JUMPIN' CATFISH, 1861 S RIDGEVIEW, OLATHE, KS - Restaurant inspection findings and violations

Business Info

Name: JUMPIN' CATFISH
Type: Restaurant
Address: 1861 S RIDGEVIEW, OLATHE, KS 66062
Phone: 913-829-3474
Total inspections: 6
Last inspection: Nov 03, 2015

Restaurant representatives - add corrected or new information about JUMPIN' CATFISH, 1861 S RIDGEVIEW, OLATHE, KS »

Violation code	Inspection Date	Violations	Type	Compliance
4-302.14 - --No strips for quat in establishment. Establishment uses quat tablets in bar area and in sanitizing buckets. COS supplied KDA_2_30114H - --Cookline employee touched hat and clothing and went to put on gloves to make an order for a consumer without a handwash before donning gloves. COS education, handwash. KDA_3_10111 - --3 packages of tilapia in ROP in ice on cookline without slit cut in packaging before the thawing process. Fish thawing less than 24 hours, COS slit cut (repeat) In bar area, one bottle Canadian Mist with 3 dead small flying insects in liquor. COS discarded. KDA_3_30211A1b - --One pan of raw shrimp in walk in cooler directly on top of container of made on site, RTE tartar sauce. COS moved. KDA_3_30212 - --Container of white granular substance in expo area with no label on container. Server stated it was sugar. COS labeled. KDA_3_30511A1 - --Buckets of raw chicken stored on floor of back prep area. Buckets of raw crab on floor of walk in freezer, box of raw shrimp on floor of walk in freezer. KDA_3_50114B - --Made on site coleslaw, prepped from ambient air cabbage and ambient air dressing at 65F at 130PM. Employee stated it was prepped at 10 or 1030AM. Temp of slaw at 255PM at 65F. Slaw did not make cooling window of 4 hours allowed for ambient air ingredients. KDA_3_50115A - --Made on site coleslaw is placed into large plastic containers, covered, stacked, and placed in the walk in cooler. Coleslaw is packed in a way that does not facilitate rapid cooling. (repeat) KDA_3_50116A2 - --Raw chicken with ice on top of it in a sealed container sitting on lower shelf of prep table top in back kitchen prep area at 50F, chicken on top at 44F. Made on site coleslaw at 46F in expo area in large plastic container. (repeat) KDA_4_10111A - --Non food grade container (sterilite) used to hold RTE celery in reach in cooler in bar area. COS removed food KDA_4_20211A2 - --One cracked plastic lid in walk in cooler covering raw shrimp. One cracked plastic container stored as clean on shelving by walk in cooler. One cracked plastic container stored as clean on shelving above 3 vat sink. KDA_4_50111B - --Door handles to lowboy on cookline are not intact. Gaskets are missing/broken. KDA_4_60111A - --Can opener stored as clean out for use in counter mounted holder with visible food debris buildup on blade surface. Old date marking sticker residue on 3 contianers in walk in cooler actively holding made on site sauces. Old date marking sticker residue on containers (3) actively used to hold raw proteins on ice in back prep area. 2 plastic containers stored as clean above 3 vat sink with old date marking sticker residue on surface. Ladle stored as clean in container of clean equipment with visible food debris on surface. COS rewashed (repeat) KDA_4_60111C - --Food debris on handle of walk in cooler. Food debris buildup on underside of mixer used to make tartar sauce. KDA_4_60213 - --Heavy food/grease buildup on hood, sides of fryer, on top of fryer where food is passed from back of kitchen to front where food is fried. Grease buildup on underside of prep table on cookline. Mold buildup on soda gun holder in bar area. Food debris buildup on counter mounted can opener holder. KDA_6_20214 - --No self closing door to toilet room in kitchen area. KDA_6_50112A - --Approximately 50 aged rodent droppings in corner of bar by reach in cooler and cabinet. Approximately 15 aged rodent droppings in cabinet in bar area holding liquor. KDA_7_10211 - --Container of blue liquid in expo area with no label of contents on container. Server stated it was sanitizer. COS labeled. KDA_7_20111B - --In back storage area by laundry machine, open box of blue plant food stored next to sleeve of single use food storage containers. In storage area by toilet room, working spray bottle of spic n span cleaner stored on shelf over boxes of single use utensils. Working spray bottle of spic n span cleaner stored on top of water softener in back kitchen prep area. In bar area, 3 bottles of dish detergent stored on top of reach in cooler holding RTE celery, and drinks. COS all moved KDA_Defacto - --Contracted pest control comes monthly --Cooked beans in hot box at 158F, baked potato at 155F in hot box in kitchen. In soup kettle in salad bar potato soup at 152F, ham and beans in expo area at 154F --In salad bar, cut leaf lettuce at 43F, sliced ham at 43F, sliced tomatoes at 43F made on site tartar sauce at 42F in ice bath in expo.	11/03/2015	20	Complaint	Out
Details not available.	07/08/2015
Details not available.	05/29/2015
Details not available.	07/01/2014
Details not available.	06/19/2014
Details not available.	07/10/2013

4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
KDA_2_30114H - Wash Hands (Gloves) 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 before donning gloves for working with FOOD.
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
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_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_50114B - Cooling PHF/TCS (ambient temp ingredients) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within 4 hours to 5�°C (41�°F) or less if prepared from ingredients at ambient temperature, such as reconstituted FOODS and canned tuna.
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_4_10111A - FCS MATERIALS (safe) MATERIALS that are used IN the construction of UTENSILS and FOODCONTACT SURFACES of equipment shall be safe.
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_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_4_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
KDA_4_60213 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
KDA_6_20214 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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_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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JUMPIN' CATFISH, 1861 S RIDGEVIEW, OLATHE, KS - Restaurant inspection findings and violations

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