VVS - NATIONAL BEEF, 2000 E TRAIL ST, DODGE CITY, KS - Restaurant inspection findings and violations

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Business Info

Name: VVS - NATIONAL BEEF
Type: Restaurant
Address: 2000 E TRAIL ST, DODGE CITY, KS 67801
Total inspections: 1
Last inspection: Jun 03, 2008

Primary contact: Francis Pena
Reservations: Not accepted

Restaurant representatives - add corrected or new information about VVS - NATIONAL BEEF, 2000 E TRAIL ST, DODGE CITY, KS »

Violation code

Inspection Date

Violations

  • 3-306.13B - Consumer self-service operations for ready-to-eat foods--sutiable utensild or dispensig methods to protect food
  • 3-501.14A2 - Critical - Within 4 hours from 70F to 41F-second stage process (Corrected on site)
  • 3-501.15B2 - (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. (Corrected on site)
  • 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)
  • 3-501.16A2a - Critical - (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: (2) At a temperature specified in the following: (a) 5oC (41oF) or less; or (Corrected on site)
  • 4-602.11E4b - Equipment such as ice bins, beverage dispensers, ice makers, coffee grinders shall be cleaned at a frequency necessary to preclude accumulation of soil or mold
Jun 03, 20086

    Violation descriptions:
  • 3-306.13B - (B) CONSUMER self-service operations for READY-TO-EAT FOODS shall be provided with suitable UTENSILS or effective dispensing methods that protect the FOOD from contamination.N
  • 3-501.14A2 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled:
    (2) Within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less, or to 7°C (45°F) or less as specified under Subparagraph 3-501.16(A)(2)(b).
  • 3-501.15B2 - (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be:
    (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD.
  • 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

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