Allslabbedup, 405 MUNCIE RD, LEAVENWORTH, KS - Restaurant inspection findings and violations

Business Info

Name: Allslabbedup
Type: Restaurant
Address: 405 MUNCIE RD, LEAVENWORTH, KS 66048
Phone: 913-727-5227
Total inspections: 11
Last inspection: Sep 18, 2015

Restaurant representatives - add corrected or new information about Allslabbedup, 405 MUNCIE RD, LEAVENWORTH, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_6_50112A - --The standing/pooling water/mud in the yard next to the WIC has been filled with gravel.	09/18/2015	1	Follow-up	Out
KDA_3_50114A2 - --cooked pork butts were tightly wrapped in plastic, stacked on metal trays and stacked directly on each other. According to PIC, the meat was placed in WIC 2 days ago. Pork on bottom of stack were at temperatures: 45.5F, 45.8F, 45.0F, 45.6F, 45.5F, 45.6F, 44.4F 44.2F. In the RIC: a pan of cut brisket was tightly packed in a metal pan, covered with plastic wrap and covered with a tight fitting metal lid. PIC stated the pan had been placed in the RIC approximately 11 hours earlier. The internal temperature of the meat was 44.7F. COS-discarded. KDA_3_50115A - --cooked pork butts were tightly wrapped in plastic, stacked on metal trays and stacked directly on each other. According to PIC, the meat was placed in WIC 2 days ago. Pork on bottom of stack were at temperatures: 45.5F, 45.8F, 45.0F, 45.6F, 45.5F, 45.6F, 44.4F 44.2F. In the RIC: a pan of cut brisket was tightly packed in a metal pan, covered with plastic wrap and covered with a tight fitting metal lid. PIC stated the pan had been placed in the RIC approximately 11 hours earlier. The internal temperature of the meat was 44.7F. KDA_5_20515B - --The drain pipe for the bar hand sink leaks. KDA_6_20211A - --Unshielded light bulbs in the warewash area and screened smoker area. KDA_6_501111A - --There are 5 small flying insects in and around the storage cup for the soda fountain nozzle gun. There are 10-15 flies in the kitchen landing on food and food contact surfaces. KDA_6_50112A - --There is pooling, standing water/mud next to the walkway under a fly trap near the outside smoker unit and WIC. There is an insect sticky trap hanging from the ceiling in the warewash area. The trap is soiled with an accumulation of dead insects.	09/17/2015	6	Follow-up	Out
KDA_2_10211 - --PIC in kitchen was unable to identify proper cold holding, hot holding, cooling or reheating temperature requirements. KDA_3_10111 - --There were approximately 10 racks of loaves and buns that had been torn open and gnawed by animals. There was a pan of mixed meat (gambler) that was stored on the counter. Approximately 5 flies landed on the exposed meat. There were two bottles of liquor that each contained a dead flying insect. COS-discarded. KDA_3_30111B - --Employee without wearing gloves used a beverage container without a handle to scoop ice and touched RTE ice with bare hands. Her fingernails are painted. KDA_3_30211A1b - --There was a container of raw fish stored directly on and above a container of RTE sausage links. KDA_3_40311C - --Rack of ribs and baked beans were, according to employee, removed from the WIC and placed directly into a hot holding box. After approximately 30 minutes of being in the hot holding unit, internal temperatures were 130F, 128F, 115F of the meat and 116F for the beans. After 2 hours and 15 minutes of being in the hot holding unit, the internal temperatures of the ribs were 152F, and 143F. The internal temperature of the beans at 119F. KDA_3_50114A2 - --Stored in a damaged and non-functioning deep freezer box, there were tightly wrapped packaged of cooked brisket. Employee stated they had been placed in the unit last night at 8:00 pm. The internal temperatures of the meat were: 55.5F, 52.7F, 49.1F, 59.1F, 52.3F, 48.5F, 49.8F, and 50.7F. There was ice on the wrapped packages of brisket, but no ice melt in the bottom of the freezer chest. Employee stated he put ice on the meat the previous evening. There is a hole in the bottom of the freezer chest and standing water under it. COS-discarded. In the 2-door RIC: there was a pan of pulled pork at 44.0F. Employee reported the pan had been in the RIC since 7:30pm the previous evening. COS-discarded. KDA_3_50115A - --According to employee, meat is removed from the smoker, tightly wrapped in plastic wrap and placed in WIC or on ice in the non-functioning deep freezer. KDA_4_20211A2 - --There two broken lids covering pans of food in the 2-door RIC. There was a melted lid covering a pan of food