GENOVA ITALIAN RESTAURANT, 1021 WASHINGTON RD, NEWTON, KS - Restaurant inspection findings and violations

Business Info

Name: GENOVA ITALIAN RESTAURANT
Type: Restaurant
Address: 1021 WASHINGTON RD, NEWTON, KS 67114
Phone: 316-587-8099
Total inspections: 2
Last inspection: Dec 22, 2015

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Violation code	Inspection Date	Violations	Type	Compliance
3-501.17(B) - --One pan of commercially-prepared lasagna, One pan of commercially-prepared ravioli, and 4 separate, opened bags of commercially-prepared ravioli, were opened on Sunday, two days ago. The ravioli bags are not date-marked. The lasagna and ravioli pans are dated with today's date, which is incorrect, per chef. (Note: everything in the 2 make-tables and in the glass-door RIC is dated with today's date.) COS - properly date-marked incorrect and missing dates. KDA_2_30114I - --Kitchen aide goes outside the back door, he then re-enters the kitchen and works with plastic food wrap and clean food containers -no hand wash in between. Kitchen aide goes outside the back door, he then re-enters kitchen and handles clean plates and food bowls for customer orders, including a to-go container, placing his finger inside the plastic lid - no hand wash in between. KDA_3_20312A - --They have not kept any shellfish tags for clams and mussels, so there are no tags on the containers of these items in the reach-in-cooler. (No new shellfish have been ordered/received since the last inspection.) KDA_3_20312C2a - --They have not kept any shellfish tags for clams and mussels, so there are no tags for these items which have been sold for the past 90 days. (No new shellfish have been ordered/received since the last inspection.) KDA_3_30111B - --Kitchen aide goes outside the back door, then carries a bunch of fresh parsley into the kitchen with his bare hands and places it in a container at the make-table. Later, the chef uses his bare hand and picks up this same parsley, garnishing a customer food dish. COS - educated KDA_3_50115A - --Three pans of cooked pasta, and one plastic container of cooked potatoes, are completely covered with plastic wrap and placed in coolers for cooling. The potatoes are still at 121F. There is one full-size hotel pan full of spaghetti noodles, 8 inches deep, in the WIC. Not proper cooling methods. KDA_4_60111A - --Three pairs of stainless steel tongs hanging on a shelf bracket at a work table, identified as "clean" by the chef, are soiled with food debris and grease. COS - taken to the dishwashing area for cleaning KDA_4_60211E4 - --There is a build up of mold in the Dr. Pepper soda fountain nozzle. KDA_5_20511B - --There is a large food colander in the hand sink in the kitchen. COS - employee later removed the colander KDA_7_10211 - --A pressurized spray canister of red-colored oven & grill cleaner, identified by a kitchen food worker, has no label identifying the contents. COS - labeled KDA_Defacto - --Dish machine sanitizing=100ppm Cl	12/22/2015	11	Follow-up	Out
2-301.14(E) - --Dishwasher loaded soiled dishes and utensils into the dish machine, scrubbed out a pan, then collected clean silverware from the dish rack after washing - with no hand wash in between. Cook placed his hand in a tub of soiled water where pans were soaking, then wiped his hand on a towel, and then opened the cooler and rearranged clean food pans holding food - no hand wash in between. COS - educated, he moved the thawing chicken off of the handsink, then they both washed their hands. KDA_2_40111 - --Open employee beverage on the food prep table next to the make table in the kitchen. COS - employee removed the drink cup. KDA_3_20312A - --They have not kept any shellfish tags for clams and mussels, so there are no tags on the containers of these items in the reach-in-cooler. KDA_3_20312C2a - --They have not kept any shellfish tags for clams and mussels, so there are no tags for these items which have been sold for the past 90 days. KDA_3_30111B - --Kitchen worker rinsed lettuce under the faucet, then placed his bare hand over and around the lettuce, shaking it off and tipping the colander, then placed the lettuce on a cutting board, with his bare hand. COS - educated, discarded lettuce KDA_3_30211A1a - --In the WIC, a chub of raw ground beef is on a shelf above raw "Cuties" tangerines and a mesh bag of raw onions. COS - moved raw beef to proper storage location KDA_3_30211A1b - --In the WIC, a chub of raw ground beef is on a shelf above bottles of RTE salad dressing. COS - moved raw beef to proper storage location KDA_3_50113B - --Raw chicken is thawing in a bus tub full of cool water - water is not running over it. COS - moved chicken to WIC for further thawing. KDA_3_50115A - --In the WIC, spaghetti noodles are cooling in a large, deep container, covered in plastic wrap. In the glass-door reach-in-cooler, various pasta is cooling in 5-inch deep containers covered in plastic wrap, on wire shelves covered in aluminum foil (which