SUZIE Q, 6720 KAW DR, KANSAS CITY, KS - Restaurant inspection findings and violations

Business Info

Name: SUZIE Q
Type: Restaurant
Address: 6720 KAW DR, KANSAS CITY, KS 66111
Phone: 913-328-1844
Total inspections: 9
Last inspection: Aug 24, 2015

Restaurant representatives - add corrected or new information about SUZIE Q, 6720 KAW DR, KANSAS CITY, KS »

Violation code	Inspection Date	Violations	Type	Compliance
3-302.11(A)(2) - --In east reach in cooler, container of raw chicken stored directly on top of package of raw beef steak. COS moved. KDA_2_40111 - --Open employee drink on wooden prep table top by dish machine. Corrected on-site, COS moved. KDA_3_10111 - --package of moldy gorgonzola cheese with black mold on packaging and on cheese. PIC was unaware of how long it had been in the cooler. COS discarded. KDA_3_50116A2 - --Blue cheese in small brown reach in cooler in kitchen at 44F, shredded mozzarella 45F. Ambient of cooler at 46F. COS discarded. KDA_3_50118A1 - --In reach in cooler on east side of kitchen, opened package of ham with a prep date of 8/17. Held over 7 days with prep date as day 1. COS discarded. KDA_4_20211A2 - --One container holding packages of RTE ham and turkey with cracked off corner. COS discarded. KDA_4_30111 - --Small brown reach in cooler in kitchen on north wall ambient at 46F. Cooler not capable of holding PHF at 41F or below. KDA_4_60111A - --Stored as clean in plastic container, egg slicer with visible food debris on surface and blades. COS rewashed. KDA_4_90311A - --In front expo area, knives stored in container directly in front of paper towel dispenser. Knives in danger of splash from handsink and drying of hands using the paper towels. KDA_5_20515B - --Spray nozzle at dish machine corner leaks constantly from nozzle. KDA_5_50117 - --No covered trash can in employee toilet room. KDA_6_501111A - --One fresh rodent dropping on shelf in dry storage area in kitchen under bag of flour. Under single serve storage items in dry storage area, in front area under consumer bar area, 6 fresh rodent droppings on floor. One fresh rodent dropping on rubbermaid tote holding single serve food items (silverware). KDA_6_50116 - --Mop stored in dirty mop water in mop bucket. KDA_7_10211 - --In kitchen area, plastic container of clear liquid with rags in solution with no label on container stating contents. PIC stated it was bleach water. COS labeled. KDA_7_20612 - --Uncovered rodent bait block on the floor under the storage rack holding soda syrup boxes. KDA_Defacto - --cold holding ham in reach in cooler on north wall at 41F, sliced tomatoes in make table top at 40F raw hamburger at 40 in reach in cooler on east wall.	08/24/2015	16	Follow-up	Out
3-302.11(A)(2) - --Raw pork sausage and pork bacon stored over raw unpasteurized eggs in reach in cooler on north wall. 3-501.17(B) - --In residential style reach in cooler, commercially processed sliced turkey with a prep date of 8/4. PIC stated it was frozen and removed from the freezer 8/8. KDA_3_30111B - --Employee with no gloves handled a hamburger, touching the bun with his bare hands. Corrected on-Site, COS discarded bun, education. KDA_3_30414B1 - --Wet wiping cloths stored on top of prep table tops, not in sanitizer buckets. KDA_3_30511A1 - --Warewashing handsink has a bag of raw onions stored directly in front of the basin. Onions are in danger of splash contamination. KDA_3_50116A2 - --In residential style reach in cooler, commercially processed sliced ham at 50F, commercially processed sliced roast beef at 51F, commercially processed sliced ham at 50F. Meats in the door were not staying cold. COS rapidly cooled with ice. In reach in cooler on north wall, buttermilk at 55F, commercially processed ham at 55F, made on site, MOS mashed potatoes at 61F, MOS white gravy at 60F, ambient of cooler at 53.1F. COS discarded. KDA_3_50212A - --No HACCP plan in place for reduced oxygen packing raw beef steaks. KDA_4_10111A - --Non food grade (sterilite) plastic container used to hold flour for breading foods at fryer. COS discarded. KDA_4_10111E - --Wood butcher block used as a drying rack and prep area is covered in mold. KDA_4_20211A2 - --2 plastic containers stored as clean on shelving above small reach in cooler in warewashing area with cracks all the way through the rim and cracked off corners. KDA_4_204112B - --Reach in coolers (4) in kitchen do not have thermometers inside. KDA_4_204119 - --Drain board is not self draining on dish machine. KDA_4_30111 - --Reach in cooler in kitchen with ambient temp of 53.1F per lollipop thermometer. Cooler is not capable of holding PHF at 41F or below. KDA_4_50111B - --Seal on chest freezer is not intact and does not allow door to fully close. KDA_4_60111A - --One knife stored as clean with visible food debris in plastic container holding clean equipment on top of reach in cooler on north wall of kitchen. Tomato slicer stored as clean under butcher block surface with visible food debris on surface. KDA_4_60111C - --Underside of steam table top covered in heavy grease, food debris buildup. Sides of fryer soiled with heavy grease buildup. Interior of all reach in coolers