MR GOODCENTS #89, 2915 TRAILHEAD DR, LEAVENWORTH, KS - Restaurant inspection findings and violations

Business Info

Name: MR GOODCENTS #89
Type: Restaurant
Address: 2915 TRAILHEAD DR, LEAVENWORTH, KS 66048
Phone: 913-682-2368
Total inspections: 4
Last inspection: Nov 12, 2015

Restaurant representatives - add corrected or new information about MR GOODCENTS #89, 2915 TRAILHEAD DR, LEAVENWORTH, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_50114A2 - --In the pasta RIC, packet of cooked pasta at 47.3F and 46.9F. PIC reported the pasta had been prepared last night approximately 20 hours earlier and had been in unit overnight. COS-discarded. KDA_4_20211A2 - --One food container was damaged with a crack. COS-discarded. KDA_4_50111B - --Lid to the pasta RIC is broken, not attached to unit. The interior covering of the lid is partly attached to the lid and has exposed insulation. The door seal to the unit is damaged and peeling away from door. KDA_4_60111A - --There are twelve food containers stored as clean that are soiled with dried food debris and/or sticker residue. COS-removed for washing. KDA_4_90311B - --three food containers were stored as clean and stacked/nested wet, not in a self-draining position. COS-removed for washing. KDA_Defacto - --Deli meat RIC: ham at 40F, roast beef at 42F. Pasta RIC: chicken at 42F, meatballs at 43F, buffalo chicken at 41F.	11/12/2015	6	Follow-up	Out
KDA_2_40111 - --open employee beverage stored on table next to meat slicer, above single use gloves. COS-moved KDA_3_50114A1 - --According to manager, the pasta contained in the pasta prep table was cooked and flash chilled approximately 4.5 hour earlier. The temperature of the pasta was 73.7F, 72.3F. COS-discarded. KDA_3_50116A2 - --In the front meat RIC: ambient temperature at 50.9F. ham at 46.2F, roast beef at 46.0F, ham at 45.3F. In RIC meat case: bologna at 45.3F, turkey at 45.8F, chicken at 46.0F, mozzarella cheese at 46.2F, pepper jack at 46.6F. In sandwich prep table: sliced tomatoes at 45.3F, 46.5F, shredded lettuce at 46.2F Pasta prep table: meatballs at 50.0F. COS-discarded. KDA_3_50118A3 - --In pasta prep table, meatballs dated for 8 days, shredded steak dated for 8 days, chicken dated for 8 days. COS-date mark corrected. KDA_4_20211A2 - --There were 6 plastic food containers, one pitcher and three lids that were cracked/broken. COS-discarded. KDA_4_30111 - --The front display RIC had an ambient temperature of 50.9F. All PHF contained in unit were at temperatures greater than 41F. KDA_4_50111B - --The seal/gasket on the pasta prep table is damage and peeling away from the door. KDA_4_60111A - --Approximately 45-55 food containers stored as clean were soiled with stickers and/or sticker residue. Two food containers and a ladle, stored as clean, were soiled with dried food debris. KDA_4_60111C - --The handle to the WIC is soiled with grime and food debris. The table upon which the oven at the pasta prep table is soiled with dried food debris. KDA_4_90311A - --assorted utensils/equipment were stored as clean in containers soiled with dried food debris. KDA_4_90411B - --In the pasta prep area, there were two containers of single use utensils stored for dispensing by employee with the lip-contact surfaces up. COS-inverted. KDA_6_20215A3 - --The back door to the kitchen was propped open. COS-closed. KDA_6_30112 - --No paper towels available at hand sink in back kitchen area or in women's restroom. COS-provided. KDA_7_10211 - --There were three buckets containing what test kit and employees identified as sanitizer (quat) were not labeled. COS-labeled. KDA_7_20111A - --In pasta prep station, container of sanitizer was stored adjacent and in contact with single use food containers. COS-moved. KDA_7_20111B - --In back prep area, a container of quat was stored on shelf above boxes of single use gloves. COS-moved. KDA_Defacto - --steam well: alfredo sauce at 174F, marinara sauce at 159F, BBQ pork at 180F. --WIC: ambient at 41F, meatballs at 40F. Pasta prep table: chicken at 41F, shredded steak at 43F. Sandwich prep table: shredded lettuce at 43F, tuna salad at 40F. Back room prep table: marinara sauce at 41F.	10/12/2015	17	Regular	Out
Details not available.	04/09/2014
Details not available.	04/15/2013

KDA_2_40111 - EMPLOYEES shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES- or other items needing protection cannot result.
KDA_3_50114A1 - Cooling PHF/TCS (Reach 70�°F within the first 2 hours) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within 2 hours from 57�°C (135�°F) to 21ºC (70�°F) [must cool from 135�°F to 41�°F in no more than 6 hours total.]
KDA_3_50114A2 - Cooling PHF/TCS (Reach 41�°F within 6 hours total) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within a total of 6 hours from 57ºC (135�°F) to 5�°C (41�°F) or less. [must cool from 135�°F to 70�°F in the first two hours]
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_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_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
KDA_4_30111 - Temperature Capacity - EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
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_90311A - Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLEUSE ARTICLES shall be stored: In a clean, dry location- Where they are not exposed to splash, dust, or other contamination- and, At least 15 cm (6 inches) above the floor.
KDA_4_90311B - Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) of this section and shall be stored: In a self-draining position that allows air drying- and, Covered or inverted.
KDA_4_90411B - Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided.
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_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_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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MR GOODCENTS #89, 2915 TRAILHEAD DR, LEAVENWORTH, KS - Restaurant inspection findings and violations

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