Name: WASHINGTON ELEMENTARY SCHOOL
Type: Restaurant
Address: 128 PARK, MCPHERSON, KS 67460
Phone: 620-241-9490
Total inspections: 1
Last inspection: Nov 18, 2015
2-301.14(E) - --Employee handles and loads soiled utensils into dish machine, then removes a clean pan from the machine - no handwash in between. COS - educated, she then washed hands before continuing
KDA_3_50116A2 - --SB - garbanzo beans 51F, lettuce salad 45F. COS - discarded any left at the end of service
KDA_4_20311 - --Two thermometers used by staff in the kitchen are inaccurate by 8 to 10 degrees. COS - demonstrated calibration in ice slush, correctly calibrated.
KDA_5_20511A - --The only handwashing sink in the kitchen is blocked with a large food cart. COS - moved the cart out of the way
KDA_Defacto - --Canned green beans - reheat - on steam table 161F, just out of steamer 189F --Discussed using Time as a Public Health Control with kitchen manager, especially for salad bar items like beans and lettuce. --Dish machine sanitizing=160.3F & 162.5F 3-vat sink sanitizing=200ppm Cl --Milk in milk cooler 38.1F Norlake RIC - garbanzo beans 41.8F McCall RIC - milk 39.2F Freezers - food solid --ST - potato wedges 150F, chicken nuggets 149F HB - corn dogs 136F, potato wedges 150.4F HB - chicken nuggets 150F
11/18/2015
5
Regular
In
Violation descriptions:
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
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_4_20311 - FOOD thermometers (Accuracy) FOOD temperature MEASURING devices that are scaled only IN Celsius or dually scaled IN Celsius and Fahrenheit shall be accurate to ±1°C IN the intended range of use. FOOD temperature MEASURING devices that are scaled only IN Fahrenheit shall be accurate to ±2°F IN the intended range of use.
KDA_5_20511A - A Handwashing SINK shall be maintained so that it is accessible at all times for EMPLOYEE use.
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