Sonic Drive-In, 1921 MAIN ST, WINFIELD, KS - Restaurant inspection findings and violations

Business Info

Name: Sonic Drive-In
Type: Restaurant
Address: 1921 MAIN ST, WINFIELD, KS 67156
Phone: 620-221-9876
Total inspections: 5
Last inspection: Jan 20, 2016

Restaurant representatives - add corrected or new information about Sonic Drive-In, 1921 MAIN ST, WINFIELD, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_7_20111A - --REPEAT: Above the 3 vat sink there is a spray bottle of kitchen equipment cleaner stored directly next to a stack of clean food pans. Corrected on Site (COS) - an employee moved this upon request. KDA_Defacto - --The cheese is not in the cold holding station by the grill, it is in the cooler.	01/20/2016	2	Follow-up	In
3-501.17(B) - --In the cooler by the fryers there are two opened boxes of ready-to-eat hot dogs. These boxes both have dates written on them that are past 7 days. The cook said that these dates are the dates the boxes were received frozen and put into their freezer. He said these would have been removed from the freezer and put into the walk-in-cooler this past Monday (1/4/16), but that they do not write those dates on the boxes. The bags of hot dogs in the boxes are not sealed, merely open bags of hot dogs in the boxes. Let him know that the day the boxes are removed from the freezer to begin thawing is when the 7 day date marking begins. COS - he added dates to the boxes. KDA_3_30111B - --A cook handled a slice of bread with his bare hands. He was putting the slice of bread into a loaf of bread. The bread may be toasted prior to serving, but does not go through a cooking process. Corrected on Site (COS) - the bread was discarded. KDA_3_30212 - --In the kitchen and ware washing area there are unlabeled items that were identified as salt & pepper, liquid butter, salt, and flours/breading. KDA_3_50116A2 - --There are two containers of cheese stored in a counter cold holding station by the grill. The shredded cheese is measuring 48.4 F and the sliced cheese is measuring 55.8 F. These have both been in this cold holding station since opening at 6am, per an employee. It was 8am when the temperatures were taken. COS - the cheeses were put into coolers. Spoke with the cooking about the ice in the cold holding station being fuller so that it is not only contacting the bottom of the cheese containers. He said they also normally have water and ice in the cold holding station to help with the temperature. KDA_3_50118A2 - --In the make table there is a tub of sliced tomatoes with no date marking. The cook said that he sliced these yesterday morning (1/6/16) right around the time they opened at 6am. He said they did have a date on the lid of the container, but that the lid is currently in the sink to be washed because they remove the lids when the product is put into the top of the make table. COS - he added a date to the container. Recommended keeping the dates on the sides of the containers instead of the lids so that the date stays with the container until it is emptied and washed. KDA_4_50111A - --The tea dispenser on the counter (not currently being used) on the north end of the drink prep area is chipping along the edges of the lid. KDA_4_50111B - --The door seals to the reach-in-cooler of both ice cream toppings coolers are cracked/broken and hanging down from the doors. KDA_4_60111C - --There are food crumbs and spills in the base of the coolers by the grill and fryers. The door seal of the cooler by the fryer has crumbs/debris caught in it. Both vent hoods have an accumulation of grease, grime, and dust buildup in them. There is grease splatter buildup on the side of the cooler by the fryers. The microwave for the burritos in the prep area has a buildup of crumbs/debris around it. The freezer below the hot hold for tater tots/fries has a buildup of crumbs on top of it. The fan in the walk-in-cooler has a buildup of dust on it. KDA_4_70311C3 - --An employee was doing dishes at the 3 vat sink. The pans were dipped into the sanitizing vat for 1-2 seconds prior to being set out to air dry. Upon checking the sanitizer bottle label, it calls for a minimum of a 60 second contact time. COS - spoke with employee about this. The dishes were returned to the sanitizer. KDA_4_90311C - --The long single-use hot dog to-go containers are stored outside of their original protective packaging on shelves in the prep area. They are neither covered nor inverted. KDA_5_20212A - --The hand sink near the ware washing/cooking area does not have any hot water. The hot water does not turn on at all. The manager is aware of this problem and said she has already ordered a part to have this fixed. She has everyone washing their hands at the front hand sink where hot water is available. KDA_5_501113 - --There are two outside dumpsters. One dumpster does not have a lid. KDA_6_20215A3 - --There are 1/4 to 1/2 inch gaps around the top/sides of the back door to the establishment where light shines through while the door is closed. KDA_6_50111 - --There is a panel of wall next to the walk-in-freezer that is peeling away, leaving the insulation exposed. KDA_6_50112A - --There is grease and grime buildup on the walls behind the cooking equipment and the floor below the cooking equipment. There is dust buildup on the ceiling, especially around the vents in the ceiling. There is debris buildup on the floor of the walk-in-freezer below the mat. There is a large buildup of sludge/grime below the ice machines. KDA_7_20111A - --Below the grill there is a bucket of sanitizer stored directly next to a container of liquid butter and bacon presses. COS - the cook rearranged this. Below the steam table by the grill there is a bucket of sanitizer directly next to the fryer lids. COS - the sanitizer was moved. KDA_7_20111B - --There is a biohazard kit with cleaning chemicals inside stored on a shelf near the 3 vat sink. Directly below this biohazard kit there is a prep table, clean equipment, and an open box of onion rings. COS - the cook moved the kit upon request. There is a spray bottle of Kitchen Equipment Cleaner that has been stored inside of a wall-mounted rack in the back. It is directly above a cart of bread in this rack. COS - the cook moved the chemicals out of the rack. KDA_Defacto - --Cooking Hamburger - 185.2 F --Cooler by Grill: Chicken - 36.0 F Cooler by Fryers: Milk - 39.2 F Make Table: Sliced Tomatoes - 45.7 F (Note - this has been open a lot due to the breakfast rush hour) Soft Serve Machine: Vanilla - 39.7 F Walk-in-Cooler: Cheese - 40.9 F --Steam table by Grill: Egg - 139.7 F Steam table near Window: Chili - 155.7 F Steam Pot: Gravy - 150.8 F --Tater Tots cooked for hot holding - 174.6 F	01/07/2016	18	Regular	Out
Details not available.	07/25/2014
Details not available.	07/15/2014
Details not available.	07/15/2013

3-501.17(B) - Pf - Date marking (opened, commercially prepared, removed from freezer and not updated)
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_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_4_50111A - EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
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_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
KDA_4_70311C3 - Sanitizing-other approved chemical-30 seconds exposure After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in chemical manual or mechanical operations, including the application of SANITIZING chemicals by immersion, manual swabbing, brushing, or pressure spraying methods. Contact times shall be consistent with those on EPA-registered label use instructions by providing a contact time of at least 30 seconds for other chemical SANITIZING solutions.
KDA_4_90311C - SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under ¶ 4- 903.11(A) and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used.
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_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_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_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_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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