Bo Ling's Chinese Restaurant, 7105 W 135TH ST, OVERLAND PARK, KS - Restaurant inspection findings and violations

Business Info

Name: Bo Ling's Chinese Restaurant
Type: Restaurant
Address: 7105 W 135TH ST, OVERLAND PARK, KS 66223
Phone: 913-859-9885
Total inspections: 5
Last inspection: Nov 23, 2015

Restaurant representatives - add corrected or new information about Bo Ling's Chinese Restaurant, 7105 W 135TH ST, OVERLAND PARK, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_50116A2 - --Cabbage stored between MT with an internal temperature of 73.3F. Employee stated cabbage been out since 10:30am. COS- voluntarily destroyed. KDA_4_60111A - --Slicer blade soiled with dried on food debris. COS- cleaned.	11/23/2015	2	Follow-up	In
3-302.11(A)(2) - --Located in MT#2, container of raw shrimp stored in direct contact with container of raw chicken. COS- moved. Observed employee taking ladle from raw pork to raw chicken. COS- ladle taken to dish machine. KDA_3_10111 - --Located in MT#2 RIC, plastic bowl containing green beef. PIC stated unsure how long beef had been in RIC. COS- voluntarily discarded. KDA_3_20215 - --Stored on shelf in dry storage area, 1 can with class 3 dents. COS- can put with other items that will be sent back. KDA_3_30211A1a - --Located in MT#2, container of raw chicken stored behind a container of raw RTE bean sprouts. Observed contamination of raw chicken in bean sprouts. COS- chicken moved, sprouts voluntarily destroyed. KDA_3_30211A1b - --Located in top portion of MT#2, metal container of raw pork and container of raw shrimp stored in direct contact with metal container of cooked RTE pork. Located in lower portion (RIC) of MT#2, 1 bowl of raw lamb and 1 bowl of raw pork stored over container of cooked RTE tofu. COS- moved. KDA_3_30211A4 - --Located on a shelf in the WIC, colander of cut cabbage stored without covering. KDA_3_50113B - --In WIC, thawing in a bucket of ice water, 2 bags of frozen scallops. COS- taken out of bucket, placed in metal container under cold running water. KDA_3_50116A1 - --Located beneath warmer on shelf, crab Rangoon with an internal temperature of 113.5F. PIC stated Rangoon are cooked at the beginning of lunch (11am) temperature taken at 1:10pm. COS- voluntarily destroyed. KDA_3_50116A2 - --Located between MT#2&3, metal container of cabbage with an internal temperature of 75.3F. PIC stated cabbage had been cut 2 hours prior. COS- cabbage placed in ice bath and placed in RIC. KDA_4_60111A - --Blade and protector on slicer soiled with dried on food debris. Counter mounted can opener soiled with dried on food debris. COS- cleaned. KDA_4_60111C - --WIC shelves encrusted with dried on food debris and dust. KDA_5_501115 - --Grease trap used by complex. Buildup of grease and debris on ground in front of container. Garbage on ground surrounding receptacles. KDA_6_30112 - --Handsink #1 located near WOK does not contain hand drying supplies. COS- supplied KDA_6_50112A - --Drain boards soiled with debris. WIC floor soiled with dried on food debris. KDA_Defacto - --Chicken 190F. --MT#1: fried rice 41F, cooked cabbage 41F MT#2: noodles 41F,(lower RIC) chicken 40F MT#3: Chicken 39F, sprouts 40F, shredded pork (lower RIC) tofu 41F MT#4: sweet and sour chicken 41F WIC: ambient 38F, cut cabbage 41F --Steam table: hot and sour soup 180F, egg drop soup 181F	11/09/2015	15	Regular	Out
Details not available.	08/20/2014
Details not available.	08/13/2013
Details not available.	07/30/2013

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_20215 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
KDA_3_30211A4 - Protection by Covering - FOOD shall be protected from cross contamination by storing the FOOD in packages, covered containers, or wrappings.
KDA_3_50113B - TCS Thawing (Cold Water) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed completely submerged under running water at a water temperature of 21�°C (70�°F) or below, with sufficient water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5�°C (41�°F). Alternatively, for a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking to be above 5�°C (41�°F), for more than 4 hours including: the time the FOOD is exposed to the running water and the time needed for preparation for cooking- or, the time it takes under refrigeration to lower the FOOD temperature to 5�°C (41�°F).
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_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_5_501115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under § 6-501.114, and clean.
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_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

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Bo Ling's Chinese Restaurant, 7105 W 135TH ST, OVERLAND PARK, KS - Restaurant inspection findings and violations

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