Name: TRIANGLE RESTAURANT
Type: Restaurant
Address: 326 S FORREST PO BOX 313, DOUGLASS, KS 67039
Phone: 316-746-2071
Total inspections: 4
Last inspection: Oct 22, 2015
KDA_3_10111 - --In the walk in cooler, there were 2 green peppers that were in a storage drawer that were moldy. Corrected on site (COS): Owner voluntarily discarded them in the trash. Owner had a new bag of green peppers and did not know those were left in the drawer.
KDA_3_30412E - --An in-use knife used for cutting toast was stored on a wire shelf by the grill that had food debris build up. COS: Employee cleaned the knife and wire shelving. Inspector educated about leaving the knife on the table.
KDA_3_50116A2 - --In the 2-door cooler, 10 individual servings of sour cream were 54.0F. COS: Employee voluntarily discarded items in the trash.
KDA_3_50118A2 - --In the walk in cooler, a container of coleslaw and a container of salsa had no date marking. COS: Owner said they were made on 10/3 and labeled the containers. In the Kenmore refrigerator, a container of cooked roast pork had no date marking. COS: Owner said it was cooked on 10/3 and labeled the container.
KDA_4_10111A - --In the dry storage area, flour, corn starch, batter, and chicken fry batter are being stored in direct contact with non-food grade plastic containers.
KDA_4_10111E - --The 2 tables by the grill area have broken/chipped/worn counter top that is used for cutting. Inspector suggests using a cutting board and not the table top.
KDA_4_10119 - --The dry storage shelving and the tables by the grill/food prep area have the paint wearing off and chipping. The surface is no longer non-absorbent.
KDA_4_30111 - --The True 2-door cooler is not maintaining 41F or below for potentially hazardous foods (PHF). Ambient air temperature was 49.1F. DO NOT USE FOR PHFs UNTIL THE COOLER CAN MAINTAIN 41F OR BELOW.
KDA_4_60111A - --In the walk in cooler, the metal wire shelving on the left side has build up of food debris that could potentially fall off in/on food containers. Owner said she will get them cleaned. Clean utensils hanging behind the grill were in direct contact with grease on an electrical outlet. COS: Owner placed them in the warewasher.
KDA_6_50112A - --The vent hood has a build up of grease. The tag on the front and owner says it is due to be cleaned in November.
KDA_Defacto - --Corn: 163.7F Mashed Potatoes: 154.7F --NOTE: In the True 2-door cooler, pies that were made today and just placed in the cooler less than 30 minutes prior to inspection were moved to the walk in cooler that had an ambient air temperature of 33.6F. --Sausage: 179.7F --Shredded Brisket: 201.3F --Walk in Cooler Refried Beans: 39.1F Baked Potato: 38.8F Ambient Air: 33.6F Kenmore Refrigerator Pork Roast: 39.1F Sliced Ham: 38.7F Ice Cream Machine: 41.7F --Warewasher: 50 parts per million chlorine. --Wiping Cloth Bucket: 100 parts per million chlorine.
10/06/2015
11
Regular
Out
Details not available.
05/20/2014
Details not available.
05/21/2013
Violation descriptions:
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
KDA_3_30412E - In-use utensil storage (non-PHF/TCS-clean, protected location) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS used with FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be stored in a clean, protected location.
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_10111A - FCS MATERIALS (safe) MATERIALS that are used IN the construction of UTENSILS and FOODCONTACT SURFACES of equipment shall be safe.
KDA_4_10111E - FCS (Resistant) Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES OF EQUIPMENT shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
KDA_4_10119 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
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.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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