MANHATTAN COUNTRY CLUB - CLUBHOUSE, 1531 N 10TH PO BOX 1026, MANHATTAN, KS - Restaurant inspection findings and violations
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Violation code | Inspection Date | Violations | Type | Compliance |
|---|
- KDA_3_30211A1b - --In the reach in cooler below make table 1 there were two plastic food grade bottles of ready to eat Chipotle and BBQ sauce being stored in between two food grade containers of raw chicken and raw beef patties. Both containers were sealed shut with lids. (Note: no leakage detected). COS-moved ready to eat sauces to top shelf.
- KDA_3_50118A1 - --In True RIC 2 there was a ziplock bag of hot dogs opened on 10/9/15 (past 7 days) COS-discarded. (Note: only product held past 7 days).
- KDA_Defacto - --Consumer Advisory located at the bar for public viewing. --WIC raw chicken 38.3F raw beef 40.9F raw hard shell eggs 40.7F Make Table 1 cooked crab meat 39.6F cooked potato 37.9F RIC (below MT 1) raw chicken 40.6F Make Table 2 blue cheese 41.1F cut romaine salad 40.9F RIC (below MT 2) blue cheese 40.8F McCall RIC cooked rice 41.8F True RIC 1 sour cream 39.9F True RIC 2 pepper jack cheese 41.6F True RIC 3 shredded mozzarella cheese 40.6F True RIC 4 tomato paste 41.6F Long RIC cut cantaloupe 40.2F RIF food frozen WIF food frozen
|
10/16/2015 | 3 | Follow-up | In |
- KDA_3_30111B - --The cook touched ready to eat hamburger buns with his bare hands. COS-discarded.
- KDA_3_30211A1b - --In the WIC (basement) there were packages of raw beef being stored on top of ready to eat packages of turkey and chicken loafs. COS-removed ready to eat items.
- KDA_3_30212 - --Above the Vulcan hot box there was a metal container with a white granular substance and not labeled. Next to the prep sink there were 2 squirt bottles with yellow liquid and clear liquid and not labeled. The chef said it was cooking oil and water. COS-labeled both bottles.
- KDA_3_30412B - --There was a plastic scoop with the handle in direct contact with the Panko bread crumbs. COS-hung the scoop to the inside of the container.
- KDA_3_50116A2 - --In make table 1 there was tomato marmalade (made on site) at 49.4F, cooked pork at 47.2F and cooked crab meat at 55.9F. In the RIC below make table 1 there was a metal pan of meatloaf at 54.6F and in a plastic container there was raw quail at 50.7F. There was also spinach artichoke dip at 48.3F. These items have been in the unit for more than 4 hours. COS-discarded all of the items. The ambient air temperature was reading 49.6F. In make table 2 there was a plastic food grade container of blue cheese at 56.7F. It was placed in the unit around 9:00am and tempted around 12:15pm (less than 4 hours). COS-placed in another RIC. There was a bottle of ranch dressing (made on site) at 50.2F. It was placed in the unit around 11:00am (less than 4 hours). COS-placed on an ice bath. There was also individual bags of cooked duck at 65.3F and have been in the unit longer than 4 hours. COS-discarded. In the RIC below make table 2 there was a plastic container of shredded cheese at 57.1F. There was a plastic container of cut cantaloupe at 55.8F. COS-discarded. The ambient air temperature of the unit was reading 45.7F. In the WIC in the kithcen there was a package of hotdogs at 53.9F and a box of butter at 51.4F. They have been in the unit longer than 4 hours. COS-discarded. The ambient air temperature of the unit was reading 61.6F. (Note: the WIC broke down either last night or this morning, the chef already tempted and discarded the potentially hazardous food from the unit prior to the inspection). COS-the unit was serviced and is now reading 41F or below. In the long True RIC there was an open container of buttermilk at 46.5F, a whole gallon of milk at 44.5F, sour cream at 51.1F and 47.0F. COS-these items were from the WIC so they were discarded. In the basement WIC there were packages of raw beef steak at 47.5F, 48.0F and 46.8F. These items were from the WIC in the kitchen. COS-discarded.
- KDA_3_50118A1 - --In True RIC 3 there was a plastic container of tomato paste with a make date of 9/26/15 (held past 7 days). There was also a plastic container of pickled watermelon (flavor only) with a make date of 9/26/15 (held past 7 days). COS-discarded both items.
- KDA_3_60311A - --The establishment did not have a consumer advisory (disclosure or reminder statements) posted or on the new menus. COS-emailed a consumer advisory poster to have the chef to post in the establishment. (Note: going to asterisked which items are cooked to order with a statement reminder at the bottom).
- KDA_4_30111 - --The WIC in the kitchen was reading 61.6F, make table 1 was reading 49.6F and make table 2 was reading 45.7F. The person in charge called for the WIC to be serviced and asked for the make tables to be checked as well. COS-the WIC is now reading 40.5F. *The make tables are still reading above 41F but the technician is going to stay until they reading 41F or below. The person in charge removed all PHF from the make tables/reach in coolers and is utilizing ice baths until the units are fixed.
- KDA_4_60111A - --On the magnetic strip there was one knife with dried food debris on the blade and stored clean. On a utensil rack there were 5 sauce bottles with stickers/residue left on the outside and stored clean. This can hold bacteria. COS-moved all of the items to the ware wash area.
- KDA_Defacto - --Critical (Critical)
|
10/06/2015 | 10 | Regular | Out |
| Details not available. | 12/23/2014 | | | |
| Details not available. | 12/10/2014 | | | |
| Details not available. | 04/04/2013 | | | |
Violation descriptions:
- KDA_3_30111B - FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT.
- 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_30412B - In-use utensil storage (Non-PHF/TCS-handles above food) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon.
- 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_60311A - CONSUMER Advisory for Raw or Undercooked FOOD (Disclosure and Reminder) - if an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold Raw, Undercooked, or without otherwise being processed to eliminate pathogens, either IN READY-to-EAT form or as an ingredient IN another READY-to-EAT FOOD, the LICENSEE shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a Disclosure and Reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- 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_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
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