PEGAH'S, 12122 W 87TH ST, LENEXA, KS - Restaurant inspection findings and violations

Business Info

Name: PEGAH'S
Type: Restaurant
Address: 12122 W 87TH ST, LENEXA, KS 66215
Total inspections: 4
Last inspection: Oct 22, 2015

Restaurant representatives - add corrected or new information about PEGAH'S, 12122 W 87TH ST, LENEXA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_Defacto - --Cold Holding-make table 1-french toast mix/40F, make table 2-eggs/40F, --Hot holding-Steam table-Green beans/149F, Oven-Fried chicken/188F --warewash machine measured at 50ppm chlorine	10/22/2015	1	Follow-up	In
5-202.14 - --At mop sink, spray nozzle shut off valve under pressure located downstream from backflow prevention device and located below flood rim level. COS-Educated, removed spray nozzle KDA_2_30114G - --Employee wearing gloves broke open raw unpasteurized egg and then touched ready to eat cut green peppers and onions without hand washing and changing gloves. COS-Educated, replaced green peppers and onions in make table and used contaminated green peppers and onions for cooked items only. KDA_3_30211A1b - --In make table 1, French toast mix with raw unpasteurized egg stored above ready to eat tuna salad. COS-Educate, moved French toast mix to separate bottom shelf. KDA_3_50115A - --Sitting on counter, 2 containers of fried chicken covered with plastic and lid placed on top not allowing for adequate air flow. Chicken measured at 93F at 11am. Person in charge stated it was placed on counter 1.5 hours prior. COS-Removed plastic covering and lid, placed in cooler to rapid cool. KDA_3_50118A2 - --In walk in cooler, sliced ham not marked with date. Person in charge stated it was sliced on 9/5. COS-Marked with date KDA_3_50118A3 - --In make table, tuna salad with preparation date of 9/30, chicken salad with preparation date of 9/19. Person in charge stated items were prepared on 10/7. COS-Marked with correct preparation date. KDA_4_70211 - --Employee washing dishes at warewash machine with no detectable sanitizer. COS-Dish machine company arrived on site and replaced pump during inspection. Second measurement of 50ppm chlorine KDA_6_30111 - --Hand sink at end of cook line near wall not provided with hand soap and blocked by rolling cart. COS-Provided hand soap. KDA_Defacto - --Cold Holding-make table 1-Cut tomato/42F, tuna salad/40F, Drawer 1-Beef/40F, Drawer 2-Sausage/39F, Make table 2-Cut tomato/40F, Walk in cooler-Meatloaf/40F, Server reach in cooler-Milk/38F, Server MT-Tomato/37F, Display cooler-Cream pie/38F --Hot Holding-On stove-Sausage/141F, Steam table-Beans/137F	10/08/2015	9	Complaint	Out
KDA_Defacto - --Chlorine warewash machine measured at 50ppm	08/13/2015	1	Follow-up	In
KDA_4_501114A - --No detectable chlorine at warewash machine. KDA_4_60111A - --On shelf, plastic containers stored as clean with stickers and sticker residue on outer surface. KDA_5_20213 - --In warewash area, spray nozzle stored below flood rim level. KDA_5_20314 - or, Installing an APPROVED backflow prevention device as specified under § 5-202.14. KDA_5_50117 - --Covered receptacle not provided in ladies restroom KDA_Defacto - --Cold Holding-Ambient air Walk in cooler-34.3F, Make table 1-40F, Make table 2-37F, Drawer 1-39F, Drawer 2-37F, Tall Reach in cooler-37F, Server Make table-37F, Front display-40F, Front Reach in cooler-40F	08/12/2015	6	Licensing	Out

5-202.14 - A backflow or backsiphonage prevention DEVICE installed on a WATER SUPPLY system shall meet American Society of Sanitary Engineering (A.S.S.E.) STANDARDS for construction, installation, maintenance, inspection, and testing for that specific application and type of device.
KDA_2_30114G - Wash Hands (Raw to RTE) FOOD EMPLOYEES shall clean their hands and exposed portion 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 when switching between working with raw FOOD and working with READY-TO-EAT FOOD
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_50118A3 - P - RTE PHF/TCS, Disposition (discard if dated for 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 marked to indicate a 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 that is more than 7 days from the date of preparation or opening, with the day of preparation counted as Day 1.
KDA_4_501114A - Chemical Sanitization-Chlorine concentration - A chlorine SANITIZING solution for a manual or mechanical operation shall have a minimum temperature of: 49�°C (120�°F) and pH of 10 or less for a chlorine concentration of 25-59 mg/L- 38�°C (100�°F) and pH of 8 to 10 for a chlorine concentration of 50-99 mg/L, 24�°C (75�°F) and pH of 8 or less for a chlorine concentration of 55-99 mg/L- and 13�°C (55�°F) and pH of 10 or less for a chlorine concentration of 100 mg/L.
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_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
KDA_5_20213 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
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_50117 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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.

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PEGAH'S, 12122 W 87TH ST, LENEXA, KS - Restaurant inspection findings and violations

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