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Papa Keno’s Pizzeria in Lawrence blows restaurant inspection; live mature cockroaches in slicer motor and n the inside surface of paper wall decorations

Papa Keno’s Pizzeria in Lawrence blows restaurant inspection; live mature cockroaches in slicer motor and n the inside surface of paper wall decorations

By: Robert Dewey | robert.dewey@kansasrestaurantinspections.com

Lawrence, KS

Papa Keno’s Pizzeria

1035 MASSACHUSETTS ST
LAWRENCE, KS 66044
785-841-7272

The Kansas of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on 2/3/2020. As a result of that inspection, and due to the severity of the specific violations Papa Keno’s Pizzeria was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 6 violations were found.

The inspector made the following comments in support of the violations found during the inspection:

  • Opened package of RTE beef top round had no date mark in prep area reach-in-cooler (RIC) #1. Person-In-Charge (PIC) did not know date of opening. COS – PIC VD adulterated food.
  • Opened container of feta cheese had no date mark in prep standing RIC #2. PIC stated product opened 2/01. (Beyond 24 hours) Opened container of RTE capicola had no date mark in prep standing RIC. Packaging stated ‘Keep Refrigerated’. PIC stated product opened 1/31. (Beyond 24 hours) Opened container of sun dried tomatoes had no date mark in prep standing RIC. Packaging stated ‘Keep refrigerated’. PIC stated product opened 2/01. (Beyond 24 hours) COS – PIC date marked all opened PHF products for seven day PHF date marking limitation. Inspector noted day of opening + six days = seven day PHF compliance.
  • Pizza sauce, held on prep counter outside of temperature control, had no time stamp to indicate four hour limitation. Precooked cheese pizzas held on speed rack outside of temperature control had no time stamp to indicate four hour limitation. PIC stated pizzas were cooked at 12:30pm and 2:00pm (within four hours) and the sauce was refilled at 1pm (within four hours). COS – PIC time stamped cheese pizzas. Inspector inquired further with regards to sauce procedures, please reference 3-501.19(B)(3).
  • PIC stated pizza sauce is held on TPHC four hour limitation procedures and was placed into TPHC at 9AM this morning. PIC also noted that the sauce is refilled throughout the lunch shift. PIC stated that the refilled sauce is poured into the originating container of sauce, that is placed into TPHC at 9AM, and that no wash / rinse / sanitize process occurs for the sauce container throughout the day. PIC stated container is washed / rinsed / sanitized at the end of each day. COS: PIC discarded sauce in container held on TPHC procedures for more than four hours and removed container for washing rinsing and sanitizing. The FE SOP must be modified to include wash rinse and sanitize of each TPHC sauce container between replacement containers.
  • Three live mature cockroaches inside of the internal motor housing of the prep room slicer. Three live mature cockroaches on the inside surface of paper wall decorations hanging below the FOH service line. Approx. ten live mature cockroaches between the wall and counter juncture of the FOH service line. PIC noted twice monthly treatments have been occurring regularly. Inspector noted numerous baiting stations and sticky traps throughout the FE during the inspection. Inspector and PIC discussed spots of activity, and PIC contacted PCO and scheduled a treatment for 2/04/20, after all food and utensils have been removed and protected from potential contamination. PIC noted the slicer has been removed from service and will be dismantled and cleaned before being returned to service. As per conversation with DM, a 10-day follow up has been scheduled.
  • Working spray bottle of Quaternary sanitizer spray stored on top and in direct contact with prep line cutting board, an in use food contact surface. No leakage detected. COS – PIC removed chemical container from prep line cutting board, which was then returned to 3-vat sink for a wash / rinse / sanitize process.

Abbreviations used by inspectors:

AVB- An Atmospheric Vacuum Breaker (AVB) is a backflow prevention device used in plumbing to prevent backflow of non-potable liquids into the drinking water system
BOH- Back of the House
CFSM- Certified Food Safety Manager
COS- Corrected on-site during inspection
FCS- Food contact surface
PIC- Person-in-charge
PHF- Potentially Hazardous Foods
RIC- Reach in cooler
RTE- Ready to Eat
WIC- Walk-in cooler