PIZZA STOP, 7541 LEAVENWORTH, KANSAS CITY, KS - Restaurant inspection findings and violations

Business Info

Name: PIZZA STOP
Type: Restaurant
Address: 7541 LEAVENWORTH, KANSAS CITY, KS 66109
Phone: 913-631-6860
Total inspections: 7
Last inspection: Jan 21, 2016

Restaurant representatives - add corrected or new information about PIZZA STOP, 7541 LEAVENWORTH, KANSAS CITY, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_Defacto - --Discussed datemarking with PIC	01/21/2016	1	Follow-up	In
2-301.14(E) - --Employee removed a soiled plate from a table, discarded the leftover food into the trash and proceeded to refill a consumer's plastic glass without washing her hands prior to the task. COS education. 4-302.14 - --No strips in place for chlorine. Strips in place for quat, but establishment uses chlorine bleach to sanitize equipment. 3-501.17(A) - --Made on site lasagna with prep date of 12/29 on lid. PIC stated it was removed from the freezer on 1/5. COS redated. KDA_2_30114H - --Server took cash for payment at the register, took an order for a table, then proceeded to put on gloves to assemble 4 salads for consumers but did not wash her hands prior to doing so. COS education. KDA_3_30412B - --Single use bowl used as scoop in container of olives for salads in expo area. KDA_3_30412C - --Pizza slicer stored in between 2 prep table tops, knife and spatula stored in between make table top and prep table. Not a clean, sanitized surface. KDA_3_30414B1 - --Rags stored in bucket of soap and bleach mixed together in the same bucket in the kitchen. COS education, sanitizer bucket made with bleach only. Rag stored in soap water in expo area. KDA_3_50118A1 - --Cooked spaghetti noodles in large reach in cooler with prep date of 12/29. Cut leaf lettuce with browned leaves in large plastic container with prep date of 12/31. Foods held over 7 days with prep date counted as day 1. COS discarded KDA_4_10111A - --Non food grade plastic (sterilite) used to hold RTE garlic bread in reach in cooler under make table top. KDA_4_20211A2 - --Cutting board on make table top is scored with knife marks. One lid covering portioned bags of fettuccini in reach in cooler. 2 plates stored as clean on shelving above prep table top with chips in rims. Container holding portioned sizes of lasagna with cracked off rim. RTE cut leaf lettuce is covered by a cut plastic circle from a plastic bucket. Circle has irregular edges and is not free from imperfections. KDA_4_50213A - --Single use bowl used as scoop in container of olives used for salad toppings in expo area. KDA_4_60111A - --Cutting board on make table top is stained with black debris. Establishment reuses plastic buckets to hold sauces and cut leaf lettuce. These buckets contain old sticker residue and entire sitckers. Buckets are stacked with the inner surface in direct contact with the old sticker on shelving above the prep table top by the oven. KDA_4_60211E4 - --Soda nozzles on soda fountain in expo area soiled with mold buildup. KDA_5_20515B - --Leak under 3 vat sink, under 2nd vat drain. KDA_6_10111A - --Ceiling in kitchen has 4 pieces of cardboard covering the ceiling, over prep table top in middle of kitchen. KDA_6_30114 - --No handwashing signage at handsink in women's toilet room. KDA_6_50111 - --Siding falling away from cabinet in middle of kitchen. Remaining surface is not smooth and easily cleanable. Plastic wall covering is not sealed to the wall and has inch gaps between wall and siding. Laminate where pizza is cut is disintegrating and holes covered with duct tape. KDA_6_50112A - --Floors littered with dirt and food debris along walls under equipment. Limescale buildup on PVC piping under prep table top by carbon dioxide tanks. Food debris buildup on wall behind trash can in expo area by 4 vat sink. KDA_6_50119 - --Toilet room doors are self closing but both were propped open during inspection with a trash can. KDA_7_20111A - --Bottle of handsoap and spray bottle of odor neutralizer on table top next to bags of RTE breadsticks. PIC stated they had just been delivered. COS moved KDA_Defacto - --Contracted pest control comes monthly. --in large reach in cooler, lasagna at 38F, spaghetti noodles at 39F in make table top, pizza sauce at 38F, hamburger crumbles at 40F, sausage crumbles at 38F commercially processed sliced turkey in reach in cooler under make table top at 37F frozen foods frozen solid	01/07/2016	21	Regular	Out
Details not available.	11/10/2014
Details not available.	08/25/2014
Details not available.	07/21/2014
Details not available.	12/02/2013
Details not available.	11/18/2013

2-301.14(E) - Wash Hands (After handling soiled equip and utensils) 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 after handling soiled EQUIPMENT or UTENSILS
4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
3-501.17(A) - Pf - Date Marking (Prepared on-site, removed from freezer and not updated) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be 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 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
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_30412B - In-use utensil storage (Non-PHF/TCS-handles above food) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon.
KDA_3_30412C - In-use utensil storage (Cleaned/sanitized surface) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored on a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at the required frequency.
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_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_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_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_60211E4 - Non-PHF/TCS Food Contact Surface Cleaning Frequency (ice bins, soda nozzles) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned, in EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: at a frequency specified by the manufacturer- or, absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
KDA_6_10111A - Except as specified in ¶6-101.11(B), materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted- Closely woven and EASILY CLEANABLE carpet for carpeted areas and, Nonabsorbent for areas subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods.
KDA_6_30114 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
KDA_6_50119 - Except during cleaning and maintenance operations, toilet room doors as specified under § 6-202.14 shall be kept closed.
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.

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PIZZA STOP, 7541 LEAVENWORTH, KANSAS CITY, KS - Restaurant inspection findings and violations

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