Gambino’s Pizza
119 S Broadway
Date: Jan. 19, 2018
Reason: Routine
Result: In compliance
Inspector comments: All hot/cold holding units were checked and all foods were in compliance, unless otherwise noted in this report. Pizza at 147 degrees Fahrenheit on the buffet, cottage cheese at 39 degrees Fahrenheit and cut lettuce at 41 degrees Fahrenheit on the salad bar. NOTE: Inspector provided education on the importance of stirring the foods on buffet tables. Date of expiration is used to date mark the potentially hazardous foods. Inspector suggested to either use the date it was opened OR use the date it was opened in conjunction with the date of expiration. Pizza on the hot buffet line is discarded after 30 min.Related:
Nov. 29 Service Inspections
7-201.11(B) Hanging on the sanitizing compartment of the three-vat sink, there was a bottle of concentrated quaternary ammonia with the dispensing opening over the clean dishes in the sanitizing solution (200ppm). A bottle of quaternary ammonia tablets was stored on a wire shelving rack above the sanitizing compartment of the three-vat sink with clean utensil in the sanitizing solution. No leakage detected. Corrected on-site: person in charge relocated the chemical bottle.
Panda Express #2660
K-State Student Union
Date: Jan. 18, 2018
Reason: Routine
Result: In compliance
Inspector comments: Chicken (187 degrees Fahrenheit) cooked in the wok.
3-501.16(A)(2) All hot/cold holding units were checked, and all foods were in compliance, unless otherwise noted in this report. In the sushi self-serve a Philadelphia roll made with cream cheese was out of temperature at 48 degrees Fahrenheit. The person in charge said it was made at 9:30 a.m. Time is now 11:38 a.m. (less than four hours). Corrected on-site: person in charge had all the sushi rolls removed and placed in the freezer to cool. Inspector suggested adjusting the cooler thermostat and to monitor the product temperature.
4-601.11(A) Ready-to-use, stacked plastic food containers with stickers and adhesive residue on the containers were touching the food contact surfaces. A vegetable peeler was stored with food debris on the food contact surface (blade). Corrected on-site: placed utensils in ware wash area to be cleaned.
4-702.11 An employee prepping food items at the prep table took a meat cleaver to the three-vat sink. He swished it in the wash compartment, dipped it in the rinse compartment and dipped it in the sanitizing compartment (less than 20 sec). Corrected on-site: Inspector provided education and the meat cleaver was placed back into the sanitizing compartment for a longer duration.
Sonic Drive-In #2566
800 N 3rd St
Date: Jan. 18, 2018
Reason: Routine
Result: In compliance
Inspector comments: Inspector and person in charge discussed reheating potentially hazardous foods and temperature control safety for hot holding commercially prepared, ready-to-eat food taken from a commercially processed, hermetically sealed container or from an intact package from a food processing plant, which shall be heated to a temperature of at least 135 degrees Fahrenheit for hot holding.
3-501.16(A)(2) All hot/cold holding units were checked, and all foods were in compliance, unless otherwise noted in this report. Next to the hot holding wells in the cook line, sliced cheese (54 degrees Fahrenheit) on a bed of ice was out of temperature. The person in charge said it was placed there at 7:00 a.m. Time is now 8:30 a.m. (less than 4 hours). Corrected on-site: person in charge added water with more ice to the cold well and covered the container.
All Service Inspections are available to the public through the Kansas Department of Agriculture.
