Evergreen Chinese Restaurant, 13034 KANSAS AVE, BONNER SPRINGS, KS - Restaurant inspection findings and violations

Business Info

Name: Evergreen Chinese Restaurant
Type: Restaurant
Address: 13034 KANSAS AVE, BONNER SPRINGS, KS 66012
Phone: 913-441-6484
Total inspections: 4
Last inspection: Dec 23, 2015

Restaurant representatives - add corrected or new information about Evergreen Chinese Restaurant, 13034 KANSAS AVE, BONNER SPRINGS, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_50116A2 - --Pooled raw eggs on cookline at 48F in metal pan on ice. PIC stated they had been on line since 930A. COS added more ice and water KDA_4_10111A - --Non food grade plastic (sterilite) used to hold cooked chicken in walk in cooler, cut cabbage in standing reach in cooler at end of cookline as well as cornstarch in kitchen area. PIC stated she was looking for food grade plastic. KDA_4_20211A2 - --One plastic container holding orange peels with crack in container. One plastic container holding RTE fried wontons with a melted and cracked rim. COS discarded. KDA_4_60213 - --Food debris and grease buildup on underside of handles to reach in coolers on cookline. Grease buildup on surface of holder for strainers used to remove cooked chicken from wok. KDA_4_70211 - --Employee was cutting broccoli in back kitchen area. When he finished, he took the knives, rinsed them in the 3 vat sink with water, and returned them to the cutting board as clean without washing, rinsing, and then sanitizing. KDA_5_20511B - --Metal scrubber stored in handsink basin in back of kitchen. COS moved KDA_6_50112A - --Grease buildup on surfaces of paper towel dispensers at handsinks. Approximately 20 aged rodent droppings on cardboard holding toothpicks, food, and unused equipment in dry storage area. KDA_Defacto - --Cooked chicken in reach in cooler under make table top at 42F, raw shrimp in make table top at 43F, raw beef at 43F. cooked chicken in walk in cooler at 40F In standing reach in cooler at end of cookline, cooked noodles at 40F, cut cabbage at 43F	12/23/2015	8	Follow-up to Administrative Order	Out
KDA_2_30114H - --Cookline employee with no gloves on hands handled spray bottle containing grill cleaner, per employee, labeled it, and resumed cookline duties by putting a glove on one hand. KDA_3_50116A2 - --In make table top, raw beef at 58, raw shrimp at 46F cooked mushrooms at 50F. PIC stated they had been in cooler since around 10ish. Ambient of make table top with lid closed at 45.5F per lollipop thermometer, ambient of reach in cooler underneath at 39F. Make table top right across from cooking area. Lid closed. KDA_4_10111A - --Lemons for use in drinks for consumers stored in a non food grade plastic container in the walk in cooler. Other plastic containers used in establishment are all Rubbermaid as PIC discarded all sterilite. KDA_4_60111A - --Stored as clean in dry storage area, over 20 plastic containers, (Rubbermaid and NSF food grade) with visible grease build up on surface. COS manager stated they would be rewashed. KDA_4_60111C - --Underside of make table top lid soiled with severe food and grease buildup. KDA_4_90311B - --Spoons stored as clean in dish area stored in a container with lip contact surface of spoon stored up. KDA_6_30112 - --no paper towels at handsink in back of kitchen. Corrected on-Site, COS supplied. KDA_6_50112A - --Handles to paper towel dispensers are soiled with heavy food and grease buildup. KDA_7_10211 - --Working opaque spray bottle of solution in warewashing area without a label on container. Working spray bottle of yellowish liquid in 3 vat sink area with no label on bottle. Employee stated they were both grill cleaner. COS labeled. KDA_Defacto - --Cold holding Cooked noodles in walk in cooler at 39F, cooked chicken in walk in cooler at 39F cooked noodles in reach in cooler at end of cookline at 39F in reach in cooler under make table top out of temp at 42F, ambient at 39F --Make table top and reach in cooler are one unit. Ambient of make table top with lid closed is 45.5F per lollipop thermometer, ambient of reach in cooler underneath is 39F per thermopen. Cooler works, but if lids are not closed, the make table top cannot hold temp.	08/24/2015	10	Follow-up	Out
5-202.14 - --Large backflow prevention device in back of kitchen at water heater is leaking water. 4-102.11(B)(1) - --(P) Non food grade single use "thank you bag" used to hold RTE lettuce in walk in cooler. COS removed from bag. KDA_3_30211A1b - --Raw shell unpasteurized eggs stored on top of a bucket of RTE red sauce in walk in cooler. KDA_3_50116A2 - --In make table top in kitchen across from grill area, raw beef at 56F, raw shrimp at 50F, raw chicken in reach in cooler underneath at 46F. Ambient temp of cooler per lollipop thermometer at 51.6F COS PHF placed on ice, maintenance called. KDA_4_10111A - --Non food grade plastic containers used to hold cut green onions, carrots, cut cabbage, mushrooms in walk in cooler. Non food grade plastic containers used to hold cut green peppers, mushrooms, cut cabbage, cut onions in reach in cooler at end of cookline. KDA_4_30111 - --Ambient temp of reach in cooler under make table top at 51.6F per lollipop thermometer. Cooler is not capable of holding PHF at 41F or below. KDA_4_50114 - --Interior of dish machine soiled with heavy green mold buildup on pipes. KDA_4_60111A - --Microwave in kitchen soiled with heavy food debris on upper interior surface with possibility of food debris falling onto food cooking in microwave. Container holding fried wontons soiled with heavy food debris. KDA_4_60111C - --Underside of handles of reach in coolers, walk in coolers soiled with heavy food and grease buildup. Paper towel dispenser handles soiled with heavy grease buildup. KDA_4_70211 - --At 3 vat sink in establishment, employee washed and rinsed a large metal pan but did not sanitize the pan. Pan was also not loaded into dish machine as it is too large for the machine. KDA_4_90311B - --Large woks stored on top of equipment in back corner of establishment were stacked wet and not allowed to air dry. KDA_5_20511B - --At handsink in kitchen area, metal scrubber stored in basin. Corrected on-Site, COS removed. KDA_5_50116C - --No trash can at handsink in back kitchen area. KDA_5_50117 - --No covered trash can in unisex employee toilet room in warewashing area. KDA_6_30112 - --No paper towels at handsink in consumer men's toilet room. COS supplied. KDA_6_50111 - --In employee toilet room, wall behind handsink disintegrating. Paint peeling on walls. KDA_6_501112 - --Five dead roaches in space between water heater and wall. KDA_6_50112A - --Paper towel dispenser handles covered in heavy food and grease buildup. Fan covers above dish machine soiled with heavy food and grease buildup. In employee toilet room, heavy grease buildup on light switch and wall. KDA_7_20111A - --Can of paint stored next to bamboo sticks to be used with food, on lower shelf in kitchen by door to consumer area. COS moved. KDA_Defacto - --Cold holding Raw bacon at 40F in standing reach in cooler in kitchen, milk at 37F in standing reach in cooler on cookline, cooked noodles at 43F in small reach in cooler on cookline, cooked chicken at 38F imitation crab at 40F in reach in cooler in kitchen. --Food prep sink in back of kitchen is directly plumbed. --Hot holding Hot sour soup at 138F Fried rice in steamer at 156F, Steamed rice in steamer at 144F Egg drop soup at 160F Cooked chicken cooling in back area of kitchen at 138F --No breakfast served any longer per PIC. Biscuits in walk in cooler, raw bacon in reach in cooler. --Strips in place for chlorine.	08/10/2015	20	Regular	Out
Details not available.	02/02/2015

