Yard House Restaurant, 1863 VILLAGE WEST PKWY, KANSAS CITY, KS - Restaurant inspection findings and violations

Business Info

Name: Yard House Restaurant
Type: Restaurant
Address: 1863 VILLAGE WEST PKWY, KANSAS CITY, KS 66111
Phone: 949-727-0959
Total inspections: 6
Last inspection: Jan 13, 2016

Restaurant representatives - add corrected or new information about Yard House Restaurant, 1863 VILLAGE WEST PKWY, KANSAS CITY, KS »

Violation code	Inspection Date	Violations	Type	Compliance
2-301.14(E) - --Dishwasher handled soiled dishes and loaded them into the dish machine. Employee then put clean dishes away without a hand wash in between tasks. COS education 5-202.14 - --AVB at mop sink is missing the cap and leaks profusely when water is turned on. Plumber has been called. KDA_2_30114F - --Cookline employee handled raw salmon with gloved hands. He then discarded one glove and immediately put on anther glove without a handwash prior to doing so. COS education Another cookline employee handled raw fish and placed it on the grill. Employee then removed a cooked chicken breast from the grill and handled it with the same contaminated gloves. No glove change and no handwash after contamination. KDA_3_10111 - --Over 15 packages of ROP fish (tuna, salmon, bass, mahi mahi)thawing in walk in cooler without a slit cut in the packaging. PIC stated it was thawing for less than 24 hours. COS slits cut KDA_3_30111B - --Kitchen manager handled RTE lettuce for lettuce wraps with bare hands on expo line. COS discarded lettuce KDA_3_30211A1b - --In walk in cooler, raw turkey burger mix stored in metal pan on shelf over cooked turkey. COS moved. KDA_3_50115A - --Made on site sour cream dressing at 46F in make table top. PIC stated it was made at 10:30 or 11A. Temp at 1:30 was 46F. Dressing was overstocked in the metal pan, hindering proper cooling of the product. COS removed to walk in cooler to rapidly chill. KDA_3_50116A1 - --Cooked rice in rice cooker at 129F. COS turned on cooker to reheat. KDA_3_50116A2 - --Buttermilk/egg mixture in frying station at 47F. COS discarded KDA_3_50118A2 - --Opened package of RTE hot dogs in walk in cooler without a prep date on package. PIC stated it was opened 1/10. Opened package of RTE commercially processed ham without a prep date on package. PIC stated it was opened 1/11. COS dated. KDA_4_20211A2 - --Plastic pan holding RTE chocolate chips with cracks in rim of containers. 2 Plastic lids with melted rims stored as clean on shelving for clean equipment, as well as one lid covering container of chocolate chips with crack in rim of lid. COS discarded KDA_4_60111A - --Stored as clean on shelving for clean dishes in dish area, 7 metal pans with visible food debris on surface and 8 metal pans with old date marking sticker residue on surface. Employee removing 4 plastic containers from dish machine as clean with old date marking sticker residue still present on container. Can opener stored out for use in counter mounted holder with dried food buildup on blade. COS All items rewashed. KDA_5_20515B - --Faucet at handsink in the middle of cookline is not attached to the sink. KDA_6_20213B1 - --Bug light installed over paper towel dispenser at handsink in prep area. KDA_6_30112 - --No paper towels at handsink in dish machine. KDA_Defacto - --beans at 145F in steam table top 1 tomato basil soup at 162F rice at 135F, pinto beans at 147F in steam table on grill line. red sauce in steam table by fryer at 149F --Cooked hamburger on line at 166F --Establishment does the cook/chill process with most of its made on site dressings and sauces. The packages are cooled in the ice bath, then opened and placed in metal pans in the walk in cooler. Products are not in the packaging for more than 48 hours, so the establishment would like to implement the exemption allowed by the 2013 food code--3-502.12. --in walk in cooler, whipping cream at 35F, cooked turkey at 39F in make table top, diced tomatoes at 35F, cooked edemame at 38F cut leaf lettuce in cold drawer at 41F, spring mix at 42F, cooked chicken at 40F, boston lettuce leaves at 40F diced tomatoes at 40F, cooked corn at 38F, hardboiled egg at 40F, cooked potato at 40F in cold drawers. jalapeno tartar sauce at 38F in make table top cooked onions at 38F, pastrami at 42F in cold drawer on line Cooked chicken at 39F in cold drawer raw fish at 41F, and 39F in cold drawer. make table top: salsa at 40F in make table top, cooked chicken at 38F, roasted garlic at 40F --Strips in place for quat and chlorine.	01/13/2016	16	Regular	Out
Details not available.	02/03/2015
Details not available.	01/16/2015
Details not available.	03/24/2014
Details not available.	01/21/2014
Details not available.	01/07/2014

2-301.14(E) - Wash Hands (After handling soiled equip and utensils) FOOD EMPLOYEES shall clean their hands and exposed portions 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 after handling soiled EQUIPMENT or UTENSILS
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_30114F - Wash Hands (Prevent Cross Contamination) FOOD EMPLOYEES shall clean their hands and exposed portions 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 during FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
KDA_3_30111B - FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT.
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_50116A1 - PHF/TCS Hot Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURECONTROL FOR SAFETY FOOD) shall be maintained at 57�°C (135�°F) or above.
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_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
KDA_6_20213B1 - Insect control devices shall be installed so that the devices are not located over a FOOD preparation area.
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.

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Yard House Restaurant, 1863 VILLAGE WEST PKWY, KANSAS CITY, KS - Restaurant inspection findings and violations

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