JOSE PEPPER'S LEGENDS, 1851 VILLAGE WEST PKWY, KANSAS CITY, KS - Restaurant inspection findings and violations

Business Info

Name: JOSE PEPPER'S LEGENDS
Type: Restaurant
Address: 1851 VILLAGE WEST PKWY, KANSAS CITY, KS 66109
Phone: 913-341-5060
Total inspections: 5
Last inspection: Oct 08, 2015

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Violation code	Inspection Date	Violations	Type	Compliance
KDA_2_30114F - --Cookline employee with one gloved hand and one hand without a glove wiped down prep table top with sanitizer rag, left rag on the top of the prep table top and grabbed RTE tortillas without a handwash or glove change in between tasks. COS handwash. KDA_3_10111 - --In walk in cooler, opened gallon of milk and half a head of cut cabbage without a date open or prep date on items. PIC was unaware of when items were opened or prepped. COS discarded. KDA_3_30414B1 - --Wet wiping cloths stored on prep table top instead of in buckets of sanitizer. COS education KDA_3_50115A - --In cold drawer on cookline, portioned bags of cut leaf lettuce at 55F. Bags are tightly packed, 3 or 4 deep in deep plastic pan. Cooked chicken (packaged the same way, in the same unit) at 45F. Items had been in the cooler for approximately one hour. Discussed cooling options with staff, PIC and foods were removed to walk in cooler in single layer to rapidly cool. In walk in cooler, partially cooked beef tacos stacked in deep plastic pan in layers and covered tightly with plastic wrap. Condensation on interior of container. PIC stated the hot filling is put into the tortillas, they are pinned closed and partially cooked. The tacos are then put on trays to cool at room temperature before being stacked in the container and placed in walk in cooler. Discussed cooling on a tray in the walk in cooler before placing in deep plastic sealed container. KDA_3_50116A1 - --In hot box at end of cookline, cooked rice at 114F, 118F. Cooked/stewed chicken at 128F. PIC discovered that the hot box was not turned up as high as it needed to be to keep PHF at 135 or above. Temperature readout on bottom of unit read 109F. PIC stated food had been in unit since 11AM. COS all food discarded in unit. On prep table top cooked chicken at 80F. PIC stated the chicken is normally cut into pieces and placed on the stove in a metal pan. COS cut chicken into pieces and placed in metal pan with other pieces of chicken at 167F KDA_3_50116A2 - --Jalapeno butter on prep table top at 71F. PIC stated the butter is normally kept in the reach in cooler. COS discarded. KDA_3_50118A1 - --In walk in cooler, container of previously canned, cooked red peppers with prep date of 9/28 and discard date of 10/4. Product held over 7 days. COS discarded KDA_3_50119B3 - --Establishment does time as control on cheese enchiladas, as well as cooked onions and peppers on cookline. The items go on time as control at 11A and are discarded at 3P. When inspector entered kitchen at 3:15, the items were still out for service instead of being discarded as per written procedure. COS discarded. KDA_4_60111A - --Stored as clean on rack for clean equipment across from dish machine, 10 metal pans and 2 plastic lids with visible food debris on surface. COS rewashed all dishes. KDA_4_90311B - --Even though establishment has a rack set up specifically for drying equipment, equipment stacked wet on rack for clean equipment. Not allowed to air dry. KDA_6_50112A - --Food debris buildup in warewashing area on floor, in drain of machine and in floor drain. KDA_Defacto - --HACCP plan for cook/chill currently under review by Manhattan office. --In steam table top unit, cooked rice at 145F, black beans at 175F, cooked chicken at 174F, taco meat at 153F cooked refried beans on top of stove at 146F --shredded lettuce at 42F, diced tomato at 42F, MOS salsa at 39F in make table top 1 raw beef at 35F in cold drawer chile relleno in cold drawer at 40F red peppers in walk in cooler (from can) at 40F diced tomatoes in make table top 2 at 42F, salsa at 42F salsa on expo line at 39F	10/08/2015	12	Complaint	Out
KDA_4_60111A - --Stored as clean on shelving for clean equipment across from dish area, approximately 16 metal pans and 3 plastic lids with visible food debris on surface. PIC stated he would rewash all the dishes on the storage rack. KDA_4_90311B - --Plastic and metal pans stored on shelving for clean equipment across from dish area are stacked wet and not allowed to air dry. KDA_Defacto - --There is a waitress in the establishment with a splint (fabric) on her hand and wrist. She does her best to wash hands, but with the fabric splint, handwashing is limited. Discussed with PIC to exclude her for time splint is on and just have her be a food runner or hostess and not touch anything to contaminate hands, dirty soiled dishes, etc.	09/08/2015	3	Follow-up	In
KDA_3_10111 - --In bar area, one bottle of brandy with a dead small insect in liquor. COS discarded KDA_3_50116A2 - --In back prep area, in large plastic container, prep for Spanish rice containing canned corn and tomatoes held at room temp without any attempt at cold holding. PIC stated he was not aware canned foods needed to be cold held. COS education, moved to walk in cooler. KDA_3_50118A3 - --in walk in cooler, made on site tacos with prep date of 8/27 and discard date of 9/3. Product dated for more than with prep day counted as day 1. COS redated 8/2 KDA_4_20211A2 - --One plastic lid in walk in cooler covereing cooked chicken and one plastic container in storage area for clean equipment with cracks all the way through the rim of container. COS discarded. KDA_4_204112B - --No thermometer in pepsi reach in cooler in expo area holding milk. KDA_4_50111B - --Cold drawer holding raw chicken on cookline is off the track and does not seal completely. KDA_4_60111A - --Stored as clean on shelving for clean equipment, over 20 metal pans with visible food debris, 3 metal pans with old sticker residue on surface. COS rewashed. KDA_4_90311B - --metal pans stored as clean on shelving for clean and dry equipment stacked wet and not allowed to air dry. KDA_5_50117 - --unisex toilet room in establishment for employees does not have a covered trash can. KDA_6_30114 - --No handwashing signage at handsink in toilet room, warewashing or cookline sink. Corrected on-Site, COS supplied KDA_6_501111A - --In ice machine room approximately 7-10 small flying insects on wall and shelving. In bar area, approximately 2 small flying insects. On cookline, approximately 2 small flying insects. PIC stated he is aware of the problem and has contacted pest control. KDA_7_20111A - --In dry storage area, containers of saniwipes stored on shelving next to gloves to be used with food in the establishment. Box containing chafing fuel stored on shelf next to boxes of liquid shortening in dry storage area. COS moved KDA_7_20111B - --In dry storage area, box of chafing fuel stored on shelving on top of bags to be used for cook/chill process in establishment. COS moved. KDA_Defacto - --Cooked chicken at 142F, cooked taco meat at 145F in steam table top on beginning of cookline. in steam table top at end of cookline, cooked beef at 147F, made on site queso at 160F, refried beans at 160F, taco meat at 174F --Establishment has a HACCP plan in place for the cook/chill process they conduct in the establishment. The process is still under review at the Manhattan office, but establishment has the go-ahead to continue with the process at this time. --Handsink in kitchen at 104F, handsink in toilet room at 107F --In make table top 1, diced tomatoes at 40F, sour cream at 40F,corn salsa in reach in cooler at 40F, in cold drawer, mac and cheese at 40F, raw fish at 40F in make table top 2,diced tomato at 42F, sour cream at 43F, in cold drawers in middle, raw chicken at 35F, raw beef at 36F in cold drawer 3, taco at 41F, taquito at 40F, in walk in cooler, cooked chicken at 42F, chile rellenos at 43F, ambient at 40F --Strips in place for quat and chlorine, 50ppm chlorine in dish machine in bar and in kitchen.	08/28/2015	14	Complaint	Out
Details not available.	01/20/2015
Details not available.	11/12/2014

