PAISANOS RISTORANTE, 4043 SW 10TH ST, TOPEKA, KS - Restaurant inspection findings and violations

Business Info

Name: PAISANOS RISTORANTE
Type: Restaurant
Address: 4043 SW 10TH ST, TOPEKA, KS 66604
Phone: 785-273-0100
Total inspections: 5
Last inspection: Jan 22, 2016

Restaurant representatives - add corrected or new information about PAISANOS RISTORANTE, 4043 SW 10TH ST, TOPEKA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_50118A3 - --In the make table by fryer, there were six plates of made on-site portabella lasagna dated 1/17-1/24. They were dated for 8 days and were all from the same pan of lasagna. In the walk in cooler, there was one zip-lock bag of made on-site mushroom stuffing(contains cooked sausage)dated 1/4 for the freeze date and 1/18-1/24 for when it was in the walk in cooler. The mushroom stuffing was dated for 8 days. (corrected on site (cos)-food items re-dated for 7 days. (2 out of approximately 50 food items that require date marking were dated for 8 days instead of 7. Field Warning Letter issued. KDA_4_60111A - --In the dishroom on the storage rack, there were three ladles and four metal pans stored as clean with dried food debris. (cos-moved to the dishmachine for cleaning) 7 out of approximately 100+ not clean. KDA_6_10111A - --Floor in kitchen and dish room have missing sections of flooring, cracks, and eroded concrete. Floors are not easily cleanable and have visible standing water and food debris. KDA_6_50112A - --There is white debris on the floor below the can rack in the back storage room. There is food debris on the floor below the three compartment sink. KDA_Defacto - --Commercial dishmachine: 100 parts per million chlorine --Consumer advisory for the steaks cooked to order is posted on wall next to the front entrance door. --Handsink was installed in the warewashing room. --Walk in cooler/alfredo sauce 34.3F (cooked last night) --Walk in cooler/tomato basil soup 34.7F, fettuccini 34.3F make table (right of pasta cooker) ravioli 37.6F make table (left of fryer) chicken 39.4F make table/left of steam table) real butter 41.4F True reach in cooler-the cooler was empty-ambient temperature was 27.7F bar cooler/milk 40.6F --wiping cloth bucket/200 parts per million quaternary ammonia	01/22/2016	5	Follow-up	In
2-301.14(E) - --Dishwasher handled dirty dishes while pre-washing dishes in dish room, then handled clean dishes with no hand wash between tasks. COS, instructed employee when to wash After instruction, dish washer was again observed handling dirty dishes while pre-washing, then handled clean dishes with no hand wash between tasks. 3-302.11(A)(2) - --WIC: raw chicken stored on shelf above raw salmon and raw calamari. COS, moved chicken to bottom shelf KDA_3_10111 - --Bag of spinach in kitchen reach in cooler (RIC) slimy in appearance with brown liquid seeping from bag. No date marking on made on site Gargonzola dressing in wait station make table. Manager had no idea when dressing was made. COS, VD KDA_3_30211A1b - --Kitchen RIC: raw eggs stored on shelf above bags of cooked pasta. Walk in cooler: raw eggs stored on shelf above containers of mayo, mustard and sour cream. COS, moved raw eggs to bottom shelves KDA_3_30412B - --Bowl with no handle found lying in dry batter mix in batter storage container. KDA_3_50114A2 - --Containers of alfredo sauce in RIC with internal temps of 46F, 44F, 48F & 50F. Alfredo sauce was dated 1/10 and employee stated they were made yesterday around 10am, then placed in the RIC and WIC to cool around 11am. Marinara with date of 1/10 with internal temps of 48F & 50F in RIC. Manager stated the marinara was cooked yesterday around 10am, then placed in the RIC to cool. Manager was unsure if cooling sticks were used on items. Ambient air of bottom area of cooler were marinara and alfredo sauce are stored was 45.6F. Top area ambient of cooler was 40.5F. Two containers of alfredo sauce in WIC with internal temps of 44F & 46F. Manager stated the sauce was made yesterday around 10am, then placed in the WIC to cool. Ambient air temp of WIC 37F. COS, items voluntarily destroyed (VD) KDA_3_50115A - --Container of cooked penne pasta in plastic container with lid intact and food container stacked on top in WIC. Pasta cooling since 9:30am today, per kitchen manager. Internal temp taken at 11:53am was 54F. COS, educated manager and manager pulled pasta to ice bath KDA_3_50116A2 - --RIC: Meat sauce at 45F and marinara 48F & 50F. Ambient air temp of RIC 45.6F. Real butter stacked above the fill line in make table #1. Top portion above fill line was 49F. KDA_3_50118A1 - --Cut romaine lettuce dated 1/3 to 1/8 in make table #2. Diced ham & bacon mix dated 1/2 to 1/7 in make table #1. COS, VD KDA_3_50118A2 - --No date on opened cheesecake in RIC. Manager stated it was opened on 1/9. KDA_3_50118A3 - --Cut romaine lettuce with date marking 1/5 to 1/12 in make table #2. Beef ravioli dated 1/9 to 1/16 in make table #3. Rum sauce (contains butter & cream) dated 1/9 to 1/17 in RIC. Eggplant stuffing (contains spinach & ricotta) dated 1/6 to 1/13 in RIC. Diced tomatoes dated 1/8 to 1/15 in make table #1. Tri colored tortellini dated 1/5 to 1/12 in make table #2. Cooked chicken (2 containers) dated 1/8 to 1/15 & 1/9 to 1/16 in make table #3. Meat balls dated 1/7 to 1/14 in make table #3. Portabella lasagna dated 1/5 to 1/12 in make table #3. Diavola sauce (tomato puree, garlic & oil) dated 1/4 to 1/11 in make table #1.(VD) COS, dates updated to reflect 7 day hold KDA_3_60311A - --No consumer advisory posted or on menu for steaks cooked to order. Label on box of steaks do not indicate they are whole, muscle intact steaks. KDA_4_10119 - --Exposed brick wall behind food prep table near grill area hand washing sink. Brick is rough, not easily cleanable. KDA_4_20211A2 - --10 cracked plastic food containers found in use and in clean dish storage in dish room. Cracked plastic lid in use in the WIC. Deep cracks on steam table cutting board. KDA_4_204112B - --No thermometers in all three make tables. KDA_4_30111 - --RIC not holding potentially hazardous foods at 41F or below. Ambient air temp 45.6F. KDA_4_60111A - --Visible food debris and sticker residue on food containers stored as clean in the dish room on shelf. KDA_4_60111C - --Food and dirt build up on grill area handsink handles. Soda residue build up on underside of fountain drink machine near soda nozzles. Visible soda debris and standing cloudy water in bar soda gun holder. Dust build up on vents in kitchen prep areas. Dust build up on fan covers in WIC. Visible orange mold like substance and standing water on inside surfaces of ice scoop holder in dish room. KDA_4_60211E4 - --Slimy soda residue build up in soda gun nozzle in bar. KDA_4_70211 - --No detectable sanitizer at dish machine. Dishes were observed being washed during inspection. COS, Dish machine was primed and 100ppm chlorine available KDA_5_20411A - --No hand washing sink in dish room. Hand washing violations were observed in this area. The nearest hand sinks are in the grill line and wait station areas. KDA_5_20515B - --Slight leak at mop sink faucet. KDA_6_10111A - --Floor in kitchen and dish room have missing sections of flooring, cracks and eroded concrete. Floors are not easily cleanable and have visible standing water and food debris build up. KDA_6_20211A - --Lights not shielded in kitchen grill & prep area, dish room and wait station prep areas. Light shields in place are open grates. KDA_6_50112A - --Food debris and trash build up on floors under equipment in kitchen, under ice machine in dish room, under dish machine, under equipment in bar, under equipment in wait station and on floor in back storage areas. Dust build up on ceiling in kitchen. Food build up and food splatters on brick wall behind food prep table near grill area hand sink. KDA_7_20111B - --Ziploc food bags stored on chemical storage shelf next to soap packets with bag of hand soap hanging overfood bags. COS, moved food bags KDA_7_20411 - --Sanitizer in spray bottle at a concentration of greater than 400ppm quat used on food contact surface of make table #1 and on knife. Sanitizer was sprayed on knife and knife was returned to storage on top of make table. COS, reduced concentration and surfaces cleaned & sanitized again, knife returned to dish machine. Label on sanitizer indicated 200ppm to 400ppm concentration approved for food contact surface. KDA_Defacto - --Chlorine sanitizer at bar dish machine was less than 50ppm concentration. No dishes observed being washed during inspection. Sanitizer was primed and concentration was 100ppm chlorine. --Cold holding Make table #1: Diavola sauce 38F, cut tomatoes 39F, diced ham & bacon 40F, diced tomatoes 38F Make table #2: cooked penne pasta 42F, cooked linguine 40F, cheese ravioli 39F, cooked shell pasta 38F, calamari 39F, italian salsa 39F, asiago garlic ravioli 41F Make table #3 (near fryer): raw chicken 33F, sausage 42F, lasagna 38F WIC: cooked sausage 38F, cooked pasta 37F, lasagna 34F & 38F, ambient air temp 37F Wait station make table: cut lettuce 38F, sliced tomatoes 34F, gargonzola dressing 40F RIC top shelves: rum sauce 40F, meat sauce 42F, tiramasu 40F --Hot holding Steam table: tomato alfredo sauce 186F, alfredo sauce 172F & 179F, meat sauce 176F & 188F, marinara 167F Wait station steam table: minestrone soup 171F, chicken florentine soup 174F --Wiping cloths in grill area stored in quat sanitizer at 400ppm (200-400ppm allowed per label for food contact surfaces)	01/11/2016	28	Standardization	Out
Details not available.	10/27/2014
Details not available.	10/14/2014
Details not available.	07/11/2013

