KC BUFFET INC, 6457 QUIVIRA RD, SHAWNEE, KS - Restaurant inspection findings and violations

Business Info

Name: KC BUFFET INC
Type: Restaurant
Address: 6457 QUIVIRA RD, SHAWNEE, KS 66216
Phone: 913-268-8999
Total inspections: 8
Last inspection: Dec 01, 2015

Restaurant representatives - add corrected or new information about KC BUFFET INC, 6457 QUIVIRA RD, SHAWNEE, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_6_501112 - --3 dead roaches found under buffet line 2. COS. Staff removed and discarded.	12/01/2015	1	ModifiedComplaint	In
KDA_3_30211A1a - --In WIC, raw shell eggs stored over RTE cabbage and carrots, raw chicken over RTE carrots. COS. All RTE vegetables moved. REPEAT. KDA_3_30211A1b - --In kitchen at grill RIC, raw oysters being stored over cooked chicken wings. COS. Raw oysters stored on lower shelving. REPEAT. KDA_3_30215A - --In kitchen at grill area, cook taking mushrooms straight out of box and cooking, staff is not washing vegetables. COS. Staff took vegetables to sink to wash. REPEAT. KDA_3_30414B1 - --At sushi area, there are 3 damp cloths sitting on counter, not stored in sanitizer solution. COS. Wiping cloths placed in sanitizer. REPEAT. Kitchen sanitizer buckets at 50 ppm chlorine. KDA_3_50116A1 - --Buffet line: cho cho chicken- 105.3 F, dumplings- 109.8 F, crab rangoon- 123.3 F, spring roll- 92.1 F, sweet and sour chicken- 129.2 F, egg roll- 120.8 F, BBQ chicken- 113.8 F. COS. All product discarded. REPEAT. KDA_3_50116A2 - --Sushi- 47.8 F- sushi station. COS. All product discarded. REPEAT. KDA_4_60111A - --Dried food debris on vegetable peeler in sushi area. Dried food debris on blades of knives on magnetic strip in kitchen (stored as clean). COS. All items taken to warewashing. REPEAT.	11/16/2015	7	ModifiedComplaint	Out
KDA_2_40111 - --In kitchen, there was a male employee chewing gum. COS. Gum discarded. REPEAT. KDA_3_20215 - --On back can storage rack, there is can of tomato sauce with a deep dent on the seam, and 2 cans of mandarin oranges with deep dents on the seam. COS. Items pulled for return. REPEAT. KDA_3_30211A1a - --In WIC, raw oysters being stored over honeydew melons. COS. Raw oysters stored on lower shelving. In Pepsi RIC, raw chicken and fish stored on shelving over soft serve mix, raw oysters stored on shelving over salad dressing. COS. All ready to eat foods stored over raw meats. KDA_3_30211A1b - --In WIC, raw shell eggs stored over cooked beef. COS. Cooked beef stored over raw shell eggs. REPEAT. KDA_3_30212 - --On back kitchen shelving, there is an unlabeled metal bowl containing a white powdery substance, staff identified this ingredient as sugar. COS. Labeled. REPEAT. KDA_3_30215A - --Orange segment with adhesive sticker attached on buffet line. COS. Produce removed. KDA_3_30412A - --Cup with no handle stored in soy sauce container. COS. Utensil with handle provided. REPEAT. KDA_3_30414B1 - --Wet wiping cloths on kitchen prep table not stored in sanitizer solution. COS. Educated staff and trained employees set up a sanitizer bucket for future storage of wiping cloths when not in use. REPEAT. KDA_3_30511A1 - --In party room wait station, boxed beer, bananas and tortillas stored on the floor. KDA_3_50113A - --Boxed frog legs being thawed in a back sink at room temperature. COS. All frog legs put in bin and thawed in refrigerator. REPEAT. KDA_3_50116A1 - --At buffet line, spring rolls at 110.1 F, Chinese dumplings at 113.5 F. COS. All items discarded, unit turned up. REPEAT KDA_3_50116A2 - --In kitchen, cut bok choy in a tub on shelving under prep table at 61.8 F. At Mongolian buffet, lo mein noodles at 51.3 F. At sushi station, crab meat Sushi at 57.4 F and 54.1 F. At Sushi RIC, raw salmon at 45.8 F and 47.8 F, imitation crab meat at 44.8 F, fish eggs at 47.6 F. COS. All items discarded. Educated staff on proper temperatures. KDA_3_50118A2 - --No date marking on cooked rice and shrimp with salsa in Pepsi RIC 2, employee states prepared 10/26/15 at 11:00 AM. There is no date mark on the open gallon of milk in Pepsi RIC 2. COS. All items date marked. REPEAT KDA_4_20211A2 - --In kitchen area grill shelving, there is a cracked plastic tub being used for utensil storage. COS. Bin discarded. KDA_4_30212A - --There are no thermometers in any refrigeration unit. COS for 2 refrigerators, thermometers placed in Pepsi RIC 1 and 2. There are no thermometers for kitchen make table, grill Pepsi RIC, WIC, Sushi display and Sushi RIC. REPEAT. KDA_4_50111B - --Torn seal in WIC. KDA_4_60111A - --Dried food debris on vegetable peeler in sushi area. Dried food debris on blades of knives on magnetic strip in kitchen (stored as clean). Food buildup on scoops in corn starch and flour bins. COS. All items taken to ware washing to be cleaned. REPEAT. KDA_4_60111C - --Food debris on Pepsi RICs, on kitchen make table handles and doors, and on kitchen wall by prep table. KDA_6_501112 - --6 dead roaches in corner of back storage near back door. REPEAT. KDA_Defacto - --Buffet line: cut lettuce- 33.5 F, cooked shrimp- 32.6 F, cut melon- 41.2 F. WIC- cream cheese- 41.0 F, pooled eggs- 37.7 F, Pepsi RIC 1- oysters- 37.8 F, Pepsi RIC 2- cut melon- 37.6 F. --Buffet line: roast beef- 167.3 F, ribs- 169.2 F, cho cho chicken- 142.3 F, egg drop soup- 160.2 F, honey chicken- 182.1 F, sesame chicken- 177.4 F, beef with broccoli- 182.3 F. Kitchen steamer- rice- 162.2 F. --Dishmachine at 50 ppm chlorine. --Hot water- 108.0 F- handsink	10/27/2015	20	Follow-up to Administrative Order	Out
Details not available.	03/24/2015
Details not available.	12/03/2014
Details not available.	12/01/2014
Details not available.	11/17/2014
Details not available.	01/23/2014

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_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_30212 - Food storage containers (Common Name) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
KDA_3_30215A - Except when washed by using appropriate chemicals and except for whole, raw fruits and vegetables that are intended for washing by the CONSUMER before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form.
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_30414B1 - Wiping cloths (Storage) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at an appropriate concentration.
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_3_50113A - TCS Thawing (Refrigeration) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed under refrigeration that maintains the FOOD temperature at 5�°C (41�°F) or less.
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_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_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
KDA_4_30212A - Food Temperature Measuring Devices (Provided & Accessible) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of required FOOD temperatures.
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_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_6_501112 - Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

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KC BUFFET INC, 6457 QUIVIRA RD, SHAWNEE, KS - Restaurant inspection findings and violations

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