FL SCHLAGLE HIGH SCHOOL, 2214 N 59TH, KANSAS CITY, KS - Restaurant inspection findings and violations

Business Info

Name: FL SCHLAGLE HIGH SCHOOL
Type: Restaurant
Address: 2214 N 59TH, KANSAS CITY, KS 66104
Phone: 913-627-7527
Total inspections: 7
Last inspection: Oct 28, 2015

Restaurant representatives - add corrected or new information about FL SCHLAGLE HIGH SCHOOL, 2214 N 59TH, KANSAS CITY, KS »

Violation code	Inspection Date	Violations	Type	Compliance
2-301.14(E) - --Dishwasher with gloved hands handled soiled dishes, loaded them into the dish machine, then immediately went to handle the clean dishes to put them away without a glove change or a handwash in between tasks. Education, but no handwash. 3-304.15(A) - --Dishwasher with gloves on hands handled soiled dishes, loaded the dishes into the dish machine, then with the same contaminated gloves, put away the clean dishes on the drain board. No glove change when gloves became contaminated. KDA_3_50118A3 - --To go salads with prep date of 10/28 and discard date of 11/4. Opened package of commercially processed ham with a prep date of 10/28 and a discard date of 11/4. Items dated over 7 days with prep date counted as day 1. KDA_4_60111A - --Stored as clean on shelving for clean metal pans in kitchen area, 7 metal pans with visible food debris on surface and 2 metal pans with old date marking sticker and plastic film residue on surface. Stored as clean on shelving for clean plastic equipment in kitchen, 3 plastic pans with visible food debris and 1 plastic pan with visible food debris and old date marking sticker residue on surface. KDA_4_60213 - --Fan cover in walk in cooler soiled with dirt buildup. KDA_4_70211 - --Final rinse temperature of dish machine at 145.8F per lollipop thermometer while establishment was actively doing dishes. Final rinse temp not sufficient to sanitize equipment. KDA_6_30114 - --No handwashing signage at 2 handsinks in kitchen. COS supplied KDA_Defacto - --Chicken patty sandwich at 147F in kitchen on mobile tray, 142F in hot box --Handsink in warewashing area at 122F mop sink ok --Milk in milk cooler 1 at 39F, milk in milk cooler 2 at 40F, milk in walk in cooler at 42F, ham in reach in cooler at 40F, shredded lettuce out for service in service line at 9:45am at 40F, establishment doesn't serve until 11:20AM. frozen foods frozen solid --Strips in place for quat	10/28/2015	8	Regular	Out
KDA_4_60111A - --Stored as clean on shelving in kitchen for clean metal pans, 2 metal pans with old date marking sticker residue, 5 metal pans with visible food debris on surface. Stored as clean on shelving for clean plastic pans in establishment, 2 pans with old date marking sticker residue and 2 pans with visible food debris on surface. COS will be rewashed. KDA_4_70211 - --Dishes being washed at time of inspection, however, dish machine max temperature, per lollipop thermometer at 146.1F on first run through, and 145.7 on second run through. Dish machine is not reaching the required temp of 160F to sanitize equipment and at time of inspection, dishes were not being sanitized in a 3 vat of sanitizer as there were no vats of sanitizer set up in establishment. KDA_7_20111A - --Sanitizer bucket, per label, stored on lower shelf in back kitchen area next to sleeve of single use food trays. COS moved	11/13/2015	3	Follow-up	Out
Details not available.	04/01/2015
Details not available.	11/18/2014
Details not available.	11/03/2014
Details not available.	01/27/2014
Details not available.	10/31/2013

2-301.14(E) - Wash Hands (After handling soiled equip and utensils) 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 after handling soiled EQUIPMENT or UTENSILS
3-304.15(A) - If used, single-use Gloves shall be used for only one task such as Working with READY-TOEAT FOOD or with Raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur IN the operation.
KDA_3_50118A3 - P - RTE PHF/TCS, Disposition (discard if dated for 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 marked to indicate a 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 that is more than 7 days from the date of preparation or opening, with the day of preparation counted as Day 1.
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_60213 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
KDA_4_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
KDA_6_30114 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
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.

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FL SCHLAGLE HIGH SCHOOL, 2214 N 59TH, KANSAS CITY, KS - Restaurant inspection findings and violations

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