NICK AND JAKES, 6830 W 135TH, OVERLAND PARK, KS - Restaurant inspection findings and violations

Business Info

Name: NICK AND JAKES
Type: Restaurant
Address: 6830 W 135TH, OVERLAND PARK, KS 66223
Phone: 913-681-8535
Total inspections: 5
Last inspection: Sep 15, 2015

Restaurant representatives - add corrected or new information about NICK AND JAKES, 6830 W 135TH, OVERLAND PARK, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_Defacto - --Bleu cheese sauce 140F --Meatloaf cooked approximately 12pm temperature taken 3:40pm 52F (3 hours cooling) --WIC: pot pie mix 39F	09/15/2015	1	Follow-up	In
KDA_2_30114H - --During service on the line switching changing tasks raw to RTE, 2 cooks rinsed their hands at the handsink which did not contain soap, donned new pairs of gloves and started preparing salad. COS- salad discarded went to different handsink to wash hands. KDA_3_30212 - --Located in the server/expo RIC, a working squeeze bottle with a greenish mayonnaise looking substance and no common name. PIC stated it was avocado crème. COS- labeled. KDA_3_50114A2 - --Located in the WIC, a large container of steak soup with a preparation date of 8/24 and internal temperature of 47.7F (temperature taken at 12:09pm)Did not cool to 41F in the allotted 6hours. COS- voluntarily destroyed. KDA_3_50116A1 - --Located in steam table on metal table, container of bleu cheese dip with internal temperature of 95.5F. Product needs to maintain 135F or greater when being hot held. COS- item rapidly reheated to internal temperature of 166F. KDA_3_50118A1 - --Located on a shelf in the WIC, a large container of pot pie mix with preparation date of 8/18 (held for 8 days), and a metal container of cooked cabbage and potatoes with a preparation date of 8/18 (held for 8 days). COS- items voluntarily destroyed. KDA_4_20211A1 - --Stored as clean, a metal colander with pieces of the colander coming off (broken metal pieces sticking out) COS- discarded KDA_6_30111 - --Handsink on line contains no cleaning agent. COS- supplied KDA_Defacto - --Cl sanitizer 200ppm --grilled chicken 178F, grilled hamburger 180F, chicken fried steak 180F --MT#1: diced tomatoes 39F, cooked chicken 41F MT#2: sliced tomatoes 42F, cut greens 41F, bleu cheese 40F MT#3: corn hash 39F, Asian slaw 37F Expo: coleslaw 39F, sour cream 39F Expo steam table: chicken tortilla soup 158F. RIC: cut lettuce 40F. Servers/Expo RIC: milk 40F Prep/line prep RIC: pasta 40F WIC: cut cabbage 43F, swiss cheese 34F, milk 38F. --Steam table: bbq shredded pork 187F, mashed potatoes 180F.	08/26/2015	8	Regular	Out
Details not available.	06/30/2014
Details not available.	04/09/2013
Details not available.	03/06/2013

KDA_2_30114H - Wash Hands (Gloves) 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 before donning gloves for working with FOOD.
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_50114A2 - Cooling PHF/TCS (Reach 41�°F within 6 hours total) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within a total of 6 hours from 57ºC (135�°F) to 5�°C (41�°F) or less. [must cool from 135�°F to 70�°F in the first two hours]
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_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_4_20211A1 - FCS (Smooth) Multiuse FOOD-Contact SURFACES shall be SMOOTH.
KDA_6_30111 - Each HANDWASHING SINK or group of two adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

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NICK AND JAKES, 6830 W 135TH, OVERLAND PARK, KS - Restaurant inspection findings and violations

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