JOSE PEPPERS, 16605 MIDLAND DRIVE, SHAWNEE, KS - Restaurant inspection findings and violations

Business Info

Name: JOSE PEPPERS
Type: Restaurant
Address: 16605 MIDLAND DRIVE, SHAWNEE, KS 66217
Phone: 913-341-5060
Total inspections: 12
Last inspection: Nov 06, 2015

Restaurant representatives - add corrected or new information about JOSE PEPPERS, 16605 MIDLAND DRIVE, SHAWNEE, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_30412B - --In side area WIC, there is a bowl being used as a scoop for red sauce. COS. Utensil with handle provided. KDA_Defacto - --Dishmachine at 50 ppm chlorine. --Grill line: red enchilada sauce- 168.3 F, refried beans- 181.6 F, ground beef- 210.3 F --Hot water at handsink- 115.6 F. --Pinto beans- 203.5- stock pot --Side station RIC- tacos- 41.0 F, cheese and onion enchiladas- 37.0 F, WIC- salsa- 41.3 F, bar line- salsa- 40.6 F, salsa- 33.3 F- Expo line. --Wiping cloths at 200 ppm quat.	11/06/2015	2	ModifiedComplaint	In
KDA_3_30211A1a - --In beer WIC, raw burger being stored directly next to raw RTE avocadoes. COS. Avocados moved to upper shelving. REPEAT. KDA_3_30212 - --In back prep area, a bulk bin of white crystalline substance was stored with no label (it was identified by staff as sugar). At side prep area, container of beige powder and container of white crystalline being stored with no label. (Identified as sugar and garlic powder). At grill area, a pan of brown and white powder was being stored with no label (identified as cinnamon and sugar). At bar area, a container of white crystalline substance was identified to be sugar. COS. All items labeled. KDA_3_30511A1 - --In back storage, canned tomatoes are being stored on the floor. In beer closet in back storage, boxed tequila and beer being stored on the floor. KDA_3_50116A1 - --Side station next to grill, a pan of cooked onions was being held at 90.0 F. COS. Onions discarded. Educated staff. KDA_4_50111A - --At bar salsa station, the shelving that holds up the top of the unit has come unattached, and there is a large amount of standing water in the bottom of the unit. KDA_4_60111C - --There is broken glass and debris at the bottom of the bar glass chilling coolers. KDA_5_20515B - --In back prep area, there is a leak at the utility sink faucet. KDA_5_501116B - --Dumpster area has a buildup of trash and debris on the ground and around the receptacles which has become an attractant for insects. KDA_6_20215A3 - --Along the bottom edge of the back door, there is a 1/2 inch-1 inch visible gap. KDA_6_501111A - --One live roach found under bottom edge of back prep top. COS. Removed/discarded. Facility was exterminated on 10/5/15 with another treatment due 10/13/15 or 10/14/15. KDA_Defacto - --Baked chicken out of oven at 200.6 F, chicken- 157.2 F- grill pan, taco meat- 162.3 F- steam table 1, cooked rice- steam table 2, cooked rice- 169.2 F- hot hold cabinet, masa- 152.2 F- Expo line --Bucket sanitizer- 200 ppm quat. --Kitchen dishmachine at 50 ppm chlorine, bar dishmachine at 50 ppm chlorine. --Melons- 37.6 F- Expo ice bath, shredded chicken tacos- 39.2 F- make table bottom, shredded lettuce- 36.9 F- make table top, sour cream- 38.9 F- salad station, flautas- 37.2- Victory RIC, tacos- 31.4- True RIC, raw fish- 41.2 F- grill drawers, cooked chicken- 41.0 F- side area WIC, beer WIC- 39.3 F- raw shell eggs.	10/13/2015	11	Follow-up	Out
KDA_6_20215A3 - --1/2 inch gaps along side and center areas on door sweeps and thresholds at front and back doors. KDA_Defacto - --2 live roaches found. 3 exterminations have occurred, another set for 9/27/15, then in 2 weeks.	09/25/2015	2	Regular	Out
KDA_6_501111A - --27 live roaches found in facility. 2 fresh rodent droppings found along front Expo line. Extermination treatment 9/22/15 and 9/23/15. KDA_6_50112A - --Numerous dead insects need to be cleaned from facility. KDA_8_40411 - --Due to active live roach infestation, establishment is to stay closed until a passing inspection has occurred.	09/23/2015	3	Regular	In
2-301.14(E) - --An employee handled dirty dishes and then went to work with chips and salsa for table service. COS. Instructed staff to wash hands in between dirty and clean wares, food items discarded. 3-302.11(A)(2) - --In WIC, raw shrimp and scallops stored underneath whole muscle meat (steak). COS. Shrimp and scallops moved to alternate shelving. KDA_2_30114A - --Employee handled ear bud communication device and then handled plates on the Expo line. COS. Staff educated on when to wash. KDA_3_30111B - --At onset of inspection, employee used bare hands to place cilantro garnish on top of a customer's plated entrée. COS. Customer item discarded, cook washed hands and donned gloves. KDA_3_30211A1a - --In beer WIC, raw burger stored directly next to and touching bagged cabbage. COS. Raw burger moved to lower shelving. KDA_3_30215A - --Avocados (cut and whole) stored in make table as washed still have stickers attached. KDA_3_30414B1 - --Several damp wiping cloths not stored in sanitizer solution in between use. COS. Cloths put in solution. KDA_3_50116A2 - --In front ice bath, honeydew melon at 45.8 F. COS. Melon discarded. Educated staff to have sufficient ice to the same level as the ingredients in the pan to achieve temps. under 41 F. At sautee RIC, shredded chicken at 69.3 F, shrimp at 52.3 F, macaroni and cheese at 51.7 F, raw chicken at 51.6 F. COS. Shrimp, cooked and raw chicken discarded, mac and cheese just prepared this morning at 10:30. Instructed staff to use shallow pans and place in adequate refrigeration. KDA_4_20211A2 - --6 plastic food containers are badly cracked, chipped or scored. COS. Discarded. KDA_4_50111A - --Sautee make table cooler operating at 50.0 F, and has a large amount of ice buildup. Maintenance repair service arrived while on site. All product discarded or removed to alternate refrigeration. KDA_4_60111A - --On Expo line, 2 plates stored as clean with visible food debris. At back of bar area, lemon slicer stored as clean with visible food debris. COS. All items taken to ware washing to be cleaned. KDA_5_20515B - --Plumbing at 2-vat sink in back area is leaking. Women's restroom R side toilet has a puddle of standing water around base. Maintenance is on site evaluating. KDA_6_501111A - --40 live roaches found throughout facility- between grill and wall, under sauté make table, under Expo ice bin, in side storage, behind side reach-ins, in between Alto Sham and wall, on wall near 2 vat sink in back prep area. Last extermination on 9/9/15. Exterminator has been called and is on route. KDA_6_501114A - --In back prep area, there is an old standup stove not in use that needs removed from facility. COS. Stove removed. KDA_6_50112A - --The following areas need cleaned: inside/sides/and under grill and sautee make table, behind grill and fryers, walls and floors of side storage, in between and behind RIC and wall of side prep, walls, floors and drains of back prep area. In men's and women's. restrooms, ceiling tiles are badly water stained with evidence of mold growth (condensation from HVAC unit). COS. All ceiling tiles replaced while on site. KDA_8_40411 - --Due to live roach activity, establishment is voluntarily closing until a passing inspection has occurred. KDA_Defacto - --Bucket sanitizer at 200 ppm quat. --Dishmachine at 50 ppm chlorine. --Front steam table: Espinaca dip- 141.5 F, refried beans- 182.2 F. Grill steam unit- shredded chicken- 161.7 F, Masa- 160.8 F- Expo hot hold. --Grill make table- 38.7 F- chili relenos, grill drawers- 40.3 F- chicken flautas, cut lettuce- 37.8 F- grill make table top, Cheese enchiladas- 40.0- Victory reach-in. Bar RIC- milk- 38.6. --Hot water at 110.0 F at handsink. --Shrimp- 195.2 F- out of fryer, chicken fajitas- 192.3 F, grill.	09/22/2015	17	Complaint	In
Details not available.	10/27/2014
Details not available.	10/16/2014
Details not available.	12/18/2013
Details not available.	12/04/2013
Details not available.	10/31/2013
Details not available.	10/16/2013
Details not available.	02/15/2013

