STIX LEGENDS RESTAURANT, 1847 VILLAGE WEST PKWY STE K101, KANSAS CITY, KS - Restaurant inspection findings and violations

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Business Info

Restaurant: STIX LEGENDS RESTAURANT
Address: 1847 VILLAGE WEST PKWY STE K101, KANSAS CITY, KS 66111
Total inspections: 2
Last inspection: Sep 12, 2008

Restaurant representatives - add corrected or new information about STIX LEGENDS RESTAURANT, 1847 VILLAGE WEST PKWY STE K101, KANSAS CITY, KS »

Violation code

Inspection Date

Violations

  • 3-301.11B - Critical - No bare hand contact with ready-to-eat foods may use utensils, deli tissue, tongs, single-use gloves, or other dispensing equipment (Corrected on site)
  • 3-304.15 - Gloves, Use Limitation (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)
  • 4-601.11A - Critical - Food-contact surfaces of equipment and utensils must be clean to sight and touch (Corrected on site)
  • 5-202.13 - Critical - Air gap between flood rim and plumbing fixture at least 1 inch (Corrected on site)
Sep 12, 20085
  • 2-401.11A - Critical - Eating, drinking, smoking in designated areas only (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)
Jun 19, 20082

    Violation descriptions:
  • 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.
  • 3-301.11B - (B) Except when washing fruits and vegetables as specified under § 3-302.15 or as specified in ¶ (D) of this section, 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.
  • 3-304.15 - (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.
    (B) Except as specified in ¶ (C) of this section, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT.
    (C) Slash-resistant gloves may be used with READY-TO-EAT FOODthat will not be subsequently cooked if the slash-resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface; or if the slash-resistant gloves are covered with a SMOOTH, durable, nonabsorbent glove, or a SINGLE-USE glove.
    (D) Cloth gloves may not be used in direct contact with FOOD unless the FOOD is subsequently cooked as required under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT.
  • 4-601.11A - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
  • 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).

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