Johnnie's West, 8016 LEAVENWORTH RD, KANSAS CITY, KS - Bar inspection findings and violations

Business Info

Name: Johnnie's West
Type: Bar
Address: 8016 LEAVENWORTH RD, KANSAS CITY, KS 66109
Phone: 913-334-1333
Total inspections: 5
Last inspection: Oct 29, 2015

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Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_10111 - --In bar area, one bottle johnnie walker red label, one bottle dewers, one bottle wild turkey, one bottle Bacardi 151 all with dead insects in liquor. COS dumped KDA_3_30211A1b - --Raw shell unpasteurized eggs stored in reach in cooler by walk in cooler on shelf over RTE made on site gravy. COS moved. KDA_3_50115A - --Cooked pasta (cooked that morning, per PIC) in reach in cooler and in walk in cooler in plastic containers covered with lids. Heat cannot escape from a tightly covered, deep container, and cooling will take longer than the 6 hour parameters required by the food code. COS removed lid, education KDA_3_50116A2 - --Butter in single serve packets at 58F in kitchen. COS placed in reach in cooler, education KDA_3_50118A2 - --In walk in cooler, made on site queso, taco meat, and made on site chili, without dates on product. PIC stated they were from 10/26. COS dated KDA_4_10117A - --Wood surface (chip-board) used as a food contact surface to prep food on is not smooth and easily cleanable. KDA_4_20211A1 - --Establishment uses rough, sticky patches as grippers for lids. Not smooth and easily cleanable. KDA_4_50111B - --Gaskets/seals to reach in cooler under make table top not intact, sealed to door. KDA_4_50114 - --Interior of dish machine soiled with heavy mold and limescale buildup. Has foul odor emitting from machine. KDA_4_60111A - --3 lids stored as clean and 2 lids actively covering containers with old date marking sticker residue on surface. KDA_4_60111C - --Grease buildup on sides of fryers and on side of make table top. KDA_4_60213 - --Dirt buildup on handles to reach in coolers and reach in freezers. KDA_4_70211 - --Dish machine with no detectable chlorine/sanitizer as chlorine sanitizer test strip did not turn color. COS PIC called maintenance and will sanitize equipment in sink above machine. KDA_4_90311A - --Lids stored in container under steam table top with food debris and grease buildup in container. KDA_5_20313A - --No mop sink in establishment. COS field level approval for dumping grey water down the urinal/toilet. KDA_5_501113 - --Outside dumpster lids left open. KDA_6_20114A - --Carpeting in toilet room downstairs. KDA_6_20215A3 - --One inch gap under exterior door on south side of building where door meets floor. KDA_6_30112 - --No paper towels at handsink in downstairs storage area. KDA_6_30114 - --No handwashing signage at handsinks in toilet rooms. COS supplied KDA_6_50111 - --Carpeting in back of establishment where 2 freezers are stored is heavily soiled with dirt and debris. KDA_6_50112A - --Heavy dirt buildup on threshold of door leading to downstairs area. Heavy grease buildup on floor by fryers. Food buildup on wall behind make table top. KDA_7_20111A - --Spray bottle of degreaser stored on shelf next to can opener used in establishment. COS moved KDA_7_20612 - --Bait packet of D-con out of bait station in downstairs storage area. KDA_Defacto - --In steam table top, marinara at 157F, green beans at 142F, pork tenderloin at 152F. --Raw hamburger in reach in cooler under make table top at 40F, shredded lettuce at make table top at 42F, sliced tomatoes at 39F in reach in cooler, cooked corn at 39F, white gravy at 39F. in walk in cooler, taco meat at 36F ambient temp of reach in cooler downstairs with packaged items at 40.8F --Strips in place for quat and chlorine.	10/29/2015	25	Regular	Out
No violation noted during this evaluation.	11/19/2015	0	Follow-up	In
Details not available.	05/27/2014
Details not available.	05/12/2014
Details not available.	06/12/2013

KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
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_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_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_10117A - FCS materials (Wood) Except as specified in ¶¶ 4-101.17(B), (C), and (D) of this section, wood and wood wicker may not be used as a FOOD-CONTACT SURFACE.
KDA_4_20211A1 - FCS (Smooth) Multiuse FOOD-Contact SURFACES shall be SMOOTH.
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_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_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_5_20313A - At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste.
KDA_5_501113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: Inside the FOOD ESTABLISHMENT if the receptacles and units: Contain FOOD residue and are not in continuous use- or, After they are filled- and, With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT.
KDA_6_20114A - A floor covering such as carpeting or similar material may not be installed as a floor covering in FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet room areas where handwashing lavatories, toilets, and urinals are located, REFUSE storage rooms, or other areas where the floor is subject to moisture, flushing, or spray cleaning methods.
KDA_6_20215A3 - Outer openings (Doors) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.
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_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_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_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_20612 - Rodent bait shall be contained IN a covered, tamper-resistant bait station.

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