OSAKA RESTAURANT, 700 KIOWA ST, LEAVENWORTH, KS - Restaurant inspection findings and violations

Business Info

Name: OSAKA RESTAURANT
Type: Restaurant
Address: 700 KIOWA ST, LEAVENWORTH, KS 66048
Phone: 913-250-5038
Total inspections: 7
Last inspection: Nov 23, 2015

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Violation code	Inspection Date	Violations	Type	Compliance
3-302.11(A)(2) - --In kitchen RIC, raw beef is stored above raw shrimp. 4-102.11(B)(1) - --in the kitchen prep table, broccoli was stored in a single use T-shirt bag. KDA_2_30114F - --Employee while not wearing gloves, handled thawing shrimp. She donned gloves without a hand wash, then handled raw chicken. She placed the raw chicken on the grill, handled the tongs, opened the RIC, placed gloved hand into a container of raw squid and removed piece of raw squid. She then reached into a container of RTE broccoli in the prep table. She removed partially cooked chicken from grill and placed it on the cutting board of the prep table. She cut the partially cooked chicken into strips then placed it into a fry pan on the stove. She handled a squirt bottle of oil. She then handled the serving tray/plate upon which RTE food was already set. She did not change gloves nor wash hands between handling raw to RTE food or between handling raw food to equipment. KDA_2_30114G - --Employee while not wearing gloves, handled thawing shrimp. She donned gloves without a hand wash, then handled raw chicken. She placed the raw chicken on the grill, handled the tongs, opened the RIC, placed gloved hand into a container of raw squid and removed piece of raw squid. She then reached into a container of RTE broccoli in the prep table. She removed partially cooked chicken from grill and placed it on the cutting board of the prep table. She cut the partially cooked chicken into strips then placed it into a fry pan on the stove. She handled a squirt bottle of oil. She then handled the serving tray/plate upon which RTE food was already set. She did not change gloves nor wash hands between handling raw to RTE food or between handling raw food to equipment. KDA_3_30211A1b - --In sushi bar RIC, raw fish was stored above RTE canned beverage. COS-moved. KDA_3_30414B1 - --wet wipe cloth stored on counter and on prep table. COS-placed in sanitizer. KDA_3_30511A1 - --There was a container of thawing shrimp stored on the floor under a prep counter. COS-moved. KDA_3_50113A - --There was a container of thawing shrimp stored on the floor under a prep counter. COS-placed in RIC KDA_3_50116A2 - --cut cabbage in prep table was at 47.8F. Employee stated the cabbage had been in that location for approximately 2 hours. COS-placed in RIC. KDA_4_50213A - --single use plastic spoon stored in container of minced tuna. COS-removed and discarded. KDA_4_70211 - --employee washed a fry pan, rinsed it and stored it as clean without having sanitized it. Employee washed a wooden spatula, rinsed it and placed it in a drying rack without having sanitized it. COS-educated and sanitized utensils/equipment. KDA_6_20215A3 - --There is a gap at the back door, which opens directly to the outside, threshold that is approximately 1/2 inch in height and approximately 12 inches in length. KDA_Defacto - --kimchi in prep table at 41F.	11/23/2015	13	Follow-up	Out
KDA_2_30114F - --Employee washed hands, then patted hands with a wet wipe cloth that had been stored on the sushi prep table, then used a paper towel. KDA_3_10111 - --In a container stored above the microwave oven, there was tempura crunchy mix that was adulterated with a suspect mold/mildew. COS-discarded. KDA_3_30111B - --employee cut RTE cucumber without wearing gloves. COS-discarded. KDA_3_30211A1a - --In residential style RIC, containers of raw beef, raw chicken and raw shell eggs were store above RTE cabbage, carrots, peppers, ginger and squash. KDA_3_30211A1b - --In sushi bar RIC, raw tuna/snapper fish was stored above container of RTE imitation crab. In kitchen raw shrimp store above RTE kimchi KDA_3_30212 - --There were unlabeled squirt bottles containing brown liquid. Employee identified the contents as teriyaki sauce, soy sauce and sesame seed oil. There was an unlabeled squirt bottle of a clear liquid. Employee identified contents as oil. There were unlabeled containers of a brownish powder. Employee identified the contents as beef powder and Japanese seasoning. KDA_3_30412A - --In container of fish roe, single use plastic spoon stored with handle in contact with food. KDA_3_30414B1 - --wet wipe cloth stored on sushi counter. wet wipe cloths stored in container with no measureable amount of chlorine. COS-removed/remade. KDA_3_30511A1 - --In kitchen, container of raw onions stored on floor. COS-moved. KDA_3_50116A2 - --kitchen prep table: raw shrimp at 54F, raw chicken at 44F and kimchi at 44F. Ambient temperature of unit was 46F. COS-discarded. Container of cut cabbage stored on counter not in temperature control was at 68.1F. Employee stated the cabbage had been out of