5-202.14 - A backflow or backsiphonage prevention DEVICE installed on a WATER SUPPLY system shall meet American Society of Sanitary Engineering (A.S.S.E.) STANDARDS for construction, installation, maintenance, inspection, and testing for that specific application and type of device.
4-102.11(B)(1) - P - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES shall be safe.
KDA_2_30114H - Wash Hands (Gloves) 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 before donning gloves for working with FOOD.
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_10111A - FCS MATERIALS (safe) MATERIALS that are used IN the construction of UTENSILS and FOODCONTACT SURFACES of equipment shall be safe.
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_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_50114 - A WAREWASHING machine- the compartments of sinks, basins, or other receptacles used for washing and rinsing EQUIPMENT, UTENSILS, or FOODS, or laundering wiping cloths- and drainboards or other EQUIPMENT used to substitute for drainboards shall be cleaned and SANITIZED: Before use- Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function- and, If used, at least every 24 hours.
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_60213 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
KDA_4_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
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_20511B - A HANDWASHING SINK may not be used for purposes other than handwashing.
KDA_5_50116C - If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory or group of adjacent lavatories.
KDA_5_50117 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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.
KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
KDA_6_501112 - Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
KDA_7_10211 - Common Name (Working containers) Working containers used for storing POISONOUS or TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the Common Name of the material.
KDA_7_20111A - Chemical Storage (spacing/partitioning) POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning.

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