CHIUSANO'S BRICK OVEN PIZZERIA, 1713 VILLAGE WEST PKWY, KANSAS CITY, KS - Restaurant inspection findings and violations

Business Info

Name: CHIUSANO'S BRICK OVEN PIZZERIA
Type: Restaurant
Address: 1713 VILLAGE WEST PKWY, KANSAS CITY, KS 66111
Phone: 970-531-1787
Total inspections: 4
Last inspection: Jan 13, 2016

Restaurant representatives - add corrected or new information about CHIUSANO'S BRICK OVEN PIZZERIA, 1713 VILLAGE WEST PKWY, KANSAS CITY, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_30111B - --Employee cutting a pizza for a consumer touched pizza with bare hands. COS discarded. KDA_3_50116A2 - --RTE gyro meat in cold drawer at 49F, RTE sausage in cold drawer at 50F. Ambient temp of cooler at 49.4F per lollipop thermometer. All other drawers in unit were in temp, just this drawer was not. COS discarded KDA_3_50118A1 - --Made on site pizza sauce with prep date of 1/4 in walk in cooler. Sauce held over 7 days with prep date counted as day 1. COS discarded KDA_3_50118A2 - --RTE gyro meat in walk in cooler without a date of prep on container. PIC stated it was opened 1/10. COS dated. KDA_4_30111 - --Cold drawer unit ambient at 49.4F measured with lollipop thermometer. Cooler not capable of holding PHF at 41F or below. KDA_4_60111A - --2 knives stored as clean on magnetic strip with visible food debris on surface. COS rewashed. KDA_4_60211E4 - --Mold and mildew buildup on interior of ice machine on divider plate. KDA_4_60213 - --Inside of spray nozzle at dish machine soiled with limescale and food buildup. KDA_4_90311A - --2 spatulas stored as clean in between wall and prep table top in kitchen area. COS removed KDA_5_50116C - --No trash can at handsink in kitchen. KDA_6_30112 - --No paper towels at handsink in kitchen area. COS supplied KDA_6_30114 - --No handwashing signage at handsink in toilet room. COS supplied KDA_6_50111 - --Tile in kitchen baking area by drain is broken. KDA_6_50112A - --Dirt build up on shelf in cabinet where clean glasses are stored. KDA_7_20111A - --Spray can of stainless steel cleaner, and spray bottle of glass cleaner stored next to box of table salt. COS moved. KDA_Defacto - --Pizza sauce at 139F in steam table top --Strips in place for quat and chlorine. --Walk in cooler: milk at 39F pizza sauce in make table top at 40F, diced tomato at 41F pizza sauce in cold drawer at 40F cut leaf lettuce in make table at 41F milk in reach in cooler in bar at 35F	01/13/2016	16	Regular	Out
Details not available.	11/17/2014
Details not available.	11/03/2014
Details not available.	12/05/2013

KDA_3_30111B - FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT.
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_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_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_60213 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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_50116C - If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory or group of adjacent lavatories.
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.

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