WOK N ROLL EXPRESS, 7000 W 83RD ST, OVERLAND PARK, KS - Restaurant inspection findings and violations

Business Info

Name: WOK N ROLL EXPRESS
Type: Restaurant
Address: 7000 W 83RD ST, OVERLAND PARK, KS 66204
Phone: 913-901-9898
Total inspections: 4
Last inspection: Nov 30, 2015

Restaurant representatives - add corrected or new information about WOK N ROLL EXPRESS, 7000 W 83RD ST, OVERLAND PARK, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_30211A1a - --Raw scallops were stored on a wire rack in the MT RIC above RTE cut celery and cut bell peppers. COS Scallops were removed and placed on the bottom shelf. KDA_3_30211A1b - --In the MT RIC, raw pork was stored on a wire shelf above RTE uncovered sauces. COS Pork was removed and placed on the bottom shelf. KDA_3_30212 - --Containers that were filled with rice, sugar, and flour did not have the common name. KDA_3_30511A1 - --In the kitchen stored on the floor in front of the steam table was bottles of soy sauce. COS Bottles were put on a shelf. KDA_3_50118A2 - --Fried chicken wings and battered chicken in the RIC by the sushi prep table, did not have a prep or discard date. PIC said it was made 11/28. KDA_3_50119B2 - --Establishment uses time as a public health control for sushi rice. Container of sushi rice found on counter top holding at 69F, with no time label. Time as PHC procedure is posted on wall in sushi area. COS Employee stated rice was cooked at 10:30am and marked product with time. KDA_4_10111A - --In the kitchen MT, 3 containers filled with fried chicken and a container of chicken egg rolls were stored in non-food grade container. COS containers were lined with plastic wrap. KDA_4_10117A - --Single use chop sticks were stored inside a container filled with RTE ginger. COS Chop sticks were removed. KDA_4_60111A - --The blade of the can opener had dried food on the surface. 3 pan trys were stored as clean had visible dried food and flour on the surface. COS Trays were removed and placed in the warewashing area to be washed, cleaned, and sanitized. A butcher knife that was stored as clean in between the 3 compartment sink and a prep table had visible dried food debris on the surface. COS Knife was removed and placed in the warewashing area to be washed, rinsed, and sanitized. KDA_4_70311C2 - --Observed employee washing large pans in the 3 compartment sink. He washed and rinsed the pans but did not sanitized the pans afterwards. COS PIC was educated. Pans were put back in the warewashing area to be washed, rinsed, and sanitized. KDA_4_80311 - --3 butcher knives were stored in between the 3 compartment sink and a prep table. COS Knives were removed and placed in the warewashing area to be washed, rinsed, and sanitized. KDA_Defacto - --Chlorine test strips available. --Hot Holding Rice cooker 1 Fried rice 150F Crockpot Fried rice 138F Rice cooker 2 White rice 174F Steam table Egg drop soup 180F Sweet sour soup 181F --MT Cooked chicken 34F Shredded cabbage 37F Cooked beef 37F Raw shell eggs (beaten) 39F Cooked shrimp 38F RIC Raw scallops 35F Raw pork 37F Kitchen RIC Fried chicken 37F Chicken egg rolls 38F WIC Shredded cabbage 40F Cooked shrimp 41F Crab rangoon 40F Raw pork 39F	11/30/2015	12	Complaint	Out
KDA_2_40111 - --Observed employee eating on top of sushi roll cutting board. He also had a cup with orange liquid inside without a lid. COS Employee and PIC was educated. Cutting board was removed and placed in warewashing area to be washed, rinsed, and sanitized. KDA_3_30412A - --Being used as a scoop, a metal bowl was stored inside the a container of fried chicken. COS Bowl was removed. KDA_3_30412D - --At the sushi station, 2 knives was stored in a pitcher of water. The water had a measured temperature of 63F. COS PIC and employee was educated. Knives were removed and place in warewashing area to be washed, rinsed, and sanitized. KDA_3_50116A2 - --Sitting on the prep table in the sushi area was shrimp that was wrapped in plastic wrap. Employee said it had been sitting there since 1:00pm. Shrimp had a measured temperature of 51F. COS Employee and PIC was educated. Shrimp was put in WIC for rapid cooling. KDA_3_50119B2 - --Establishment uses time as a public health control for sushi rice. Container of sushi rice found on counter top holding at 69F, with no time label. Time as PHC procedure is posted on wall in sushi area. COS Employee stated rice was cooked at 1:00pm and marked product with time. KDA_4_10111A - --In the kitchen MT, 3 containers filled with fried chicken and a container of chicken egg rolls were stored in non-food grade container. COS containers were lined with plastic wrap. KDA_4_60111A - --3 pan trays were stored as clean had visible dried food and flour on the surface. COS Trays were removed and placed in the warewashing area to be washed, cleaned, and sanitized. A butcher knife that was stored as clean in between the 3 compartment sink and a prep table had visible dried food debris on the surface. COS Knife was removed and placed in the warewashing area to be washed, rinsed, and sanitized. KDA_4_90311A - --3 butcher knives were stored in between the 3 compartment sink and a prep table. COS Knives were removed and placed in the warewashing area to be washed, rinsed, and sanitized. KDA_Defacto - --Cooked breaded and fried chicken did not have a date. PIC said it was cooked this morning.	12/14/2015	9	Follow-up	Out
Details not available.	08/12/2014
Details not available.	11/19/2013

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_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_30412A - In-use utensil storage (Handles above top of container) Except as specified under 3-304.12(B), during pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD and the container.
KDA_3_30412D - In-use utensil storage (Running water) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS used with moist FOOD such as ice cream or mashed potatoes shall be stored in running water of sufficient velocity to flush particulates to the drain.
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_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_50119B2 - Time as a PHC - 4 hours (marked with time) If time without temperature control is used as the public health control up to a maximum of 4 hours, the FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control.
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_10117A - FCS materials (Wood) Except as specified in ¶¶ 4-101.17(B), (C), and (D) of this section, wood and wood wicker may not be used as a FOOD-CONTACT SURFACE.
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_70311C2 - Sanitizing (chlorine - warm water) After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in chemical manual or mechanical operations, including the application of SANITIZING chemicals by immersion, manual swabbing, brushing, or pressure spraying methods. Contact times shall be consistent with those on EPA-registered label use instructions by providing a contact time of at least 7 seconds for a chlorine solution of 50 mg/L that has a pH of 10 or less and a temperature of at least 38�°C (100�°F) or a pH of 8 or less and a temperature of at least 24�°C (75�°F)
KDA_4_80311 - Soiled LINENS shall be kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of FOOD, clean EQUIPMENT, clean UTENSILS, and SINGLESERVICE and SINGLE-USE ARTICLES.
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.

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WOK N ROLL EXPRESS, 7000 W 83RD ST, OVERLAND PARK, KS - Restaurant inspection findings and violations

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