JAZZ A LOUISIANA KITCHEN, 1012 MASSACHUSETTS ST, Lawrence, KS - Restaurant inspection findings and violations

Business Info

Name: JAZZ A LOUISIANA KITCHEN
Type: Restaurant
Address: 1012 MASSACHUSETTS ST, Lawrence, KS 66044
Phone: 785-838-3232
Total inspections: 2
Last inspection: Jan 22, 2016

Restaurant representatives - add corrected or new information about JAZZ A LOUISIANA KITCHEN, 1012 MASSACHUSETTS ST, Lawrence, KS »

Violation code	Inspection Date	Violations	Type	Compliance
4-302.14 - --There was not any test strips in the FE for the chlorine sanitizer in the dish machine. 5-202.14 - --The AVB on the mop sink is leaking. The hose is attached to the faucet and the hose is laying in the basin of the sink. COS. PIC removed hose from the faucet. KDA_2_40111 - --Located inside the RIC in the cooking area, there was one personal drinking glass with liquid and no cover on the glass, sitting beside 1 pan of shrimp. KDA_3_20312A - --There was a pan of raw oysters sitting in the WIC with no shellstock tag. COS. PIC found tag and placed it inside the pan. KDA_3_20312B - --The older shellstock tags that are being kept for 90 days do not have any date of last sale or last serving. Educated staff. KDA_3_30211A1b - --Located in the WIC, there were 6 boxes of raw bacon sitting on the top shelf above 1 pan of RTE cooked pork. COS. Bacon was moved. KDA_3_30212 - --Located in the food preparation area there was one container of white substance with no label. PIC said it was sugar. COS. Container was labeled. KDA_3_50113B - --Located at the food preparation sink there was sausage being thawed in a plugged sink of water and the water was not running. COS. Educated staff, sink was drained, water was turned on. Sausage temperature was 41F. KDA_3_50116A2 - --Located in the salad make table drawers there were PHF foods being held above 41F. shrimp 43.5F KDA_4_20211A2 - --Located on the rack for clean utensils, there were 3 rubber spatulas with cracks and breaks. COS. Spatulas were removed from the FE. KDA_4_50112 - --The cutting board on the sauté make table has an accumulation of cuts and scratches with black debris on the surface. Educated staff on sanding the cutting board. KDA_4_60111A - --Located at the cooking station on the shelf for clean dishes, there were 30 sauté pans that had an accumulation of dried and sticky food debris. COS. Pans were taken to dish area and washed. KDA_4_90311B - --The drinking glasses were stacked together wet. Approximately 20 glasses. Educated staff. KDA_6_20211A - --Located inside the WIF, the light cover is broken and the bulbs are not properly shielded. KDA_6_20214 - --The ladies toilet room door does not self close. KDA_6_30112 - --Located at the dish area hand sink, there was not any hand drying device. COS. Single use towels were placed inside the empty towel dispenser. KDA_6_30511B - --Located in the preparation room there was one personal jacket sitting on the shelf above 1 container of sugar. COS. Jacket was moved. KDA_7_20111A - --Located in the cashier area, there was one spray bottle of degreaser sitting beside and touching 1 case of salt packets. COS. Chemical was moved. KDA_Defacto - --All hand sink hot water temperatures were above 100F --At the bottom of each menu this disclaimer is stated: "Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry or shellfish reduces the risk of food-borne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked. Consult your physician or public health official for further information." Food items are marked with a symbol. --Critical (Critical)	01/22/2016	19	First Operational Inspection After Licenstion	Out
KDA_Defacto - --Dish machine and 3vat sink use QUAT for sanitizers. Test strips are available. --Hand sink hot water temperatures: sink 1 in kitchen 101F sink 2 in kitchen 112F prep room hand sink 118F dish room hand sink 143F bar hand sink 116F wait staff hand sink 123F --make table 1 - 42F make table 2 - 39F make table 3 - 41F make table 4 - 38	10/16/2015	1	Licensing	In

4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
5-202.14 - A backflow or backsiphonage prevention DEVICE installed on a WATER SUPPLY system shall meet American Society of Sanitary Engineering (A.S.S.E.) STANDARDS for construction, installation, maintenance, inspection, and testing for that specific application and type of device.
KDA_2_40111 - EMPLOYEES 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 cannot result.
KDA_3_20312A - (Tags kept on container) SHELLSTOCK tags or labels shall remain attached to the container in which the SHELLSTOCK are received until the container is empty.
KDA_3_20312B - (Last sale/serving date) The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label.
KDA_3_30212 - Food storage containers (Common Name) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
KDA_3_50113B - TCS Thawing (Cold Water) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed completely submerged under running water at a water temperature of 21�°C (70�°F) or below, with sufficient water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5�°C (41�°F). Alternatively, for a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking to be above 5�°C (41�°F), for more than 4 hours including: the time the FOOD is exposed to the running water and the time needed for preparation for cooking- or, the time it takes under refrigeration to lower the FOOD temperature to 5�°C (41�°F).
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_50112 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
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_6_20211A - Except as specified in ¶ 6-202.11(B), light bulbs shall be shielded, coated, or otherwise shatter resistant in areas where there is exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
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_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_30511B - Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.
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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JAZZ A LOUISIANA KITCHEN, 1012 MASSACHUSETTS ST, Lawrence, KS - Restaurant inspection findings and violations

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