DAGWOODS CAFE, 1117 SW BOULEVARD, KANSAS CITY, KS - Restaurant inspection findings and violations

Business Info

Name: DAGWOODS CAFE
Type: Restaurant
Address: 1117 SW BOULEVARD, KANSAS CITY, KS 66103
Phone: 913-677-0747
Total inspections: 7
Last inspection: Nov 05, 2015

Restaurant representatives - add corrected or new information about DAGWOODS CAFE, 1117 SW BOULEVARD, KANSAS CITY, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_60311B - --Eggs served cooked to order are not identified by asterisk on menu. Consumer advisory is present on menu, but asterisk is not present to identify eggs that can be ordered under cooked. Owner stated he is printing new menus soon and will add the asterisk at that time. KDA_6_20211A - --Light bulbs above stove area in kitchen are not shielded. KDA_Defacto - --Cold holding Two brand new make tables were purchased since last inspection. Make table (MT) #1: sliced tomatoes 41F, sliced ham 40F MT #2: diced tomatoes 40F RIC: diced ham 41F, sliced ham 37F --Cooling Baked potatoes in the reach in cooler (RIC) at 51F. Employee stated they were cooked earlier this morning, iced and placed in the RIC around 7:30am. Temp at 11:15am was 51F. --Hand washing sink installed in the grill area.	11/05/2015	3	Follow-up	In
KDA_2_30114F - --Cook handled raw bacon with gloved hands, then removed gloves, used hand sanitizer & put on a new pair of gloves and handled clean dishes without washing hands between glove change. COS, instructed KDA_2_30114I - --Cook retrieved utensils from basin of hand washing sink, then proceeded to handled raw hamburger with not hand wash between tasks. COS, instructed and had cook wash hands and voluntarily destroy (VD) the hamburger patty KDA_2_40111 - --Open can of employee drink stored on top of the grill area reach in cooler (RIC) next to packages of buns. COS, moved KDA_3_30211A1b - --Container of raw bacon stored on shelf above container of corned beef hash. COS, moved KDA_3_30412D - --Cottage cheese scoop stored on prep table in container of standing water. COS, owner changed water and will now store in RIC KDA_3_30711 - --No splash guard on sides of hand washing sink, set in food prep table. Hand washing sink has a short faucet which allows water to pool on back of food prep table while washing hands. Drink cups stored next to wait station hand washing sink with no splash guard present between the two. KDA_3_50114A1 - --Gravy at 93F in food prep area RIC. Owner stated the gravy was cooked early this morning and placed on the prep table to cool. At 9:30am I temped the gravy at 134F. The gravy was then placed into the RIC at 9:30am and internal temperature was 93F at 11:40am. Gravy did not meet the first phase of cooling. COS, gravy was reheated to 165F to start the cooling process over using a different method. KDA_3_50115A - --Gravy 121F, mashed potatoes 101F, brown gravy 112F, roast beef 82F and green beans 100F out on food prep table. Owner stated items were cooked earlier this morning around 6am and placed on the food prep table to cool. Items were temped by inspector at 9:30am and owner was instructed on changing their cooling methods. KDA_3_50118A2 - --No date marking on sliced ham in 2 door RIC. Owner stated it was sliced two days prior. No date marking on opened container of cottage cheese in food prep area RIC. Owner stated it was opened the previous Friday. KDA_3_60311B - --Eggs served cooked to order are not identified by asterisk on menu. Consumer Advisory is present on menu, but asterisk is not present next to the advisory or the eggs served cooked to order. KDA_4_10111A - --Biscuits and french fries stored in plastic Sterilite containers, not made of food grade plastic. KDA_4_20211A2 - --Melted, rough surfaces on plastic food containers. Cracked and chipped surfaces on 3 rubber spatulas. Rough hard water build up on pitcher and plastic food containers. Cracked surfaces on plastic measuring cup and plastic food containers. Deep groves in top surface of wooden prep table. KDA_4_60111A - --Dried food debris on utensils, food containers and mixer blade stored as clean in food prep area. KDA_4_60111C - --Greasy, dark colored residue on dish racks. Dust build up fans in dish washing area. Visible grease dripping from Hobart mixer top surface. Food build up on inside surfaces of wait station milk cooler. KDA_4_90411A - --Utensils stored food contact surface up in container on food prep table. Single use plastic utensils stored intermixed, handles not one way. KDA_5_20411A - --No hand washing sink in grill area or dish washing area. The only hand washing sink in the kitchen is located in the back food prep/stove area. KDA_5_20511B - --Utensils and food container in basin of kitchen hand washing sink. COS, removed KDA_6_30111 - --No hand soap at front area wait station hand washing sink. KDA_6_30114 - --No hand washing signage at restroom hand washing sinks. KDA_6_50111 - --Peeling paint on ceiling above food prep table in back food prep area. KDA_6_50112A - --Dust build up on ceiling and vent covers in dining area. Dirt, debris and trash build up under cabinet in wait station area. KDA_7_20111B - --Bleach, cleaners and bug spray stored on shelves above clean dish drying table in dish washing area. KDA_Defacto - --Back RIC: cooked noodles 36F, cottage cheese 36F Wait station milk cooler: milk 38F Wait station under counter RIC: half n half 39F Front wait station area RIC: milk 38F 2 door RIC: sliced ham 40F, cooked potatoes 42F, sliced tomatoes 38F Grill area RIC: corned beef hash 42F, raw bacon 44F (observed out for prep briefly during inspection), cooked ham 42F --Dish machine sanitizing at 50ppm chlorine --Steam table: gravy 149F	10/14/2015	23	Regular	Out
Details not available.	08/14/2014
Details not available.	07/18/2014
Details not available.	07/17/2013
Details not available.	06/26/2013
Details not available.	06/26/2013

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_30114I - Wash Hands (As needed) 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 after engaging in other activities that contaminate the hands
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_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_30711 - FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
KDA_3_50114A1 - Cooling PHF/TCS (Reach 70�°F within the first 2 hours) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within 2 hours from 57�°C (135�°F) to 21ºC (70�°F) [must cool from 135�°F to 41�°F in no more than 6 hours total.]
KDA_3_50115A - TCS Cooling (Methods) - Cooling shall be accomplished IN accordance with the required time and temperature criteria by using one or more of the following Methods based on the type of FOOD being cooled: placing the FOOD IN shallow pans- separating the FOOD into smaller or thinner portions- using Rapid Cooling equipment- stirring the FOOD IN a CONTAINER placed IN an ice WATER bath- using containers that facilitate heat transfer- adding ice as an ingredient- or, other effective methods.
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_60311B - Consumer Advisory for Raw or Undercooked Food (Disclosure requirements) - DISCLOSURE shall include: A description of the animal-derived FOODS, such as oysters on the half shell (raw oysters), raw-EGG Caesar salad, and hamburgers (can be cooked to order)- or, Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.
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_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
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_90411A - SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented.
KDA_5_20411A - A Handwashing SINK shall be located to allow convenient use by EMPLOYEES IN FOOD preparation, FOOD dispensing, and WAREWASHING areas
KDA_5_20511B - A HANDWASHING SINK may not be used for purposes other than handwashing.
KDA_6_20211A - Except as specified in ¶ 6-202.11(B), light bulbs shall be shielded, coated, or otherwise shatter resistant in areas where there is exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
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_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_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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DAGWOODS CAFE, 1117 SW BOULEVARD, KANSAS CITY, KS - Restaurant inspection findings and violations

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