Bill & Ellie's EZ Rock Cafe, 1304 TOPEKA AVE, LYNDON, KS - Restaurant inspection findings and violations

Business Info

Name: Bill & Ellie's EZ Rock Cafe
Type: Restaurant
Address: 1304 TOPEKA AVE, LYNDON, KS 66451
Phone: 785-828-3412
Total inspections: 3
Last inspection: Oct 28, 2015

Restaurant representatives - add corrected or new information about Bill & Ellie's EZ Rock Cafe, 1304 TOPEKA AVE, LYNDON, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_10111 - --Located in the walk in cooler (WIC), there was a container of green chiles that were moldy. COS- discarded. Located in the WIC, there was a container of vanilla frosting that was moldy. COS- discarded. KDA_3_30211A1b - --Located in the WIC, there were packages of raw steaks stored on a shelf above a box of beer. COS- discarded steaks. Located in the WIC, there was a package of raw bacon stored over containers of cooked chili. COS- discarded chili and bacon. KDA_3_30212 - --Located on the counter next to the ice cream machine, there was an unlabeled container of green liquid which the PIC identified as lime juice. Located in the Continental RIC, there was an unlabeled container of brown liquid which the PIC identified as house made au jus sauce. Located on a shelf across from the three vat, there was an unlabeled bag of white powder which the PIC identified as gravy mix. KDA_3_30412F - --Located on the ice cream prep table, there was a measuring cup stored in a cup of water at 76F. KDA_3_30511A1 - --Located in the WIC, there was a box and a box of onions stored on the floor. KDA_3_50116A1 - --Located on a shelf above the make table in the kitchen, there was a container of cooked bacon at 75F. Person in charge (PIC) indicated that it had been sitting out since 11:00 this morning. Corrected on site (COS)- discarded. KDA_3_50116A2 - --Located in the WIC, there were three containers of taco meat at 47F, 48F, and 48F, a container of baked beans at 47F, a container of pulled pork at 47F, a container of cooked pork at 47F, three bags of lettuce at 47F, a package of shredded cheese at 46F, a container of single use butter packets at 45F, two containers of coleslaw at 46F, four packages of cheese slices at 45F, two containers of potato salad at 45F, a package of swiss cheese slices at 45F, five containers of ranch dill dip at 45F, three gallons of milk at 47F, three gallons of chocolate milk at 46F, eight tubes of ground beef at 46F, nine ham steaks at 45F, a container of single use sour cream packages at 46F, two packages of pepperjack cheese slices at 47F, two boxes of raw steaks at 47F, a package of raw bacon at 47F, a block of ground beef at 45F, and two containers of cooked chili at 45F. PIC indicated that all of these items had been in the WIC overnight. COS- discarded, educated on proper cold holding temperatures. KDA_3_50118A2 - --Located in the Continental RIC, there was a container of house made au jus sauce and a bag of cooked chicken with no date marked. PIC indicated that both had been made on 10/23. COS- dated. KDA_3_60311B - --The menu did not have asterisks next to the foods that are available to be cooked to order. There was a disclaimer statement at the bottom of the menu. KDA_4_20211A2 - --Located on a rack across from the three vat sink, there was a metal ladle that had a crack in it. COS- discarded. Located on a shelf above the three vat sink, there was a plastic food container that was cracked. COS- discarded. KDA_4_30111 - --The ambient air temperature of the WIC was 43.9F. COS- discarded all potentially hazardous foods, will use the RIC under the MT (currently empty with an ambient temp of 37.9F) for refrigerated foods until WIC gets fixed. KDA_4_50111B - --The seal to the walk in freezer is broken. KDA_4_60111A - --Located on a shelf above the three vat sink, there was one plastic food container stored as clean that had a sticker on it. COS- moved to wash area. Located on a shelf across from the three vat sink, there were three metal food containers stored as clean that were soiled with an accumulation of grease and dried food debris. COS- moved to wash area. KDA_4_60111C - --The seals, shelves, and fans of the Continental RIC have an accumulation of grease and food debris on them. There is an accumulation of grease on the front and sides of the fryers and grill. There is an accumulation of grease inside the doors of the fryers. There is an accumulation of food debris on the bottom shelf of the RIC under the MT. There is food debris and grease accumulation on the seals and shelves of the reach in freezer. There is an accumulation of mold and dust on the fan guards of the WIC. There is mold on the seals of the WIC and walk in freezer (WIF). There is an accumulation of dust on the vents on the ice machine. There is an accumulation of grease on the hood above the fryers and grill. The seals on the RIC under the counter have food debris and mold on them. KDA_4_60211E4 - --There is mold on the inside rim of the ice machine. KDA_5_501113 - --The lid to the outside dumpster was open. KDA_6_50111 - --There is a missing ceiling tile above the ice machine in the storage room. KDA_6_50112A - --The shelf with the soda boxes on it in the kitchen is soiled with an accumulation of food debris and soda syrup. The door of the WIF is soiled with mold. There is an accumulation of ice in the WIF. There is an accumulation of mold on the walls, ceiling, and shelves of the WIC. There is debris on the floor of the storage room. There is mold on the wall in the dry food storage room. There is an accumulation of grease on the shelves under the flattop grill. There is an accumulation of grease and food debris on the shelving in the kitchen. The air vents in the kitchen are soiled with an accumulation of dust. KDA_7_10211 - --Located on the dish cart next to the three vat sink, there was an unlabeled container of yellow liquid which the PIC identified as degreaser. COS- labeled. KDA_Defacto - --ice cream machine- chocolate ice cream 41F, Continental reach in cooler (RIC)- shredded cheese 43F, au jus sauce 41F, make table (MT)- shredded lettuce 42F, sliced tomato 43F, raw beef patties 42F, --steam well- gravy 163F, mashed potato 177F, pulled pork 184F, --test strips available	10/28/2015	20	Regular	Out
KDA_Defacto - --All of the equipment in the kitchen had been thoroughly cleaned. --steam wells- corn 176F, mashed potatoes 178F --The premises of the establishment have been thoroughly cleaned. The broken ceiling tile has been replaced. --walk in cooler (WIC)- baked beans 36F, taco meat 37F, make table (MT)- shredded lettuce 43F, sliced tomatoes 41F, raw beef 41F, reach in cooler (RIC) under MT- cooked bacon 43F, Continental RIC- chili 36F, taco meat 38F, ice cream machine- chocolate ice cream 42F	11/12/2015	1	Follow-up	In
Details not available.	08/28/2013

KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
KDA_3_30212 - Food storage containers (Common Name) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
KDA_3_30412F - In-use utensil storage (135�°F water) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in a container of water if the water is maintained at a temperature of at least 57�°C (135�°F) and the container is cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.
KDA_3_30511A1 - Food storage - Except as specified in ¶¶ (B) and (C) of 3-305.11, FOOD shall be protected from contamination by storing the FOOD: in a clean, dry location- where it is not exposed to splash, dust, or other contamination- and at least 15 cm (6 inches) above the floor.
KDA_3_50116A1 - PHF/TCS Hot Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURECONTROL FOR SAFETY FOOD) shall be maintained at 57�°C (135�°F) or above.
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_3_60311B - Consumer Advisory for Raw or Undercooked Food (Disclosure requirements) - DISCLOSURE shall include: A description of the animal-derived FOODS, such as oysters on the half shell (raw oysters), raw-EGG Caesar salad, and hamburgers (can be cooked to order)- or, Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.
KDA_4_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
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_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_5_501113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: Inside the FOOD ESTABLISHMENT if the receptacles and units: Contain FOOD residue and are not in continuous use- or, After they are filled- and, With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT.
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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