NEWPORT GRILL/PARADISE DINER, 5501 W 135TH ST, OVERLAND PARK, KS - Restaurant inspection findings and violations

Business Info

Name: NEWPORT GRILL/PARADISE DINER
Type: Restaurant
Address: 5501 W 135TH ST, OVERLAND PARK, KS 66223
Phone: 913-894-2222
Total inspections: 4
Last inspection: Dec 07, 2015

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Violation code	Inspection Date	Violations	Type	Compliance
KDA_Defacto - --Logs for butter in place 4 hour max, when is taken out and when they are supposed to be disposed. --MT#1 has been fixed, now with ambient air temperature of 30F in lower portion, upper portion ambient of 32F. --MT#1: sliced tomatoes 33F, hardboiled eggs 33F, roasted red peppers 33F ambient 32F (lower) ambient 30F Butter logs in place. --plan has been submitted --Shellstock tags in chronological order. --steam table: burblanc 151F, cheese 145F	12/07/2015	1	Follow-up	In
3-501.17(B) - --Stored on a shelf in the WIC, a bag of sliced deli turkey which had been frozen after being sliced on 10/24 and thawed on 11/17 without updating the as to when item was thawed. COS- updated date marking KDA_2_30114G - --Employee working at grill station with gloves on placed raw hamburger onto grill. Employee then removed one glove, replaced with a clean glove and picked up RTE hamburger bun without handwashing between raw/RTE items. COS- discarded bun, removed gloves, washed/dried hands put new gloves on. KDA_3_10111 - --Located in the Newport bar area, 1 bottle of Dewars scotch whiskey containing 1 deceased small fly. COS- voluntarily destroyed. KDA_3_20312C1 - --Shellstock tags kept in filing drawer are not kept in chronological order. KDA_3_30211A1b - --Located on a shelf in the WIC, raw beef stored on a shelf above RTE cooked beef, stored on a shelf over raw pork chops. On speed rack raw bacon stored over cooked RTE shrimp cigars. COS- moved. Located in RIC across MT#4, package of raw pork sausage stored on cooked RTE asparagus. COS- moved. KDA_3_30212 - --Stored in MT#1: container of red sauce with no visible indication of item name PIC stated was cocktail sauce. Container of white creamy sauce like substance which PIC sated was rockafeller sauce. COS- labeled. KDA_3_30414A1 - --Towel used to wipe food spills from tableware rolled up and stored in plastic container while wet. Towel must remain in either sanitizing solution or hot water. COS- laundered. KDA_3_30511A1 - --In bakery area, container of brown sugar stored directly on the floor. COS- moved to shelving unit. KDA_3_50114A1 - --Located in the WIC, a large batch of marinara sauce in plastic container with lid having a preparation date of 11/18 and internal temperature of 80.1. Employee stated that sauce had been placed in the WIC at 11am temperature taken at 1:10pm. Item missed the 2 hour window from 135-71. COS- reheated to 165F KDA_3_50116A1 - --On steam table burblanc sauce with an internal temperature of 119F, holindaise sauce with an internal temperature of 112F, chorizo with an internal temperature of 125F, cooked sausage with an internal of 109F. PIC stated items had been in steam table since 7am. Stored on stove, melted butter with an internal temperature of 80.3F, PIC stated butter had been on stove since 7am. COS- voluntarily destroyed. KDA_3_50116A2 - --Infused vodka containing cut tomatoes with an internal temperature of 66.6F. Located in top portion of MT#1 (all temperatures taken are internal): cooked onion 49.1, cooked mushrooms 49F, hard boiled eggs 50.8F, artichokes 50.F, sliced cabbage 49.2, roasted red peppers 49.3F, goat cheese 48F, spinach dip 44F. PIC stated items are left in MT overnight. On server station at line pico and tartar sauce with an internal temperature of 55.4. PIC stated items had been in station since approximately 7am. Located in the bakery station butter blocks softening on sheet tray with an internal temperature of 67F. PIC stated butter had been out since approximately 7:30. COS- items voluntarily discarded. KDA_3_50118A2 - --Stored in MT#1, containers of spinach dip and rockafeller sauce containing no date marking. PIC stated dips had been made two days prior. COS- marked with proper date. KDA_3_50119B2 - --Establishment holds butter at room temperature for 4 hours (or length of service) with no written procedure. KDA_3_50211D - --Establishment does not have and is not using variance or HACCP plan for items in ROP(reduced oxygen packaging: cured salmon, cooked meatballs, raw chicken, raw beef, cooked short ribs and sliced deli turkey. KDA_3_60311B - --Establishment does give consumer advisory at bottom of menus however, does not specify which menu items they are in the descriptions. Ahi tuna, Hamburgers, Eggs your way, filet minion, steak salad. KDA_4_20211A1 - --Above handwashing sink, 1 spatula missing bits of rubber, and 1 strainer with wire which is no longer attached to the frame. COS- discarded. KDA_4_30111 - --Top portion of MT#1 is not holding at a constant 41F or below for PHF located inside. Ambient temperature of 53F. Maintenance person came out. KDA_4_60111A - --Located in the bar on Paradise diner side, citrus press stored as clean, soiled with food debris from a previous use. Located in the bar on Newport side, stored as clean citrus press, strainer and spoon soiled with dried on food debris. Located at salad station stored as clean, 4 stainless steel bowls wet and soiled with food debris, oyster shucking knives soiled with dried food debris. COS- taken to dish machine. Deli slicer blade stored as clean, soiled with dried food debris. KDA_4_60111C - --WIC fan guards soiled with dust and debris. KDA_4_90111A - --Stainless steel bowls brought to salad line as clean, wet nested. COS- taken to dish machine. KDA_6_30112 - --No paper towels at handwashing station located next to RIC on servers side. No paper towels at handsink in bar area. COS- supplied KDA_7_20111B - --Bucket of sanitizer water sitting on deep freeze. COS- moved. Bucket of sanitizer water sitting on metal prep table above onions. COS- moved. KDA_Defacto - --MT#1: ceviche 34F, shrimp 34F, tomato pesto 39F MT#2: sliced tomatoes 39F, ranch 42F, lobster 38F, roasted garlic 38F, cut lettuce 42F MT#3: horseradish sauce 39F, compressed watermelon 39F, risotto 39F(lower portion) ricotta 40F MT#4: sliced tomato 39F, cut lettuce 40F, calamari 39F Lowboy#1: crab 40F Lowboy#2: barramundi 39F, mahimahi 34F Lowboy#3: raw hamburger 38F, raw chicken 34F Dessert RIC: lemon curt 34F WIC: pasta 40F, clam chowder 34F, crème brule 34F --Sanitizer bucket: Cl sanitizer- 50ppm Mechanical warewashing machine: Cl sanitizer 100ppm --Scallops 170F --Steam table: clam chowder 170F Auto-sham: mashed potatoes 150F	11/18/2015	23	Regular	Out
Details not available.	09/04/2014
Details not available.	08/21/2014

