Bob Evans Restaurant, 1704 VILLAGE WEST PKWY, KANSAS CITY, KS - Restaurant inspection findings and violations

Business Info

Name: Bob Evans Restaurant
Type: Restaurant
Address: 1704 VILLAGE WEST PKWY, KANSAS CITY, KS 66112
Phone: 913-299-1278
Total inspections: 6
Last inspection: Jan 05, 2016

Restaurant representatives - add corrected or new information about Bob Evans Restaurant, 1704 VILLAGE WEST PKWY, KANSAS CITY, KS »

Violation code	Inspection Date	Violations	Type	Compliance
2-301.14(E) - --Warewashing employee loaded dirty dishes into the dish machine, got another load of dirty dishes ready to be washed, took a clean tray back to the waitress station, removed the clean dishes from the dish machine and put away the dishes as clean without washing his hands in between loading the dirty and handling the clean dishes. KDA_3_10111 - --Salmon in reduced oxygen packaging thawing in reach in cooler at east end of cookline without a slit cut in packaging. PIC stated it had been thawing for less than 24 hours. COS slit cut. KDA_3_50114A2 - --Chicken and noodles in walk in cooler at 52F. Product did not cool to 41F or below after being in walk in cooler overnight. Queso at 47F in walk in cooler made on previous day per date marking sticker. Product did not cool to 41F or below after being in walk in cooler overnight. COS discarded KDA_3_50115A - --Cooked chicken breast at 99F, 2 hours after being placed in walk in cooler. Chicken in placed in a shallow plastic pan but is covered and stacked on lower shelf of cooler. Product is not being iced nor is the heat allowed to escape from the pan due to the covering and stacking of the pans. KDA_3_50116A2 - --Pancake batter on cookline at 67F with no attempt to cold hold the batter. Raw pork sausage at 46F in container sitting on cookline. Pooled eggs in middle cold hold unit at 44F and 46F. Green beans in walk in cooler at 46F, vegetable soup in walk in cooler at 48F, cheddar soup in walk in cooler at 47F. Ambient air temp of walk in cooler in that area of cooler was 37.5F per lollipop thermometer. COS everything in walk in cooler discarded that was out of temp, raw sausage on counter put into cooler, ice put under pooled raw eggs. Discussed time as control on pancake batter. KDA_4_20211A1 - --2 lids (one covering container of RTE bread, one stored as clean) and one container covering chicken and noodles in walk in cooler with melted rims/edges. 3 salad dressing container tops in expo area salad dressing make table top unit, with melted food contact surface (where dressing is dispensed from). COS discarded KDA_4_20211A2 - --2 lids stored as clean with cracks in rims all the way through plastic. One container stored as clean on metal shelving in warewashing area with crack all the way through plastic. One plastic container actively holding chopped pecans with crack in side of the container. COS discarded. KDA_4_60111A - --Can opener stored out for use with dried food debris on surface of blade. 2 ladles stored as clean with visible food debris on food contact surface. 3 lids stored as clean in containers above food prep table with visible food debris on surface of lids. 2 plastic containers stored on metal rack as clean with visible food debris on surface. COS rewashed. KDA_4_60111C - --Interior and exterior of hot box soiled with food debris buildup. KDA_4_60213 - --Underside of mixer soiled with food debris buildup. Counter mounted can opener holder soiled with food debris buildup. Food debris buildup on side of grill top in back kitchen area. KDA_4_70211 - --Cookline employee wiped off a knife on his apron and rinsed the knife in the handsink after noticing the inspector watching him. Employee did not wash, rinse, then sanitize the knife before using on cookline. KDA_4_90311A - --Plastic container stored as clean on metal rack soiled with food debris buildup as well as dirt buildup. PIC was unaware of a cleaning schedule for that piece of equipment. Lids stored as clean in containers soiled with dirt and food buildup. KDA_5_20212A - --No handsink in establishment reached the required temperature of 100F. Handsink in kitchen at 90F, 63F at east cookline, (which did reach 87F,) handsink at 90F at west end of cookline, 90F at warewashing handsink, 86F at handsink in expo area, 87F female toilet room. NOT COS. KDA_5_20314 - or, Installing an APPROVED backflow prevention device as specified under § 5-202.14. KDA_5_20511B - --Handsink at cookline used to rinse off and store a knife in basin. Handsink in expo area used to stored whisk in basin and fill consumer's glasses with water. COS removed items, education. KDA_5_20515B - --Handsink basin slow to drain at handsink at west end of cookline. KDA_6_30112 - --No paper towels at handsink on west end of cookline, at either handsink in expo area, at handsink in kitchen by warewashing area. Handsinks supplied with paper towels in kitchen areas, not expo areas. (Not completely COS) KDA_6_50112A - --Food debris and dirt on shelving under equipment in front and back of house. Dirt and litter buildup on floor of dry storage area by soda syrup storage. KDA_7_20111A - --2 sanitizer buckets on lower shelf of prep table top in back kitchen area,, with one bucket stored next to and touching bowls stored as clean, on same shelf. COS moved. KDA_Defacto - --Contracted pest control comes monthly --Cookline employees were not wearing gloves when inspector entered establishment, put them on upon noticing inspector. --Discussed labeling of sanitizer buckets with PIC. --Sliced tomatoes in make table top at 37F on east side of cookline. in reach in cooler in middle of cookline, cooked steak at 40F, pooled eggs at 38F, French toast mix at 40F in drawer. hashbrowns in reach in cooler at east end of cookline at 40F frozen foods frozen solid sour cream in expo make table top at 43F, milk in reach in cooler at 40F, cut leaf lettuce in make table top at 43F cut leaf lettuce in salad make table top in back of kitchen at 40F, cooked potatoes in reach in cooler underneath at 37F pot pie mix in walk in cooler at 43F, cut ham at 43F in walk in cooler --Staff must change gloves and wash hands after wiping down surfaces with sanitizer rags on cookline to prevent contamination to RTE foods. --Strips in place for quat. 300ppm quat in sanitizer buckets. --Stuffing at 159F and white gravy at 161F in east steam table top on cookline. White gravy in west steam table top at 140F Chicken noodle soup at 171F in expo area steam table Vegetable soup at 187F in hot box in back kitchen area	01/05/2016	20	Complaint	Out
KDA_4_20211A1 - --2 plastic containers stored as clean on shelving below prep area in back kitchen area for clean dishes, with melted surfaces. COS discarded. KDA_4_60111A - --Metal rack for clean dishes with one plastic container with visible food debris on surface. 2 ladles stored as clean with visible food debris on food contact surface of ladle. COS rewashed. KDA_4_90311A - --Metal rack by dish machine area used to hold clean plastic containers is soiled with dirt and food debris on the metal portion that touches the plastic containers. COS employee removed dishes and cleaned. KDA_5_20212A - --Handsink on east end of cookline at 60F. Handsink on east end of kitchen at 56F. Handsink in women's toilet room at 70 from automixer touchless faucet. PIC turned up heat on mixer valve. Handsink on west end of cookline at 80F 30 min after PIC turned up heat, but after another 20 min, was back down to 51F. KDA_7_20111A - --Sanitizer bucket, per label, stored on lower shelf of prep table top next to metal bowls stored as clean and boxes of RTE bananas. COS moved. KDA_Defacto - --Cooked green beans in walk in cooler at 37F, vegetable soup at 37F, baked chicken at 38F. --Establishment is now doing time as control on pooled eggs on cookline, and pancake batter on cookline. Written procedure in place. --Water at 3 vat sink at 147F	01/22/2016	6	Follow-up	Out
Details not available.	02/05/2015
Details not available.	01/22/2014
Details not available.	01/09/2014
Details not available.	04/17/2013