2-301.14(E) - Wash Hands (After handling soiled equip and utensils) 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 after handling soiled EQUIPMENT or UTENSILS
3-302.11(A)(2) - Cross contamination by Raw Animal FOOD type - FOOD shall be protected from cross contamination by separating types of Raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: using separate equipment for each type- arranging each type of FOOD in equipment so that cross contamination of one type with another is prevented- or, preparing each type of FOOD at different times or in separate areas
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
KDA_3_30412B - In-use utensil storage (Non-PHF/TCS-handles above food) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon.
KDA_3_50114A2 - Cooling PHF/TCS (Reach 41�°F within 6 hours total) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within a total of 6 hours from 57ºC (135�°F) to 5�°C (41�°F) or less. [must cool from 135�°F to 70�°F in the first two hours]
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_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_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_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_60311A - CONSUMER Advisory for Raw or Undercooked FOOD (Disclosure and Reminder) - if an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold Raw, Undercooked, or without otherwise being processed to eliminate pathogens, either IN READY-to-EAT form or as an ingredient IN another READY-to-EAT FOOD, the LICENSEE shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a Disclosure and Reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
KDA_4_10119 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
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_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_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_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_4_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
KDA_5_20411A - A Handwashing SINK shall be located to allow convenient use by EMPLOYEES IN FOOD preparation, FOOD dispensing, and WAREWASHING areas
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
KDA_6_10111A - Except as specified in ¶6-101.11(B), materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted- Closely woven and EASILY CLEANABLE carpet for carpeted areas and, Nonabsorbent for areas subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods.
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_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.
KDA_7_20411 - Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions).

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