in the 2-door RIC. COS-discarded. KDA_4_30114 - --The ventilation hood system is insufficient to removed excess smoke from kitchen. There is a fan in the screened smoke room that is encrusted with grease and smoke. There is grease and smoke accumulation on the walls in the kitchen. KDA_4_60111A - --The French fry cutter was encrusted with dried food debris. Employee indicated the cutter had not been used for the past 2 days. The fry baskets were soiled with dried food debris and accumulated grease. There were French fries in the bin from yesterday. The blade of the counter mounted can opener was stored as clean. It was encrusted with dried food debris. There were 5 knives stored as clean on a magnet strip that were soiled with dried food debris. KDA_4_60211C - --The fish fry batter mix and pickle fry batter mix were stored in containers that were encrusted with coagulated batter on top of a reach in freezer. There were chunks of batter in with the loose batter crumbs. Employee stated the batter is not sifted and had no knowledge as to how long the batter mix had been in containers. The batter had not been used this day. COS-discarded. KDA_4_60211E4 - --The soda nozzle was soiled with accumulation of mold/mildew/detritus. KDA_4_90311A - --Knives were stored on a magnet strip above a food prep table. The magnet strip was soiled with detritus and two dead insects. KDA_4_90312A - --Stored in a cupboard under the bar hand sink, there was a container of single use utensils (cutlery) stored in contact with the drain line. The drain line leaks and the box containing the cutlery was wet. COS-discarded. KDA_4_90411A - --Unwrapped straws are stored in a metal bin with approximately 1/2 inch of straw above the rim. KDA_5_20314 - or, Installing an APPROVED backflow prevention device as specified under § 5-202.14. KDA_5_20511B - --There was a stack of paper plates stored in the basin of the bar hand sink. COS-removed. KDA_6_10111A - --The floor of the screened smoker room is rough concrete with deep groves and pits. There is collected standing water. The floor of the kitchen is rough porous concrete. KDA_6_20211A - --There is an unshielded light bulb in the warewash area and above the smoker in the screen smoker area. KDA_6_20215A1 - --The storage garage in the back yard of the establishment has a gap approximately 1 foot by 4 inches at the junction of the side wall and the roof. Food is stored in the garage. KDA_6_20215A3 - --The front door and the side door to the establishment were propped open. The screen door to the back smoker kitchen area was propped open. KDA_6_30112 - --There were no paper towels available at the bar hand sink. COS-provided. KDA_6_50111 - --There are metal grated steps from the kitchen to the warewash area. The bottom step is damaged and bent. KDA_6_501111A - --There are approximately 20-30 flies in the kitchen. Approximately 5 landed on a pan of mixed meat (gambler). There was animal feces and urine stains on the floor in the storage garage. Food is stored in the garage. Racks of sliced bread were torn open and gnawed. KDA_6_50112A - --There is accumulation of grease, dust and detritus on the walls of the kitchen. The outside cooking area has standing water/mud next to the walkway under a bucket fly trap. The drain on the outside cooking area concrete pad is soiled with accumulation of grease and food debris. There is a fly sticky trap hanging from the ceiling in the warewash room. The trap is soiled with an accumulation of dead insects. There was a dead fly on a package of bacon in the Hoshizaki RIC. KDA_7_20111A - --Stored in a cupboard under the bar hand sink, there was a bottle of hand lotion stored in contact with a bottle of wine. COS-removed. KDA_7_20711B - --Stored on the food prep table, there was a bottle of Tylenol. COS-removed. KDA_8_40411 - --The condition of the kitchen, the improper food handling practices, lack of knowledge by employees and pests there exists an imminent health hazard. KDA_Defacto - --2 door RIC: cooked brisket at 39F, 41F. ham at 39F, turkey at 37F, potato salad at 36F, coleslaw at 36F, sausage links at 37F. Hoshizaki RIC-sliced cheese at 38F. --WIC: ambient temperature at 40F.	09/15/2015	29	Follow-up to Administrative Order	Out
Details not available.	05/27/2015
Details not available.	12/19/2014
Details not available.	08/14/2014
Details not available.	08/14/2014
Details not available.	08/13/2014
Details not available.	07/22/2014
Details not available.	04/18/2013
Details not available.	04/04/2013

