Name: OAK GROVE ELEMENTARY
Type: Restaurant
Address: 5340 OAK GROVE RD, KANSAS CITY, KS 66106
Phone: 913-288-3900
Total inspections: 7
Last inspection: Jan 21, 2016
KDA_3_50118A1 - --Chopped boiled eggs were in the walk in cooler with a preparation date of 1/14/16, held more than 7 days. COS, boiled eggs discarded.
KDA_4_90311A - --Boxes of foam single-serve containers stored on the floor in the storage room.
KDA_Defacto - --Frozen hot dogs thawing in running water 51F. --Hot water 105F, handsink. --No hot food hot holding at the time of this inspection. --RIC chopped tomatoes 38F WIC chopped boiled eggs 39F Milk cooler , milk 36F --Test kit for quat, and chlorine were made available. --Wiping clothe stored in 200 parts per million of quat.
01/21/2016
3
Regular
In
KDA_3_50113B - --Ham was thawing in water 78F that was not running. COS, ham removed.
KDA_7_20111B - --Glass cleaner was stored on shelf above food baking trays that were stored as clean on the draining board of the 3 compartment sink. COS, chemical removed. A container of hand sanitizer was stored on ledge above the middle sink of the 3 compartment sink with ham thawing in the sink. COS, chemical removed.
KDA_Defacto - --Hot water 113F,(handsink) --RIC chicken salad 40F WIC milk 37F --Sausage and egg pizza mini 155F
09/10/2015
3
Licensing
In
Details not available.
06/09/2015
Details not available.
05/04/2015
Details not available.
10/14/2014
Details not available.
04/16/2014
Details not available.
08/29/2013
Violation descriptions:
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_50118A1 - P - RTE PHF/TCS, Disposition (discard if held more than 7 days) 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 held at a temperature of 5°C (41°F) or less for more than 7 days, with the day of preparation counted as Day 1.
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.
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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