HIRAS STEAK SUSHI, 15202B W 119TH ST, OLATHE, KS - Restaurant inspection findings and violations
Violation code | Inspection Date | Violations | Type | Compliance |
|---|---|---|---|---|
|
01/27/2016 | 1 | Follow-up | In |
|
01/14/2016 | 14 | Regular | Out |
| Details not available. | 07/15/2014 | |||
| Details not available. | 07/02/2014 | |||
| Details not available. | 08/28/2013 | |||
| Details not available. | 06/05/2013 | |||
| Details not available. | 04/12/2013 | |||
| Details not available. | 03/26/2013 |
- Violation descriptions:
- 3-302.11(A)(2) - Cross contamination by Raw Animal FOOD type - FOOD shall be protected from cross contamination by separating types of Raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: using separate equipment for each type- arranging each type of FOOD in equipment so that cross contamination of one type with another is prevented- or, preparing each type of FOOD at different times or in separate areas
- KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
- KDA_3_40212A - Parasite Destruction Records (At the Establishment) - If raw, raw-marinated, partially cooked, or marinated-partially cooked FISH are served or sold in READY-TO-EAT form, the PERSON IN CHARGE shall record the freezing temperature and time to which the FISH are subjected and shall retain the records of the FOOD ESTABLISHMENT for 90 calendar days beyond the time of service or sale of the FISH.
- KDA_3_40212C - Parasite Destruction Records (From the Supplier) - If raw, raw-marinated, partially cooked, or marinated-partially cooked FISH are served or sold in READY-TO-EAT form, and the FISH are raised and fed to be parasite free, a written agreement or statement from the supplier or aquaculturist stipulating that the FISH were raised and fed to be parasite free shall be obtained by the PERSON IN CHARGE and retained in the records of the FOOD ESTABLISHMENT for 90 calendar days beyond the time of service or sale of the FISH
- 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_50119B2 - Time as a PHC - 4 hours (marked with time) If time without temperature control is used as the public health control up to a maximum of 4 hours, the FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control.
- 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_4_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
- 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.
- 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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