Name: ARIZONA'S SPORTS BAR & GRILLE
Type: Restaurant
Address: 9617 W 87TH ST, OVERLAND PARK, KS 66212
Total inspections: 2
Last inspection: Jul 21, 2008
3-101.11 - Critical - Food shall be safe, unadulterated, and honestly presented (Corrected on site)
4-602.11A5 - Critical - Food contact surfaces of equipment and utensils shall be cleaned anytime when contamination occurs (Corrected on site)
5-205.15B - Critical - Plumbing system maintained in good repair (Corrected on site)
Jul 21, 2008
3
2-301.12A - Critical - Cleaning procedure for handwashing (Corrected on site)
2-401.11A - Critical - Eating, drinking, smoking in designated areas only (Corrected on site)
3-403.11A - Critical - Food reheated to 165F for 15 seconds (Corrected on site)
3-501.16A2a - Critical - (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under ' 3-501.19,and except as specified under ¶ (B) of this section, POTENTIALLY HAZARDOUS FOOD shall be maintained: (2) At a temperature specified in the following: (a) 5oC (41oF) or less; or (Corrected on site)
3-501.18A1 - Critical - Food discarded if not consumed within 7 days (Corrected on site)
May 29, 2008
5
Violation descriptions:
2-301.12A - (A) Except as specified in ¶ (D) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using a cleaning compound in a HANDWASHING SINK that is equipped as specified under § 5-202.12 and Subpart 6-301.
2-401.11A - (A) Except as specified in ¶ (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result.
3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under § 3-601.12, honestly presented.
3-403.11A - (A) Except as specified under ¶¶ (B) and (C) and in ¶ (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holdingshall be reheated so that all parts of the FOOD reach a temperature of at least 74oC (165oF) for 15 seconds before service.
3-501.18A1 - (A) A FOOD specified in ¶ 3-501.17(A) or (B) shall be discarded if it: (1) Exceeds either of the temperature and time combinations specified in ¶ 3-501.17(A), except time that the product is frozen;
4-602.11A5 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (5) At any time during the operation when contamination may have occurred.
5-205.15B - A PLUMBING SUPPLY SYSTEM shall be: (B) Maintained in good repair.S
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