JASON'S DELI, 6121 SW 12TH #400, TOPEKA, KS - Restaurant inspection findings and violations

Business Info

Name: JASON'S DELI
Type: Restaurant
Address: 6121 SW 12TH #400, TOPEKA, KS 66614
Phone: 817-922-8833
Total inspections: 3
Last inspection: Oct 22, 2015

Restaurant representatives - add corrected or new information about JASON'S DELI, 6121 SW 12TH #400, TOPEKA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_4_60111A - --Located at the back make line, there was a sandwich press that was soiled with dried food debris. Located on a shelf in the storage room, there were four metal pans, one plastic food container, and one metal food container lid stored as clean that were soiled with dried food debris. Corrected on site (COS)- moved to wash area. KDA_4_60111C - --There is mold behind the nozzles of the ice cream machine. KDA_4_90311B - --Located on a shelf in the storage room, there were two stacks of five metal food containers stored as clean that were stacked wet. KDA_6_50112A - --There is a brown liquid on the floor of the back corner of the WIC. There is mold on the floor and wall under the warewash machine. KDA_7_10211 - --Located on a shelf under the warewash machine, there was one unlabeled spray bottle of yellow liquid which the dishwasher employee identified as degreaser. COS- labeled. KDA_7_20111A - --Located in a cabinet under the salad bar, there was a bucket of sanitizer stored in contact with a box of croutons. COS- moved. KDA_7_20111B - --Located on a shelf in the storage room, there was a bottle and a box of hand sanitizer stored over a shelf with juice boxes and clean food containers. COS- moved. KDA_Defacto - --back make line cold well- salsa 43F, fruit cup with cut cantaloupe 42F, reach in cooler (RIC) under back make line cold well- fruit cup with cut cantaloupe 42F, display RIC- cheesecake 43F, front make line make table (MT)- cut tomato 42F, cut lettuce 39F, shredded cheese 43F, salsa 40F, RIC under front make line MT- turkey slices 41F, roast beef slices 40F, salsa 39F, cut cantaloupe 40F, back make line MT1- turkey slices 40F, shredded cheese 42F, RIC under make line MT1- sliced tomato 40F, cut lettuce 43F back make line MT2- cooked penne pasta 41F, shredded cheese 40F, RIC under back make line MT2- cooked penne pasta 41F, RIC under front line prep counter- sliced cheddar 41F, smoked turkey 40F, walk in cooler (WIC)- shredded cheese 41F, cut lettuce 40F, corned beef slices 39F, cooked penne pasta 40F, salad bar- cut lettuce 41F, shredded cheese 41F, house made ranch 42F, ice cream machine- chocolate ice cream 35F, RIC under salad bar- cut lettuce 41F, shredded cheese 41F, potato salad 37F, --CL sanitizer concentration of warewash machine- 50ppm, test strips available --front make line steam well 1- bacon 136F, front make line steam well 2- chicken noodle soup 161F, chili 174F, back make line steam well- baked potatoes 208F --wiping cloth under front make line- 100ppm QT sanitizer concentration (per label)	10/22/2015	8	Regular	In
Details not available.	06/24/2014
Details not available.	11/14/2013

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_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_6_50112A - PHYSICAL FACILITIES 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.
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.
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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JASON'S DELI, 6121 SW 12TH #400, TOPEKA, KS - Restaurant inspection findings and violations

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