BOB EVANS # 489, 1704 VILLAGE WEST PARKWAY, KANSAS CITY, KS - Restaurant inspection findings and violations

Business Info

Name: BOB EVANS # 489
Type: Restaurant
Address: 1704 VILLAGE WEST PARKWAY, KANSAS CITY, KS 66109
Total inspections: 2
Last inspection: May 22, 2008

Restaurant representatives - add corrected or new information about BOB EVANS # 489, 1704 VILLAGE WEST PARKWAY, KANSAS CITY, KS »

Violation code	Inspection Date	Violations
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) 4-301.11 - Critical - Equipment capacity for cooling, heating, and holding	May 22, 2008	3
2-301.14G - Critical - When to wash hands, when switching between raw and ready to eat food (Corrected on site) 2-401.11A - Critical - Eating, drinking, smoking in designated areas only (Corrected on site) 3-304.15 - Gloves, Use Limitation 3-403.11A - Critical - Food reheated to 165F for 15 seconds (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) 4-301.11 - Critical - Equipment capacity for cooling, heating, and holding 4-302.12 - Food temperature measuring devices, availability 4-302.14 - Sanitizing solution, testing devices required 6-301.12 - Handwashing facilities shall be provided with hand drying facilities.	May 06, 2008	9

2-301.14G - 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:
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD;
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.
3-304.15 - (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.
3-403.11A - (A) Except as specified under ¶¶ (B) and (C) and in ¶ (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holdingshall be reheated so that all parts of the FOOD reach a temperature of at least 74oC (165oF) for 15 seconds before service.
4-301.11 - 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.S
4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3.
(B) A TEMPERATURE MEASURING DEVICE with a suitable smalldiameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets.
4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.
6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKSshall be provided with:
(A) Individual, disposable towels;
(B) A continuous towel system that supplies the user with a clean towel; or
(C) A heated-air hand drying device.

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