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
3-302.11(A)(2) - Cross contamination by Raw Animal FOOD type - FOOD shall be protected from cross contamination by separating types of Raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: using separate equipment for each type- arranging each type of FOOD IN equipment so that cross contamination of one type with another is prevented- or, preparing each type of FOOD at different times or IN separate areas
KDA_2_30114A - Wash Hands (Touching Body) 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 SINGLEUSE ARTICLES and after touching bare human body parts other than clean hands and clean, exposed portions of arms
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_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_30215A - Except when washed by using appropriate chemicals and except for whole, raw fruits and vegetables that are intended for washing by the CONSUMER before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form.
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_30414B1 - Wiping cloths (Storage) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at an appropriate concentration.
KDA_3_30511A1 - Food storage - Except as specified in ¶¶ (B) and (C) of 3-305.11, FOOD shall be protected from contamination by storing the FOOD: in a clean, dry location- where it is not exposed to splash, dust, or other contamination- and at least 15 cm (6 inches) above the floor.
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_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_4_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
KDA_4_50111A - EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
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_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
KDA_5_501116B - Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
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_501111A - Pests (Prohibited) the PREMISES shall be maintained free of insects, rodents, and other pests.
KDA_6_501114A - Premises (Unnecessary items) The PREMISES shall be free of items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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.

Questions about JOSE PEPPERS:

What id policy on hair color & tattoos at jose peppers in mission, ks?

Krissi (moc.oohay@hhhcttiwt), May 11th, 2015

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JOSE PEPPERS, 16605 MIDLAND DRIVE, SHAWNEE, KS - Restaurant inspection findings and violations

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