GRINDERS, 10240 PFLUNM RD, LENEXA, KS - Restaurant inspection findings and violations

Business Info

Name: GRINDERS
Type: Restaurant
Address: 10240 PFLUNM RD, LENEXA, KS 66215
Phone: 913-888-2000
Total inspections: 4
Last inspection: Jan 14, 2016

Restaurant representatives - add corrected or new information about GRINDERS, 10240 PFLUNM RD, LENEXA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_2_30114F - --Employee with one glove on handled the sanitizer hose at the sink with the gloved hand. This same employee filled the sanitizer bucket with quat sanitizer, holding it with the gloved hand. He placed the bucket on the floor and proceeded to then put on a glove on the ungloved hand to handle RTE tortillas. COS education, handwash KDA_3_10111 - --Commercially processed ricotta cheese in reach in cooler under make table in pizza corner with no open date on container. PIC was unaware of open date. In walk in cooler, opened gallon of milk with no open date on container. PIC was unaware of open date but stated they usually go through a gallon a day. COS discarded. KDA_3_30111B - --Employee with bare hands, handled RTE lettuce leaves to cut for taco pizza. COS discarded Employee handling a single reheated slice of pizza from pizza oven, tried to plate on a paper plate and the pizza was stuck. He grabbed the pizza on the crust and bottom to get it onto the plate. COS discarded. KDA_3_30412B - --Single use bowl used as scoop in containers of salt and corn flour in kitchen area. KDA_3_50118A1 - --Made on site potato casserole in walk in cooler with prep date of 1/3. PIC stated it was made along with the other casseroles on 1/8. COS redated. In walk in cooler, made on site roast beef with a prep date of 1/6. PIC stated it was made the previous day and the date not updated. COS dated. In walk in cooler, made on site horseradish sauce with a prep date of 12/30. Sauce held over 7 days with prep date counted as day one. COS discarded KDA_4_50111B - --Seal not intact on first reach in cooler door under make table top. PIC stated there was one on order. KDA_4_60111A - --Almost every single container (approximately 95%) in the establishment has old date marking sticker residue on the surface. Every metal pan, plastic pan inspector looked at stored as clean in dish area, or in use, had multiple old date marking stickers and sticker residue on surface. KDA_6_30111 - --No handsoap at handsink in bar area. Handsoap was at the dump sink. COS supplied. KDA_6_30112 - --No paper towels at handsink in bar area. KDA_7_10211 - --Squeeze bottle of bluish liquid on dump sink in bar area with no label to state contents of bottle. PIC stated it was soap water. KDA_8_30411A - --Current license not on site, as it was stolen. PIC stated he has a duplicate ordered and showed inspector the receipt. KDA_Defacto - --Contracted pest control comes monthly --Discussed with PIC that dry cloths may be used as potholders or to wipe plates to make them clean before serving, but cannot be used for long periods of time. Wet sanitizer rags must be kept in the sanitizer at all times and not left on the counters. --in make table top 1, sliced tomato at 38F, corn at 42F pasta salad at 38F in reach in cooler underneath, cucumber salad at 38F hummus in make table top at 40F, chicken in cold drawer at 38F chicken wing at 38F in cold drawer. tuna salad in make table top 2 at 42F, sliced tomato at 42F cooked pasta in reach in cooler at 39F in cold drawer under grill, raw hamb at 36F, raw chicken at 40F, corned beef at 42F, cooked vegetables at 36F in walk in cooler, raw hamburger at 40F --Shredded beef in steam table top at 153F, chili at 144F meatballs in pizza area steam table top at 157F sausage soup at 172F --Strips in place for quat and chlorine, 50ppm chlorine in dish machine in kitchen. --There is one handsink in the entire kitchen. 6 kitchen staff, including the dishwasher as well as 6 servers washing after handling dirty dishes, all need to use the same handsink. Another handsink installed in the pizza area or on the cookline would be a good investment.	01/14/2016	12	Complaint	Out
Details not available.	03/05/2015
Details not available.	11/05/2014
Details not available.	08/04/2014

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_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_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_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_4_50111B - EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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_30111 - Each HANDWASHING SINK or group of two adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
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_7_10211 - Common Name (Working containers) Working containers used for storing POISONOUS or TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the Common Name of the material.
KDA_8_30411A - Upon issuance of the LICENSE by the REGULATORY AUTHORITY, the LICENSEE shall post the LICENSE in a location in the FOOD ESTABLISHMENT that is conspicuous to CONSUMERS.

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GRINDERS, 10240 PFLUNM RD, LENEXA, KS - Restaurant inspection findings and violations

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