the RIC for approximately 1 hour. COS-returned to RIC. KDA_3_50119B2 - --time of when the sushi rice finished cooking and mixed with vinegar was not documented. KDA_4_10111A - --There was a piece of large wire mesh-type animal cage fencing that was cut to fit in the bottom of a metal bowl. There were two fried dumplings stored on the wire. COS-discarded. KDA_4_20311 - --The integrated thermometer in the kitchen prep table indicated the ambient temperature of the unit was 39F. The actual ambient temperature of the unit was 46F. KDA_4_30111 - --kitchen prep table had an ambient temperature of 46F. All PHF contained in the unit were at temperatures greater than 41F. KDA_4_50213A - --Single use plastic spoons stored in container of fish roe and in assorted containers of spices. KDA_4_60111A - --There were approximately 10-15 food containers and/or lids that were stored as clean and/or containing food. The containers and/or lids were soiled with stickers and/or sticker residue from previous contents. COS-removed for washing. KDA_4_70211 - --Employee rinsed food equipment and set aside for drying. The equipment was not sanitized after washing. KDA_4_90311A - --On a counter near the microwave oven, there was a container of raw chicken stored above a stack of clean plates. COS-chicken moved. KDA_4_90411A - --At the sushi counter, there were assorted spoons stored with the lip contact surfaces up, not inverted. COS-inverted. KDA_5_20511A - --The hand sink in the kitchen was not accessible as there were two pair of gloves and a bowl of drying equipment stored in/on the basin. COS-items removed. KDA_6_20215A3 - --The back door which opens directly to the outside has a gap approximately 1/2 inch in height and approximately 12 inches in length at the threshold. KDA_6_30511B - --employee toothbrush and toothpaste stored in a cup on top of the standing freezer. COS-removed. KDA_7_20111A - --near sushi counter hand sink, container of gel sanitizer was stored in contact with a container of utensils. COS-removed. In wait station area, there was a container of gel sanitizer stored in contact with a box of straws. COS-moved. KDA_7_20111B - --There was a container of hair styling gel stored on the paper towel dispenser above the kitchen hand sink. COS-removed. KDA_7_20711A - --assorted over the counter medicines (flu medicine, burn spray, rubbing alcohol) were stored on the upright freezer. COS-moved. KDA_Defacto - --Miso soup at 162F. cooked rice at 164F. --Residential style RIC: cooked cucumbers at 43F, raw beef at 42F. coca cola RIC: cream cheese at 41F. sushi case: eel at 38F, red snapper at 41F, tuna at 43F. Sushi chest RIC: kimchi at 39F. --wait station RIC: ambient temperature at 36F.	11/02/2015	26	Complaint	Out
Details not available.	03/10/2015
Details not available.	02/17/2015
Details not available.	10/04/2013
Details not available.	07/11/2013
Details not available.	04/08/2013

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
4-102.11(B)(1) - P - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES shall be safe.
KDA_2_30114F - Wash Hands (Prevent Cross Contamination) 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 during FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks
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_30111B - FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT.
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_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_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_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_4_10111A - FCS MATERIALS (safe) MATERIALS that are used IN the construction of UTENSILS and FOODCONTACT SURFACES of equipment shall be safe.
KDA_4_20311 - FOOD thermometers (Accuracy) FOOD temperature MEASURING devices that are scaled only IN Celsius or dually scaled IN Celsius and Fahrenheit shall be accurate to ±1�°C IN the intended range of use. FOOD temperature MEASURING devices that are scaled only IN Fahrenheit shall be accurate to ±2�°F IN the intended range of use.
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_50213A - SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused.
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_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
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_4_90411A - SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented.
KDA_5_20511A - A Handwashing SINK shall be maintained so that it is accessible at all times for EMPLOYEE use.
KDA_6_20215A3 - Outer openings (Doors) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.
KDA_6_30511B - Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.
KDA_7_20111A - Chemical Storage (spacing/partitioning) POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning.
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.
KDA_7_20711A - Only those medicines that are Necessary for the Health of EMPLOYEES shall be allowed IN a FOOD ESTABLISHMENT.

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