soiled with dried and undried blood. Interior of reach in freezer on line soiled with food and ice buildup. Interiors of all reach in coolers soiled with food and debris buildup. KDA_4_70211 - --Employee actively washing dishes during inspection with no chlorine sanitizer in dish machine as sanitizer test strip did not turn purple. Corrected on-Site, COS manager was able to get sanitizer to work, 50ppm chlorine in dish machine. KDA_4_90311A - --Knives stored as clean in front area by handsink directly under paper towels. Possibility of contamination from employees dripping water onto the knives trying to dry hands. KDA_5_20515B - --Handsink in warewashing area is slow to drain. Not functional. Manager is aware of the problem. KDA_5_50117 - --No covered trash can in female toilet room. KDA_6_20213B1 - --Bug light mounted on wall directly over where clean pots are stored also stored on wall. KDA_6_20215A3 - --Solid exterior door in kitchen by handsink does not close and stay closed. PIC tried to close door multiple times. KDA_6_30111 - --No handsoap at handsink in corner for use by warewashing employees. KDA_6_30114 - --No handwashing signage at handsink in kitchen by exterior door or at handsink in corner. KDA_6_30311C - --2 working lights in kitchen. Lights are burnt out, not working. No lights over food prep area, fryer. KDA_6_50111 - --Floor in warewashing area is peeling. Contact paper covering shelving in warewashing area is peeling, causing possible contamination of clean equipment stored underneath. Carpeting in seating area is missing in places. Walls are not intact in dry storage area, studs showing. KDA_6_501111A - --20 fresh droppings in kitchen in dry storage nook on floor. Over 150 fresh droppings in front area under service counter on shelving, on plastic containers holding single service sugar etc, inside 3 drawer sterilite unit also holding single use sugar packets. Manager stated they had changed pest control companies. KDA_6_50112A - --Extreme grease and food buildup on pipes, floor, walls in kitchen. Food debris on containers in kitchen, fan covers, fans in kitchen. KDA_Defacto - --Cold holding in reach in cooler (residential style) raw hamburger steak at 35F in reach in cooler under make table top, raw hamburger at 41F, in make table top, cooked mushrooms at 41F frozen foods frozen solid in reach in cooler in front area, sliced tomatoes at 43F --Handsink in kitchen at 130F Handsink in toilet room at 105F --In steam table top on line, mashed potatoes at 140F, cooked hamburger at 141F	08/11/2015	29	Complaint	Out
Details not available.	06/30/2014
Details not available.	06/11/2014
Details not available.	08/26/2013
Details not available.	05/30/2013
Details not available.	03/26/2013
Details not available.	03/13/2013
Details not available.	03/12/2013

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(B) - Pf - Date marking (opened, commercially prepared, removed from freezer and not updated)
KDA_2_40111 - EMPLOYEES shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES- or other items needing protection cannot result.
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_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_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_3_50212A - ROP- A FOOD ESTABLISHMENT that PACKAGES POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) using a REDUCED OXYGEN PACKAGING method shall control the growth and toxin formation of Clostridium botulinum and the growth of Listeria monocytogenes.
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_10111E - FCS (Resistant) Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES OF EQUIPMENT shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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_204119 - Sinks and drainboards of WAREWASHING sinks and machines shall be self-draining.
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_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_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_4_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
KDA_4_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
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_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
KDA_5_50117 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
KDA_6_20213B1 - Insect control devices shall be installed so that the devices are not located over a FOOD preparation area.
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_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_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_30311C - Light intensity (540 lux) The light intensity shall be At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where EMPLOYEE safety is a factor.
KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
KDA_6_501111A - Pests (Prohibited) the PREMISES shall be maintained free of insects, rodents, and other pests.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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_20612 - Rodent bait shall be contained IN a covered, tamper-resistant bait station.

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