DD'S HANDI KORNER, 101 HWY, WESTMORELAND, KS - Restaurant inspection findings and violations

Business Info

Name: DD'S HANDI KORNER
Type: Restaurant
Address: 101 HWY, WESTMORELAND, KS 66549
Phone: 785-457-3772
Total inspections: 2
Last inspection: Nov 06, 2015

Restaurant representatives - add corrected or new information about DD'S HANDI KORNER, 101 HWY, WESTMORELAND, KS »

Violation code	Inspection Date	Violations	Type	Compliance
3-501.17(B) - --In the walk in cooler, there was one package of opened deli ham dated 10/28 and one package of opened deli roast beef dated 10/12. The employee said these are the original dates when the ham and roast beef were opened. She said the deli meats were removed from the freezer on Thursday (11/5). (corrected on site (cos)-updated the date mark to show when the deli meat was removed from the freezer). KDA_6_50112A - --There are four old rodent droppings in the cabinet below the cigarette display. There is some mold growth on the south wall of the walk in cooler. KDA_Defacto - --hot case/chicken 178.6F	11/06/2015	3	Follow-up	In
3-501.17(B) - --There were opened packages of ready to eat lunch meats KDA_2_30115 - --An employee rinsed his hands in the 3 vat sink. Corrected on Site - Educated KDA_3_10111 - --There were opened packages of ready to eat pepperoni and salami, in the Kitchen Reach in Cooler, that had a date mark that was not legible (smudged). Note: the person in charge said he was unsure when the packages were opened. Corrected on Site - Discarded There were opened packages of ready to eat turkey dated 10/16 and ham dated 10/12 in the Kitchen Reach in Cooler. Note: The person in charge said that those were the dates they were originally placed in the freezer. He was unsure of when they were pulled from the freezer. Corrected on Site - Discarded KDA_3_50115B - --The sausage gravy was cooling inside a plastic bowl covered in saran wrap (inside the Reach in Cooler). Corrected on Site - Vented The sausage crumbles were cooling in sealed zip lock bags (inside the Walk in Cooler). KDA_3_50116A1 - --The cheeseburgers in the hot holding display ranged from 130 F - 132 F. Note: An employee said that they had been in the display 3.5 hours. Corrected on Site - Reheated KDA_3_50118A2 - --There was an opened gallon of milk, without any date marking, in the Kitchen Reach in Cooler. Note: An employee said that the milk was opened 10/25/15. Corrected on Site - Dated KDA_4_60111A - --There were 3 food trays, stored as clean in the Kitchen cabinet, that had dried food residue build up. Corrected on Site - Removed and placed at the 3 vat sink KDA_4_60211A4 - --There was a probe thermometer, stored as clean in the Kitchen, that dried food residue build up on the food contact surface. Corrected on Site - Cleaned KDA_6_30112 - --There were no hand drying provisions available in the men's toilet room. Corrected on Site - Supplied with paper towels KDA_6_50112A - --There is 10 old rodent excreta pellets on the floor near the storage freezer. There is 5 old rodent excreta pellets in the NW corner of the storage room. There is 10 old rodent excreta pellets in the cabinet below the cigarette display. KDA_7_20111B - --There was a bottle of sanitizer tablets stored above the 3 vat sink. Corrected on Site - Moved KDA_Defacto - --Cheeseburgers 187.9 F (in microwave) --Deli Express Burrito 41.5 F (Walk in Cooler) Tuna Salad 39.6 F (Kitchen Reach in Cooler) Milk 37.4 F (Retail Reach in Cooler) Italian Sub 41.2 F (Reach in Cooler) --Fried Chicken 140 F (Hot Holding Display) --Quaternary sanitizer 200 parts per million in the 3 vat sink. --Sausage Gravy 61.8 F at 4 hours in the Kitchen Reach in Cooler. Sausage Crumbles 56.4 F at 5 hours in the Walk in Cooler.	10/26/2015	12	Standardization	Out

3-501.17(B) - Pf - Date marking (opened, commercially prepared, removed from freezer and not updated)
KDA_2_30115 - Where to Wash Hands- FOOD EMPLOYEES shall clean their hands only in a HANDWASHING SINK or APPROVED automatic handwashing facility.
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
KDA_3_50115B - TCS Cooling (Placement) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: arranged in the EQUIPMENT to provide maximum heat transfer through the container walls- and, loosely covered, or uncovered if protected from overhead contamination, during the cooling period to facilitate heat transfer from the surface of the FOOD.
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_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_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_4_60211A4 - Food Contact Surface Cleaning Frequency (Food Temp Measuring Device) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned before using or storing a FOOD TEMPERATURE MEASURING DEVICE.
KDA_6_30112 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: Individual, disposable towels- a continuous towel system that supplies the user with a clean towel- a heated-air hand drying device- or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
KDA_7_20111B - Chemical storage (not above FOOD, etc.) POISONOUS or TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, equipment, UTENSILS, LINENS, and single-service and SINGLEUSE ARTICLES by locating the POISONOUS or TOXIC MATERIALS IN an area that is not above FOOD, equipment, UTENSILS, LINENS, and single-service or single-use ARTICLES.

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DD'S HANDI KORNER, 101 HWY, WESTMORELAND, KS - Restaurant inspection findings and violations

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