Restaurant and fitness club health inspections for March 31
03/31/2014 11:31 AM
03/31/2014 11:32 AM
Area food establishments with 7 or more priority or critical health code violations. Most violations are corrected at the time of the inspections.
The Kansas Department of Agriculture cited these operations for 7 or more priority health code violations.
, 1847 Village West Parkway, Suite K-101, Kansas City, Kan., had 14 priority violations during a March 24 routine inspection, including raw shrimp, cut lettuce, and cooked chicken held at improper temperatures on the make table (food discarded).
A manager declined to comment.
•Woodside Health Tennis Club
, kitchen, 2000 W. 47th Place, Westwood, had 12 priority violations during a March 19 routine inspection, including chicken sandwich and chicken salad in self-service cooler held at improper temperatures, and lettuce, cooked turkey, cooked salmon, chicken salad, hummus, and raw shell eggs held at improper temperatures on the make table.
Club officials declined to comment.
, 12920 State Line Road, Leawood, had 9 priority violations during a March 25 routine inspection, including cooked turkey, ham, cooked chicken, sliced tomatoes, feta cheese and boiled eggs held at improper temperatures on the make table .
“Everything has been corrected. The refrigeration has been corrected and we do take it very seriously,” said Michael Burr, owner/operator.
, (listed under Sheridan’s Frozen Custard) 7337 W. 119th St., Overland Park, had 9 priority violations during a March 20 routine inspection, including employee handled soiled food equipment and then handled clean equipment without washing hands between tasks.
Jim Sheridan, owner, said in a statement: “On this inspection all items were made compliant while the state inspector was in the restaurant excluding the reprint of 500 hand-held menus requiring the placement of an asterisk on our menu.”
•Tumbleweed Grill Bar
, 615 Main St., Gardner, had 8 priority violations during a March 19 routine inspection, including container of commercially processed sliced turkey with a date of March 12 (beyond the seven day limit so turkey discarded).
“Most of the violations were corrected on-site,” said Chris Meyer, manager.
•Austin’s Bar Grill
, 245 N. Moonlight Road, Gardner, had 7 priority violations during a March 19 routine inspection, including bags of cooked chicken and bags of taco meat with prep dates of March 10 and discard dates of March 16 (beyond the seven day limit so items discarded).
“We take everything very, very seriously and we corrected everything at the time of the inspection,” said Kirk Adams, co-owner.
•Chipotle Mexican Grill
, 5065 W. 119th St., Overland Park, had 7 priority violations during a March 24 routine inspection, including cubed chicken held at improper temperatures in the hot holding unit .
In a statement, Chipotle’s spokesman Chris Arnold, said: “We are always troubled when one of our restaurants does not live up to our high standards in this important area. The issues found in this most recent inspection were addressed immediately and those steps have been reported to the health department. The restaurant is now awaiting a follow up inspection.”
•Dos Reales Authentic Mexican Restaurant
, 6453 Quivira Road, Shawnee, had 7 priority violations during a March 26 routine inspection, including shredded lettuce and salsa held at improper temperatures at the make table (lettuce and salsa discarded).
Restaurant officials declined to comment.
•Rooster’s Neighborhood Bar Grill
, 808 E. Main St., Gardner, had 7 priority violations during a March 18 routine inspection, including open milk cartons with no date when they were opened (milk dated).
It had no priority violations during a March 28 follow-up inspection.
“We just got everything corrected and everything is good,” said Brett Hart, owner.
For complete Kansas Department of Agriculture inspection reports, go tohttp://agriculture.ks.gov/divisions-programs/food-safety-lodging/inspection-results
The Kansas City Health Department cited these operations for 7 or more critical health code violations.
•Danny’s Big Easy
, 1601 E. 18th St., had 9 critical violations during a March 15 routine inspection, including no hot water at the cook line hand-washing sink.
“It was just a washer that I had to replace and the next day I fixed it. I still had hot water in the sink next to it. There are three sinks in the kitchen,” said Danny Gosserand, owner.
It had no critical violations during a March 24 follow-up inspection.
•Wei’s Super Buffet
, 7531 Wornall Road, had 9 critical violations during a March 14 routine inspection, including fried chicken on buffet line held at improper temperatures (chicken discarded).
“We will keep checking the temperature so it won’t again,” said David Liu, manager.
It had no critical violations during a March 20 follow-up inspection.
, 11513 Blue Ridge Blvd., had 8 critical violations during a March 18 routine inspection, including fish, corn bread beans, mac-and-cheese and desserts with no clear date-mark.
Restaurant officials said the violations had been corrected.
It had no critical violations during a March 24 follow-up inspection.
, 4855 Main St., had 8 critical violations during a March 20 routine inspection, including pasta salad and chicken held at improper temperatures.
“I understand we had a few temperatures that were slightly above proper holding temperatures. I believe this is due to the fact that we cook everything on-site multiple times a day,” said JoMarie Scaglia, owner. “The food was served within the proper safety window. But we are taking extra precautions with our cooling process.”
It had 3 critical violations during a March 28 follow-up inspection.
, 612 W. 47th St., had 8 critical violations during a March 14 routine inspection, including container of hummus in cooler with a date-mark of March 6, beyond the seven day limit (hummus discarded).
The owner declined to comment.
It had no critical violations during a March 25 follow-up inspection.
•Chaz on the Plaza
, The Raphael Hotel, 325 Ward Parkway, had 7 critical violations during a March 19 routine inspection, including diced ham, sliced ham, and shredded cheese held on the make table at improper temperatures, and lamb and steak held in cooler at improper temperatures .
“Each item was corrected on-site,” said Bill Carter, general manager of the hotel.
It had two critical violations during a March 28 follow-up inspection.
For complete reports, visit: http://www.inspectionsonline.us/foodsafety/mousakansascity/search.htm
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