FUDDRUCKERS KANSAS CITY, 1705 VILLAGE WEST PARKWAY, KANSAS CITY, KS - Restaurant inspection findings and violations

Business Info

Name: FUDDRUCKERS KANSAS CITY
Type: Restaurant
Address: 1705 VILLAGE WEST PARKWAY, KANSAS CITY, KS 66111
Phone: 713-329-6831
Total inspections: 2
Last inspection: Nov 12, 2015

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Violation code	Inspection Date	Violations	Type	Compliance
4-203.12 - --Cold drawer thermometer not registering a temperature on the unit. Ambient temp of unit per lollipop thermometer at 62.4F, which is on the dial of the thermometer on the unit, however, the needle of the thermometer on the unit was not registering a temperature at all. KDA_3_50116A1 - --Jalapeno nacho cheese in cheese machine in consumer self service bar at 78F on top and 118F on bottom. PIC stated it had just been brought out for consumers maybe 30 min prior. COS taken back to hot plate to reheat to 165F KDA_3_50116A2 - --Raw hamburger at 47F, blue cheese at 76F, RTE hot dogs at 66F in cold drawers under grill top. Ambient temp of unit at 62.4F per lollipop thermometer. PIC stated the line was checked at noon and the items were in temp then. COS ice placed on items in drawers, blue cheese discarded. KDA_3_50118A3 - --In walk in cooler, RTE hot dogs (kid dogs and big dogs) with a prep date of 11/10 and discard date of 11/24. Hot dogs dated for over 7 days with prep date counted as day 1. COS PIC discarded the big dogs as they were not prepared correctly per company policy, and kid dogs were redated. KDA_4_20211A2 - --One lid stored as clean on shelving for clean equipment/utensils in back of establishment with crack all the way through plastic interior of lid. KDA_4_60111A - --Stored as clean on shelving for clean equipment/utensils at back of establishment, 11 of 13 pans inspector picked up were soiled with visible food debris on surface. Sides of metal pans (approximately 12,) stacked on same shelving soiled with visible food debris on surface. COS rewashed. KDA_4_90311B - --Metal pans stored as clean on shelving for clean equipment/utensils stored wet, some dripping with excess water. Not allowed to air dry. KDA_Defacto - --made on site pico at 43F, sliced tomatoes at 41F, 40F all in consumer self service bar. made on site guac in ice water in expo area at 38F --This was marked previously as a violation, however, documentation from the corporate office stated that no hamburger is served undercooked and all hamburgers are all temped at 155F.	11/12/2015	8	Follow-up	Out
2-301.14(E) - --Dishwasher handled soiled equipment/utensils at dish machine, loaded dish machine, then went to put away clean, sanitized equipment without a handwashing in between tasks. COS education, handwash KDA_2_30114F - --One line cook handled raw hamburger with gloved hands. He then removed the gloves by pulling it off with his hand and went to put on new gloves without a handwashing in between tasks. Another line cook had two pair of gloves on, handled raw hamburger patty and removed the top glove with the other gloved hand, and continued to handle the salt shaker without washing hands or remove the other soiled glove. COS education, handwashing KDA_3_30211A1b - --In walk in cooler, box of raw shell unpasteurized eggs stored on shelf over box of ice cream mix. COS moved. KDA_3_30211A4 - --Hot fudge in ice cream machine without a covering to protect food. COS covered. KDA_3_50116A1 - --Nacho cheese sauce at 89F in hot hold unit in consumer area. COS removed/discarded KDA_3_50116A2 - --Buttermilk dredge in fry station at 50F and another pan at 57F. (COS discarded) In consumer self service line, sliced tomatoes at 50F, 51F. Made on site pico at 52F. (COS removed to walk in cooler to rapidly chill, replaced) made on site guacamole at 58F, and blue cheese at 48F in ice bath in expo area, COS discarded In expo make table top, made on site pico at 45F, diced tomatoes at 45F. COS discarded KDA_3_50118A2 - --RTE hot dogs in cold drawers without a date on wrapper. RTE hot dogs in walk in cooler with a receive date of 10/16 on box, but no date when package of hot dogs was opened. PIC stated they were opened 10/24. COS dated. KDA_3_60311A - --No consumer advisory in establishment to remind people of the possibility of becoming ill if they consume undercooked hamburgers. There is a sign that states burgers may be ordered undercooked, but no statement concerning the possibility of illness. KDA_4_60111A - --Stored as clean on shelving in back of kitchen for clean equipment, over 15 metal pans stored as clean with visible food debris on surface. Can opener stored in counter mounted holder, out for use, with visible food debris buildup on blade. COS rewashed. KDA_4_90311B - --Dishes stacked wet on rack for clean equipment in back kitchen area. Not allowed to air dry. KDA_4_90312A - --3 boxes of paper towels stored in toilet room of establishment. COS removed KDA_5_20511B - --Cookline employee dumped out water from the ice water bath for raw shell eggs in handsink in middle of cookline. KDA_5_20513 - --2 of the 5 filters for the ice machine had not been changed since 5/14. KDA_6_30114 - --No handwashing signage at handsink in toilet room or on handsink in middle of cookline. COS supplied. KDA_Defacto - --Contracted pest control comes monthly --Cooked onions in steam table top at 172F nacho cheese sauce in back kitchen on hot plate at 136F --Handsink in toilet room at 119F, handsink in kitchen at 122F, handsink in expo line at 101F carbonator ok, mop sink ok --hot dog in walk in cooler at 42F ice cream mix in machine at 38F raw chicken in cold hold drawer at 32F in expo make table top, chopped tomatoes at 43F, in expo reach in cooler, cut leaf lettuce in portioned bags at 38F in reach in cooler under dredge/fry station, raw chicken at 40F raw hamburger in cold drawer at 40F, 42F frozen foods frozen solid --Strips in place for quat --well done hamburger at 165F	10/27/2015	15	First Operational Inspection After Licenstion	Out

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
4-203.12 - Ambient air and WATER temperature MEASURING devices that are scaled IN Celsius or dually scaled IN Celsius and Fahrenheit shall be designed to be easily readable and accurate to ±1.5�°C IN the intended range of use. ambient air and WATER temperature MEASURING devices that are scaled only IN Fahrenheit shall be accurate to ±3�°F IN the intended range of use.
KDA_2_30114F - Wash Hands (Prevent Cross Contamination) 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 during FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks
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_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_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_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_90311B - Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) of this section and shall be stored: In a self-draining position that allows air drying- and, Covered or inverted.
KDA_4_90312A - Cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: In locker rooms (except for laundered LINENS and SINGLESERVICE and SINGLE-USE ARTICLES that are PACKAGED or in a facility such as a cabinet)- In toilet rooms- In garbage rooms- In mechanical rooms- Under sewer lines that are not shielded to intercept potential drips- Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed- Under open stairwells- or, Under other sources of contamination.
KDA_5_20511B - A HANDWASHING SINK may not be used for purposes other than handwashing.
KDA_5_20513 - A device such as a water treatment device or backflow preventer shall be scheduled for inspection and service, in accordance with manufacturer's instructions and as necessary to prevent device failure based on local water conditions, and records demonstrating inspection and service shall be maintained by the PERSON IN CHARGE.
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.

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FUDDRUCKERS KANSAS CITY, 1705 VILLAGE WEST PARKWAY, KANSAS CITY, KS - Restaurant inspection findings and violations

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