Handwashing Facilities (loc./placement) - A handwashing facility is not located so as to allow convenient use by Employees in food preparation, food dispensing, and warewashing areas; and in, or immediately adjacent to, toilet rooms.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION: One hand sink in the kitchen in four working stations. Owner has expanded kitchen.
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection no hand washing station designated in the bar or bussing area on the front line. Owner placed sign, soap and towels at hand sink in the bar.
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: Employees must was hands when changing tasks and changing gloves. Inspector left when to was job aids.
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection employee was observed handling foods then handling un-sanitized towel, plates, and taking dirty dish to ware washing without removing gloves and washing hands.
RECOMMENDED RESOLUTION: Have ceilings, vents, light fixtures, and walls cleaned on regular schedule to prevent buildup.
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection the ceilings and walls in the kitchen were found to have buildup of dust and residue.
8-304.11
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 05, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection 4 out of 5 employees posses food handlers cards. No manager on duty at the time.
2-402.11
Hair restraints & clothes that cover body hair not worn by employees
Comply by : Aug 31, 2015
RECOMMENDED RESOLUTION: food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles
OBSERVATIONS & CORRECTIVE ACTIONS: Employees were found not wearing hair, or bread restraints while preparing food in the kitchen.
5-205.15
Plumbing system not maintained in good repair *
CRITICAL
Comply by : Jun 05, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection the sink in the bar backed up and was slow to drain during three sink test. Owner to call for service.
4-702.11
Before Use After Cleaning - Utensils and food-contact surfaces of equipment are not sanitized before use after cleaning.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection no sanitizer solution was found for the espresso machine wiping cloth. Employee place sanitizer solution at the espresso machine for wiping cloth
4-602.11
Eq. & Food-Contact-Cleaning Frequency - Equipment food-contact surfaces and utensils shall be cleaned according to the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection salad bowl was used to prepare salad was emptied into trash can inside the can by banging it on the sides. The bowl was then place on top of station to be reused. Owner had bowl taken to dish.
Build up of residue found on the ice machine catch plate
4-703.11
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection the sanitizer was found not working on the ware washing machine. 0 ppm. Owner called for repair. Repair was made the pump was found out. 50 ppm.
6-101.11
Materials for floors/walls/ceilings not smooth, durable, & easily cleanable under normal use
Comply by : Aug 31, 2015
RECOMMENDED RESOLUTION: Walls with holes msut be repaired and sealed
OBSERVATIONS & CORRECTIVE ACTIONS: Walls in the three sink area of kitchen, bar area, and coffee area found not smooth and easily cleanable.
3-304.14
Cloths used for wiping are used for other purposes; Wet wiping cloths not stored in sanitizer; Wet & dry cloths not stored clean
Corrected On Site
RECOMMENDED RESOLUTION: (A) Cloths that are in use for wiping food spills shall be used for no other purpose.
(B) Cloths used for wiping food spills shall be:
(1) Dry and used for wiping food spills from tableware and carry-out containers; or
(2) Wet and cleaned as specified under ¶ 4-802.11(D), stored in a chemical sanitizer at a concentration specified in § 4-501.114, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
(C) Dry or wet cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes, and wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.
(D) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil.
(E) Working containers of sanitizing solutions for storage of in-use wiping cloths may be place above the floor and used in a manner to prevent contamination of food, equipment, utensils, linens, single-service or single-use articles.
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection wiping cloths were found not stored in sanitizer solutions. Employees were found wiping hands, counters, and equipment then placing back on counter, hanging from aprons, or placing on shoulder. Owner had employees remove extra towels and place clean into solution.
5-205.11
Using a Handwashing facility - A handwashing facility is not maintained so that it is accessible at all times for employee use; is being used for purposes other than handwashing or is not being used in accordance with manufacturer's instructions
Corrected On Site
RECOMMENDED RESOLUTION: Hand washing sink can only be used for hand washing.
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection the hand washing sink in the coffee station was found being used for dump sink. Manager place dump bucket on the line and placed new hand washing signage on the hand sink.
4-101.110
Nonscratching utensil not used with nonstick coatings; and/or Nonfood-contact surfaces not made of durable, smooth materials
Comply by : Aug 31, 2015
RECOMMENDED RESOLUTION:
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection wood shelving found in the dry storage room down stairs. Towels and linen napkins found lining shelving under clean dishes, and equipment.