JOY WOK, 11920 METCALF AVE, OVERLAND PARK, KS - Restaurant inspection findings and violations

Business Info

Name: JOY WOK
Type: Restaurant
Address: 11920 METCALF AVE, OVERLAND PARK, KS 66213
Phone: 913-498-8888
Total inspections: 16
Last inspection: Jan 12, 2016

Restaurant representatives - add corrected or new information about JOY WOK, 11920 METCALF AVE, OVERLAND PARK, KS »

Violation code	Inspection Date	Violations	Type	Compliance
2-301.14(E) - --Employee working with dirty utensils and then handled clean dishes without washing hands between tasks. COS-Educate, employee washed hands. 3-302.11(A)(2) - --In walk in cooler, raw sliced beef over raw shrimp. COS-Moved raw shrimp. Repeat KDA_3_30211A1a - --In walk in cooler, raw chicken stored over ready to eat cut green onion. COS-Moved green onions to separate shelf. In make table, raw shrimp and raw beef over cut ready to eat vegetables. COS-Moved vegetables. Repeat KDA_3_50113B - --On counter, frozen fish in container of water thawing. COS-Educate, placed in 3 vat sink with running water to finish thawing process. KDA_3_50116A1 - --In steamer, cooked rice at 127F. Person in charge stated it was cooked 2 hours prior. COS-Reheated to 165F. At buffet, fried chicken at 117F. Person in charge stated made 20 minutes prior. COS-Reheated to 165F. At buffet, cooked clams at 103F. Person in charge stated made 30 minutes prior. COS-Reheated to 165F. KDA_4_10117A - --At the make table, a single use chop sticks were stored inside a container of beaten raw eggs. COS Chop sticks were removed. KDA_4_10119 - --At sushi bar, glass display doors cracked, broken and held together with tape. The tape on the doors is harboring food debris and is not smooth or easily cleanable. KDA_4_20211A2 - --In walk in cooler, plastic container storing broccoli with large crack and chipped edge. COS-Placed broccoli in separate container. On shelf, 2 metal wok pans stored for use with broken and bent edges. COS-Voluntary discard. KDA_4_60111A - --In preparation area, 2 knives stored as clean with food residue on surface. In sushi area, 3 knives stored as clean with food residue on surface. On shelf, 3 metal wok pans stored as clean with food residue on surface. COS-Rewashed and sanitized. KDA_4_60211E4 - --In server station, soda nozzles with accumulation of mold on inside surface. COS-Rewashed and sanitized. KDA_5_20511B - --Observed employee filling a orange bucket with water in the wait staff area handwashing sink. COS Employee was educated. Bucket was removed. KDA_Defacto - --Cold Holding-Walk in cooler-Melon/36F, Chicken/38F, Reach in cooler 1-Chicken/40F, Reach in cooler 2-Fried chicken/37F, Make table 1-Lettuce/40F, Noodles/38F Make table 2-Pork/39F, Sushi display cooler-Crab/40F, tilapia/40F, Reach in cooler-Beef/39F, Buffet-Melon/40F, Lettuce/41F, Cottage cheese/40F, Server reach in cooler-Milk/40F --Hot holding-Steam table-Egg drop soup/146F, Hot sour soup/150F, Buffet-Pork/136F, Buffet-Lo mien/175F, Hibachi chicken/176F,	01/12/2016	12	Follow-up to Administrative Order	Out
Details not available.	08/03/2015
Details not available.	07/10/2015
Details not available.	01/12/2015
Details not available.	01/05/2015
Details not available.	12/08/2014
Details not available.	07/11/2014
Details not available.	06/26/2014
Details not available.	11/16/2013
Details not available.	11/04/2013
Details not available.	07/18/2013
Details not available.	01/11/2013
Details not available.	01/10/2013
Details not available.	01/09/2013
Details not available.	01/06/2013
Details not available.	12/31/2012

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
3-302.11(A)(2) - Cross contamination by Raw Animal FOOD type - FOOD shall be protected from cross contamination by separating types of Raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: using separate equipment for each type- arranging each type of FOOD in equipment so that cross contamination of one type with another is prevented- or, preparing each type of FOOD at different times or in separate areas
KDA_3_50113B - TCS Thawing (Cold Water) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed completely submerged under running water at a water temperature of 21�°C (70�°F) or below, with sufficient water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5�°C (41�°F). Alternatively, for a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking to be above 5�°C (41�°F), for more than 4 hours including: the time the FOOD is exposed to the running water and the time needed for preparation for cooking- or, the time it takes under refrigeration to lower the FOOD temperature to 5�°C (41�°F).
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_4_10117A - FCS materials (Wood) Except as specified in ¶¶ 4-101.17(B), (C), and (D) of this section, wood and wood wicker may not be used as a FOOD-CONTACT SURFACE.
KDA_4_10119 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
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_60211E4 - Non-PHF/TCS Food Contact Surface Cleaning Frequency (ice bins, soda nozzles) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned, in EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: at a frequency specified by the manufacturer- or, absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
KDA_5_20511B - A HANDWASHING SINK may not be used for purposes other than handwashing.

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JOY WOK, 11920 METCALF AVE, OVERLAND PARK, KS - Restaurant inspection findings and violations

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