SOUTH FORTY II, 401 S HWY 99, WESTMORELAND, KS - Restaurant inspection findings and violations

Business Info

Name: SOUTH FORTY II
Type: Restaurant
Address: 401 S HWY 99, WESTMORELAND, KS 66549
Phone: 785-457-3307
Total inspections: 5
Last inspection: Nov 02, 2015

Restaurant representatives - add corrected or new information about SOUTH FORTY II, 401 S HWY 99, WESTMORELAND, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_4_60111A - --In the kitchen, the slicer was stored as clean with dried food debris on the blade. (corrected on site (cos)-blade cleaned by employee) KDA_6_50112A - --There is food/grease on the floor below the food preparation table next to the Magic Chef reach in cooler. There is dust buildup on the vent above the ice machine. There is debris on the floor behind the ice machine. KDA_Defacto - --Commercial dishwasher/50 parts per million chlorine	11/02/2015	3	Follow-up	In
KDA_2_30115 - --The dish washer washed his hands in the three compartment sink. (cos-provided education on where to handwash and employee washed hands in the handsink) KDA_2_40111 - --There was an open employee cup (no lid/straw)stored on the make table. (corrected on site (cos)-cup removed by employee) KDA_3_30211A1a - --In the walk in cooler, there was one container of raw fish stored next to a box of raw, ready to eat potatoes with no separation or divider. (cos-potatoes moved to another area away from raw meat) KDA_3_30211A1b - --In the Magic Chef reach in cooler, there a bag of raw bacon stored above a bag of ready to eat shredded cheese. (cos-raw bacon moved away from the cheese) KDA_3_30212 - --In the waitress station, there was no common name on a bottle that held a red liquid. The employee said the liquid was red sauce. (cos-sauce labeled) KDA_3_30414B1 - --There was a wet wiping cloth stored on the counter in the wait station area and not stored in a sanitizer. KDA_3_30511A1 - --In the walk in cooler, there was a box of lettuce stored on the floor. (cos-lettuce moved to a shelf in the walk in cooler) KDA_3_50118A1 - --In the Magic Chef reach in cooler, opened commercially processed chicken was dated 10/8. In the make table, opened commercially processed nacho cheese date marked 10/2. In the walk in cooler, opened commercially processed bologna date marked 10/7. Food items held over 7 days. (cos-food items voluntarily discarded) KDA_3_50118A2 - --In the make table, there was no date marking on an open container of cottage cheese. The employee said the cottage cheese was opened on Friday (10/9). In the walk in cooler, there was no date marking on cut lettuce. The employee said the lettuce was cut yesterday morning (10/14). There was also a bag of cut lettuce open with no date in the walk in cooler. The employee said it was opened yesterday morning (10/14). (cos-food items date marked) KDA_4_10111A - --In the walk in cooler, there were ready to eat onion stored in a non-food grade Sterilite container. (cos-onions moved to a food grade container) KDA_4_20211A2 - --Located in the kitchen, there was a plastic spatula that was melted on the food contact surface and there was a plastic large bowl stored below the food preparation table that was crack down the side. (cos-items discarded) KDA_4_50111B - --The door seal on the Magic Chef reach in cooler is torn. KDA_4_60111A - --Located in the kitchen in the pull-out drawer by the Magic Chef reach in cooler, there was three measuring spoons, one spoon, and hamburger stored as clean with dried food debris. Located in the pull-out drawers by the slicer, there were metal and plastic lids stored as clean with dried food debris and some of the lids had labels still on them. The slicer was stored clean with dried food debris on the blade and pusher. In the kitchen above the slicer hanging on hooks, there were measuring spoons stored as clean with dried food debris. There is dried food debris on the blades of the meat tenderizer that is located in the south storage room.(cos-items moved to the three compartment sink for ware washing) KDA_4_60111C - --There is a buildup of grease on the hood filters above the fryer/grill. There is grease buildup on the fryers. There is grease on the outside surface of the Magic Chef reach in cooler and freezers in the back storage room. There is food debris in the pull-out drawers holding lids and pans. There is dust on the fan guards in the walk in cooler. There is an accumulation of food debris on the drip pans located below the pizza oven. There is a buildup of debris on the walls of the dishwasher. KDA_4_70211 - --There was no detectible sanitizer in the dishmachine and the employee was doing dishes. The manufacturers directions on the bucket of sanitizer indicated that the sanitizer should be at 50-100 parts per million chlorine. Dishes were not being sanitized. (cos-dishmachine fixed and it now reading 50 parts per million chlorine) KDA_4_90311B - --Located in the kitchen, there were lids stacked wet in a pull-out drawer by the slicer. KDA_6_20215A3 - --There is a one inch gap on the bottom side of the west exterior door. KDA_6_50112A - --There is grease buildup on the floors below the fryers. There is food/grease below the food preparation table and steam table. There is rice and other food debris on the floor below the storage racks in the back storage room. There is food debris on the floor in the walk in cooler below the storage racks. There is dust build up on the vent above the ice machine. There is debris on the floor behind the ice machine. KDA_7_10211 - --In the waitress station on a cart, there was no common name on a bottle that held a clear liquid. The employee said the liquid was sanitizer. (cos-bottle of sanitizer labeled) KDA_7_20212A2 - --In the maintenance room, there was a jug of Home Defense Insect Killer (EPA# 279-9534-239)not labeled for use in a restaurant. The owner said he uses it along the baseboards in the dining rooms and also the kitchen area. (cos-insect killer removed from kitchen) KDA_Defacto - --cooking/chicken gizzards 187.5F --Food in freezers: Frozen --Magic Chef/hamburger 41.8F make table/diced ham 41.3F walk in cooler/macaroni salad 38.6F Frigidaire reach in cooler/milk 40.1F --steam table/chicken & noodles 139.0F --Three compartment sink: 100 parts per million chlorine	10/15/2015	21	Regular	Out
Details not available.	07/30/2014
Details not available.	05/09/2013
Details not available.	04/25/2013

KDA_2_30115 - Where to Wash Hands- FOOD EMPLOYEES shall clean their hands only in a HANDWASHING SINK or APPROVED automatic handwashing facility.
KDA_2_40111 - EMPLOYEES shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES- or other items needing protection cannot result.
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_30414B1 - Wiping cloths (Storage) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at an appropriate concentration.
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_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_10111A - FCS MATERIALS (safe) MATERIALS that are used IN the construction of UTENSILS and FOODCONTACT SURFACES of equipment shall be safe.
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_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_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
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_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
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_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_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_20212A2 - POISONOUS OR TOXIC MATERIALS shall be used according to manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT.

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SOUTH FORTY II, 401 S HWY 99, WESTMORELAND, KS - Restaurant inspection findings and violations

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