TATSUS FRENCH RESTAURANT, 4603 W 90TH, PRAIRIE VILLAGE, KS - Restaurant inspection findings and violations, food safety

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Restaurant: TATSUS FRENCH RESTAURANT
Address: 4603 W 90TH, PRAIRIE VILLAGE, KS 66207
Total inspections: 1
Last inspection: May 20, 2008

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Violation code	Inspection Date	Violations
2-301.14I - Critical - 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: (I) After engaging in other activities that contaminate the hands. (Corrected on site) 2-401.11A - Critical - Eating, drinking, smoking in designated areas only (Corrected on site) 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 3-305.11A2 - Not exposed to splash, dust or other contamination 3-305.11A3 - 6 inches (15 cm) above the floor 3-501.16A2b - 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: (b) 7°C (45°F) or between 5°C (41°F) and 7°C (45°F) in existing refrigeration EQUIPMENT that is not capable of maintaining the FOOD at 5°C (41°F) or less if: (i) The EQUIPMENT is in place and in use in the FOOD ESTABLISHMENT, and (ii) On or before September 1, 2009, the EQUIPMENT is upgraded or replaced to maintain FOOD at a temperature of 5°C (41°F) or less. (Corrected on site) 4-601.11C - Nonfood-contact surfaces of equipment shall be kept clean 4-602.13 - Equipment cleaning frequency, nonfood-contact surfaces 4-702.11 - Critical - Utensils and food contact surfaces of equipment shall be sanitized before use after cleaning (Corrected on site) 5-205.15B - Plumbing system maintained in good repair 6-201.11 - Floors, walls, & ceilings cleanability 6-501.11 - Physical facilities, shall be maintained in good repair 6-501.12 - Cleaning shall be done when the least food is exposed 6-501.14A - Intake and exhaust air ducts shall be clean	May 20, 2008	15

2-301.14I - 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:
(I) After engaging in other activities that contaminate the hands.
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.
3-305.11A2 - (A) Except as specified in ¶¶ (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD:
(2) Where it is not exposed to splash, dust, or other contamination; and
3-305.11A3 - (A) Except as specified in ¶¶ (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD:
(3) At least 15 cm (6 inches) above the floor.
4-601.11C - (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.N
4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
5-205.15B - A PLUMBING SUPPLY SYSTEM shall be:
(B) Maintained in good repair.S
6-201.11 - Except as specified under § 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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.
6-501.14A - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.

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TATSUS FRENCH RESTAURANT, 4603 W 90TH, PRAIRIE VILLAGE, KS - Restaurant inspection findings and violations

Violation code

Inspection Date

Violations