDA_Defacto - --auto wash machine in use and supplied with chlorine as the sanitizer tested at 100 parts per million. ok --bag ice from Inspected source and place in holding unit that dispenses by push button control. --hot water at hand sink 135 ok --Make table(kitchen) buttermilk and cooked prime rib at 37/38. Two upright reach in freezers(kitchen) foods solid. Two-door{Pepsi]RIC with meats at 22.9 and one [Frigidaire]RIC with shredded lettuce salads and milk at 38. gallon of salad dressings in west hallway three-door[Superior]RIC at 35 and one upright[Frigidaire] RIC at west bar area wait-station with cheese and vegetables at 38. --mashed potatoes at 171, sausage gravy at 186, cream corn at 150 within the two hour mark,for these items at a counter top steam unit. --Policy at this time is to not serve undercooked foods by the owner, but may offer this option in the future and will adjust menus to reflect the warning notice needed on the menus with asterisking to the items affected. --Rag in marked container at 50 parts per million. ok --two beef patties from grill at 189+ and a group of tenderized breaded home style chicken fried steaks all greater than 190 coming off of grill.
11/18/201511ComplaintOut
Details not available.05/13/2015

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