JOSE PEPPERS GRILL, 13770 BLACKBOB RD, OLATHE, KS - Restaurant inspection findings and violations

Business Info

Name: JOSE PEPPERS GRILL
Type: Restaurant
Address: 13770 BLACKBOB RD, OLATHE, KS 66062
Phone: 913-393-0444
Total inspections: 8
Last inspection: Jan 27, 2016

Restaurant representatives - add corrected or new information about JOSE PEPPERS GRILL, 13770 BLACKBOB RD, OLATHE, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_50114B - --In make table, cut tomato at 46F. Person in charge stated cut at 10am. In walk in cooler, 4 pans of cut tomatoes covered in plastic wrap at 50F. Person in charge stated cut at 10am. COS-Voluntary discard. KDA_3_50115A - --In walk in cooler, cut tomato at 50F in metal pan covered with plastic wrap with accumulation of condensation on inside and allowed for adequate air flow to rapid cool. COS-Voluntary discard, Educate. KDA_3_50116A2 - --In make table 2, raw pork bacon at 47F, Pico de gallo at 47F, lettuce at 46F. Person in charge stated placed in make table 1 hour prior from walk in cooler. Ambient air of cooler at 43.4F. COS-Placed lid on top of make table to shield from the heat off the grill. Educate. Person in charge provided records from line check at 10am stating make table was at 40F. KDA_4_60111C - --Fan covers in walk in cooler with accumulation of dust. KDA_Defacto - --Cold Holding-Small make table-41F, Make table 1-Lettuce/42F, Sliced tomato/40F, Make table 2-SOur cream/43F, Small make table 2-Shrimp/40F, Walk in cooler-Ground beef/40F, chicken/40F --Hot Holding-Steam table-Chicken/155F, Ground beef/163F	01/27/2016	5	Complaint	In
3-302.11(A)(2) - --In cold holding drawer, raw chicken over raw fish. COS- Educate, Moved chicken. KDA_3_50114B - --In walk in cooler, 3 pans of salsa made from room temperature ingredients on 10/19 at 51F. Pans stored with lid and stacked. Ambient air of walk in cooler at 40F. COS-Voluntary discard. KDA_3_50115A - --In walk in cooler, chicken, ground beef, and salsa cooling with container covered and accumulation of condensation. COS-Educate, vented container for adequate air flow to rapid cool. KDA_5_20515B - --Faucet next to hand sink with constant drip. KDA_Defacto - --Cold holding-Small make table-Cut tomato/38F, Large make table 1-Lettuce/40F, cut tomato/40F, Cold drawers-chicken/39F, taco/40F, Large make table 2-Tomato/41F, Small make table 2-Taco/39F, cream cheese/40F, On ice-Cut melon/42F, On ice-Yogurt/37F, Walk in cooler-Rice/39F, Cut tomato/40F In walk in cooler-Sealed bags of queso cheese from cook chill process at 45-47F, made the previous night. Cooling records show cheese reached 40F in adequate time by 9pm. Person in charge stated the bags were left on ice in the cooler over night to assure continuous cooling and the line cooks later placed items in same ice bath, rising the temperature of the queso. Process was discussed and education on cooling and procedures was completed with person in charge by inspector. Queso cheese was placed on ice to rapid cool and will be used today, within 48 hours. Ambient air of walk in cooler at 40F. --HACCP plan still pending approval from Manhattan office. --Hot Holding-Steam table 1-Ground beef/138F, Steam table 2-Chicken/144F, Server Steam table-Mesa/142F --Warewash machine measured at 50ppm chlorine	10/20/2015	5	Follow-up to Administrative Order	In
Details not available.	04/06/2015
Details not available.	03/23/2015
Details not available.	02/21/2014
Details not available.	01/30/2014
Details not available.	04/30/2013
Details not available.	03/13/2013

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
KDA_3_50114B - Cooling PHF/TCS (ambient temp ingredients) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within 4 hours to 5�°C (41�°F) or less if prepared from ingredients at ambient temperature, such as reconstituted FOODS and canned tuna.
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_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_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.

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JOSE PEPPERS GRILL, 13770 BLACKBOB RD, OLATHE, KS - Restaurant inspection findings and violations

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