BAMBOO BUFFET, 2304 STAGG HILL RD, MANHATTAN, KS - Restaurant inspection findings and violations

Business Info

Name: BAMBOO BUFFET
Type: Restaurant
Address: 2304 STAGG HILL RD, MANHATTAN, KS 66502
Phone: 785-539-8299
Total inspections: 2
Last inspection: Aug 25, 2015

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Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_50116A2 - --In the True RIC there were metal food grade containers of cooked beef ribs at 44.7F, 46.6F, 46.3F, 45.8F, 43.9F, 51.2F, 48.7F and 49.9F. They have been in the unit since Saturday (more than 4 hours). There was one metal container of cooked fish at 46.8F and in the unit since Saturday (more than 4 hours). There were metal containers of cooked crab meat and cream cheese at 46.5F, 49.4F, 49.8F, 48.5F, 46.2F and 49.7F. They have been in the unit since Saturday (more than 4 hours). There were metal container of pre-cooked bacon and vegetable wraps at 48.8F, 47.2F, 48.5F, 51.2F, 51.3F, 48.8F, 47.5F and 48.7F. They have been in the unit for more than 4 hours. There were metal containers of raw shrimp at 49.6F, 50.1F, 52.5F and 52.1F. They have been in the unit for more than 4 hours. There were round metal sheet pans of pizza at 48.6F, 44.9F, 43.7F, 48.2F, 45.3F, 44.3F, 49.3F, 46.6F and 46.3F. They have been in the unit for more than 4 hours. There were metal containers of stuffed mushrooms with cream cheese and shredded cheese at 52.9F, 52.4F, 49.9F, 51.2F, 46.3F and 45.2F. They have been in the unit for more than 4 hours. There was a metal container of raw chicken at 49.3F. It was placed in the unit around 9am and was tempted around 12:20pm (less than 4 hours). COS-placed in the WIC. The ambient air temperature of the unit is reading 36.9F on the lower shelf and 40.6F on the upper shelf. COS-discarded all food held above 41F for more than 4 hours. KDA_4_50111B - --The door gaskets on the True RIC are torn. This does not provide a proper seal. KDA_4_60111C - --There is dust build up on the fan blowers in the WIC (with meat, noodles, etc.). KDA_4_60211E4 - --There is mold build up on the pop nozzles on both of the soda fountain machines. The PIC said they clean them once a week. (Note: they are going to start to clean them twice a week). KDA_6_20211A - --There is one light fixture in the kitchen above a food prep area that does not have a protective cover. KDA_6_20215A3 - --There is a 1/4" gap around the entire door frame at the back exit door. This could allow the entrance for pests. KDA_6_50111 - --There are broken floor tiles throughout the kitchen. There are water stained ceiling tiles in the dining room. KDA_Defacto - --Make Table raw shrimp 41.1F RIC (below MT) cooked clams 41.0F WIC 1 lo mein noodles 41.4F WIC 2 raw fish 40.2F Coca-Cola RIC 1 raw shrimp 40.6F Coca-Cola RIC 2 cooked breaded chicken 40.8F Coca-Cola RIC 3 diced ham 40.6F True RIC cooked roast beef 41.6F shredded cheese 43.3F --The True RIC ambient air temperature is reading 36.9F on the lower shelf and 40.6F on the top shelf. The make table ambient air temperature is reading 38.1F.	08/25/2015	8	Follow-up	In
3-302.11(A)(2) - --In the WIC on a shelf, there was a metal container of raw shrimp being stored directly on top of a metal container of raw chicken. COS-placed raw shrimp with other seafood items. Also in the WIC on a shelf, there was one metal container of raw chicken being stored directly above a box of raw beef. COS-rearranged items. KDA_3_10111 - --In the food storage room, there was an open package of powdered chicken marinade and mold was on the package. COS-discarded. KDA_3_20215 - --In the food storage room on the can rack, there were 2 large cans of Mei Mountain Mandarin Oranges and 2 large cans of Gehl's Tapioca with deep dents on the bottom seams and on the side of the can. COS-pulled for vendor credit. KDA_3_30211A1a - --In the WIC, there was a metal container of raw chicken and raw shrimp being stored directly above a large plastic food grade bucket of cut ready to eat vegetables (carrots, onions, etc). COS-rearranged items in the WIC. KDA_3_30211A1b - --In one of the Coca-Cola RIC's there was a metal container of raw chicken being stored directly above ready to eat cooked breaded chicken. COS-rearranged items. KDA_3_50114A2 - --In the WIC, there were 2 large grey plastic food grade tubs with cooked lo mein noodles at 47.1F and 47.2F. They were cooked yesterday (past 6 hours). COS-discarded.The ambient air temperature of the unit is reading 40.3F KDA_3_50115A - --On a metal table there were 2 shallow metal pans of chicken that were cooked and removed from the oven and placed on the table. COS-placed the pans on an ice bath to help cool the chicken down quicker. KDA_3_50116A2 - --In the make table there was a metal container of shrimp at 45.0F. The PIC said it was placed in the unit around 10-10:30 am. They had the lid open to cook food and closed the lid. The ambient temperature of the unit was reading 46.9F. COS-moved all PHF that was in the unit less than 4 hours from the unit into the WIC. In Coca-Cola RIC 2, there was 2 large plastic food grade tubs of cooked breaded chicken at 44.8F and 49.6F. The PIC said the doors have been opened and closed due to cooking. The ambient temperature of the unit is reading 37.0F. In the True RIC, there was a metal container of cooked beef ribs at 43.7F,a metal container of cooked shrimp at 44.8F and a metal container of stuffed mushrooms (with cream cheese) at 45.6F. The PIC said the doors have been opened and closed due to cooking. The ambient air temperature of the unit is reading 37.2F. COS-kept the doors closed while not cooking to cool the food back down. KDA_3_50118A2 - --In the True RIC, there were 3 metal containers of cooked roast beef without a date. The PIC said they were made on 8/8/15. There was also one metal container of cooked beef ribs without a date. The PIC said they were cooked on 8/9/15. COS-date marked all items. In WIC 2, there was a large plastic food grade tub of cream cheese w/ crab meat mix without a date. The PIC said it was made on 8/8/15. COS-date marked item. KDA_4_30111 - --The make table's ambient air temperature is reading 46.9F. (Note: the PIC called for the unit to be serviced, the unit was recharged but it is still leaking. It will be fully serviced by 8/12/15). KDA_4_50112 - --On a utensil rack there was a blue cutting board with deep scratches on the food contact surfaces and there was black coloring in between the crevices. COS-discarded. KDA_4_60111A - --On a shelf next to the RIF, there were 3 metal containers with food debris on the inside and stored clean. COS-moved to the ware wash area. KDA_4_60111C - --There is dust build up on the fan blowers in the WIC (w/ meat, noodles, etc.). KDA_4_60211E4 - --There is mold on the inside of the pop nozzles at both soda fountain machines. There is mold on the plastic deflector and on the walls inside of the large ice machine. KDA_6_20211A - --There are light fixtures in the kitchen above food prep areas that do not have a protective covers. KDA_6_20215A3 - --There is a 1/4" gap around the entire door frame at the back exit door. This could allow the entrance for pests. KDA_6_50111 - --There are broken floor tiles throughout the kitchen. There are water stained ceiling tiles in the dining room. KDA_6_50112A - --There is mold on the wall inside the food storage room. KDA_7_10211 - --There was a large white plastic bucket below the 3 compartment sink with pink liquid and was not labeled. The PIC said it was soap and bleach. COS-labeled the bucket sanitizer. KDA_Defacto - --Buffet pot roast 153.6F spicy chicken 168.2F sesame chicken 144.F white rice 148.F fried rice 154.3F Rice Cooker 1 white rice 155.8F Rice Cooker 2 white rice 166.7F --Cook Temperature fried chicken 198.1F --Critical (Critical)	08/10/2015	20	Regular	Out

