Ld's Pizza'n More, 324 LEONARD ST, ONAGA, KS - Pizza inspection findings and violations

Business Info

Name: Ld's Pizza'n More
Type: Pizza
Address: 324 LEONARD ST, ONAGA, KS 66521
Phone: 785-889-4776
Total inspections: 7
Last inspection: Sep 09, 2015

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Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_50116A2 - --Located in the hamburger make table (MT) reach in cooler (RIC), there was a container of raw bacon at 51F. Person in charge indicated that it had been in the make table over night. The ambient air temperature of the unit was 46.6F in the front of the unit and 45.0F at the back of the unit closer to the fan. The foods in the make table section of the unit were held at proper temperatures. Corrected on site (COS)- discarded raw bacon. KDA_4_30111 - --The hamburger MT RIC has an ambient temperature of 46.6F in the front of the unit and 45.0F at the back of the unit close to the fan. COS- moved all potentially hazardous foods to the WIC. KDA_4_50111B - --The seal to the RIC under the hamburger MT is broken. There was a repair man at the establishment during the inspection. He had to get another part to fix the seal and said he would be back in about an hour. KDA_4_60111A - --Located on the clean dish rack, there was one plastic lid stored as clean with a sticker on it. COS- moved to wash area. KDA_5_20515B - --The faucet at the three vat sink is leaking. PIC indicated that the repair man has looked at the faucet, but has not yet fixed it. KDA_6_50112A - --There is mold on the ceiling of the WIC. KDA_Defacto - --All foods were properly labeled. --pizza make table- shredded cheese 43F, sausage crumbles 23F, pepperoni 41F, beef crumbles 30F. RIC under pizza MT- Canadian bacon 41F, milk 43F. WIC- shredded cheese 43F, baked beans 41F. hamburger MT- sliced tomato 42F, cut lettuce 43F. --steam well chili 161F --The cabinet under the kitchen hand sink has been cleaned out. --There is no mold on the ice chute at the dining area soda fountain. --There were no food items being stored on the floor.	09/09/2015	7	Follow-up	Out
KDA_3_10111 - --Located in the reach in cooler (RIC) under the pizza make table (MT), there was a container of beef crumbles, a container of pork sausage crumbles,an opened gallon of milk, and an bag of cut lettuce with no dates. Person in charge (PIC) did not know when they were opened. COS- discarded. KDA_3_30211A1b - --Located in the RIC under the pizza MT, there was a bag of raw salmon stored above a container of cooked ready to eat pepperoni. COS- moved salmon. Located in the RIC under the hamburger MT, there was a package of raw bacon in contact with a container of mayonnaise. COS- moved. KDA_3_30212 - --Located on the shelf near the grill, there was an unlabeled container of white powder, an unlabeled container of orange powder, and an unlabeled container of black power which the PIC identified as parmesan cheese, seasoned salt, and black pepper, respectively. Located on the counter next to the steam table, there was an unlabeled container of clear pink liquid which the PIC identified as water used to fill the steam well. Located on the spice shelf above the pizza prep counter, there was an unlabeled container of yellow powder that the PIC identified as cornmeal. KDA_3_30412B - --There was a single use cup with no handle stored in contact with the sugar in the sugar container located on the dish shelf. KDA_3_30511A1 - --There are two bags of flour being stored on the floor next to the pizza prep counter. There is a box of soda stored on the floor at the front counter. KDA_3_50116A1 - --There is a tray of single serve cups full of pizza sauce on top of the pizza oven. The sauce had a temperature of 102F. PIC indicated that they were portioned at 2:00pm today. COS- moved to WIC. KDA_3_50116A2 - --Located in the pizza MT, there was shredded cheese at 61F, shredded mozzarella cheese at 55F, Canadian bacon at 47F, Italian sausage crumbles at 53F, pepperoni at 52F, ranch dressing at 60F, pork sausage crumbles at 55F, beef crumbles at 56F, and pizza sauce at 51F. Person in charge (PIC) indicated that these items had been placed in the make table at 2:00pm today. The ambient temperature of the top of the make table is 45F. COS- moved to walk in cooler (WIC). Located in the hamburger MT, there was lettuce at 43F. PIC indicated that the lettuce had been in MT since 11:00am. COS- discarded. Located in the RIC under the hamburger MT, there were individual cups of house made ranch dressing at 46F, raw bacon at 46F, and sliced cheese at 47F. The ambient temperature of the RIC was 43.5F. {PIC indicated that all of these items had been placed in the RIC at 2:00pm today. COS- moved to WIC. KDA_3_50118A3 - --Located in the RIC under the pizza MT, there was a bag of cut lettuce dated 8-24 through 8-31. COS- PIC re-dated. KDA_4_30111 - --The pizza make table has an ambient temperature of 45F. The hamburger make table has an ambient temperature of 43.5F. COS- moved all potentially hazardous foods to WIC. KDA_4_50111B - --The seal of the RIC under the hamburger MT is broken. KDA_4_60111A - --The seals on the RIC under the pizza MT had an accumulation of mold on them. Located on a shelf over the pizza make table, there was one bowl stored as clean that was soiled with dried food debris. COS- moved to wash area. Located on the pizza dough prep counter, there was a spatula stored as clean that was soiled with dried food debris. COS- moved to wash area. Located on the dish shelf, there were three plastic containers and a condiment bottle stored as clean that were soiled with dried food debris. COS- moved to wash area. KDA_4_60111C - --The ice cream cooler located at the front counter has an accumulation of ice cream at the bottom of the unit. KDA_4_60211E4 - --There is mold on the ice chute on the soda fountain in the dining area. KDA_4_90311A - --There was a bag of pizza boxes stored on the floor in the storage area next to the WIC. There is a container of utensils stored next to the pizza dough roller. The utensils were covered in flour from the roller. KDA_5_20515B - --The faucet at the three vat sink is leaking. KDA_5_501113 - --The outside dumpster lid was opened. KDA_6_30112 - --There were no paper towels available at the men's restroom hand sink. Corrected on site (COS)- provided paper towels. KDA_6_50112A - --The cabinet under the kitchen hand wink is soiled with an accumulation of mold and debris. There is mold on the ceiling of the WIC. KDA_8_30411A - --License was not displayed for public viewing. KDA_Defacto - --steam well chili 166F --test strips available --WIC shredded cheese 41F hamburger MT sliced tomato 43F. RIC under pizza MT cooked chicken 43F Italian sausage crumbles 41F cooked pasta 43F	08/26/2015	20	Regular	Out
Details not available.	04/01/2014
Details not available.	03/20/2014
Details not available.	07/31/2013
Details not available.	07/16/2013
Details not available.	04/01/2013

KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
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_30412B - In-use utensil storage (Non-PHF/TCS-handles above food) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon.
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_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_50118A3 - P - RTE PHF/TCS, Disposition (discard if dated for 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 marked to indicate a 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 that is more than 7 days from the date of preparation or opening, with the day of preparation counted as Day 1.
KDA_4_30111 - Temperature Capacity - EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
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_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_4_90311A - Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLEUSE ARTICLES shall be stored: In a clean, dry location- Where they are not exposed to splash, dust, or other contamination- and, At least 15 cm (6 inches) above the floor.
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
KDA_5_501113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: Inside the FOOD ESTABLISHMENT if the receptacles and units: Contain FOOD residue and are not in continuous use- or, After they are filled- and, With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT.
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_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
KDA_8_30411A - Upon issuance of the LICENSE by the REGULATORY AUTHORITY, the LICENSEE shall post the LICENSE in a location in the FOOD ESTABLISHMENT that is conspicuous to CONSUMERS.

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