JOHNNY CARINO'S, 1706 VILLAGE WEST PARKWAY, KANSAS CITY, KS - Restaurant inspection findings and violations

Business Info

Name: JOHNNY CARINO'S
Type: Restaurant
Address: 1706 VILLAGE WEST PARKWAY, KANSAS CITY, KS 66111
Phone: 913-299-8253
Total inspections: 3
Last inspection: Sep 03, 2015

Restaurant representatives - add corrected or new information about JOHNNY CARINO'S, 1706 VILLAGE WEST PARKWAY, KANSAS CITY, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_50115A - --Cooked meat mixture in walk in cooler at 119F. Meat is in a strainer metal pan inside another metal pan. Meat is piled up in strainer pan creating a thick layer over an inch deep. Discussed with manager placing this mixture to cool in a metal sheet pan to make the layer thinner and easier to cool the cooked mixture. Cooked pasta in walk in cooler in deep metal pans with plastic lids covering pans. Pans are then stacked 2 to 3 high in walk in cooler. Temps of cooked pasta were 47F, 52F and 57F. Pasta had been in cooler for approximately 4.5 hours. PIC stated the pasta is to be at 40F before it is placed in the walk in cooler as it is shocked with an ice and water bath before it goes in the walk in cooler. Discussed cooling options with PIC and talked about cook/chill procedures as well. (repeat) KDA_3_50116A2 - --In make table top 1, raw shrimp at 55, protion bags of RTE cooked chicken at 54F, ambient of unit at 52.2F per lollipop thermometer. Reach in cooler and make table top are the same unit. COS all proteins, cooked vegetables and PHF moved to freezer to rapidly chill as PIC had taken a temp at 10AM and items were all in temp. PIC stated they have been having problems with the unit. In make table top 3, liquid eggs at 49F, ambient of unit at 29F, COS discarded. (repeat) KDA_4_20211A2 - --One plastic container holding fried noodles on cookline with melted rim. 3 plastic container stored as clean on shelving for clean equipment with cracks going all the way through the container. One plastic lid in walk in cooler, covering lettuce with crack through plastic interior of lid. COS discarded. (repeat) KDA_4_30111 - --Cooler/make table unit 1, ambient at 52.2F per lollipop thermometer. Cooler is not capable of holding PHF at 41F or below. KDA_4_60111A - --Stored as clean on shelving for clean equipment in back area by walk in cooler door, 11 metal pans and 2 plastic pans with visible food debris on surface. Stored as clean on shelving by dish machine, one plastic pan with old date marking sticker residue as well as visible food debris on surface. 3 metal pans stored in same area with visible food debris on surface. In walk in cooler, holding limes, one plastic pan with old date marking sticker residue on surface. COS rewashed. (repeat) KDA_4_90311B - --Dishes stacked wet on rack for clean equipment by walk in cooler door as well as on tray for clean equipment by dish machine. Not allowed to air dry. KDA_5_20511B - --Metal pan of thawing beef in basin of handsink on cookline. COS removed, (repeat) KDA_6_30112 - --No paper towels at handsink in back kitchen prep area. COS supplied. KDA_6_30114 - --No handwashing signage at handsink in bar area or at handsink on cookline. KDA_Defacto - --Handsink on cookline at 103F, handsink in female toilet room at 109F, handsink in back kitchen area at 105F --In walk in cooler, Made on Site marinara at 38F in make table 3, cooked chicken at 42F, marinara at 33F, ambient of unit at 29F in make table top 2, cooked angel hair at 42F, cooked penne pasta at 38F, Made on site red sauce at 38F in reach in cooler. in salad make table top, made on site dressing at 33F --Strips in place for heat sensitivity for dish machine as well as quat strips for sanitizer.	09/03/2015	10	Follow-up to Administrative Order	Out
Details not available.	03/10/2015
Details not available.	02/23/2015

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_4_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
KDA_4_30111 - Temperature Capacity - EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
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_90311B - Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) of this section and shall be stored: In a self-draining position that allows air drying- and, Covered or inverted.
KDA_5_20511B - A HANDWASHING SINK may not be used for purposes other than handwashing.
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_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.

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JOHNNY CARINO'S, 1706 VILLAGE WEST PARKWAY, KANSAS CITY, KS - Restaurant inspection findings and violations

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