SUGAR SHANE'S CAFE, 430 State ST, Augusta, KS - Restaurant inspection findings and violations

Business Info

Name: SUGAR SHANE'S CAFE
Type: Restaurant
Address: 430 State ST, Augusta, KS 67010
Total inspections: 3
Last inspection: Jan 04, 2016

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Violation code	Inspection Date	Violations	Type	Compliance
KDA_2_30112B2 - --An employee went to the hand sink and turned on the water and scrubbed his hands under hot water and did not use soap. Corrected on site (COS): Educated and the employee washed his hands correctly. KDA_6_30111 - --There was no soap at the kitchen hand sink. COS: Owner provided soap. KDA_6_30112 - --There were no paper towels at the kitchen hand sink. COS: Owner provided towels. KDA_Defacto - --Chili in an ice bath was 135.9F. --Make Table Sliced Tomatoes: 40.6F --The make table has been repaired an is now maintaining 41F or below.	01/04/2016	4	Follow-up	In
2-301.14(E) - --An employee rinsing dishes at the 3 compartment sink, loaded the warewasher with dirty dishes, and then immediately touched the clean dish that came out of the warewasher. COS: Educated and employee washed his hands. 3-302.11(A)(2) - --In the walk in cooler, raw chicken was stored above raw beef. COS: Educated and the inspector helped the employee rearrange the shelving to prevent contamination. KDA_2_30114F - --An employee handled raw chicken, breaded it in flour mixture, and placed it in the fryer (not the basket). The employee then handled the fryer basket on the other fryer and lifted it up out of the oil. COS: Educated about washing hands after handling raw product and the employee washed his hands. KDA_2_40111 - --In the kitchen, an employee drink with no lid and straw was setting on the deli slicer and cup with lid and no straw was setting above the prep table/steam table area. Corrected on site (COS): Cups were removed and management was educated about using a cup with lid and straw if kept in the kitchen area. KDA_3_10111 - --In the walk in cooler, an open container of kidney beans had no date marking. COS: Employee was not sure of the date it was opened and he voluntarily discarded it in the trash. In the bar area, an open bottle of Canadian Mist (1/2 full) had flies in it. COS: Employee set it aside to account for the liquor and will discard it down the drain. KDA_3_30211A1a - --In the walk in cooler, raw salmon was stored directly above raw beef and raw chicken. COS: Educated and the inspector helped the employee rearrange the shelving to prevent contamination. KDA_3_30414B1 - --There was a wet wiping cloth setting on the make table cutting surface. KDA_3_50114A1 - --In the walk in cooler, cooked mashed potatoes (89.5F) and spinach dip (71.3F) did not reach 70F within the first two hours. COS: Employee reheated the items to 165F and restarted the cooling process. KDA_3_50116A2 - --In the make table on the right, the following items were not maintained at 41F or below for potentially hazardous foods. Meatloaf: 47.7F Cooked Pasta: 48.7F Corn Dogs: 46.3F Black Beans: 55.6F Rice: 51.1F Hot Dogs: 48.3F Sliced Cheese: 55.7F In the walk in cooler, a container of chili was 46.8F and had been in the cooler over night. COS: All items were voluntarily discarded in the trash can. KDA_3_50116B - --In the make table on the right, raw shell eggs were 61.6F. COS: Employee voluntarily discarded them in the trash can. KDA_3_50118A1 - --In the walk in cooler, diced tomatoes (12/4), made in house cocktail sauce (12/7), made in house shrimp sauce (12/7), and made in house marinara sauce (12/6) were all held over 7 days. COS: Employee voluntarily discarded all items in the trash can. KDA_3_50118A2 - --In the walk in cooler, an open package of hot dogs had no date marking. COS: Employee said they were opened on 12/13 and labeled the package. In the walk in cooler, indiviual packages of meatloaf had no date marking. COS: Employee said it was made on 12/12 and labeled the container. KDA_4_30111 - --The make table on the right is not maintaining 41F or below for potentially hazardous foods (PHFs). The ambient air temperature was 54.7F. DO NOT USE THIS COOLER FOR PHFs UNTIL IT CAN MAINTAIN 41F OR BELOW. KDA_4_70211 - --Soiled utensils/dishes were placed in the warewasher and the warewasher went through the wash/rinse/sanitize cycle. The inspector tested the water and there was no dectectable sanitizer. The inspector noticed the hose was not hooked to the machine or the sanitizer container correctly. COS: An employee fixed the issue and primed the warewasher and it tested 50 part per million chlorine. KDA_6_20211A - --The light fixtures above the food prep area in the kitchen are not shielded. KDA_6_20214 - --The door to the men's restroom is not self closing. KDA_6_20215A3 - --The back door to the outside was open and the screen door on the next entry way was open at the beginning of inspection. COS: Doors were shut. KDA_Defacto - --Beer Walk in Cooler Ambient: 34.3F Bar Area 2 Door Cooler ReddiWhip: 42.2F Make Table (Left) Fish: 42.1F Cut Veggies: 40.1F Main Walk in Cooler Rice: 40.3F Made in House Ranch Dressing: 40.6F Batter Mix in Steam Table (Iced): 42.1F --Chicken Strip: 177.9F --Chili: 155.7F Cream Mix: 153.6F Gravy: 150.3F Mashed Potatoes: 136.3F --Inspector recommends hand sink closer to the kitchen. The owner was at the establishment at the time of inspection and he called his plumber to have another sink installed ASAP.	12/15/2015	18	First Operational Inspection After Licenstion	Out
KDA_Defacto - --Walk in Cooler Ambient Air: 33.1F Brand new small refrigerator not plugged in yet by the grill.	09/21/2015	1	Licensing	In

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
3-302.11(A)(2) - Cross contamination by Raw Animal FOOD type - FOOD shall be protected from cross contamination by separating types of Raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: using separate equipment for each type- arranging each type of FOOD in equipment so that cross contamination of one type with another is prevented- or, preparing each type of FOOD at different times or in separate areas
KDA_2_30112B2 - Handwashing procedure (Step 2) FOOD EMPLOYEES shall apply an amount of cleaning compound recommended by the cleaning compound manufacturer.
KDA_2_30114F - Wash Hands (Prevent Cross Contamination) 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 during FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks
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_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
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_50114A1 - Cooling PHF/TCS (Reach 70�°F within the first 2 hours) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within 2 hours from 57�°C (135�°F) to 21ºC (70�°F) [must cool from 135�°F to 41�°F in no more than 6 hours total.]
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_50116B - PHF/TCS Cold Holding (Shell EGGS) EGGS that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated EQUIPMENT that maintains an ambient air temperature of 7�°C (45�°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_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_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
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_20214 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
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.

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SUGAR SHANE'S CAFE, 430 State ST, Augusta, KS - Restaurant inspection findings and violations

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