BONNER SPRINGS PIZZA, 128 B Oak ST, Bonner Springs, KS - Restaurant inspection findings and violations

Business Info

Name: BONNER SPRINGS PIZZA
Type: Restaurant
Address: 128 B Oak ST, Bonner Springs, KS 66012
Phone: 913-667-7766
Total inspections: 3
Last inspection: Dec 30, 2015

Restaurant representatives - add corrected or new information about BONNER SPRINGS PIZZA, 128 B Oak ST, Bonner Springs, KS »

Violation code	Inspection Date	Violations	Type	Compliance
4-501.116 - --Blue sanitizer (from quat tablets) in working spray bottles turns inspector's test strip bright blue, which is over 400ppm and off the color chart to read the strength of the sanitizer. It is assumed that the tablet is being put into the bottle and filled with water, instead of filling the sink with sanitizer, testing the strength with the strips, and filling the bottles from there. COS education, remade sanitizer. KDA_3_50113A - --Chicken wings and Canadian bacon thawing on counter of make table top and not under running water nor under refrigeration. COS placed items in reach in cooler. KDA_3_50114B - --Made on site pizza sauce, made from canned, ambient air held canned tomatoes did not reach 41F after cooling for 6 hours. PIC stated he made the pizza sauce at 10:30AM. Temperature of sauce at 4:30PM was 48F. KDA_3_50115A - --Establishment makes it's own sauce from ambient air canned sauce and places the room temperature product in the reach in cooler in large, deep plastic container, sealed tightly with a lid. Sauce not put into an ice bath or in shallow metal pans to ease in the cooling process. KDA_3_50118A1 - --In reach in cooler in kitchen, one container of cooked refried beans with prep date of 12/23 and discard date of 12/29. Product held over 7 days. Discussed with PIC discarding food on Sunday that will be expired for opening on Wed evening. COS discarded KDA_3_50118A2 - --In reach in cooler in kitchen, container of browned cut leaf lettuce with no date on container. PIC stated it was probably opened the prior week. COS discarded KDA_4_60111A - --One bowl stored as clean on rack for clean equipment in kitchen by 3 vat sink with visible food debris on surface. One plastic container stored as clean on shelving for clean equipment/dishes with visible food debris buildup on surface. COS rewashed KDA_4_60213 - --Door, handle and interior of residential style reach in cooler/freezer soiled with food and dirt debris buildup. KDA_7_10211 - --Working spray bottle of blue liquid stored on counter by soda fountain with no label on bottle to state contents. PIC stated it was sanitizer. COS labeled. KDA_Defacto - --Pizza sauce on prep table top with no attempt to cold hold sauce at 43F. PIC stated he would get the sauce tested, so inspector allowed a 60day follow up date. Due to in house problems, the sauce was not tested. Inspector again left instructions for sauce to be tested with KState. NOT COS. beans in reach in cooler at 42F	12/30/2015	10	Follow-up	Out
4-501.116 - --Sanitizer in working spray bottle at over 400ppm quat as inspector's test strip turned bright blue and off color chart. Strips in place for quat. KDA_3_50115A - --MOS pizza sauce is placed into deep plastic containers, covered with a lid, and then placed in the reach in cooler to cool from ambient air ingredients. Discussed with PIC cooling with ice bath or placing in smaller uncovered containers to rapidly cool pizza sauce. KDA_3_50116A2 - --MOS pizza sauce at 57F on counter by pizza stretcher. Sliced tomatoes at 45F and cut leaf lettuce at 47F in salad bar. Discussed testing pizza sauce for pH and time as control on salad bar. PIC stated the salad bar foods are discarded at end of service for lunch already, will get a written procedure in place. KDA_3_50118A1 - --Refried beans in reach in cooler with discard date of 9/29. Cream cheese in reach in cooler under make table top with discard date of 10/5. COS discarded KDA_4_50111B - --Seal to reach in cooler under make table top is not intact. PIC stated another is on order. KDA_4_60111A - --Stored as clean on shelving for clean equipment to right of 3 vat sink 6 metal pans with sticker residue on surface, 7 metal pans with visible food debris on surface, 10 plates and 2 bowls with visible food debris on surface. COS rewashed. KDA_4_60213 - --Interior of chicken reach in cooler soiled with food debris buildup. KDA_6_20111 - --Flooring in kitchen area is not smooth and easily cleanable. KDA_6_30114 - --No handwashing signage at handsink in toilet room. COS supplied KDA_7_10211 - --Bottle of bright blue liquid in working spray bottle hanging on wire rack in kitchen area. Employee stated it was sanitizer. COS labeled. KDA_7_20111A - --3 working spray bottles of degreaser stored on wire rack next to single use foil wraps and pizza boxes. COS moved. KDA_Defacto - --Discussed with PIC cooling of pizza sauce from ambient ingredients to 41F in 2 hours. --Handsink in toilet room at 105F, handsink in kitchen at 102F	10/08/2015	12	Regular	Out
Details not available.	05/29/2015

4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.
KDA_3_50113A - TCS Thawing (Refrigeration) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed under refrigeration that maintains the FOOD temperature at 5�°C (41�°F) or less.
KDA_3_50114B - Cooling PHF/TCS (ambient temp ingredients) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within 4 hours to 5�°C (41�°F) or less if prepared from ingredients at ambient temperature, such as reconstituted FOODS and canned tuna.
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_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_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_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_50111B - EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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_60213 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
KDA_6_20111 - Except as specified under § 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
KDA_6_30114 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
KDA_7_10211 - Common Name (Working containers) Working containers used for storing POISONOUS or TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the Common Name of the material.
KDA_7_20111A - Chemical Storage (spacing/partitioning) POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning.

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BONNER SPRINGS PIZZA, 128 B Oak ST, Bonner Springs, KS - Restaurant inspection findings and violations

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