PRICE CHOPPER #500, 13351 MISSION RD, LEAWOOD, KS - Restaurant inspection findings and violations

Business Info

Name: PRICE CHOPPER #500
Type: Restaurant
Address: 13351 MISSION RD, LEAWOOD, KS 66209
Phone: 816-478-0045
Total inspections: 5
Last inspection: Jan 27, 2016

Restaurant representatives - add corrected or new information about PRICE CHOPPER #500, 13351 MISSION RD, LEAWOOD, KS »

Violation code	Inspection Date	Violations	Type	Compliance
3-302.11(A)(2) - --Observed in the bulk meat room on shelving unit, boxes of raw meat being stored on a shelf above boxes of raw pork. COS- moved and educated. 3-501.17(A) - --Stored in RIC unit #1 in deli area 1 bag of rotisserie smoked turkey breast with no visible date marking. Employee stated turkey had been prepared the previous day-but past 24 hours. COS- date marked. KDA_2_30114H - --Observed employee coming from beyond counter of deli area with tomato in hand. Employee set tomato down, grabbed pair of gloves and put them on without washing hands. COS- washed and educated. KDA_3_10111 - --Located on a table in the produce department, 4 coconuts containing green mold like substance on the outside of the fruit. COS- voluntarily discarded. KDA_3_30111B - --Observed employee with tomato in hand without gloves. Employee set tomato on cutting board, reached into box of gloves, pulled out and put them on hands. Employee then proceeded to cut tomato. COS- voluntarily discarded tomato, washed hands and put on gloves. KDA_3_30212 - --Stored in RIC unit #1 a plastic bag of roasted meat with no name which PIC stated was rotisserie smoked chicken. COS- labeled. KDA_3_50116A2 - --Located in the deli area, RIC unit#2: one package of un opened golden special turkey breast with an internal temperature of 50.5F, one unopened package of Gransabor turkey breast with an internal temperature of 47.7F, one unopened package of peppercorn beef pastrami with an internal temperature of 45.5F, Gransabor turkey breast with an internal temperature of 46.4F, and one unopened package of cracked pepper turkey breast with an internal temperature of 55.3F. PIC stated that those unopened packages of meat had been in the RIC for 2-3 days. Ambient temperature 50.2. Located in RIC unit #5, one package of hard boiled eggs with an internal temperature of 50.1F with an ambient temperature of 51.6F. Located in OAC for take and eat meals, tilapia dinners with an internal temperature of 46.7F and visible condensation. Meals made and placed in cooler on 1/25. COS- voluntarily discarded. KDA_4_30111 - --Deli RIC unit#2 ambient temperature of 50.2F. COS- repairman came out and fixed issues. KDA_4_60111C - --Fan guards in deli WIC, meat department WIC, dairy WIC, bakery department WIC soiled with dust and debris. KDA_5_20511B - --Observed spoon soiled with food debris in basin of handsink located in deli area. COS- educated and moved. KDA_5_20515B - --Observed at mop sink in deli area, broken ABV with hose connected that has air gap. PIC stated a plumber will be called. KDA_6_50112A - --Located in seafood WIC black mold like substance on wall behind boxes of catfish. COS- cleaned. KDA_7_20111B - --Located in the deli area at middle hand sink area, one bag of marshmallows stored below soap dispenser. COS- educated and moved. KDA_Defacto - --Cooling smoked turkey breast 119 after 30 minutes in WIC. --Deli sliced meat case: Virginia ham 40F, corned beef 41F, turkey breast 41F, rotisserie turkey 40F, salmon 38F, coleslaw 38F, chicken salad 42 Meat OAC: pork chop 38F, strip steak 37F, ground turkey 35F, sausage 32F Island OAC: bacon 41F, ham 41F, white turkey 40F OAC Lunchmeat: ham 34F, bologna 35F, turkey 40F, hotdog 39F, bacon 39F, beef tips in gravy 41F WIC dairy: cottage cheese 37F, milk 35F, ambient 30F Cheese endcap OAC: shredded mozzarella 38F, raw shell egg 45F, butter 41F, cream cheese 41F, queso fresco 37F, swiss 37F, shredded taco blend 37F, shredded mozzarella 37F Yogurt OAC: strawberry yogurt 39, blackberry yogurt 39F, greek yogurt 37F, greek yogurt 40F Dairy RIC: cottage cheese 37F, sour cream 37F, milk 36F, 1 gallon milk 36F, French onion dip 37F Dessert RIC: cream cheese 40F Bakery WIC: 38F Meat and Seafood Dept: coconut crusted tilapia 38F, rump roast 32, twice baked potato 32F, pork chop 31F, pineapple brown sugar brats 31F, salmon 31F, shrimp 31F Meat room: ambient 17F, beef 17F Packaged ready meat WIC: ground beef 16F, chicken 16F, ambient 16F RIC unit #1: roast beef 39F, smoked rotisserie turkey 40F RIC unit#3: ham off bone 38F, baby swiss 41F RIC unit #4: pasta salad 41F, crab cake 39F Deli WIC: pulled pork 32F, ambient 24F, rotisserie turkey 40F Salad bar: cut romaine 37F, bean sprouts 39F, cooked chicken 39F, hard boiled eggs 40F, cottage cheese 36F, cut cantaloupe 36F OAC at front of store produce area: guacamole with tomatoes 40F, cut melon 41F, classic cut romaine 40F, gorgonzola 40F, BBQ ranch salad mix 41F Display: cut cantaloupe 37F, watermelon 37F Dip bar: pico 38F, spicy jalapeno dip 35F, gazpacho salsa 35F Cheese OAC: cru 40F, goat cheese 38F, bleu 39F, jalapeno jack 38F Olive bar: greek feta salad 38F Salad case: chicken Caesar 37F, hard boiled eggs 39F Juice OAC: ambient 42F Vegetable OAC: tofu noodles 38F, meatless sausage 40F, bean sprouts 40F Organic RIC: shredded jack 32F, drinkable yogurt 33F, lactaid 33F Kombucha RIC: black chia 37F --Hot well: chicken tortilla soup 146F Deli hot case: cooked bell peppers 179F, pulled pork 181F, gravy 180F, roasted chicken 137F Soup well at salad bar: pasta soup 183F --Quaternary Ammonium Deli: 300ppm Bakery: 200ppm Meat and seafood: 300ppm	01/27/2016	14	Regular	Out
Details not available.	07/23/2015
Details not available.	01/09/2015
Details not available.	12/30/2014
Details not available.	01/28/2014

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
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_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_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_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_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
KDA_5_20511B - A HANDWASHING SINK may not be used for purposes other than handwashing.
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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.

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PRICE CHOPPER #500, 13351 MISSION RD, LEAWOOD, KS - Restaurant inspection findings and violations

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