FOUR POINTS BY SHERATON, 530 RICHARDS DR, MANHATTAN, KS - Restaurant inspection findings and violations

Business Info

Name: FOUR POINTS BY SHERATON
Type: Restaurant
Address: 530 RICHARDS DR, MANHATTAN, KS 66502
Phone: 785-539-5311
Total inspections: 5
Last inspection: Nov 30, 2015

Restaurant representatives - add corrected or new information about FOUR POINTS BY SHERATON, 530 RICHARDS DR, MANHATTAN, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_10111 - --In the True RIC (grill line area) there was a metal food grade container with 2 raw salmon fillets thawing in vacuumed sealed packages and dated 11/23/15 (more than 24 hours). COS-discarded. KDA_3_30412C - --There were 3 knives being stored wedged in between a metal table and the metal knife holder (not a clean sanitized surface). COS-moved the knives to the ware wash area. KDA_3_50118A1 - --In the True RIC (grill line) there was a plastic food grade container of chili (made on site) date marked 11/21. There was a plastic food grade container of cream of mushroom date marked 11/22. There was a plastic food grade container of spinach dip (made on site) date marked 11/22. There was a metal food grade container of mashed potatoes (made on site) date marked 11/23. There was a food grade container of baked potatoes date marked 11/22. In the RIC (below the make table) there was a plastic food grade container of pico de gallo (made on site) date marked 11/21. In WIC #2 there was a metal food grade container of gravy date marked 11/23. All of the items were held past 7 days. COS-discarded. KDA_3_50118A2 - --In the True RIC (grill line area) there was a metal food grade container of refried beans without a date. The cook said they were made on 11/26. There were a metal food grade containers of cheese sauce and gravy without a date. The cook said they were made on 11/28. COS-all items were date marked. KDA_4_20211A2 - --On the utensil rack there was one (2 qt) plastic food grade container with a cracked edge. There were two (8 qt) plastic food grade containers, one was melted towards the bottom and one had a broken edge. COS-discarded. KDA_4_60111A - --On the utensil rack there were two black (1/6) plastic food grade pans with sticker residue left on the bottom and stacked clean. There was two (4 qt) plastic food grade containers with stickers left on the outside and stacked clean. There was one large plastic food grade container with dried food debris on the inside and stored clean. COS-moved all of the items to the ware wash area. KDA_5_20212A - --There was no hot water available at the handsink near WIC #3. The hot water foot pedal is broken. (Note: the part was ordered and is going to be delivered 11/30 or 12/1). KDA_5_20515B - --The cold water handle located on the mop sink is broken. The hot water foot pedal at the handsink located near WIC #3 is broken. (Note: the part was ordered and is going to be delivered 11/30 or 12/1). KDA_6_20215A3 - --The back exit door has a 1/2" gap in between the doors. This could allow the entrance for pests. KDA_6_50112A - --There is trash and food debris on the floor below the stove/grill/fryer. KDA_Defacto - --Have Quaternary Ammonia test strips. --True RIC (grill line area) raw ground beef 40.3F Make Table sliced tomatoes 40.8F sauerkraut 38.9F RIC (below MT) hard boiled egg (shell on) 40.6F True RIC 2 cream cheese 40.4F yogurt 37.7F Arctic Air RIF-food frozen M3 Turbo RIF-food frozen WIC #3 milk 39.8F cut salad 39.8F cubed cheese 40.2F WIC #2 *ambient air temperature is reading 41.2F guacamole 41.3F sliced turkey 42.4F WIF#1-food frozen Delfield RIF-food frozen	11/30/2015	11	Follow-up	Out
2-301.14(E) - --The cook was wearing gloves when he was washing soiled dishes. He then continued to engage in food preparation with the soiled gloves by handling raw ground pork and he also touched the clean spatula handle at the grill. COS-cooked the raw ground pork thoroughly and removed the soiled gloves and washed his hands. 