TWIN PEAKS, 14805 W 119TH ST, OLATHE, KS - Restaurant inspection findings and violations

Business Info

Name: TWIN PEAKS
Type: Restaurant
Address: 14805 W 119TH ST, OLATHE, KS 66062
Phone: 913-648-6033
Total inspections: 5
Last inspection: Dec 07, 2015

Restaurant representatives - add corrected or new information about TWIN PEAKS, 14805 W 119TH ST, OLATHE, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_50115A - --In walk in cooler, made on site salsa made at 11:30AM per manager. Temps of salsa at various positions in product range from 88F to 129F. Salsa was covered with a lid. Lid covered in condensation as not adequate air flow to product cooling inside. COS put on ice, education. KDA_3_50116A2 - --In small make table top on cookline, diced tomatoes at 47F. In large make table top on cookline, made on site pico at 46F, 50F, 51F, sliced tomatoes at 47F. COS discarded. Ambient of large cooler at 40F. KDA_3_50212D1 - --Establishment is doing cook/chill procedures to make sauces. 48 hour procedure was implemented on the routine visit, but is not being followed. In walk in cooler holding cook chill bags, made on site beans with prep date of 12/4. Bag of green chile with prep date of 12/3. Items held in bags for over 48 hours. COS discarded. Establishment has a plan in place, PIC just said it is a new process and needs more implementation. More education will be conducted. KDA_4_60111A - --One knife stored as clean on magnetic holder in kitchen with visible food debris on blade. One lid stored as clean on shelving for clean equipment with visible food debris and old date marking sticker residue on surface. 3 plastic containers stored as clean on shelving for clean equipment in kitchen with old date marking sticker residue on surface. 1 metal pan and one metal pair of tongs stored as clean with visible food debris on surface. COS rewashed. KDA_Defacto - --In small make table top, black beans at 38F, pico at 39F, cooked corn at 37F. In reach in cooler underneath small make table top, cooked vegetables at 40F.	12/07/2015	5	Follow-up	In
KDA_2_30114F - --Cookline employee handled raw beef with gloved hands. Employee did not change gloves or do a handwash before handling a bag of RTE buns, condiments, and plates. COS education KDA_3_30412B - --Single use cup used as scoop in container of salt and pepper mix in container over food prep area in back kitchen. KDA_3_50116A2 - --Cooked mushrooms at 76F, cooked onions at 75F, in metal pan on grill top. Cooked broccoli in reach in cooler under make table top at 49F, cooked vegetables at 50F. Ambient of cooler at 53.4F per lollipop thermometer. COS discarded. KDA_3_50212D1 - --Establishment uses cook/chill procedures to make sauces for establishment. Establishment has been doing this process for 3 years. COS per DM, the exemption policy for HACCP plan per the 2013 food code can be implemented. Written procedure will be in place before inspectors leave establishment. KDA_4_20211A2 - --Approximately 15 plastic lids with cracked off corners and cracks in rims. 3 scoops stored as clean with melted surfaces. COS discarded. KDA_4_30111 - --Salad reach in cooler seal does not allow door to close completely. Ambient temp of cooler per lollipop thermometer at 53.4F. Maintenance called. KDA_4_60111A - --Stored as clean on shelving for clean equipment in back area of kitchen, 15 metal pans with visible food debris, tomato slicer with visible food debris, 3 plastic containers with visible food debris, and 5 plastic containers with old date marking sticker residue on surface. One container in reach in cooler under make table top with old date marking sticker residue on surface. COS rewashed all dishes stored as clean. KDA_6_20213B1 - --Bug light in expo area over trays used to hold food and plates. KDA_6_501112 - --2 dead small flying insects in bar area by dump sink in corner by Jesse James liquor bottles. KDA_Defacto - --In cold drawers, raw fish at 36F, raw chicken at 38F, pico at 40F, raw beef at 36F. In make table top chicken salad at 43F. In make table top at end of cookline, egg wash at 43F, raw chicken at 36F. In make table top for salads, cooked mushrooms at 40F, diced tomatoes at 40F. In make table top 2 on cookline, diced tomatoes at 43F, egg at 41F in walk in cooler, cooked pasta at 40F, cheese sauce at 39F. --Mop sink ok, Carbonators ok Handsink at 115F in kitchen, 130F in warewashing. --Strips in place for chlorine.	11/17/2015	10	Regular	Out
Details not available.	03/17/2015
Details not available.	12/30/2013
Details not available.	03/22/2013

KDA_2_30114F - Wash Hands (Prevent Cross Contamination) 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 during FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks
KDA_3_30412B - In-use utensil storage (Non-PHF/TCS-handles above food) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon.
KDA_3_50115A - TCS Cooling (Methods) - Cooling shall be accomplished IN accordance with the required time and temperature criteria by using one or more of the following Methods based on the type of FOOD being cooled: placing the FOOD IN shallow pans- separating the FOOD into smaller or thinner portions- using Rapid Cooling equipment- stirring the FOOD IN a CONTAINER placed IN an ice WATER bath- using containers that facilitate heat transfer- adding ice as an ingredient- or, other effective methods.
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_50212D1 - Cook-chill or Sous Vide (HACCP PLAN) a FOOD ESTABLISHMENT that PACKAGES FOOD using a Cook-chill or Sous Vide process shall implement a HACCP PLAN that contains the required information.
KDA_4_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
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_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_6_20213B1 - Insect control devices shall be installed so that the devices are not located over a FOOD preparation area.
KDA_6_501112 - Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

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TWIN PEAKS, 14805 W 119TH ST, OLATHE, KS - Restaurant inspection findings and violations

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