OVERLAND PARK MARRIOTT, 10800 S METCALF ST, OVERLAND PARK, KS - Restaurant inspection findings and violations

Business Info

Name: OVERLAND PARK MARRIOTT
Type: Restaurant
Address: 10800 S METCALF ST, OVERLAND PARK, KS 66212
Phone: 913-240-1633
Total inspections: 2
Last inspection: Dec 01, 2015

Restaurant representatives - add corrected or new information about OVERLAND PARK MARRIOTT, 10800 S METCALF ST, OVERLAND PARK, KS »

Violation code	Inspection Date	Violations	Type	Compliance
No violation noted during this evaluation.	12/01/2015	0	Follow-up	In
3-501.17(A) - --Brisket in the front line RIC had a date of 11/5. PIC said it was taken out the freezer and the date had not been updated. PIC was unsure when it was taken out. COS Brisket was discarded. KDA_3_10111 - --In the bar, Marker's whisky and Marker's 46 whiskey had small flies inside the bottles. COS Bottles were discarded. KDA_3_50118A2 - --In the hot prep WIC, there was a cart of cooked salmon, smoked pork, cooked shrimp, and beef tenderloin that did not have the prep or discard date. PIC said all the food was cooked on 11/14. COS PIC date market the cart. KDA_4_60111A - --In the cold prep area, food contact plastic containers were stack and stored on a storage shelf had old date marking sticker and sticker reside on the outer surface. KDA_4_60211E4 - --The Pepsi and the Dr Pepper soda nozzle had suspected brown mold in the interior surface. COS Nozzle were removed to be washed, rinsed, and sanitized. KDA_6_30112 - --The handwashing sink in the back storage area, did not have paper towels. COS Paper towels were provided during inspection. KDA_6_50116 - --A wet mop was stored in the basin of the mop sink. COS Mop was turn upright to correctly air dry. KDA_7_20111B - --A red sanitizer was stored next to the steam table that had a container filled with hot bean soup. COS The sanitizer bucket was removed. KDA_Defacto - --Cold Holding Front line (main) Horizon RIC Brisket 40F Sliced tomatoes 38F Raw salmon 41F MT line Diced tomatoes 38F Pico de gallo 40F MT line RIC Raw steak 38F Raw turkey patty 41F Grill RIC drawer Raw chicken 39F Salad prep line Ranch dressing 39F Blue cheese dressing 42F Sliced tomatoes 43F Diced tomatoes 40F Glass RIC Tuna salad 38F Raw shrimp 36F Squid 37F Glass RIC Cut lettuce 41F Salsa 42F Wait staff area (on ice) Ranch dressing 41F Cottage cheese 40F Cut cantaloupe 41F Hot Prep Area Victory RIC Sausage links 42F Whipping cream 40F WIC Cooked salmon 41F Smoked pork 40F Beef tenderloin 38F Garlic butter 41F Cold Prep Area WIC Cantaloupe 38F Roast beef 38F --High temperature dishwashing machine 169.9F Quat test strips available. --Hot holding Steam table Bean soup 148F Warmer Cooked chicken breast 150F	11/18/2015	9	Regular	Out

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_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
KDA_3_50118A2 - P - RTE PHF/TCS, Disposition (discard if in a container w/out a date) 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 not 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 5�°C (41�°F) or less for a maximum of 7 days, with the day of preparation counted as Day 1.
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_60211E4 - Non-PHF/TCS Food Contact Surface Cleaning Frequency (ice bins, soda nozzles) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned, in EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: at a frequency specified by the manufacturer- or, absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
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_6_50116 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
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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OVERLAND PARK MARRIOTT, 10800 S METCALF ST, OVERLAND PARK, KS - Restaurant inspection findings and violations

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