KDA_2_40111 - --An open drink cup containing beverage was stored on an in-use bag-in-box case.
KDA_3_30212 - --Shakers with unknown substances were stored on the maketable. Employee identified them as cinnamon and salt. A container of yellowish liquid was stored on the maketable. Employee identified it as butter. Two pumps containing yellow liquid were located below the prep table. Employee identified as oil. COS: employee labeled.
KDA_3_50116A1 - --A meatball pizza was being held at 116F on the buffet table. Manager said the pizza had been out for approximately 25 minutes. COS: manager chose to discard.
KDA_3_50116A2 - --Lettuce on the salad bar was at 45F. Manager said the lettuce had been out for approximately three hours. COS: manager chose to discard. Two packages of ham in the maketable were at 46F. Manager said they had been out for approximately three and a half hours. COS: manager moved items to freezer for rapid cooling.
KDA_4_20111 - --The internal ice bin fasteners were rusted.
KDA_4_20211A2 - --A poly bucket containing cheese had a crack approximately three inches long on the side. A container of butterscotch pudding was covered with a cracked lid. COS: manager discarded cracked container and lid.
KDA_4_60111A - --On the clean dishes rack, there was dried food debris on containers and utensils stored as clean. COS: removed for warewashing. Under the cut table, there were wooden serving peels stored as clean that had food debris. COS: debris cleaned. There was a tea container stored as clean with standing water and mold growth. Employee said it was not used in the past week. COS: moved to warewashing.
KDA_4_60111C - --Dried food debris and mold growth were present on the WIC shelving.
KDA_4_60211E4 - --There was mold growth in the interior of the ice bin. There was mold growth on the nozzles of the soda fountain.
KDA_4_90311A - --Used dishes waiting for warewashing were placed above shelves of single-use straws and lids. COS: dishes moved.
KDA_4_90311B - --Clean food containers were stacked and stored wet on shelves in the kitchen.
KDA_5_20515B - --The cold water valve on the front hand sink is stripped and runs constantly. It must be turned on and off by the valve on the supply line.
KDA_6_50112A - --There was mold on the wall behind the dishwasher and three vat sink. There was molded food behind the reach in cooler across from the front hand sink. There was molded food on the floor behind the storage shelf across from the three vat sink. There was molded past and food debris behind the wall coving across from the dishwasher. There was molded food debris on the wall behind the cut table. There is mold growing on the ceiling and walls of the WIC.
KDA_6_50116 - --A mop head was stored wet on the floor next to the utility sink.
KDA_7_20111B - --A can of air freshener was stored on top of an in use bag-in-box case. COS: employee moved spray.
KDA_8_30411A - --License was not posted for public viewing.
2-301.14(E) - --Employee handled soiled utensils to load a dishwasher tray, then removed clean pans from the dish machine without first washing her hands. COS=educated
KDA_3_30111B - --Employee dispensed fully cooked noodles with his bare hands. COS=educated
KDA_3_30212 - --A pump bottle containing a yellow liquid was without labeling on the prep table. COS=employee identified the contents as vegetable oil and labeled appropriately
KDA_3_50116A2 - --Shredded lettuce was being held at 46 F on the salad bar. COS=employee said that the lettuce had been out for two hours
KDA_4_60111A - --Dried food debris and adhesive residue were present on containers and utensils stored as clean. COS=employee sorted items and began cleaning
KDA_4_60211E4 - --Mold growth was present in the nozzles of the soda fountain.
KDA_4_90311B - --Clean pans were stacked and stored wet on the drying rack. COS=educated
KDA_6_50111 - --The wall covering in the kitchen is separating from the wall.
KDA_6_50112A - --An accumulation of grease and food debris was present on the kitchen floor. Dust accumulation was present on the walls and ceiling in the walk in cooler. There was dust accumulation on the box fan in the kitchen.
KDA_8_30411A - --The license was not posted for public viewing.
KDA_Defacto - --43 F meat balls 41 F sausage crumbles 40 F beef crumbles 41 F Canadian bacon 39 F cooked beans on salad bar 38 F grilled chicken 40 F bbq beef 36 F sausage crumbles in walk in cooler 34 F grilled chicken 34 F sliced tomatoes freezers ok --50 parts per million chlorine in dish machine
08/13/2015
11
Regular
In
Details not available.
08/15/2014
Details not available.
05/20/2014
Details not available.
05/09/2014
Details not available.
09/16/2013
Details not available.
09/04/2013
Details not available.
04/01/2013
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
4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
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_30111B - FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT.
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_50116A1 - PHF/TCS Hot Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURECONTROL FOR SAFETY FOOD) shall be maintained at 57°C (135°F) or above.
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_20111 - Equipment durability - EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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_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_60211E4 - Non-PHF/TCS Food Contact Surface Cleaning Frequency (ice bins, soda nozzles) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned, in EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: at a frequency specified by the manufacturer- or, absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
KDA_4_90311A - Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLEUSE ARTICLES shall be stored: In a clean, dry location- Where they are not exposed to splash, dust, or other contamination- and, At least 15 cm (6 inches) above the floor.
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_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
KDA_6_50116 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
KDA_7_20111B - Chemical storage (not above FOOD, etc.) POISONOUS or TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, equipment, UTENSILS, LINENS, and single-service and SINGLEUSE ARTICLES by locating the POISONOUS or TOXIC MATERIALS IN an area that is not above FOOD, equipment, UTENSILS, LINENS, and single-service or single-use ARTICLES.
KDA_8_30411A - Upon issuance of the LICENSE by the REGULATORY AUTHORITY, the LICENSEE shall post the LICENSE in a location in the FOOD ESTABLISHMENT that is conspicuous to CONSUMERS.
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