PAULO & BILL, 16501 MIDLAND, SHAWNEE, KS - Restaurant inspection findings and violations

Business Info

Name: PAULO & BILL
Type: Restaurant
Address: 16501 MIDLAND, SHAWNEE, KS 66217
Phone: 913-962-9900
Total inspections: 5
Last inspection: Jan 11, 2016

Restaurant representatives - add corrected or new information about PAULO & BILL, 16501 MIDLAND, SHAWNEE, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_Defacto - --Bar RIC- 35.0 F- ambient, sautéed onions- 38.1 F- pizza make table --Dishmachine at 50 ppm chlorine.	01/11/2016	1	Follow-up	In
4-302.14 - --There are no chlorine test strips for the dishmachine. KDA_3_10111 - --In WIC and grill drawers, raw fish in ROP that were completely thawed with no opening to allow for oxygen in the packaging. PIC stated fish was thawed last night 12/29/15 (less than 24 hours). COS. In WIC, person removed fish from package. At grill drawers, slits cut in the package. KDA_3_30211A1b - --At broil make table, raw scallops being stored over blanched potatoes. COS. Scallops moved to lower shelving. KDA_3_30215A - --At pizza make station, whole avocados ready for customer orders still have stickers on them. COS. All stickers removed, avocados washed. KDA_3_30511A1 - --Boxed fish, sauces and carrots being stored on the floor of the WIC. KDA_3_50113A - --On speed rack in back prep area, frozen fish, frozen shrimp and frozen beef being thawed without refrigeration. COS. Educated PIC on proper thawing. KDA_3_50116A2 - --Whipped cream (containing milk) was in bar RIC at 45.3 F. Ambient temp 45.6 F. COS. Item discarded. At salad make station, feta cheese at 44.6. COS. All items placed in ice bath. All refrigeration units turned down. KDA_3_50118A1 - --In WIC, tiramisu was dated for 12/14/15. At pizza make station, mango salsa dated for 12/22/15. COS. Items discarded. There are no dates listed on the containers of milk in bar RIC. COS. Items dated. KDA_3_50118A2 - --There were no dates listed on the portioned cheese at pizza make station. There were no dates listed on anchovies found at salad station. COS. Cheese labeled, anchovies discarded. KDA_4_10111A - --In dry storage- coconut, rice and beans being in a Sterlite (non food grade)container. KDA_4_20211A2 - --In WIC, cheese being stored in a plastic container with cracks in the plastic. In dry storage, rice being stored in a cracked plastic container. COS. Containers discarded. KDA_4_204112B - --There are no thermometers at bar RICs, at pizza make station, salad station make table, or broil station make table. KDA_4_60111A - --Stored in clean wares area, dried food debris inside metal and plastic food storage container. At grill area, 2 pairs of tongs have dried food debris on them. COS. Items removed for cleaning and sanitizing. KDA_4_60111B - --Baking and cooking pans were encrusted with grease deposits stored on clean wares storage racks. KDA_4_90111A - --Food containers stacked wet and stored as clean above warewash area. KDA_5_20515B - --Faucet at bar handsink is leaking. COS. Plumber arrived while on site. KDA_6_30112 - --No hand towels provided at back food prep area handsink. COS. Towels provided. KDA_6_501111A - --One live roach was crawling on the floor under the handsink in food prep area, one live roach on floor in electrical/storage room, two under bar counter top behind bar. Mgr provided pest control invoices with service dates of 12-7-15 and 11-9-15. KDA_6_501112 - --4 dead roaches were in the wine storage cabinet next to bar. KDA_6_50116 - --Wet mop stored on the floor outside of the electrical room. KDA_7_10211 - --Under the warewash machine, an unlabeled bottle of orange liquid was identified as soap. COS. Labeled. KDA_7_20111A - --In back food prep area, on shelf below prep table there is a red sanitizer bucket stored next canned tomatoes. COS. Bucket moved. --Under bar shelf, espresso machine cleaner being stored next to food service gloves. COS. Gloves moved. KDA_7_20612 - --On Expo line, there is a rodent bait packet in the corner that is not in a covered or tamper resistant bait station. COS. Removed. KDA_Defacto - --Bucket sanitizers at 200ppm quat. --Container of roasted garlic, container of cooked chicken were found in the RIC in back prep area, employee stated these were prepared 12/29/15 (less than 24 hours). COS. Items dated. --WIC- cooked pork sausage- 40.0 F. Bar RIC- milk- 31.3 F, pizza make table: (bottom)-portioned chicken- 40.0 F- , (top) sliced tomatoes- 39.8 F, sauté make table- 38.3 F- cooked chicken, grill drawers- 41.3 F- tuna steaks, broil station make table- cut lettuce- 42.0 F	12/30/2015	24	Complaint	Out
Details not available.	08/20/2014
Details not available.	07/03/2013
Details not available.	06/06/2013

4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
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_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_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_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_10111A - FCS MATERIALS (safe) MATERIALS that are used IN the construction of UTENSILS and FOODCONTACT SURFACES of equipment shall be safe.
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_204112B - Temperature Measuring Devices (Integrated or Affixed) Cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display.
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_60111B - The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations.
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_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
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_501111A - Pests (Prohibited) the PREMISES shall be maintained free of insects, rodents, and other pests.
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.
KDA_6_50116 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
KDA_7_10211 - Common Name (Working containers) Working containers used for storing POISONOUS or TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the Common Name of the material.
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_20612 - Rodent bait shall be contained IN a covered, tamper-resistant bait station.

Questions about PAULO & BILL:

ARE NICE DRESS SHORTS WITH CLASSIC SHORT SLEVE SHIRT ACCEPTABLE FOR DINNER ATIRE AT P AND B?

LYNN Olson, Sep 27th, 2023

PAULO & BILL respresentatives - respond and add information

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PAULO & BILL, 16501 MIDLAND, SHAWNEE, KS - Restaurant inspection findings and violations

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