4-302.14 - --There were no Quaternary Ammonia and chlorine test strips available at the time of the inspection. KDA_3_10111 - --In the RIC (below the make table) there was a plastic food grade container of hard boiled eggs with the shells off without a date. The cook said he was not sure when they were placed in the cooler. COS-discarded. KDA_3_20215 - --In the dry food storage room there was one can of Sliced Apples with a deep dent on the side of the can towards the bottom seam. COS-pulled for vendor credit. KDA_3_30211A1b - --In True RIC 1 (grill line area) there was a metal food grade container of raw salmon fillets being stored directly next to a bag of ready to eat bread, a metal food grade container of ready to eat gravy and a metal food grade container of ready to eat refried beans. COS-rearranged items. There was a metal food grade container of raw beef being stored directly next to a metal food grade container of ready to eat baked potatoes. COS-rearranged items. There was also a metal food grade container of ready to eat ham sitting directly on top of raw ground beef. COS-rearranged items. KDA_3_30412C - --There were 8 knives being stored wedges in between a metal table and the metal knife holder (not a clean sanitized surface). COS-moved the knives to the ware wash area. KDA_3_30412E - --The metal ice scoop was being stored on the plastic ledge on top of the ice machine. COS-placed in a clean container. KDA_3_30511A1 - --In the waitress station there was one box of individual cereal boxes being stored directly on the floor. In the dry food storage room there was one box of Royal Cup coffee being stored directly on the floor. KDA_3_50116A1 - --Under the heat lamp there was a plastic bowl of potato wedges at 133.7F. The cook said he makes fresh one when there is a new order. COS-discarded. KDA_3_50116A2 - --In WIC #2 there were metal containers of mashed potatoes at 44.7F, 45.0F, 45.2F and 45.1F date marked 11/9. There were more mashed potatoes at 44.3F, 44.2F, 44.1F, 44.1F and 44.0F date marked 11/11. There was a plastic container of diced tomatoes at 45.2F and date marked 11/8. There was a metal container of refried beans at 45.7F and date marked 11/15. There was a plastic container of chili at 45.2F and date marked 11/14. There were packages of sliced provolone at 44.4F and 44.2F. There was a package of sliced swiss cheese at 44.3F and sliced pepperjack cheese at 44.3F. There were two plastic containers of shredded parmesan cheese at 46.0F and 45.8F. There was a plastic container of alfredo sauce (made on site) at 44.2F and date marked 11/12. There was plastic containers of sliced tomatoes at 44.7F, 44.6F, 44.7F and 44.8F and date marked 11/14. There was a large bowl of cut cantaloupe at 44.4F and date marked 11/15. There were 2 jugs of salsa at 45.6F and 45.3F and opened on 11/5. There were ziplock bags of cooked noodles at 44.6F, 44.2F, 44.2F, 44.0F, 44.5F, 44.4F, 44.3F and 44.3F and date marked 11/10. There were ceramic bowls at 44.1F, 44.3F, 44.2F, 44.2F, 44.2F, 44.2F, 44.1F, 44.2F, 44.4F, 44.3F, 44.2F, 44.7F, 44.3F, 44.4F and 44.6F and date marked 11/7 & 11/10. There were packages of smoked beef sticks (keep refrigerated) at 44.2F, 44.6F, 44.3F, 44.4F, 44.5F, 44.0F, 44.3F, 44.5F, 44.4F, 44.3F, 44.3F, 44.4F, 44.4F, 44.2F, 4.2F, 44.5F and 44.8F. There were two plastic containers of nacho cheese sauce at 45.5F and 46.2F and date marked 11/15. There were two plastic containers of salsa at 44.4F and 44.2F and date marked 11/13. There were metal containers of gravy at 44.0 date marked 11/10, 44.7F and 44.8F date marked 11/5 and 43.9F and date marked 11/14. There was a glass jar of rootbeer milk at 43.7F, chocolate milk at 45.4, whole milk at 45.5F. 44.4F, 45.0F and 44.3F, strawberry milk at 43.6F and cream at 44.2F. There was a metal container of baked potatoes at 43.5F. There was a metal tray of veggie burgers at 44.1F. There was an open jug of ranch dressing at 44.1F. COS-discarded all potentially hazardous food from the unit above 41F for more than 4 hours. The ambient air temperature of the unit was reading 39.4F towards the fan blowers and 36.7F towards the front door. Also in WIC #2 there was a ham loaf at 47.0F. The cook said he sliced ham today around 8:00am and it was tempted around 10:50am (less than 4 hours). COS-placed it in another WIC. KDA_3_50118A1 - --In the RIC (below the make table) there was a metal container of individually wrapped cooked pulled pork date marked 10/30 & 10/31. COS-discarded. In WIC #1 there was a open carton of mustard potato salad date marked 10/22. In WIC #2 there was a plastic bowl of diced deli turkey date marked 11/4. In a plastic container