JOHNNY'S ITALIAN STEAKHOUSE, 12080 S STRANG LINE RD, OLATHE, KS - Restaurant inspection findings and violations

Business Info

Name: JOHNNY'S ITALIAN STEAKHOUSE
Type: Restaurant
Address: 12080 S STRANG LINE RD, OLATHE, KS 66062
Phone: 309-797-9300
Total inspections: 4
Last inspection: Dec 07, 2015

Restaurant representatives - add corrected or new information about JOHNNY'S ITALIAN STEAKHOUSE, 12080 S STRANG LINE RD, OLATHE, KS »

Violation code	Inspection Date	Violations	Type	Compliance
3-501.17(A) - --In walk in cooler, made on site lasagna with preparation date of 11/30. Person in charge stated it was prepared, placed in freezer day of preparation and removed from freezer 2 days prior and did not mark with date removed from freezer. COS-Educate, dated. KDA_3_50118A1 - --In walk in cooler, made on site bruschetta tomatoes with preparation date of 11/30. COS-Voluntary discard. KDA_3_50212A - --In walk in cooler, on site prepared and vacuum sealed for reduced oxygen packaging tomato basil soup, potato soup, French onion, minestrone, cream reduction, au jus, scampi base, chef Andy base, seafood base, chicken demi, veal demi, burblanc, and madera base. All items made within 48hrs. HACCP plan not provided. COS-Educate, establishment will be discarding items or opening packages after 48 hours. 8-201.13 Establishment did not notify or submit HACCP plan to regulatory authority before engaging in ROP procedures. KDA_Defacto - --High temperature dish machine measured at 129F. Fuse replaced on site. Second measurement of 163.4F.	12/07/2015	4	Follow-up	In
KDA_3_10111 - --In cold drawers below grill, sealed vacuum packages of fish thawing. Person in charge stated removed from freezer the previous night and within 24 hours. COS-Educate, opened packages of fish. KDA_4_60111A - --On shelf, 10 utensils stored as clean with dried food residue, 6 metal pans stored as clean with dried food residue. COS-Rewashed and sanitized. KDA_4_70211 - --Employee washing equipment at high temperature dish machine with no detectable sanitization. Dish machine measured at 148F-156F. Person in charge made repair appointment. The 3 vat sink supplied with quaternary sanitizer is being used until dish machine is repaired. KDA_5_20213 - --At mop sink, spray nozzle shut off located down stream from backflow prevention device with end of hose stored in the drain and below the flood rim level. COS-Educate, hose removed from drain, stored above flood rim level, disconnected nozzle. KDA_5_20515B - --At mop sink, hot water handle leaking when turned to the on position. KDA_6_30112 - --Hand sink in bar area not provided with hand drying provisions. COS-Provided paper towels. KDA_7_20111A - --On cook line, 3 quaternary sanitizer buckets measuring at 250ppm stored on counter next to pico de gallo, on steam table next to soups, on prep table next to potatoes. COS-Educate, moved sanitizer buckets. KDA_Defacto - --Cold Holding-Server small reach in cooler-Milk/38F, Server tall reach in cooler -Cut melon/43F, Walk in cooler-Cut melon/38F, lasagna/38F, Tall reach in cooler-Cheesecake/40F, Make table 1-Cut tomato/40F, Make table 2-Cut tomato/41F, Cold drawers-Ham/40F, Meat reach in cooler-Beef/40F, Fryer make table-Cream sauce/40F, Lettuce/40F, Upstairs reach in cooler-No PHF-Ambient air/42F, Bar reach in cooler-No PHF-Ambient air/38F --Quaternary sanitizer measured at 250ppm. Bar chlorine dish washer measured at 50ppm	11/12/2015	8	Regular	Out
Details not available.	07/03/2014
Details not available.	08/06/2013

3-501.17(A) - Pf - Date Marking (Prepared on-site, removed from freezer and not updated) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be 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 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
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_50212A - ROP- A FOOD ESTABLISHMENT that PACKAGES POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) using a REDUCED OXYGEN PACKAGING method shall control the growth and toxin formation of Clostridium botulinum and the growth of Listeria monocytogenes.
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_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
KDA_5_20213 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
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_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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JOHNNY'S ITALIAN STEAKHOUSE, 12080 S STRANG LINE RD, OLATHE, KS - Restaurant inspection findings and violations

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