RED FORTUNE, 117 OAK ST, BONNER SPRINGS, KS - Restaurant inspection findings and violations

Business Info

Name: RED FORTUNE
Type: Restaurant
Address: 117 OAK ST, BONNER SPRINGS, KS 66012
Phone: 913-441-1988
Total inspections: 5
Last inspection: Aug 19, 2015

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Violation code	Inspection Date	Violations	Type	Compliance
KDA_2_30114I - --Employee was putting cooked, cooled, breaded chicken into bags for placement in freezer. Employee went to put on gloves, dropped 2 gloves onto the floor, picked up the gloves and discarded, then put on a fresh pair of gloves without a handwash in between tasks. Corrected on-Site, COS handwash. (repeat) KDA_3_50115A - --Cooling methods of rice in walk in cooler were discussed with PIC. Rice is in deep metal strainers, and deep metal bowls, covered with plastic wrap and placed in walk in cooler to cool. Rice at 69F at time of inspection. Rice was cooked at 10AM and then placed in cooler. Rice not placed in shallow metal pans in smaller portions to allow for faster cooling. (repeat) KDA_3_50116A2 - --In metal strainer on lower shelf of prep table top in kitchen, fried rice at 71F. PIC stated it was cooked at 10AM. Rice is set out for lunch. Talked with PIC about keeping rice hot or cold or doing time as control. In make table top, raw chicken at 46F, raw shrimp at 44F. PIC stated the foods were prepped at 10AM. ambient of reach in cooler underneath at 38F. (repeat) KDA_4_10111A - --2 non food grade plastic (sterilite) containers used to hold RTE fried wontons in reach in cooler at end of cookline and walk in cooler. Employees have lined the bottom of the containers, but the food is still in direct contact with the non food grade plastic on the sides of the container. COS lined the containers completely with liners so the food does not come into contact with the plastic. (repeat) KDA_4_60111A - --Stored as clean above 3 vat sink on shelving for clean equipment, one plastic container and 6 metal pans with visible food debris on surface. Also stored on shelf for clean equipment, one metal pan with old date marking sticker residue on surface. Every pan inspector looked at had visible food debris or old date marking residue on surface. Establishment is cutting the tops off of food grade bottles and reusing the bottle to hold fried noodles, sauces, etc. Old sticker residue is present from the original label on containers. Instructed PIC to wash and remove labels. COS rewashed. (repeat) KDA_Defacto - --Cold holding In make table top, raw chicken at 43F, raw shrimp at 43F in reach in cooler, raw chicken at 39F in walk in cooler, raw chicken at 39F --Establishment no longer used cardboard to cool cooked chicken, they now use metal trays. --Strips in place for chlorine, 50ppm chlorine in dish machine with dishes actively being washed during inspection. --When inspector entered kitchen of establishment, no employees were wearing gloves. Upon notice of the inspector, employees donned gloves. Discussed this with manager/owner.	08/19/2015	6	Follow-up to Administrative Order	Out
Details not available.	03/04/2015
Details not available.	02/17/2015
Details not available.	02/11/2014
Details not available.	03/18/2013

KDA_2_30114I - Wash Hands (As needed) 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 engaging in other activities that contaminate the hands
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_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.

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RED FORTUNE, 117 OAK ST, BONNER SPRINGS, KS - Restaurant inspection findings and violations

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