GOODCENTS DELI FRESH #103, 7933 STATE AVE, KANSAS CITY, KS - Restaurant inspection findings and violations

Business Info

Name: GOODCENTS DELI FRESH #103
Type: Restaurant
Address: 7933 STATE AVE, KANSAS CITY, KS 66112
Phone: 913-788-3800
Total inspections: 5
Last inspection: Dec 29, 2015

Restaurant representatives - add corrected or new information about GOODCENTS DELI FRESH #103, 7933 STATE AVE, KANSAS CITY, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_50118A2 - --Opened plastic bag of RTE commercially prepped meatballs with no open date on packaging. There was a date of 12/21 on the package, but PIC stated that was when the bag was received. The bag was opened on 12/23. COS dated. (PIC is aware the leftover product must be discarded at end of service today, 12/29 per datemarking regulations.) KDA_4_50111B - --Gasket around handle of reach in cooler under make table top on sandwich prep line is not intact. KDA_Defacto - --Cooler not being used at time of inspection. Still not functional. --Make table that was out of temperature is not being used per PIC as they are still in the process of repairing it. In small deli meat make table top, turkey at 40F, ham at 40F in reach in cooler in corner, cooked chicken at 37F, cooked steak in portion bags at 35F. In standing reach in cooler, turkey at 40F	12/29/2015	3	Follow-up	In
KDA_3_10111 - --Opened bag of RTE meatballs in reach in cooler in back kitchen area with no date indicating when bag was opened. PIC and staff was unaware of open date. COS discarded. KDA_3_30111B - --Employee cutting RTE bread without gloves on hands. Employee was unaware that she had to wear gloves handling the bread. COS discarded, education. KDA_3_50116A2 - --Cooked pasta at 47F in small make table top unit in corner of establishment. PIC stated she made the pasta that morning. Pasta was portioned into individual bags and overstocked in the plastic pan. COS removed overstocked items to rapidly chill. Cooked steak at 53F in reach in cooler in hot area, cooked chicken at 46F, sliced tomatoes at 46F,cooked steak at 51F in make table top . Ambient temp of unit per lollipop thermometer at 50.4F. PIC stated she had prepped all items that morning. COS removed items from unit, and placed on ice to rapidly chill. KDA_4_30111 - --Ambient temp of reach in cooler/make table top unit in hot/serve area at 50.4F. Cooler is not capable of holding PHF at 41F or below. KDA_4_50111B - --Gasket around handle of right door of reach in cooler on sandwich prep line is not intact. KDA_4_60213 - --Food debris buildup on interior surface of reach in cooler on service line holding deli meats. Food debris buildup in reach in cooler under make table top on sandwich prep line. KDA_5_20314 - or, Installing an APPROVED backflow prevention device as specified under § 5-202.14. KDA_6_50111 - --Border where floor meets wall is missing at food prep sink in back kitchen area. Wall where floor meets wall is water damaged. KDA_6_50112A - --Food debris, trash and litter under reach in freezer and reach in cooler along west wall of establishment. Utensils, trash under storage shelf for clean equipment and in area behind ice machine. KDA_6_50118 - --Handsink in women's toilet room soiled with dirt buildup. KDA_7_10211 - --2 Red buckets with rags in clear solution in kitchen area with no labels on buckets. PIC stated it was sanitizer. COS labeled. KDA_Defacto - --Chicken noodle soup in steam table top at 157F, marinara at 154F, alfredo at 141F --cooked pasta in small make table top unit in corner at 41F chub of RTE turkey in make table top at 38F, roast beef at 39F ham in reach in cooler below unit at 38F on sandwich prep line, sliced tomato at 41F, tuna salad at 39F in reach in cooler in back area, chub of ham at 38F, RTE meatballs at 40F, frozen foods frozen solid. --Handsink at 103F in women's toilet room. handsink in back kitchen area at 105F	12/11/2015	12	Regular	Out
Details not available.	09/29/2014
Details not available.	09/15/2014
Details not available.	04/09/2014

KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
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_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_50111B - EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
KDA_4_60213 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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_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_6_50118 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
KDA_7_10211 - Common Name (Working containers) Working containers used for storing POISONOUS or TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the Common Name of the material.

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GOODCENTS DELI FRESH #103, 7933 STATE AVE, KANSAS CITY, KS - Restaurant inspection findings and violations

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