Name: CHURCHS CHICKEN
Type: Restaurant
Address: 1222 CENTRAL AVE, KANSAS CITY, KS 66102
Phone: 913-495-5577
Total inspections: 6
Last inspection: Nov 09, 2015
KDA_2_40111 - --Opened drinking cup of water was on a food prep counter. COS, drinking cup removed.
KDA_3_30414B1 - --A wiping cloth was stored on top of prep table that was not held into a chemical sanitizer.
KDA_3_50113B - --Raw chicken was thawing in a food storage container of cold water no running water on the floor. COS, advise PIC ways of thawing foods, provided handed out.
KDA_4_60111A - --Dried food debris were inside of food storage containers that were stored on rack above the 3 compartment sink as clean. COS, items removed for cleaning and sanitizing.
KDA_4_90111B - --Food storage containers were stack wet and stored on shelf above the 3 compartment sink as clean.
KDA_6_50112A - --Black mold was on the wall near the walk in cooler. Food debris were behind the make table, under prep table, and in the window seal. Dust covered the vents in the ceiling.
KDA_7_20111A - --A grey bucket marked with sanitizer was stored next to single-serve bags, and a deep fryer basket on shelf below a prep table. COS, chemical removed.
KDA_Defacto - --Steamer mac & cheese 158F, rice 162F, and corn on the cobb 152F.
11/09/2015
8
Follow-up
In
KDA_3_30414B1 - --A wiping cloth was stored on top of prep table that was not held into a chemical sanitizer.
KDA_3_50116A1 - --Mac & cheese 131F on the steamer. PIC stated the mac & cheese was prepared at 10 AM. COS, make in cheese was discarded by the PIC.
KDA_3_50116A2 - --Lettuce 54F was stored on the floor under a storage rack in the back storage area. PIC discarded the lettuce.
KDA_4_60211E4 - --Pink mold was on the ice plate inside the ice bin.
KDA_4_90311B - --Food storage containers were stack wet and stored on shelf above the 3 compartment sink as clean.
KDA_5_20314 - or, Installing an APPROVED backflow prevention device as specified under § 5-202.14.
KDA_5_501115 - --Trash was on the ground around the refuse area.
KDA_5_50117 - --No cover for receptacle for sanitary napkins in the unsex toilet room.
KDA_6_30112 - --No paper towels were at the handsink in the food prep area or in the toilet room. COS, paper towels were provided.
KDA_6_50111 - --Broken and missing ceramic tiles were throughout the food prep and food storage area.
KDA_6_50112A - --Black mold was on the wall near the walk in cooler. Food debris were behind the make table, under prep table, and in the window seal. Dust covered the vents in the ceiling.
KDA_7_20111A - --A spray bottle filled with a cleaner was stored next to food service glove on metal stand. COS, chemical removed.
KDA_Defacto - --Fried chicken was cooked to 201F --Hot box fried chicken 148F Heat lamb fried chicken 136F,135,140. Fried okra 149F Chicken strips 142F Corn on the cobb 154F Corn on the cobb in butter 150F Gravy 146F. --Hot water 108F,handsink. --PIC provided a test kit for the use of quat. --WIC raw chicken 39F Make table lettuce 40F.
10/15/2015
13
Complaint
Out
Details not available.
12/30/2014
Details not available.
02/21/2014
Details not available.
01/22/2014
Details not available.
02/05/2013
Violation descriptions:
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_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_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_50116A1 - PHF/TCS Hot Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURECONTROL FOR SAFETY FOOD) shall be maintained at 57°C (135°F) or above.
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_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_4_90111B - Equipment/utensils (Cloth drying) After cleaning and SANITIZING, EQUIPMENT and UTENSILS may not be cloth dried, except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.
KDA_4_90311B - Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) of this section and shall be stored: In a self-draining position that allows air drying- and, Covered or inverted.
KDA_5_20314 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: Providing an air gap as specified under § 5-202.13
KDA_5_501115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under § 6-501.114, and clean.
KDA_5_50117 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
KDA_6_30112 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: Individual, disposable towels- a continuous towel system that supplies the user with a clean towel- a heated-air hand drying device- or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
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_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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