JUDI'S BAKERY CAFE, 11006 PARALLEL, KANSAS CITY, KS - Restaurant inspection findings and violations

Business Info

Name: JUDI'S BAKERY CAFE
Type: Restaurant
Address: 11006 PARALLEL, KANSAS CITY, KS 66109
Phone: 913-721-3208
Total inspections: 5
Last inspection: Jan 19, 2016

Restaurant representatives - add corrected or new information about JUDI'S BAKERY CAFE, 11006 PARALLEL, KANSAS CITY, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_Defacto - --Establishment uses sterilite (non food grade plastic) to hold RTE tomatoes in the make table top, however, the tomatoes are not touching the plastic.	01/19/2016	1	Follow-up	In
4-501.116 - --Strips in place for chlorine, however they were not used to determine the strength of the sanitizer in the 3rd vat of the sink which registered at 200ppm chlorine per inspector's test strip. PIC stated she was not trained on how to test sanitizer. COS education. 7-203.11 - --Plastic container that previously held sanitizer used to hold RTE icing in back kitchen area. NOT COS 3-501.17(B) - --Commercially prepped sliced ham with prep date of 12/18 on bag in reach in cooler under make table top. PIC stated it was removed from freezer the previous day. COS redated KDA_2_40111 - --Employee eating a Danish in the back kitchen area where coffee is stored and prepared. COS education. KDA_3_30412F - --Coffee spoons, stirrers stored in standing water on counter at 60F. KDA_3_30414B1 - --Wet wiping rags stored on counter by coffee machine, on counter under donut storage, and on make table top prep area. Not in buckets. COS set up sanitizer buckets at 50ppm chlorine. KDA_3_30511A1 - --Liquid margarine, spatula and brush stored under paper towel dispenser at sandwich prep station. Food in danger of being dripped on as someone reaches for a paper towel to dry hands at handsink. KDA_4_60111A - --Cutting board of establishment is covered in a grey scum which comes off with the scrape of a knife along the surface. Cutting board not a clean or sanitized surface. Metal wire holders inside reach in cooler under make table top soiled with rust and dirt buildup. This holder is in direct contact with a RTE tomato and wrapped cut leaf lettuce. KDA_4_60211E4 - --Ice machine has mold and limescale buildup on upper mechanical pieces and divider plate surface of machine. KDA_5_20515B - --Handsink in sandwich prep area is slow to drain. KDA_6_50112A - --Floor on either side of ice machine is soiled with food, dirt and detritus buildup. Storage unit for coffee syrups is soiled with food buildup. KDA_7_20111A - --Bottle of espresso machine cleaner on counter next to and touching racks used to hold donuts as well as a bottle of coffee syrup on prep table top in back kitchen area. COS moved KDA_Defacto - --Commercially processed, sliced ham in make table top at 40F, cut tomato at 40F. Precooked egg in reach in cooler at 41F, cut leaf lettuce at 42F milk in black residential style reach in cooler at 40F milk in cake cooler at 42F (surface temp) frozen foods frozen solid --Contracted pest control comes monthly --Most of the products come from the mother store in Missouri. While the labels only state the common name and the address of the mother stored and nothing else, the establishment does have all the ingredients to every item for retail sale on premise and available. Processor should have the complete label on the product stating ingredients, allergens, net weight.	01/07/2016	13	Regular	Out
Details not available.	11/06/2014
Details not available.	10/31/2013
Details not available.	10/21/2013

4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.
7-203.11 - A CONTAINER previously used to store POISONOUS or TOXIC MATERIALS may not be used to store, transport, or dispense FOOD.
3-501.17(B) - Pf - Date marking (opened, commercially prepared, removed from freezer and not updated)
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_30412F - In-use utensil storage (135�°F water) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in a container of water if the water is maintained at a temperature of at least 57�°C (135�°F) and the container is cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.
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_30511A1 - Food storage - Except as specified in ¶¶ (B) and (C) of 3-305.11, FOOD shall be protected from contamination by storing the FOOD: in a clean, dry location- where it is not exposed to splash, dust, or other contamination- and at least 15 cm (6 inches) above the floor.
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_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_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
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.

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JUDI'S BAKERY CAFE, 11006 PARALLEL, KANSAS CITY, KS - Restaurant inspection findings and violations

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