David's Pizza, 5512 LEAVENWORTH RD, KANSAS CITY, KS - Pizza inspection findings and violations

Business Info

Name: David's Pizza
Type: Pizza
Address: 5512 LEAVENWORTH RD, KANSAS CITY, KS 66104
Phone: 913-548-9670
Total inspections: 2
Last inspection: Jan 29, 2016

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Violation code	Inspection Date	Violations	Type	Compliance
3-302.11(A)(2) - --Raw chicken on same pan as raw beef in sliding door reach in cooler. Container of raw chicken wings stored on top of packages of raw beef in sliding door reach in cooler. 3-501.17(A) - --Made on site tamales in sliding door reach in cooler without a date on container to state when tamales were made. PIC stated they were made 1/23 and placed into the freezer. They were removed from freezer 1/27. COS dated. KDA_2_30114H - --Cookline employee handled a pan of raw chicken with bare hands. Employee then put on gloves to handle RTE tortillas without a handwashing in between tasks. COS education. KDA_3_30211A1b - --Package of raw hamburger stored directly on top of package of RTE ham chub in reach in cooler for mobile unit. Package of raw chorizo stored next to and touching packages of RTE cheese and RTE cooked hash browns. KDA_3_30412B - --Handle in container of raw pork on make table top unit. KDA_3_30414B1 - --Employee at registers is wiping down the counter and make table top unit with a wet rag, but is not storing it in sanitizer or using sanitizer. Employee gets rag wet at the 3 vat sink and wipes down counter. Rag then sits on the prep table top area of the make table top unit in the serving area. KDA_3_50113A - --Pan of frozen chicken wings thawing in pan in back storage area. COS moved to cooler. KDA_3_50116A2 - --Raw pork in make table top by grill at 46F. Pan is plastic and double panned in a metal pan. PIC stated it would be gone by the end of lunch rush, but was not COS. KDA_3_50118A2 - --Made on site salsa in reach in coolers without dates on containers. PIC stated they were all made 1/25. Made on site rice and made on site refried beans in sliding door reach in cooler without a date on container. PIC stated was made 1/17. Opened gallon of milk in reach in cooler for mobile unit without an open date on container. PIC stated it was opened 1/27. Nothing in sliding door reach in cooler was dated. Discussed with PIC, who is serve safe trained, that he needs to be date making all prepared foods. KDA_4_10111A - --Non food grade plastic, sterilite, used to hold flour in back storage area. KDA_4_204112B - --No thermometer in reach in cooler by grill top. KDA_4_60213 - --Interior of reach in cooler with sliding door is soiled with food debris buildup. Tracks for doors of same cooler are soiled with food debris buildup. KDA_4_70211 - --Prep/register employee was washing dishes during the inspection in between helping consumers. She washed and rinsed dishes, but did not sanitize the equipment. 3 vat sink not set up with wash, rinse, sanitize solution. Discussed this with owner. KDA_5_20511B - --Spatula in handsink basin in front prep area. Register/prep employee using handsink to rinse out wet wiping cloth stored on counter. KDA_6_20214 - --No self closing door to unisex toilet room. KDA_6_30114 - --No handwashing signage at handsink in front prep area or in toilet room. COS supplied. KDA_Defacto - --Cooked rice in steam table top at 152F, shredded chicken at 150F. In crock pot, made on site queso at 136F --Did not observe and staff washing hands during inspection. --Handsink in front area at 105F after a few minutes. Handsink in toilet room at 103F --Raw beef is cut on slicer and blood from the raw beef drips down onto the shelving below. Rag is used to stop the drips, but wrapped potatoes and unused equipment is stored below. --Strips in place for quat and chlorine.	01/29/2016	17	Complaint	Out
Details not available.	06/20/2015

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
3-501.17(A) - Pf - Date Marking (Prepared on-site, removed from freezer and not updated) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be 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 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
KDA_2_30114H - Wash Hands (Gloves) 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 before donning gloves for working with FOOD.
KDA_3_30412B - In-use utensil storage (Non-PHF/TCS-handles above food) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon.
KDA_3_30414B1 - Wiping cloths (Storage) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at an appropriate concentration.
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_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_10111A - FCS MATERIALS (safe) MATERIALS that are used IN the construction of UTENSILS and FOODCONTACT SURFACES of equipment shall be safe.
KDA_4_204112B - Temperature Measuring Devices (Integrated or Affixed) Cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display.
KDA_4_60213 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
KDA_4_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
KDA_5_20511B - A HANDWASHING SINK may not be used for purposes other than handwashing.
KDA_6_20214 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
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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David's Pizza, 5512 LEAVENWORTH RD, KANSAS CITY, KS - Pizza inspection findings and violations

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