HY-VEE #2, 18101 W 119TH ST, OLATHE, KS - Restaurant inspection findings and violations

Business Info

Name: HY-VEE #2
Type: Restaurant
Address: 18101 W 119TH ST, OLATHE, KS 66061
Phone: 913-393-4150
Total inspections: 6
Last inspection: Dec 22, 2015

Restaurant representatives - add corrected or new information about HY-VEE #2, 18101 W 119TH ST, OLATHE, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_Defacto - --Dishmachine at 160.5 F.	12/22/2015	1	Follow-up	In
4-101.11 - --In meat WIC, there are containers of ribs being stored in non-food grade plastic bags. COS. Meat moved to approved container. KDA_2_40111 - --At onset of inspection, a deli worker was near make table eating a piece of fruit. COS. Food discarded and employee washed hands. KDA_3_10111 - --In produce department, 2 heads of iceberg lettuce brown and wilted. COS. Discarded. In baby food aisle, there is a can of turkey sausage links with a broken top seal. COS. Discarded. At front open air unit, a container of salsa was dated for 11/24/15. COS. Item discarded. KDA_3_20215 - --On retail shelves, there are 3 cans of corn and a can of veggie soup that are dented at the top or bottom seam. In kitchen, can of condensed milk with dents along bottom seam. COS. Discarded. KDA_3_30211A1a - --In dairy WIC, raw shell eggs being stored directly on cases of fat free A & D milk. COS. Eggs moved. KDA_3_30211A1b - --In dairy case, there are packages of raw chorizo sausage being stored over corn and flour tortillas. COS. Chorizo moved. KDA_3_30412A - --In kitchen and bakery, plastic portion cups being used as a scoop for bulk ingredients. COS. Utensils with handles provided. KDA_3_30511A1 - --In kitchen/deli storage area, there are sandwich wedge containers, hot and cold kitchen cups being stored on the floor. Near kitchen register, urn liners being stored on the floor. COS. All items elevated KDA_4_20211A2 - --In deli area, there are 2 plastic food container lids and 1 food container pan that are badly chipped/cracked. In produce trim, there is one make table pan that is badly chipped. In bakery, 2 rubber scrapers are gouged/frayed. COS. All items pulled for inventory/discard. KDA_4_501112A1 - --In kitchen dishwashing area, the final rinse temperature is 159.1 F. COS. Instructed staff to use the 3 vat sink for final sanitizing of dishes/utensils. KDA_4_60111A - --In meat department, the wheel on the meat saw blade (stored as clean) contains visible meat particles, staff states the machine was cleaned previous night. COS. Meat saw assembly cleaned. In Chinese and meat dept., there are adhesive stickers/residue on stacks of food containers stored as clean. COS. Taken to ware washing to be cleaned. KDA_4_60111C - --There is a buildup of food residues in the omelet make station cooler. There is mold on the ceiling and fan covers of the bakery WIC. KDA_5_20511A - --At the kitchen area, there is a Cambro being stored in front of the handsink. COS. Cambro moved. KDA_5_20515B - --In Chinese dept. at 3-vat sink, there are leaks at the middle and right faucet. At deli dishmachine, the AVB has a heavy buildup of hard water deposits. KDA_6_501114A - --In kitchen area, there are 3 meat slicers and a True RIC that are no longer in use. KDA_7_20111B - --In deli side storage, sternos and disinfectant cleaner being stored over plastic ramikins. In kitchen, stainless steel cleaner being stored over bag in a box system. In meat department, disinfectant being stored over employee aprons. In produce trim area, sanitizer being stored over canned goods. In back stockroom, bathroom cleaner and handsoap being stored over juice and tonic water. COS. All chemicals moved. KDA_Defacto - --Deli case: 187.5 F- potato casserole, Pizza station: 140.6, Chinese station: pepper chicken- 161.9 F, egg drop soup- 187.5 F, Soup station: Cheddar potato- 176.4 F --Hot water- 110.4 F- deli handsink --Kitchen: WIC- 33.5 F- rotisserie chicken, cold case- 39.3 F- seafood salad, salad case- 39.7 F- egg salad, breakfast station- 39.5 F- ham. Deli: WIC- 36.3 F- turkey, open air unit: top- 34.3 F- roast beef/bottom- 32.6 F- turkey, deli display- 37.4 F- Mozzerella, sandwich station- 40.3 F- lettuce, deli display- tuna salad- 40.3 F. Chinese: WIC- 38.4 F- lo mein noodles, make table: top- 38.8 F- beef, bottom- 37.9 F- pooled eggs. Italian: pizza make table: top- 30.3 F- sausage, bottom- 36.5 F- cut melon. Salad bar: cut melon- 38.1 F, salad mix- 37.7 F, hard boiled eggs- 36.8 F, make table- 36.2 F- chicken. Open air unit 12B- 40.2 F- cut melon, HMR case- sushi- 39.8 F, unit 12A- 40.2 F- hummus, potato salad- 39.9 F. Bakery: open air display- 36.4 F- Boston Crème cake. Dairy: WIC- 36.8 F- milk, display cases: B6- 39.0 F- yogurt, B5A- 39.3 F- eggs, B5B- 39.8 F- feta, D4- mashed potatoes- 39.0 F, B4- bacon- 38.3 F, B4B- tortellini- 39.1 F, D8- 37.8 F- hams, C7- raw chicken- 36.6 F, D2: stuffed chicken- 38.3 F, D2- 38.3 F- brisket. Seafood: WIC- 33.8 F- salmon. Meat: WIC- 35.9 F- burger, service case- 35.7 F- raw chicken. Health Market- 40.1 F- yogurt. Cheese display case- 38.5 F- goat cheese. --Smoker- 167.5 F- chicken. --Wiping cloths stored in sanitizer at 200 ppm quat.	12/09/2015	17	Complaint	Out
Details not available.	09/02/2014
Details not available.	12/31/2013
Details not available.	04/26/2013
Details not available.	04/15/2013

4-101.11 - P - MATERIALS that are used IN the construction of UTENSILS and FOOD-Contact SURFACES of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD.
KDA_2_40111 - EMPLOYEES shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES- or other items needing protection cannot result.
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_30412A - In-use utensil storage (Handles above top of container) Except as specified under 3-304.12(B), during pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD and the container.
KDA_3_30511A1 - Food storage - Except as specified in ¶¶ (B) and (C) of 3-305.11, FOOD shall be protected from contamination by storing the FOOD: in a clean, dry location- where it is not exposed to splash, dust, or other contamination- and at least 15 cm (6 inches) above the floor.
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_501112A1 - Hot Water Sanitization (stationary rack single temperature machine) - In a mechanical operation, the temperature of the fresh hot water SANITIZING rinse as it enters the manifold of a stationary rack, single temperature machine may not be more than 90�°C (194�°F), or less than 74�°C 165�°F
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_20511A - A Handwashing SINK shall be maintained so that it is accessible at all times for EMPLOYEE use.
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
KDA_6_501114A - Premises (Unnecessary items) The PREMISES shall be free of items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used.
KDA_7_20111B - Chemical storage (not above FOOD, etc.) POISONOUS or TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, equipment, UTENSILS, LINENS, and single-service and SINGLEUSE ARTICLES by locating the POISONOUS or TOXIC MATERIALS IN an area that is not above FOOD, equipment, UTENSILS, LINENS, and single-service or single-use ARTICLES.

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HY-VEE #2, 18101 W 119TH ST, OLATHE, KS - Restaurant inspection findings and violations

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