ROOM 39 @ MISSION FARMS, 10561 MISSION RD, LEAWOOD, KS - Restaurant inspection findings and violations

Business Info

Name: ROOM 39 @ MISSION FARMS
Type: Restaurant
Address: 10561 MISSION RD, LEAWOOD, KS 66206
Phone: 913-648-7639
Total inspections: 5
Last inspection: Sep 21, 2015

Restaurant representatives - add corrected or new information about ROOM 39 @ MISSION FARMS, 10561 MISSION RD, LEAWOOD, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_Defacto - --Cold Holding MT Black beans 41F Butter 40F WIC Meatballs 42F Pork belly 39F FE is now documenting food temperature on a log.	09/21/2015	1	Follow-up	In
4-302.14 - --Test strips for Quat sanitizer in the 3 compartment sink did not have a accurate reading. Recommended to purchase new test strips for Quat sanitizer solution. KDA_3_30111B - --Chef touched RTE cut lettuce that was on the grill station MT. COS Chef was educated. Lettuce was discarded. KDA_3_50116A2 - --In the WIC, meat quiche #1(contained ham, eggs) 44F was made 9/6. Cooked chorizo sausage 46F was made 9/3. Trout had a measured temperature of 62F. A opened container of sheep milk cheese 45F. The ambient temperature in the WIC was 45.6F. COS Chorizo sausage, meat quiche, cheese, and trout was discarded. Four (4) smoked salmon had temperatures of 49F, 46F, 47F, and 47F. Salmon was smoked this morning around 10:30am. COS Chef put the salmon in the freezer for rapid cooling. On the grill MT, a sliced tomatoes has a measured of 50F. Employee said it was cut this morning. COS Tomato was discarded. KDA_3_50118A2 - --In the WIC, cooked pork belly did not have a prepared or discard date. Chef said it was cooked 9/5. COS Chef marked date on the plastic. KDA_4_30111 - --The WIC ambient temperature was 45.1F. The WIC contained raw and cooked PHF. COS Chef adjusted the WIC temperature. Ambient temperature dropped to 38F. Contracted repairman also made repairs during inspection. KDA_4_60111C - --In the WIC, there is a build up of dust on the fan vent covers. In the bar area, the drink nozzle had a suspected black mold on the outer surface. Inside the holder, was a build up of a black substance that was unknown. COS Owner removed nozzle and holder and placed them in the warewashing area to be washed, rinsed, and sanitized. KDA_5_20511B - --Observed chef placing and filling a plastic food contact container with water in the handwashing sink near the oven. COS Chef was educated. Plastic container was removed. KDA_5_20515B - --The handwashing sink in the prep area was not working because of the pipe under the basin of the sink was not fully attached. COS Owner reattached the pipe. At the bottom of the faucet at the 2 compartment sink in the prep area had a leak when water is turned on. Owner said a plumber will be out this week to fix the problem. KDA_Defacto - --3 compartment sink, Quat 200ppm Inspector test strips were used. Dishwashing machine Chlorine test strips were available Chlorine, 100ppm --Cold Holding WIC Meat quiche #2 43F Nudy cream (whipping cream) 42F Cooked pork belly 43F Salsa 43F Diced tomatoes 42F Fry station Raw chicken 43F Grill station MT Cut lettuce 42F True RIC Whole milk 39F --Hot Holding Warmer Corn Chowder 146F	09/08/2015	9	Regular	Out
Details not available.	06/12/2014
Details not available.	08/29/2013
Details not available.	08/15/2013

4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
KDA_3_30111B - FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT.
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_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_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
KDA_5_20511B - A HANDWASHING SINK may not be used for purposes other than handwashing.
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.

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ROOM 39 @ MISSION FARMS, 10561 MISSION RD, LEAWOOD, KS - Restaurant inspection findings and violations

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