Name: THAI PLACE
Type: Restaurant
Address: 9359 W 87TH ST, OVERLAND PARK, KS 66212
Phone: 913-649-5420
Total inspections: 6
Last inspection: Sep 03, 2015
KDA_6_30111 - --The handwashing sink by the 3 compartment sink did not have soap. COS PIC provided soap during inspection.
KDA_Defacto - --Test strips were available.
09/03/2015
2
Follow-up
In
4-501.116 - --There were no chlorine test strips for the dishwashing machine. Inspector used their test strips to test the dishwashing machine, 50ppm.
KDA_3_30212 - --In the dry storage area, rice did not have the common name labeled on the container.
KDA_3_50116A2 - --Sitting on the grill MT counter was bean sprouts 60F and shredded cabbage 57F. They were sitting on top ice. Employee said it had been on ice but the ice melted since this morning. COS Sprouts and cabbage were discarded. Cooked pasta 47F, was sitting by the MT area. Employee said it was cooked at 11:30am. COS Ice was put in the container for rapid cooling. 2 containers of cooked pasta was stored under the prep table near the 3 compartment sink. Employee said they were in cold water. Container #1 was 80F and container #2 was 77F. Both had measured temperatures above 41F. COS Both containers were put in the walk in freezer for rapid cooling.
KDA_3_50118A2 - --Cream cheese mixture in the tall RIC against the wall did not have a prepared or discard date. Employee said it was made 8/23 morning. COS Date was put on the container. In the WIC, shredded cabbage did not have a prepared or discard date. Employee said it was 8/23 morning. COS Date was put on the container.
KDA_4_60111A - --The can opener blade had a dried food debris on the surface. COS Can opener was put in the warewashing area to be washed, rinsed, and sanitized.
KDA_4_90311A - --Ice scoop was stored on top of ice machine where dust is collected. COS Employee was educated. Ice scoop was washed, rinsed, and sanitized during inspection.
KDA_6_30111 - --The handwashing sink near the 3 compartment sink did not have soap.
KDA_Defacto - --Cold Holding Grill MT Raw chicken 38F Raw shrimp 32F Raw beef 34F Raw scallops 38F Fry station MT Raw chicken 41F Raw beef 43F Fryer station RIC Crab Rangoon 41F raw chicken 42F Tall RIC Cream cheese mixture 39F Raw scallops 33F Raw chicken 40F Wait staff MT Cut lettuce 43F WIC (produce) Shredded cabbage 41F Chinese broccoli (leafy) 42F --Hot Holding Steamer table Crab rangoon 149F Rice cooker White rice 154F
08/24/2015
8
Regular
Out
Details not available.
05/20/2014
Details not available.
01/02/2014
Details not available.
12/16/2013
Details not available.
02/12/2013
Violation descriptions:
4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.
KDA_3_30212 - Food storage containers (Common Name) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
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_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_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
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_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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