EGG & I RESTAURANT (THE), 8180 W 135TH ST, OVERLAND PARK, KS - Restaurant inspection findings and violations

Business Info

Name: EGG & I RESTAURANT (THE)
Type: Restaurant
Address: 8180 W 135TH ST, OVERLAND PARK, KS 66223
Phone: 913-814-7444
Total inspections: 6
Last inspection: Dec 01, 2015

Restaurant representatives - add corrected or new information about EGG & I RESTAURANT (THE), 8180 W 135TH ST, OVERLAND PARK, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_50116A2 - --Located in metal containers in MT#2, sliced tomatoes with an internal temperature of 44.4F, diced tomatoes 47.4F, chicken salad 45.1F, sour cream 51F,cut lettuce47.9F, thick sliced deli ham 47.2F, thin sliced deli ham 54.2, sliced deli turkey 56.4F, guacamole with tomatoes 46.3F, sliced deli roast beef 50.8F. Ambient temperature of is 57F. PIC stated that cover for top portion stays open. COS- food voluntarily destroyed, table unplugged and mt with ambient temperature of 36F put in its place. PIC stated that repair man will come out. KDA_4_30111 - --Top portion of MT#2 has ambient temperature of 57F, lower portion of table ambient temperature of 42F. COS- unplugged and moved.	12/01/2015	2	Follow-up	Out
KDA_2_40111 - --Located on MT#1 a Styrofoam container with employee drink next to avocado. COS- lid placed on drink and moved KDA_3_50114A2 - --Located on the top two shelves of a wire rack in the WIC, 4 large metal pans containing cooked potatoes with an internal temperature of 45.3F. PIC stated potatoes had been cooked the previous morning 11/16. PIC stated that potatoes are cooked then placed into metal containers and put in WIC. COS- voluntarily destroyed. Maintenance man came out (cooler low on free-on and has a leak) KDA_3_50115A - --Located in deep metal containers on the top 2 shelves of a storage rack in the WIC, 4 pans of potatoes with an internal temperature of 45.3. PIC stated potatoes are cooked then placed in metal pans and taken directly to WIC. No temperature is taken while cooling. KDA_3_50116A2 - --Stored in plastic container, located on metal table, poached chicken with an internal temperature of 80.8F. Employee stated chicken had been out for approximately 1 hour. Located in MT# 2, containers of sliced roast beef with an internal temperature of 57.4, sliced ham with an internal temperature of 45.2, sliced turkey with an internal temperature of 53, ham steak with an internal temperature of 56.4F (ambient 48F). Employee stated meat was in MT overnight. Located on a shelf in the WIC, plastic container of chicken salad with a preparation date of 11/12 and an internal temperature of 45.3F COS- items voluntarily discarded. WIC low on free-on, maintenance fixed. KDA_3_50118A2 - --Located on top two shelves of wire rack in WIC, potatoes with no date marking, located on metal prep table plastic container of poached chicken with no date marking employee. COS- voluntarily discarded. KDA_4_30111 - --WIC low on free-on and has leak. Maintenance man came to fix. KDA_4_50213A - --Located in WIC, container of chicken salad with a single use ramekin used as portioning tool stored inside container. COS- removed. KDA_Defacto - --(MT=make table) MT#1: cut melon 41F, bleu cheese 42F (lower portion) yogurt 34F MT#2: diced tomato 41F, sliced tomato 41F, feta 42F, diced ham 40F WIC: sliced ham 43F, sliced turkey 43F Small RIC: milk 41F MT by stove: eggs 42F --Chlorine sanitizer 50ppm --Scrambled eggs: 175F --Steam table #1: gravy 167F Steam table #2: potato soup 147F	11/17/2015	8	Regular	Out
Details not available.	09/25/2014
Details not available.	09/15/2014
Details not available.	08/21/2013
Details not available.	08/08/2013

KDA_2_40111 - EMPLOYEES 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 cannot result.
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_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_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_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_50213A - SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused.

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EGG & I RESTAURANT (THE), 8180 W 135TH ST, OVERLAND PARK, KS - Restaurant inspection findings and violations

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