KSU DAIRY BAR, 144 CALL HALL, MANHATTAN, KS - Restaurant inspection findings and violations

Business Info

Name: KSU DAIRY BAR
Type: Restaurant
Address: 144 CALL HALL, MANHATTAN, KS 66506
Phone: 785-532-1292
Total inspections: 5
Last inspection: Oct 23, 2015

Restaurant representatives - add corrected or new information about KSU DAIRY BAR, 144 CALL HALL, MANHATTAN, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_Defacto - --Steam Table breakfast mix (eggs, potatoes, etc). 183.6F --True RIC 1 chocolate milk 38.3F True RIC 2 cut salad 40.2F WIC cooked hamburger 41.3F	10/23/2015	1	Follow-up	In
KDA_3_30511A1 - --In the WIF there was one box of hamburger buns, one box of bread and 2 boxes of orange juice cartons being stored directly on the floor. KDA_3_50114A2 - --In the WIC there were ziplock bags of cooked/ready to eat eggs wholes, sausage patties and sliced ham. They were made on 10/9/15. The eggs were at 50.8F and 53.2F, sausage patties at 54.9F and 53.9F and the sliced ham was at 51.7F and 51.0F. The product was not able to cool down to 41F within 6 hours. The ziplock bags were sealed shut with condensation on the inside of the bags. The ambient air temperature of the unit was reading 25.0F. COS-discarded. KDA_3_50116A1 - --On top of a metal table there was a foil container with sausage patties at 133.4F. The person in charge said she just removed them from the warmer less than 10 minutes. COS-placed back on the Panini Supremo warmer to be reheated. KDA_3_50116A2 - --In the WIC there was a foil container of breakfast mix (eggs, potatoes, etc) at 51.8F. The person in charge said it was pulled from the WIF and placed in the WIC on 10/9/15. She had it out on a cart from 7:00am until around 8:00am before placing it back in the WIC (less than 4 hours). COS-kept it in the WIC. The ambient air temperature of the unit was reading 25.0F. KDA_3_50118A1 - --In True RIC 2 there was a plastic food grade container of roast beef with a make date of 10/5/15 (past 7 days). COS-discarded. KDA_3_50118A2 - --In the WIC there were ziplock bags of egg wholes, sausage patties and sliced ham without dates. The person in charge said they were made on 10/9/15. COS-discarded due to not being cooled to 41F within 6 hours. KDA_4_60111A - --In the condiments container there was one metal tong with a sticker on the handle and stored clean (can hold bacteria). COS-moved to the ware wash area. KDA_4_60211E4 - --The plastic dispensers in the Cappuccino machine have built up dried food debris on the inside. KDA_4_90311B - --In the cabinet above the left sink compartment at the 4 vat sink there was a plastic container with rubber spatulas there were stored clean/wet and not able to properly air dry. On a shelf above the Panini Supremo warmer there was one plastic food grade container that was stored clean/wet and not able to properly air dry. COS-moved back to the ware wash area. KDA_7_10211 - --Below the 4 vat sink there was a tan plastic tub with clear liquid and not labeled. The person in charge said it was sanitizer. COS-labeled tub. KDA_7_20111B - --There was a bottle of sanitizer being stored directly above the sanitizer compartment at the 4 vat sink. COS-removed chemical. KDA_Defacto - --Critical (Critical)	10/12/2015	12	Regular	Out
Details not available.	01/16/2015
Details not available.	12/11/2014
Details not available.	10/03/2013

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_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_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_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
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_4_90311B - Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) of this section and shall be stored: In a self-draining position that allows air drying- and, Covered or inverted.
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_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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KSU DAIRY BAR, 144 CALL HALL, MANHATTAN, KS - Restaurant inspection findings and violations

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