3-302.11(A)(2) - Cross contamination by Raw Animal FOOD type - FOOD shall be protected from cross contamination by separating types of Raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: using separate equipment for each type- arranging each type of FOOD IN equipment so that cross contamination of one type with another is prevented- or, preparing each type of FOOD at different times or IN separate areas
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
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_50114A2 - Cooling PHF/TCS (Reach 41�°F within 6 hours total) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within a total of 6 hours from 57ºC (135�°F) to 5�°C (41�°F) or less. [must cool from 135�°F to 70�°F in the first two hours]
KDA_3_50115A - TCS Cooling (Methods) - Cooling shall be accomplished IN accordance with the required time and temperature criteria by using one or more of the following Methods based on the type of FOOD being cooled: placing the FOOD IN shallow pans- separating the FOOD into smaller or thinner portions- using Rapid Cooling equipment- stirring the FOOD IN a CONTAINER placed IN an ice WATER bath- using containers that facilitate heat transfer- adding ice as an ingredient- or, other effective methods.
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_50118A2 - P - RTE PHF/TCS, Disposition (discard if in a container w/out a date) 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 not clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5�°C (41�°F) or less for a maximum of 7 days, with the day of preparation counted as Day 1.
KDA_4_30111 - Temperature Capacity - 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.
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_50112 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
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_60211E4 - Non-PHF/TCS Food Contact Surface Cleaning Frequency (ice bins, soda nozzles) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned, in EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: at a frequency specified by the manufacturer- or, absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
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_20215A3 - Outer openings (Doors) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.
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_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.

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