there was shredded bbq turkey date marked 11/4. In a metal container there was cajun sauce (made on site) date marked 11/4. In a metal container there was a cooked chicken date marked 11/7. There were two ceramic bowls of cooked wild rice date marked 11/7. There was an open package of roast beef date marked 11/9. There was a large plastic container of coleslaw (made on site) date marked 11/8. There were 2 metal containers of gravy date marked 11/5. There was a ziplock bag of cooked beef flanks date marked 11/5. There was a plastic bowl of sliced pepperonis at 11/4. There were 4 large metal pans of cooked chicken date marked 11/5. There was a large metal pan of cooked bacon date marked 11/5. There was a metal sheet pan of deli meats (ham, turkey and roast beef) date marked 11/5. There was a large metal pan of lasagna (made on site) date marked 11/2. All of the items were held past 7 days. COS-discarded all of the products. KDA_3_50118A2 - --In the make table there was a metal container of sliced tomatoes without a date. The cook said they were sliced on 11/14. There was also a plastic container of sauerkraut (from a can) and without a date. The cook said it was opened on 11/13. COS-date marked both items. KDA_4_20211A2 - --On a hook connected to the utensil rack, there was one rubber spatula that had deep cracks on the edges (not easy to clean). On the stove there was one rubber spatula with deep cracks on the edges (hard to clean) COS-discarded both. On the utensil rack there was one round metal bowl with cracks along the edges. There was one clear plastic 2 qt container with cracks on the sides of the container. There were two (1.5 qt) clear plastic containers with cracks on the sides of the containers. There was also one 2 qt plastic container with cracked edges and one 2 qt plastic container with a melted bottom (not easy to clean). COS-discarded. In a plastic tote there were 9 green square plastic lids, 1 red square plastic lid and one orange square plastic lid with broken edges. COS-discarded. On a shelf below a metal table there was one large clear plastic container with a crack on the bottom and used to marinate chicken/beef. COS-discarded. There was also one large slotted plastic container with broken edges. There was one large clear plastic container with broken edges. COS-discared. KDA_4_60111A - --There were two knives that had dried food debris on the blades and stored clean in the metal knife holder. COS-moved to the ware wash area. The white Kitchen Aid mixer had dried food debris on the top surface where the whisk is inserted and on the back metal frame. In a plastic tote there were 4 green square plastic lids, 1 blue square plastic lid, 1 orange square plastic lid and one red square plastic lid with tape left on them and stored clean. COS-moved to the ware wash area. On a shelf above the 3 compartment sink there were 5 large white plastic buckets (food grade) with stickers left on them and stacked clean. COS-moved to the ware wash area. On a shelf below a metal table there was a large white plastic container with a sticker left on it and stored clean. COS-moved to the ware wash area. On the utensil rack there was one 22 qt plastic container, one 1/3 plastic container and three 2 qt plastic containers with stickers left on them and stored clean. There was also 2 black plastic containers with dried food debris left on the inside of the containers and stored clean along with sticker residue. There were two metal scoops with dried food debris left on the outside and stored clean. There was one 6x6 metal pan with dried food debris on the outside and stored clean. COS-moved all items to the ware wash area. KDA_4_60212B - --Both microwaves have dried food debris built up on the inside walls and ceilings. KDA_4_90311A - --In the storage room there was one box of plastic lids and one box of hot/cold insulated bowls being stored directly on the floor. KDA_5_20212A - --There was no hot water available at the handsink near WIC #3. The hot water foot pedal is broken. KDA_5_20515B - --The cold water handle located on the mop sink is broken. The hold water pedal at the handsink located next to WIC #3 is broken. KDA_6_20211A - --There were 2 light bulbs without protective covers above clean dishes in plastic dividers near the ware wash area. KDA_6_20215A3 - --The back exit door has a 1/2" gap in between the doors. This could allow the entrance for pests. KDA_6_30111 - --There was no soap at the handwashing sink located at the bar. COS-placed hand soap at the handsink. KDA_6_30112 - --There were no disposable paper towels at the handsink located at the bar. COS-placed paper towels at the handsink. KDA_6_50111 - --There are blue tiles on the wall in the ware wash area that are broken. Ceiling tiles are peeling. KDA_6_50112A - --There is mold on the blue tiles in the ware wash area. There is mold on the caulk that is between the blue tiles and metal ware wash table. There is trash and grease build up on the floor below the stove/grill/fryer. There is grease build up on the backsplash behind the fryer. The ceiling vents above the clean dishes in plastic dividers had built up grease and dust. KDA_7_10211 - --Above the one compartment sink, there were 2 white plastic containers with a pale pink liquid and not labeled. The cook said it was sanitizer. COS-labeled containers. KDA_7_20111A - --Above the one compartment sink there were 2 white plastic containers of sanitizer being stored directly next to a box of cling wrap used for food and clean silverware. COS-removed containers. KDA_7_20111B - --There was a working spray bottle of Keystone Water Based Stainless Steel Polish and a working spray bottle of EcoLab Clinging Lime-A-Way being stored directly on top of the mechanical dish machine. COS-removed chemicals. In the storage room on a shelf there were 7 cans of Satin Shine Stainless Steel Cleaner being stored directly above metal dishes. There was one can of Rust-Oleum Metallic aluminum paint being stored a box of ceramic bowls. There were 2 EcoLab dishwasher products being stored directly above the box of ceramic bowls. There was also one jug of EcoLab Kool-Klene no thaw freezer cleaner and 3 bottles of Ecolab Clinging Lime-A-Way being stored directly above glassware. (These chemicals need to be removed). KDA_Defacto - --Critical (Critical)	11/16/2015	28	Regular	Out
Details not available.	01/20/2015
Details not available.	01/07/2015
Details not available.	12/10/2013

2-301.14(E) - Wash Hands (After handling soiled equip and utensils) FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and after handling soiled EQUIPMENT or UTENSILS
4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
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_30412C - In-use utensil storage (Cleaned/sanitized surface) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored on a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at the required frequency.
KDA_3_30412E - In-use utensil storage (non-PHF/TCS-clean, protected location) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS used with FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be stored in a clean, protected location.
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_50118A1 - P - RTE PHF/TCS, Disposition (discard if held more than 7 days) 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 held at a temperature of 5�°C (41�°F) or less for more than 7 days, with the day of preparation counted as Day 1.
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_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
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_60212B - Cleaning Microwaves - The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
KDA_4_90311A - Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLEUSE ARTICLES shall be stored: In a clean, dry location- Where they are not exposed to splash, dust, or other contamination- and, At least 15 cm (6 inches) above the floor.
KDA_5_20212A - A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38�°C (100�°F) through a mixing valve or combination faucet.
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
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_30111 - Each HANDWASHING SINK or group of two adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
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_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.
KDA_7_20111A - Chemical Storage (spacing/partitioning) POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning.
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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