3-501.17(B) - Pf - Date marking (opened, commercially prepared, removed from freezer and not updated)
KDA_2_30114G - Wash Hands (Raw to RTE) FOOD EMPLOYEES shall clean their hands and exposed portion 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 when switching between working with raw FOOD and working with READY-TO-EAT FOOD
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
KDA_3_20312C1 - Shellstock Record Keeping (Chronological) - The identity of the source of SHELLSTOCK that are sold or served shall be maintained by retaining SHELLSTOCK tags or labels for 90 calendar days from the date that is recorded on the tag or label by using an APPROVED record keeping system that keeps the tags or labels in chronological order correlated to the date that is recorded on the tag or label.
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_30414A1 - Wiping cloths (Dry) Cloths in-use for wiping FOOD spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be maintained dry.
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_50114A1 - Cooling PHF/TCS (Reach 70�°F within the first 2 hours) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within 2 hours from 57�°C (135�°F) to 21ºC (70�°F) [must cool from 135�°F to 41�°F in no more than 6 hours total.]
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_3_50119B2 - Time as a PHC - 4 hours (marked with time) If time without temperature control is used as the public health control up to a maximum of 4 hours, the FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control.
KDA_3_50211D - Variance (ROP) A FOOD ESTABLISHMENT shall obtain a VARIANCE from the REGULATORY AUTHORITY before packaging FOOD using a REDUCED OXYGEN PACKAGING method except where the growth of and toxin formation by Clostridium botulinum and the growth of Listeria monocytogenes are controlled as specified under § 3-502.12.
KDA_3_60311B - Consumer Advisory for Raw or Undercooked Food (Disclosure requirements) - DISCLOSURE shall include: A description of the animal-derived FOODS, such as oysters on the half shell (raw oysters), raw-EGG Caesar salad, and hamburgers (can be cooked to order)- or, Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.
KDA_4_20211A1 - FCS (Smooth) Multiuse FOOD-Contact SURFACES shall be SMOOTH.
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_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_90111A - Equipment/utensils (Air drying) After cleaning and SANITIZING, EQUIPMENT and UTENSILS shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD.
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_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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