could block air flow). Not proper cooling methods. KDA_4_30212A - --The cook has no thermometer with which to take food temperatures. The only thermometer he has, is inoperable due to a dead battery. KDA_4_50112 - --The white cutting board at the make-table in the kitchen is scored and scratched, and cannot be properly cleaned and sanitized. KDA_4_60111A - --A pair of soiled tongs are hanging from a shelf bracket, against the soiled side of a bakery rack. Set in dish area for cleaning. KDA_4_60111C - --There is a build up of dust and debris on the fan in the kitchen above the food prep table where employees are making dinner rolls. There is a build up of food debris, dust, and debris on the magnetic knife-holder in the kitchen. KDA_4_60211E4 - --There is a build up of mold in the soda fountain nozzles. KDA_4_70211 - --Silverware is cleaned in the dish machine, then removed for restocking, but there is no sanitizer detected in the rinse cycle. COS - cook checked sanitizer bucket, found it empty, so switched it out for a new bucket. It took running the machine multiple times, but he did get it primed to feed 50ppm Cl. Silverware was re-cleaned and sanitized. KDA_5_20511A - --Employees are unable to use the only handsink in the kitchen, because it has a large bus tub full of raw chicken and water in it, setting across the whole sink. COS - removed the container of chicken KDA_5_20511B - --The only kitchen handsink is being used as a table, to hold a large dish tub of thawing chicken in water. COS - removed the container of chicken KDA_6_30111 - --There is no soap at the only handsink in the kitchen. COS - an employee provided hand soap from another room. KDA_7_20111B - --A spray can and bottles of oven cleaner are stored on a wire shelf directly above the hand sink in the kitchen, where there is a tub of thawing raw chicken. Chemicals above chicken. COS - removed tub of thawing chicken KDA_7_20711B - --In the kitchen, a bottle of Pepto Bismol is on a shelf along with a foil food pan, a funnel, and other cooking utensils. In the drink cooler, a bottle of Mylanta is on a shelf above a covered pan of cake, and beside margarine, salad dressing, and lemon slices. COS - owner states that these medicines are for two different employees. She states that the cook is not ill, but uses the Pepto Bismol for stomach acid, and that the Mylanta was for an employee who was sent home ill approximately one week ago. Both medicines moved to proper storage locations. KDA_8_30411A - --Current license is not displayed. KDA_Defacto - --Cold Drinks RIC - tiramisu 42F MT - spaghetti noodles 40F, ravioli 40F WIC - cut lettuce 40.3F Freezer - food solid --In the WIC - spaghetti noodles, cooling 4 hours per cook - 55.0F In the RIC - cooked diced potatoes, cooling 4 hours per cook - 44F and 67F --NOTE: upon inspector's arrival, none of the RTE PHF's were date-marked. An employee immediately went through the make-table and the glass-door reach-in-cooler and date-marked everything with today's date. Upon questioning, the cook confirmed that everything was cooked today.	12/09/2015	22	Regular	Out

2-301.14(E) - Wash Hands (After handling soiled equip and utensils) 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 handling soiled EQUIPMENT or UTENSILS
3-501.17(B) - Pf - Date marking (opened, commercially prepared, removed from freezer and not updated)
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_20312A - (Tags kept on container) SHELLSTOCK tags or labels shall remain attached to the container in which the SHELLSTOCK are received until the container is empty.
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_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_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_4_30212A - Food Temperature Measuring Devices (Provided & Accessible) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of required FOOD temperatures.
KDA_4_50112 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
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_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_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
KDA_5_20511A - A Handwashing SINK shall be maintained so that it is accessible at all times for EMPLOYEE use.
KDA_5_20511B - A HANDWASHING SINK may not be used for purposes other than handwashing.
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_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_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.
KDA_7_20711B - Except for medicines that are stored or displayed for retail sale, Medicines that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be labeled as specified under § 7-101.11 and located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
KDA_8_30411A - Upon issuance of the LICENSE by the REGULATORY AUTHORITY, the LICENSEE shall post the LICENSE in a location in the FOOD ESTABLISHMENT that is conspicuous to CONSUMERS.

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