ROXY (THE), 7230 W 75TH ST, OVERLAND PARK, KS - Restaurant inspection findings and violations

Business Info

Name: ROXY (THE)
Type: Restaurant
Address: 7230 W 75TH ST, OVERLAND PARK, KS 66204
Phone: 913-236-6211
Total inspections: 6
Last inspection: Oct 29, 2015

Restaurant representatives - add corrected or new information about ROXY (THE), 7230 W 75TH ST, OVERLAND PARK, KS »

Violation code	Inspection Date	Violations	Type	Compliance
No violation noted during this evaluation.	10/29/2015	0	Reopening	Out
KDA_Defacto - --3 vat sink, Quat 200ppm Quat test strips were available. --Cold Holding Refrigerator Shredded lettuce 40F Diced tomatoes 41F Salsa 39F	11/10/2015	1	Follow-up	In
3-304.15(A) - --Kitchen employee was observed using single use gloves after touching raw beef patty and RTE hamburger bun. COS Kitchen employee was educated. Gloves were removed and employee washed his hands. Observed kitchen employee rinse single use gloves in the 3 compartment sink after he washed dishes then went to the refrigerator to get tomatoes out of the refrigerator. COS Kitchen employee was educated. Employee took off gloves, washed hands. 4-203.12 - --The first refrigerator did not have a thermometer to measure the ambient temperature. 4-302.14 - --Did not have test strips for quaternary sanitizer in the kitchen or bar. PIC said he don't remember having any test strips. 4-501.116 - --Observed kitchen employee set up 3 compartment sink and not check the concentration of the quat sanitizer compartment. Inspector check the sanitizer compartment, measure at 400ppm. COS inspector educated PIC and employee. Added water to sanitizer compartment, 200ppm. 5-103.11(A) - --At the beginning of the inspection, inspector washed hands. The hot water was very hot. Check the temperature of the hot water in the women's restroom 91F, men's restroom 88F, and bar 82F towards the end of the inspection. Check the kitchen handwashing sink again, had a measured temperature of 82F and the 3 compartment sink had a measured temperature 83F. 3-501.17(A) - --in the side by side refrigerator, cooked chickens had a date of 9/13. Kitchen employee said the wings were taken out of the freezer 10/25. Employee was educated. KDA_2_30114F - --Kitchen employee washed gloved hands in 3 compartment sink. COS Employee was educated and washed his hands. KDA_2_30114H - --Observed chef use single use gloves to touch raw beef patty and touch RTE hamburger bun. COS Employee was educated. Employee washed hands and put on a new pair of gloves. Hamburger bread was discarded. KDA_3_10111 - --Kitchen employee use single use gloves to handle raw beef patty and RTE hamburger bun. COS Employee was educated. Hamburger bun was discarded. KDA_3_50113B - --During the beginning of inspection, observed a frozen bag of cooked meat and red sauce in a zip-lock back thawing on the ledge of 3 compartment sink. Kitchen employee said it was thawing. COS Employee was educated. Zip-lock bag was but in a bowl and running cold water ran on top of the bag. KDA_3_50116A2 - --In the first refrigerator, salsa 47F, queso (contains tomatoes)49F, mild sauce (contains butter)50F, medium sauce (contains butter) 49F, and hot sauce (contains butter)49F had measured temperatures above 41F. Kitchen employee said the sauces have been in the refrigerator for a month. The salsa and queso has been in the refrigerator since 10/25. Ambient temperature was 43.3F.COS Sauces was discarded. KDA_3_50118A2 - --In the first refrigerator, wing sauces (mild, hot, and medium) that contained butter had dates of 11/10 as a discard date. Kitchen employee said they have been in there for a month. COS Sauces was discarded. --In the side by side refrigerator, sliced tomatoes, diced tomatoes, and shredded lettuce did not have a prepared or discard date. Kitchen employee said the tomatoes were cut 10/24 and the lettuce was prepared 10/25. KDA_3_60311C - --The burger (beef) items on the menu does not have a reminder asterisk. KDA_4_50111B - --The first refrigerator door seal is not connected to the door. KDA_5_20212A - --At the beginning of the inspection, inspector washed hands. The hot water was very hot. Check the temperature of the hot water in the women's restroom 91F, men's restroom 88F, and bar 82F towards the end of the inspection. Check the kitchen handwashing sink again, had a measured temperature of 82F and the 3 compartment sink had a measured temperature 83F. KDA_5_50117 - --The women's restroom did not have covered receptacles for sanitary napkins. KDA_6_30111 - --There was no soap at the handwashing sink at in the kitchen. COS Soap was provided during inspection. KDA_6_50119 - --Both mean and women restrooms doors were propped open with the trashcan. KDA_8_40411 - --At the beginning of the inspection, inspector washed hands. The hot water was very hot. Check the temperature of the hot water in the women's restroom 91F, men's restroom 88F, and bar 82F towards the end of the inspection. Check the kitchen handwashing sink again, had a measured temperature of 82F and the 3 compartment sink had a measured temperature 83F. KDA_Defacto - --1st refrigerator (top & bottom) had an ambient temperature of 43.3. --Cold Holding Side by side Refrigerator Diced tomatoes 35F Cooked diced chicken 37F Raw chicken 32F --Does not have a contracted pest control.	10/28/2015	20	Regular	In
Details not available.	04/23/2014
Details not available.	05/09/2013
Details not available.	03/27/2013

