SCOREBOARD'S BAR & GRILL, 9596 QUIVIRA, LENEXA, KS - Restaurant inspection findings and violations

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Business Info

Restaurant: SCOREBOARD'S BAR & GRILL
Address: 9596 QUIVIRA, LENEXA, KS 66215
Total inspections: 1
Last inspection: Aug 12, 2008

Restaurant representatives - add corrected or new information about SCOREBOARD'S BAR & GRILL, 9596 QUIVIRA, LENEXA, KS »

Violation code

Inspection Date

Violations

  • 2-102.11 - Critical - Requirements for Demonstration of Knowledge of the Person In Charge
  • 3-302.11A1b - Critical - Separation raw from cooked ready to eat to protect from cross contamination (Corrected on site)
  • 3-603.11 - Critical - (A) Except as specified in ¶ 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under ¶ 3-801.11(C), if an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in READY-TO-EATform or as an ingredient in another READY-TO-EAT FOOD, the LICENSEE shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER, as specified in ¶¶(B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) DISCLOSURE shall include: (1) A description of the animal-derived FOODS, such as “oysters on the half shell (raw oysters),” “raw-EGG Caesar salad,” and “hamburgers (can be cooked to order);” or (2) Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness; or (3) Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions.
  • 4-204.16 - Separation of beverage tubing and cold-plate beverage cooling devices from contact with consumable ice
  • 4-601.11A - Critical - Food-contact surfaces of equipment and utensils must be clean to sight and touch (Corrected on site)
  • 5-205.15B - Critical - Plumbing system maintained in good repair
  • 6-202.15A3 - Critical - Outer openings, protected from entry of pests by solid, self-closing, tight-fitting doors
  • 6-501.11 - Physical facilities, shall be maintained in good repair
  • 6-501.111C - Critical - If pests are found, use methods to control them
  • 6-501.12 - Cleaning shall be done when the least food is exposed
  • 7-102.11 - Critical - Working containers used for storing poisonous or toxic materials, taken from bulk containers shall be clearly and individually identified with the common name of the material. (Corrected on site)
Aug 12, 200811

    Violation descriptions:
  • 2-102.11 - Based on the RISKS of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by:
    (A) Being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED OR APPROVED PROGRAM; or
    (B) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include:
    (1) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE;
    (2) Explaining the responsibility of the PERSON IN CHARGE for preventing the transmission of foodborne disease by a FOOD EMPLOYEE who has a disease or medical condition that may cause foodborne disease;
    (3) Describing the symptoms associated with the diseases that are transmissible through FOOD;
    (4) Explaining the significance of the relationship between maintaining the time and temperature of POTENTIALLY HAZARDOUS FOOD and the prevention of foodborne illness;
    (5) Explaining the HAZARDS involved in the consumption of raw or undercooked MEAT, POULTRY, EGGS, and FISH;
    (6) Stating the required FOOD temperatures and times for safe cooking of POTENTIALLY HAZARDOUS FOOD including MEAT, POULTRY, EGGS, and FISH;
    (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of POTENTIALLY HAZARDOUS FOOD;
    (8) Describing the relationship between the prevention of foodborne illness and the management and control of the following:
    (a) Cross contamination,
    (b) Bare hand contact with READY-TO-EAT FOODS,
    (c) Handwashing, and
    (d) Maintaining the FOOD ESTABLISHMENT in a clean condition and in good repair;
    (9) Describing FOODS identified as MAJOR FOOD ALLERGENSthat could cause an allergic reaction in a sensitive individual.
    (10) Explaining the relationship between FOOD safety and providing EQUIPMENT that is:
    (a) Sufficient in number and capacity, and
    (b) Properly designed, constructed, located, installed, operated, maintained, and cleaned;
    (11) Explaining correct procedures for cleaning and SANITIZING UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT;
    (12) Identifying the source of water used and measures taken to ensure that it remains protected from contamination such as providing protection from backflow and precluding the creation of cross connections;
    (13) Identifying POISONOUS OR TOXIC MATERIALS in the FOODESTABLISHMENT and the procedures necessary to ensure that they are safely stored, dispensed, used, and disposed of according to LAW;
    (14) Identifying CRITICAL CONTROL POINTS in the operation from purchasing through sale or service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure that the points are controlled in accordance with the requirements of this Code;
    (15) Explaining the details of how the PERSON IN CHARGE and FOOD EMPLOYEES comply with the HACCP PLAN if a plan is required by the LAW, this Code, or an agreement
    between the REGULATORY AUTHORITY and the FOOD ESTABLISHMENT;
    (16) Explaining the responsibilities, rights, and authorities assigned by this Code to the:
    (a) FOOD EMPLOYEE,
    (b) CONDITIONAL EMPLOYEE,
    (c) PERSON IN CHARGE,
    (d) REGULATORY AUTHORITY; and
    (17) Explaining how the PERSON IN CHARGE, FOOD EMPLOYEES, and CONDITIONAL EMPLOYEES comply with reporting responsibilities and EXCLUSION or RESTRICTION of FOOD EMPLOYEES.
  • 3-603.11 - (A) Except as specified in ¶ 3-401.11(C) and Subparagraph
    3-401.11(D)(3) and under ¶ 3-801.11(C), if an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in READY-TO-EATform or as an ingredient in another READY-TO-EAT FOOD, the LICENSEE shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER, as specified in ¶¶(B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
    (B) DISCLOSURE shall include:
    (1) A description of the animal-derived FOODS, such as “oysters on the half shell (raw oysters),” “raw-EGG Caesar salad,” and “hamburgers (can be cooked to order);” or
    (2) Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.
    (C) REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states:
    (1) Regarding the safety of these items, written information is available upon request;
    (2) Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness; or
    (3) Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions.
  • 4-204.16 - Except for cold plates that are constructed integrally with an ice storage bin, BEVERAGE tubing and cold-plate BEVERAGE cooling devices may not be installed in contact with stored ice for human consumption.
  • 4-601.11A - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
  • 5-205.15B - A PLUMBING SUPPLY SYSTEM shall be:
    (B) Maintained in good repair.S
  • 6-202.15A3 - (A) Except as specified in ¶¶ (B), (C), and (E) and under ¶ (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by:
    (3) Solid, self-closing, tight-fitting doors.S
  • 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
  • 6-501.111C - The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by:
    (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under §§ 7-202.12, 7-206.12, and 7-206.13; and
  • 6-501.12 - (A) PHYSICAL FACILITIESshall be cleaned as often as necessary to keep them clean.
    (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
  • 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material.

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