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
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
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_4_20211A1 - FCS (Smooth) Multiuse FOOD-Contact SURFACES shall be SMOOTH.
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_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_20212A - A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38�°C (100�°F) through a mixing valve or combination faucet.
KDA_5_20314 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: Providing an air gap as specified under § 5-202.13
KDA_5_20511B - A HANDWASHING SINK may not be used for purposes other than handwashing.
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
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.
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.

BOB EVANS RESTAURANT respresentatives - respond and add information

Recently added reviews

Name	City	Users' Rating
RED EYE	KANSAS CITY, KS
CHINA FEAST	KANSAS CITY, KS
DOLLAR TREE #6618	Kansas City, KS
DOLLAR GENERAL STORE #5735	KANSAS CITY, KS
WAFFLE HOUSE #1286	KANSAS CITY, KS
FRITZ'S DRIVE IN	KANSAS CITY, KS
THUNDERLAKE SPEEDWAY	KANSAS CITY, KS
STIX LEGENDS RESTAURANT	KANSAS CITY, KS
PAPA JOHNS PIZZA #2318	KANSAS CITY, KS
ARTHUR BRYANTS BARBEQUE	KANSAS CITY, KS

Restaurants in neighborhood

Name
CHEESEBURGER IN PARADISE
CHIUSANO'S BRICK OVEN PIZZERIA
SONIC
CHILI'S GRILL & BAR
AUNTIE ANNE'S
FIVE GUYS
GNC #8181
GOMEZ CONCESSIONS

Create your own business profile on city-data.com. It's completely free!

Business Search - 14 Million verified businesses