CHEZ YASU, 2701 SW 17TH ST, TOPEKA, KS - Restaurant inspection findings and violations

Business Info

Name: CHEZ YASU
Type: Restaurant
Address: 2701 SW 17TH ST, TOPEKA, KS 66604
Phone: 785-357-1003
Total inspections: 7
Last inspection: Jan 22, 2016

Restaurant representatives - add corrected or new information about CHEZ YASU, 2701 SW 17TH ST, TOPEKA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_30211A1b - --In the MT in the kitchen a container of raw beef was stored on a shelf over RTE fully cooked crab meat mix. COS, moved. KDA_3_30212 - --In the kitchen a container of white granular substance was not labeled. The cook said it was sugar. COS, labeled. A bottle of yellow liquid was not labeled. The cook said it was olive oil. COS, labeled. In the bakery area a bowl of white granular substance was not labeled. The employee said it was salt. COS, labeled. KDA_3_30412B - --In the kitchen, in a container of herb mix a spoon was stored with the handle below the herb mix. COS, spoon removed. KDA_3_50116A1 - --On the stove top, a pan of onion soup had a temperature of 98 F. The cook said he put in on the stove top 15 to 20 minutes ago. COS, reheated to 165 F. KDA_3_50118A1 - --In the RIC below the MT in the kitchen a container of lamb sauce containing made on site beef broth was date marked made on 1/11 which was longer than 7 days. COS, VD. KDA_3_50118A2 - --In the RIC below the MT in the kitchen a container of cooked onions wasn't date marked. The cook said they were cooked on Tuesday. 1/19. COS, dated. In the 3-door RIC containers of made on site chicken salad, spring mix, and chicken base was not date marked. The cook said they were opened and made on Wednesday, 1/20. COS, dated. KDA_4_20211A2 - --In the prep area a food prep container stored as clean had a crack in it. COS, VD. KDA_4_60111A - --On a shelf below the oven a grain of rice was in the pan. COS, the pan moved to be cleaned and sanitized. Also, stored as clean on a shelf over the prep table next to the pastry rack, 3 crocks stored as clean had adhesive residue on them. COS, moved to be cleaned and sanitized. Also, a can opener stored as clean had dried debris on the blade. The cook said they don't use it anymore. COS, removed from use. Also, in the bakery area a knife and pastry roller had dried food debris on them. COS, moved to be cleaned and sanitized. KDA_4_60111C - --There is an accumulation of grease in the hood vents. Also, there is dust accumulation on the shelves used to stored clean pans. Also, the fan covers in the WIC are dusty. KDA_6_20211A - --The light in the WIC are not shielded. KDA_6_50112A - --The vent covers throughout the cooking, warewashing, and food prep areas have an accumulation of dust. There is a buildup of grease and debris on the wall and floor behind the cook line. There is food splatter on the wall at the end of the cook line. KDA_7_20111A - --In the wait station a bottle of coffee machine cleaner was stored in a drawer next to utensils. COS, moved. Also in the wait station, in a different drawer, individual packets of coffee equipment cleaner was stored next to utensils. The owner said the utensils are never used. COS, utensils removed from use. KDA_7_20111B - --In the wait station, coffee equipment cleaner was stored in drawers over bottles of liquor. COS, liquor moved. KDA_Defacto - --Discussed proper reheating procedures with the cook. --Note: raw eggs are used in the house dressing. Pasteurized eggs are required. There were no pasteurized eggs on site. The employee who makes the dressing said she only buys the eggs when it's time to make the dressing. Employee, cook, and owner educated on using pasteurized eggs. --Proper cold holding temperatures: Wait Station: MT: salad mix 43 F RIC below: heavy cream 43 F Kitchen Frigidaire RIC/GE chest: foods frozen MT: escargot butter 42 F RIC below: cooked onions 42 F Ice bath: raw shrimp 35 F 3-door RIC: goat cheese 41 F WIC: raw beef 39 F, squash soup 39 F --Proper cooling temperature: squash soup made at 8:00 AM was 39 F at 2:00 PM. --Proper hot holding temperatures: stove top: rice 142 F, peppercorn sauce 157 F, white wine sauce 172 F, vegetable heating medium 209 F --The establishment has chlorine test strips. --The establishment receives service from a licensed pest control company.	01/22/2016	14	Regular	Out
Details not available.	10/29/2014
Details not available.	10/13/2014
Details not available.	09/16/2013
Details not available.	09/03/2013
Details not available.	02/26/2013
Details not available.	02/12/2013

KDA_3_30212 - Food storage containers (Common Name) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
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_50116A1 - PHF/TCS Hot Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURECONTROL FOR SAFETY FOOD) shall be maintained at 57�°C (135�°F) or above.
KDA_3_50118A1 - P - RTE PHF/TCS, Disposition (discard if held more than 7 days) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is held at a temperature of 5�°C (41�°F) or less for more than 7 days, with the day of preparation counted as Day 1.
KDA_3_50118A2 - P - RTE PHF/TCS, Disposition (discard if in a container w/out a date) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is not clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5�°C (41�°F) or less for a maximum of 7 days, with the day of preparation counted as Day 1.
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_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_4_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
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_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_20111B - Chemical storage (not above FOOD, etc.) POISONOUS or TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, equipment, UTENSILS, LINENS, and single-service and SINGLEUSE ARTICLES by locating the POISONOUS or TOXIC MATERIALS IN an area that is not above FOOD, equipment, UTENSILS, LINENS, and single-service or single-use ARTICLES.

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CHEZ YASU, 2701 SW 17TH ST, TOPEKA, KS - Restaurant inspection findings and violations

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