PIZZA PUB, 1801 SW Wanamaker STE C05, Topeka, KS - Restaurant inspection findings and violations

Business Info

Name: PIZZA PUB
Type: Restaurant
Address: 1801 SW Wanamaker STE C05, Topeka, KS 66604
Total inspections: 2
Last inspection: Jan 21, 2016

Restaurant representatives - add corrected or new information about PIZZA PUB, 1801 SW Wanamaker STE C05, Topeka, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_30511A1 - --In a cabinet under the soda fountain, there were boxes of individually packaged salt, pepper and salsa. COS-items were placed off the floor. KDA_3_50116A2 - --Make table top cooler on the right side, the following commercially prepared cooked items were not holding at 41F: Individually packaged steak, 50.6F, 42.3F, 49.4F, 45.3F, 50.8F, 44.2F, 51.7F, 56.8F. Individually packaged Chopped meat balls, 50.1F, 48.2F, 43.3F, 46.4F. Individually packaged chicken, 46.9F, 46.3F. Individually packaged beef, 51F, 51F, 45.2F, 46.6F, 44.2F. Individually packaged pork sausage, 47.3F, 47.2F, 44.9F, 43.1F, 44.1F, 55.9F, 55.5F, 49.9F, 52.3F, 47.7F, 45.7F. Individually packaged chrizo, 53.4F, 53F, 56.7F, 56.7F, 58.3F, 53.4F, 43.5F, 51.F, 47.1F, 44.9F, 54.5F. sliced salami, 54.5F and sliced pepperoni 51F. All of these items were packed high in plastic containers. Temperatures of these items reached 41F when we got to half of a container full. Employee said these items had been in make table since Tuesday night(1/19). Commercially prepared pizza sauce, 44.3F. It was a full plastic container. Employee said it was put on make table at 10:45 AM. There was more sauce from the same batch in the two door reach in cooler that was 37.8F COS- all items were discarded. KDA_3_50118A1 - --In the walk in cooler, the following opened and commercially prepared items were held for more than seven days. These items were individually packaged. Pork carnita, with an open date of 1/3, siracha sausage, with an open date of 12/26, chrizo, with an open date of 1/5, steak, with an open date of 1/11, taco meat, with an open date of 1/11 and polish sausage, with and open date of 1/7/16. In the two door reach in cooler, commercially prepared and opened chili in a plastic container, with an open date of 1/9. COS-these items were voluntarily discarded. KDA_4_90311A - --Under the soda fountain, a package of straws were sitting on the floor. In a cabinet under the register at the bar, two boxes of plastic single serve "fishbowls" glasses. COS-items were placed off the floor. KDA_4_90311B - --In the kitchen, there were three containers that were wet stacked on a shelf above the make table. COS-containers were placed at three compartment sink. KDA_6_20215A3 - --The back exit door, has about a 1/2"gap along the bottom. KDA_7_10211 - --In a container under the hand washing sink at the bar and in a container under the register, were two spray bottles in each container one had a blue liquid in it and one had a white liquid in it. Person in charge said the blue liquid was glass cleaner and the white liquid was sanitizer. COS-all bottles were labeled with common name. KDA_8_30411A - --There was no license posted in the establishment. Person in charge said they have not received it. Inspector talked to the Manhattan office, they said it was mailed to 1418 SW Lane. KDA_Defacto - --Make table top cooler on the right, chopped tomatoes 42.2F. Make table on the left reach in cooler, vegan shredded cheese 36F. In the walk in cooler, commercially prepared taco meat 39.4F. On the right side make table top cooler, tomato sauce with green seasoning in it, 41F. Ambient of right side make table reach in cooler, 36.7F.	01/21/2016	9	First Operational Inspection After Licenstion	In
KDA_Defacto - --Walk in cooler, 32.8F. Make table, top one 38.3F, top two 38.8F, top three 39.5F, top four 36.1F, top five 39.8F and top six 36F. Reach in, 36.8F, 34.7F, 39.8F, 37.5F.	11/04/2015	1	Licensing	In

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_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_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_90311B - Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) of this section and shall be stored: In a self-draining position that allows air drying- and, Covered or inverted.
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_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_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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PIZZA PUB, 1801 SW Wanamaker STE C05, Topeka, KS - Restaurant inspection findings and violations

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