HOOTERS, 1712 VILLAGE WEST PARKWAY, KANSAS CITY, KS - Restaurant inspection findings and violations

Business Info

Name: HOOTERS
Type: Restaurant
Address: 1712 VILLAGE WEST PARKWAY, KANSAS CITY, KS 66111
Phone: 913-788-4668
Total inspections: 4
Last inspection: Nov 12, 2015

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Violation code	Inspection Date	Violations	Type	Compliance
KDA_4_20211A2 - --Stored as clean on shelving by walk in cooler door for clean equipment, one plastic container with cracked off and missing corner. In walk in cooler, one lid covering chicken wing wrapped in raw bacon with melted and cracked rim. One container of chicken wings wrapped in bacon with crack in corner of container running through plastic rim. One plastic lid stored on hooks by dish machine drain board as clean with crack all the way through plastic, running into the interior of the lid. COS discarded KDA_4_60111A - --Stored as clean on shelving for clean equipment next to walk in cooler door, 6 plastic containers with old date marking sticker residue on surface, and 4 metal pans with visible food debris on surface. Stored as clean on hooks for clean equipment at end of drain board by dish machine, 2 lids with visible food debris on surface. COS rewashed. KDA_7_20111A - --Bucket of sanitizer per label stored next to clean utensils on lower shelf of kitchen prep table. Another bucket of sanitizer, per label, stored next to boxes of gloves for use with food as well as utensils stored as clean. COS moved. In bar area, bucket of sanitizer, per label, stored on surface next to bottles of wine and paper towels used to dry hands. COS moved KDA_7_20111B - --Bucket of sanitizer stored on top of reach in cooler over bottles of RTE beer, wine. COS moved.	11/12/2015	4	Follow-up	Out
KDA_2_30114G - --Cook handled raw chicken with gloved hands. Cook then put the ready to eat wings in sauce, without touching wings, then touched the RTE sauced wings in a tray to go out for the customer without a glove change or a handwashing in between tasks. COS Management discussed glove changing/handwashing with employee. KDA_2_30114H - --Bartender making a drink for a consumer put on a glove to put condiments on drink, but did not wash her hands prior to putting on the glove. Employee handled credit cards, cash, dirty utensils prior to donning gloves but did not wash hands. COS education KDA_3_10111 - --One bottle of Southern Comfort and one bottle of tequila with dead small insects in liquor. COS dumped out KDA_3_30211A1b - --Chicken wing is cooked and wrapped in raw bacon and placed in a container. This container was then placed at the top of a shelf over RTE condiments and sauces in the walk in cooler. KDA_3_30412C - --Knife stored in between prep table tops in between uses in kitchen cookline area. COS removed KDA_3_50118A2 - --In bar area, opened gallon of milk with no open date on container. PIC stated it was probably open the day before over 24 hours prior. COS dated. KDA_4_20211A2 - --One container stored as clean on shelving by walk in cooler with crack in rim. 2 lids in walk in cooler covering chicken with cracks in rim all the way through plastic. One plastic lid stored as clean on hook with melted spot on lid. COS discarded KDA_4_60111A - --Stored as clean on shelving for clean equipment by walk in cooler, 6 metal pans with visible food debris and over 12 plastic and metal pans with old date marking sticker residue. PIC stated all dishes would be rewashed. 2 knives stored on magnetic strip, above 3 vat sink, as clean with visible food debris on blade. COS rewashed KDA_4_60213 - --Grease buildup on reach in cooler door by filter cover on cookline unit. Grease buildup on side of make table top unit holding dressings. KDA_5_20411A - --Handsink in bar area is used as a dump sink per management. Soda gun sits right above sink so last ecosure inspection stated they could not use it for handwashing. Bartenders were instructed to wash in the server station. However, bartender did not wash hands prior to putting on glove to garnish a drink, so handsink will be required in the bar area. KDA_6_20211A - --Light shield in walk in freezer damaged/broken. KDA_6_50112A - --Drain at "dump sink" full and leaking onto the floor. Mold buildup in drain. KDA_7_20111B - --Bucket containing sanitizer stored on top of box of gloves on lower shelf of cookline in kitchen. Bucket containing sanitizer stored on top of cutting board on prep table top when inspector entered establishment. COS moved KDA_Defacto - --Contracted pest control comes monthly. --Queso in steam table top at 145F --Raw chicken wing in plastic tub in frying station at 43F, raw chicken in metal pan in opposite reach in cooler at 39F, raw shrimp at 35F in cold drawer, raw fish at 43F, raw chicken at 40F, raw hamburger at 41F in make table top, cut cabbage at 42F in walk in cooler, raw fish at 40F, raw chicken at 40F frozen foods frozen solid milk in bar area at 35F --Soda gun leaking in bar area. handsink in kitchen at 118F, handsink in toilet room at 107F mop sink with y valve but nothing on free end carbonator fine --Strips in place for quat and chlorine. 50ppm chlorine in dish machine in kitchen.	10/20/2015	14	Regular	Out
Details not available.	09/16/2014
Details not available.	07/14/2014

KDA_2_30114G - Wash Hands (Raw to RTE) FOOD EMPLOYEES shall clean their hands and exposed portion 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 when switching between working with raw FOOD and working with READY-TO-EAT FOOD
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_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
KDA_3_30412C - In-use utensil storage (Cleaned/sanitized surface) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored on a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at the required frequency.
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_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_60213 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
KDA_5_20411A - A Handwashing SINK shall be located to allow convenient use by EMPLOYEES IN FOOD preparation, FOOD dispensing, and WAREWASHING areas
KDA_6_20211A - Except as specified in ¶ 6-202.11(B), light bulbs shall be shielded, coated, or otherwise shatter resistant in areas where there is exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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.
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.

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HOOTERS, 1712 VILLAGE WEST PARKWAY, KANSAS CITY, KS - Restaurant inspection findings and violations

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