3-304.15(A) - If used, single-use Gloves shall be used for only one task such as Working with READY-TOEAT FOOD or with Raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur IN the operation.
4-203.12 - Ambient air and WATER temperature MEASURING devices that are scaled IN Celsius or dually scaled IN Celsius and Fahrenheit shall be designed to be easily readable and accurate to ±1.5�°C IN the intended range of use. ambient air and WATER temperature MEASURING devices that are scaled only IN Fahrenheit shall be accurate to ±3�°F IN the intended range of use.
4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.
5-103.11(A) - The WATER source and system shall be of sufficient Capacity to meet the WATER demands of the FOOD ESTABLISHMENT.
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_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_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_50113B - TCS Thawing (Cold Water) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed completely submerged under running water at a water temperature of 21�°C (70�°F) or below, with sufficient water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5�°C (41�°F). Alternatively, for a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking to be above 5�°C (41�°F), for more than 4 hours including: the time the FOOD is exposed to the running water and the time needed for preparation for cooking- or, the time it takes under refrigeration to lower the FOOD temperature to 5�°C (41�°F).
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_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_3_60311C - CONSUMER Advisory for Raw or Undercooked FOOD (Reminder requirements) - Reminder shall include asterisking the animal-derived FOODS requiring Disclosure to a footnote that states: Regarding the SAFETY of these items, written information is available upon request- consuming Raw or Undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness- or, consuming Raw or Undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions.
KDA_4_50111B - EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
KDA_5_20212A - A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38�°C (100�°F) through a mixing valve or combination faucet.
KDA_5_50117 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
KDA_6_30111 - Each HANDWASHING SINK or group of two adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
KDA_6_50119 - Except during cleaning and maintenance operations, toilet room doors as specified under § 6-202.14 shall be kept closed.
KDA_8_40411 - A LICENSEE shall immediately discontinue operations and notify the regulatory AUTHORITY if an IMMINENT Health HAZARD may exist because of an emergency such as a fire, flood, extended interruption of electrical or WATER service, SEWAGE backup, misuse of POISONOUS or TOXIC MATERIALS, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger Public health. a LICENSEE need not discontinue operations IN an area of an ESTABLISHMENT that is unaffected by the IMMINENT Health HAZARD.

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ROXY (THE), 7230 W 75TH ST, OVERLAND PARK, KS - Restaurant inspection findings and violations

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