Salty Iguana Mexican Rstrnt, 8420 W 135TH ST, OVERLAND PARK, KS - Restaurant inspection findings and violations
Violation code | Inspection Date | Violations | Type | Compliance |
|---|---|---|---|---|
| No violation noted during this evaluation. | 09/10/2015 | 0 | Follow-up | In |
|
08/27/2015 | 10 | Regular | Out |
| Details not available. | 04/25/2014 | |||
| Details not available. | 06/13/2013 |
- Violation descriptions:
- KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
- KDA_3_50114A2 - Cooling PHF/TCS (Reach 41°F within 6 hours total) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within a total of 6 hours from 57ºC (135°F) to 5°C (41°F) or less. [must cool from 135°F to 70°F in the first two hours]
- 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_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_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_6_30112 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: Individual, disposable towels- a continuous towel system that supplies the user with a clean towel- a heated-air hand drying device- or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
- KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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