At time of inspection by authorized REGULATORY AUTHORITY inspectors: (1) A certified food service operations manager must be present in the food service area and on duty at all times of business operation, and must present a FOOD MANAGER PERMIT or card to the authorized REGULATORY AUTHORITY inspector at the time of inspection, or; (2) For food service operations where no manager is certified, eighty percent (80%) of required food handler staff shall obtain a (3) three years FOOD HANLDER CARD from the City of Kansas City, Missouri Health Department either upon completion of a FOOD HANDLER'S course through the Health Department or upon the Health Department's approval of a comparable FOOD HANDLER PERMIT or card from another provider.
CRITICAL
Comply by : Jun 06, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed 0/4 = 0% food employees had current food safety certification on-site at time of inspection.
5-202.14
Backflow prevention device not designed per approved standards
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed bell-top backflow prevention device (not designed for continuous pressure) installed at the mop sink where the water handles are left on during hours of operation and the water flow is controlled using valves at a y-splitter attached to the faucet, thus subjecting the backflow prevention device to continuous pressure. Manager stated that normally the water handles are turned off, but they were accidentally left on overnight; water handles were turned off by manager.
3-501.18
RTE PHF, Disposition - Ready-to-Eat, Potentially Hazardous Food was not discarded in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed container of spicy mayonnaise (made in-house) with a date marking on 5/18. Since the last date of safe use was 5/24/15, the mayonnaise was discarded.
3-501.16
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION: Potentially hazardous foods shall be maintained at a temperature of 41°F or less.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed pan of cooked mushrooms on the cook line prep table at an internal temperature of 60°F. Manager stated the cooler was being rearranged, but the mushrooms got left out, so mushrooms were discarded.
7-102.11
Common Name, Working Containers - Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are not clearly and individually identified with the common name of the material.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no label on spray bottle of glass cleaner at the cook line. Label provided by employee.
2-401.11
Eating, Drinking, or Using Tobacco - An employee was seen eating, drinking, or using a form of tobacco 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 could result.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION: A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands; the container; and exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed open employee beverage at the employee beverage station on the warewashing line. Beverage discarded by employee.
3-302.11
Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed pans of raw chicken above pans of raw whole muscle pork and beef in the walk-in cooler. Chicken moved to safe location by manager.
2-402.11
Hair restraints & clothes that cover body hair not worn by employees
Comply by : Sep 01, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed two cook line employees did not have hair restraints that covered head hair.
2-301.14
When to Wash - Food Employees did not clean their hands and exposed portions of their arms according to Food Code guidelines
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION: Food employees shall clean their hands and exposed portions of their arms after handling soiled equipment or utensils; during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; before donning gloves for working with food; and after engaging in other activities that contaminate the hands.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed employee wipe hands on apron after working on the warewash line, then put on gloves to work with food on the cook line. Manager was informed of this issue.
Observed employee pull up pants, then put on gloves and dispense salad into bowl for mixing/service to consumer without washing hands. Manager was informed of this issue.
3-501.16
Hot Holding - Potentially hazardous hot food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION: Potentially hazardous foods shall be maintained at a temperature of 135°F or above.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed pan of tomato soup on cook line ledge under the heat lamp to be at an internal temperature of 118°F. Manager stated that the tomato soup was extra, so it was discarded.
4-903.11
Single-service/use items not stored as specified in the Food Code; and/or Single-service/use items stored in prohibited areas
Comply by : Sep 01, 2015
RECOMMENDED RESOLUTION: Cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles may not be stored: in locker rooms; in toilet rooms; in garbage rooms; in mechanical rooms; or under sewer lines that are not shielded to intercept potential drips.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed napkins and straws stored below juice handsink drainage pipes.
6-301.12
Hand Drying Provision - Each handwashing lavatory or group of adjacent lavatories is not provided with Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
Comply by : Sep 01, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no hand-drying provision at the women's toilet room handsink. Both paper towel dispensers were empty.
4-302.14
A test kit for measuring sanitizer concentration not provided
Comply by : Sep 01, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed establishment did not have chlorine test strips for sanitizer buckets or chemical-sanitizing warewash machine.