KDA_2_30114F - Wash Hands (Prevent Cross Contamination) 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 during FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
KDA_3_30414B1 - Wiping cloths (Storage) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at an appropriate concentration.
KDA_3_50115A - TCS Cooling (Methods) - Cooling shall be accomplished IN accordance with the required time and temperature criteria by using one or more of the following Methods based on the type of FOOD being cooled: placing the FOOD IN shallow pans- separating the FOOD into smaller or thinner portions- using Rapid Cooling equipment- stirring the FOOD IN a CONTAINER placed IN an ice WATER bath- using containers that facilitate heat transfer- adding ice as an ingredient- or, other effective methods.
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_3_50118A1 - P - RTE PHF/TCS, Disposition (discard if held more than 7 days) 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 held at a temperature of 5�°C (41�°F) or less for more than 7 days, with the day of preparation counted as Day 1.
KDA_3_50118A3 - P - RTE PHF/TCS, Disposition (discard if dated for more than 7 days) 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 marked to indicate a 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 that is more than 7 days from the date of preparation or opening, with the day of preparation counted as Day 1.
KDA_3_50119B3 - Time as a PHC - 4 hours (use or discard within 4 hours) If time without temperature control is used as the public health control up to a maximum of 4 hours, the FOOD shall be cooked and served, served at any temperature if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control.
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_204112B - Temperature Measuring Devices (Integrated or Affixed) Cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display.
KDA_4_50111B - EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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_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_50117 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
KDA_6_30114 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
KDA_6_501111A - Pests (Prohibited) the PREMISES shall be maintained free of insects, rodents, and other pests.
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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