LUCKY WOK, 15129 W 87TH PKWY, LENEXA, KS - Restaurant inspection findings and violations

Business Info

Name: LUCKY WOK
Type: Restaurant
Address: 15129 W 87TH PKWY, LENEXA, KS 66219
Phone: 913-894-8808
Total inspections: 5
Last inspection: Dec 31, 2015

Restaurant representatives - add corrected or new information about LUCKY WOK, 15129 W 87TH PKWY, LENEXA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_30211A1b - --Raw chicken being stored over cooked RTE broth, raw pork being stored over cooked chicken. COS. Cooked items moved to upper shelving. KDA_3_30511A1 - --In WIC, raw pork being stored on the floor. COS. Items elevated. KDA_4_10111A - --In WIC: cooked beef is being stored in plastic 'Thank You' bags, vegetables being stored in Thank You bags, raw chicken being stored in Thank You bags. In WIC, cut onions, cut cabbage and cut carrots are being stored in non-food grade Sterlite containers. COS. All items moved to food grade containers. KDA_4_60111A - --In kitchen on make table shelving unit, there is a vegetable peeler that contains dried visible food debris. COS. Item taken to warewashing. KDA_6_20215A1 - --Back door to establishment open at onset of inspection. COS. Door closed. KDA_7_20111A - --Under soda fountain station, 2 cans of Febreeze and canned orange cleaner being stored next to carbonator and single service lids. COS. Chemicals moved. In kitchen, bottle of dish detergent being stored next to cooked noodles. COS. Noodles discarded, chemical moved. KDA_7_20111B - --Under soda fountain station, 2 cans of Febreeze and canned orange cleaner being stored over straws. COS. Chemicals moved. KDA_Defacto - --Bucket sanitizers at 75 ppm chlorine. --Buffet- 39.6 F- cut cantaloupe --Buffet: sesame chicken- 145.2 F, chicken skewers- 140.8 F, Peking chicken- 151.7 F, spring rolls- 148.2 F --Exterminator service on 12/22/15.	12/31/2015	8	Follow-up	Out
3-501.17(A) - --In WIC, 2 pans of roast pork taken from freezer not labeled with the date. COS. Items labeled. KDA_3_30211A1a - --In WIC: raw duck being stored over vegetable mix, raw chicken being stored over tofu. COS. Raw meats moved. KDA_3_30412A - --In WIC, a bowl being used as a scoop in vegetable broth mix. KDA_3_30412D - --At buffet line, ice cream scoop in standing water at 66.6 F. KDA_3_30412F - --At buffet line, rice scoop being stored in a container of water at 68.4 F. KDA_3_30414B1 - --Bucket sanitizers over 200 ppm chlorine. KDA_3_30511A1 - --In WIC, raw cabbage, jicama, ginger, and shell eggs being stored on the floor. At side storage, potatoes and onions being stored directly on the floor. KDA_3_50116A1 - --Buffet line: sesame chicken- 102.5 F, chicken skewers- 102.4 F, Peking chicken- 131.0 F. COS. Items discarded. At wok station- garlic and oil mix stored at 60.2 F. Item discarded. Educated staff as to hot holding or cold holding on garlic and oil mixes. KDA_3_50116A2 - --Buffet line- cantaloupe- 46.5 F. COS. Items discarded. KDA_4_10111A - --In WIC, cooked beef is being stored in plastic 'Thank You' bags. COS. Items removed from bags. KDA_4_60111A - --In kitchen on make table shelving unit, there is a vegetable peeler that contains dried visible food debris. COS. Item taken to warewashing. KDA_4_60111C - --In the kitchen over the wok station, the hood filters have an accumulation of grease/residue buildup. KDA_5_20515B - --In kitchen, there is a leak at the front handsink. There is a leak under the 3 vat sink. KDA_6_20215A1 - --Back door to establishment open at onset of inspection. COS. Door closed. *There is no door sweep at back door to facility. KDA_6_501111B4 - --In back of facility, there are old crates (with cabbage leaves in them), a pottery urn, and pieces of wood and cardboard. KDA_6_50112A - --In main kitchen area, there are approximately 200 dried rodent droppings under GE RIC, 15 dried rodent droppings on shelving under GE RIC, 25 dried droppings under shelving next to wok station, 30 dried rodent droppings under dishmachine and bin under dish machine. In back dry storage, there are approximately 50 dried rodent droppings in a box containing bags of cashews. There are approximately 75 dried rodent droppings under back dry storage shelving. The sides of the make table, wok station and fryer contain visible food debris, there is visible food debris under the soda fountain machine. The area near the utility sink has a buildup of dirt and debris. KDA_7_20111A - --Under buffet line, hand sanitizer being stored next to single service forks. Under coffee station, hand sanitizer being stored next to coffee filters. COS. All chemicals moved. KDA_Defacto - --Buffet line: black pepper chicken- 172.8 F, honey chicken- 143.5 F, hot/sour soup- 150.2 F, fried rice- 141.2 F, white rice- 147.3 F --Dishmachine at 50 ppm chlorine. --Hot water- 108.2 F- handsink --WIC- raw beef- 39.6 F	12/17/2015	18	Complaint	Out
Details not available.	03/16/2015
Details not available.	02/03/2014
Details not available.	01/23/2014

3-501.17(A) - Pf - Date Marking (Prepared on-site, removed from freezer and not updated) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be 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 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
KDA_3_30412A - In-use utensil storage (Handles above top of container) Except as specified under 3-304.12(B), during pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD and the container.
KDA_3_30412D - In-use utensil storage (Running water) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS used with moist FOOD such as ice cream or mashed potatoes shall be stored in running water of sufficient velocity to flush particulates to the drain.
KDA_3_30412F - In-use utensil storage (135�°F water) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in a container of water if the water is maintained at a temperature of at least 57�°C (135�°F) and the container is cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.
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_10111A - FCS MATERIALS (safe) MATERIALS that are used IN the construction of UTENSILS and FOODCONTACT SURFACES of equipment shall be safe.
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_6_20215A1 - Outer openings (Solid) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings.
KDA_6_501111B4 - Pests (Harborage) The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by eliminating harborage conditions.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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.
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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LUCKY WOK, 15129 W 87TH PKWY, LENEXA, KS - Restaurant inspection findings and violations

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