KDA_2_10211 - The PERSON IN CHARGE shall demonstrate knowledge of food safety appropriate for the operation by complying with the Food Code, having a current food protection manager certification, or correctly answering FoodSafety questions.
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
KDA_3_30111B - 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.
KDA_3_40311C - Reheating PHF/TCS for Hot Holding (commercially prepared) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact PACKAGE from a FOOD PROCESSING PLANT that is inspected by the FOOD regulatory agency that has jurisdiction over the plant, shall be heated to a temperature of at least 57�°C (135�°F) for hot holding.
KDA_3_50114A2 - Cooling PHF/TCS (Reach 41�°F within 6 hours total) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within a total of 6 hours from 57ºC (135�°F) to 5�°C (41�°F) or less. [must cool from 135�°F to 70�°F in the first two hours]
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_4_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
KDA_4_30114 - Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.
KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_4_60211C - PHF/TCS Food Contact Surface Cleaning Frequency (every 4 hours) If used with POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD), EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours.
KDA_4_60211E4 - Non-PHF/TCS Food Contact Surface Cleaning Frequency (ice bins, soda nozzles) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned, in EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: at a frequency specified by the manufacturer- or, absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
KDA_4_90311A - Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLEUSE ARTICLES shall be stored: In a clean, dry location- Where they are not exposed to splash, dust, or other contamination- and, At least 15 cm (6 inches) above the floor.
KDA_4_90312A - Cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: In locker rooms (except for laundered LINENS and SINGLESERVICE and SINGLE-USE ARTICLES that are PACKAGED or in a facility such as a cabinet)- In toilet rooms- In garbage rooms- In mechanical rooms- Under sewer lines that are not shielded to intercept potential drips- Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed- Under open stairwells- or, Under other sources of contamination.
KDA_4_90411A - SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented.
KDA_5_20314 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: Providing an air gap as specified under § 5-202.13
KDA_5_20511B - A HANDWASHING SINK may not be used for purposes other than handwashing.
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
KDA_6_10111A - Except as specified in ¶6-101.11(B), materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted- Closely woven and EASILY CLEANABLE carpet for carpeted areas and, Nonabsorbent for areas subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods.
KDA_6_20211A - Except as specified in ¶ 6-202.11(B), light bulbs shall be shielded, coated, or otherwise shatter resistant in areas where there is exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
KDA_6_20215A1 - Outer openings (Solid) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings.
KDA_6_20215A3 - Outer openings (Doors) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.
KDA_6_30112 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: Individual, disposable towels- a continuous towel system that supplies the user with a clean towel- a heated-air hand drying device- or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
KDA_6_501111A - Pests (Prohibited) the PREMISES shall be maintained free of insects, rodents, and other pests.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
KDA_7_20111A - Chemical Storage (spacing/partitioning) POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning.
KDA_7_20711B - Except for medicines that are stored or displayed for retail sale, Medicines that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be labeled as specified under § 7-101.11 and located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
KDA_8_40411 - A LICENSEE shall immediately discontinue operations and notify the regulatory AUTHORITY if an IMMINENT Health HAZARD may exist because of an emergency such as a fire, flood, extended interruption of electrical or WATER service, SEWAGE backup, misuse of POISONOUS or TOXIC MATERIALS, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger Public health. a LICENSEE need not discontinue operations IN an area of an ESTABLISHMENT that is unaffected by the IMMINENT Health HAZARD.

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