Blue Bird Bistro - Inspection Report
Address:1700 Summit Kansas City MO 64108
Establishment Type:Restaurant/Deli
Phone No.:(816) 221-7559

Inspection details
Inspection Date26 November, 2014
Inspection TypeRoutine
Critical Violations10
Non-critical Violations8

Violation Details
Regulation Code
Reference
Violation & Comments
7-204.11
Sanitizers, Criteria - Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces did not meet the requirements of the Food Code.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed Quat sanitizer bucket in basement above 400 ppm. Employee remade sanitizer to proper concentration.
6-501.11
Physical facilities not maintained in good repair & cleaned as often as necessary to keep them clean
Comply by : Feb 24, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed mold build up throughout ac duct in basement area.
7-201.11
Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code.
CRITICALComply by : Nov 29, 2014
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed window cleaner stored beside food items (maple syrup, etc.) in undercounter storage unit of coffee station.
4-601.11
Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
CRITICALComply by : Nov 29, 2014
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed buildup inside soda gun and debris and mold inside soda gun holder. Dicussed with employee. Employee stated the soda gun is not used during operation hours.
4-501.11
Equipment not in good repair & adjusted per manufacturer's specs; and/or Scratched cutting boards not resurfaced or discarded
Comply by : Feb 24, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed scratched cutting board in make table in main kitchen. Discarced by employee. Observed rust on walk-in cooler door. Walk-in cooler gaskets in disrepair.
4-702.11
Before Use After Cleaning - Utensils and food-contact surfaces of equipment are not sanitized before use after cleaning.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no sanitizer bucket present in kitchen area. Employee prepared a Quat sanitizer at proper concentration.
3-501.16
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
CRITICALComply by : Nov 29, 2014
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed sliced tomatoes and blue cheese crumbles in make table above required cold holding temperature of 41 degrees F (see temp log). Blue cheese crumbles were discarded. Observed half and half and whole milk stored in ice bin, without ice, above required cold holding temperature of 41 degrees F (see temp log). Observed
6-501.110
Designated dressing rooms/lockers not used by employees
Comply by : Feb 24, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed coats, bags, etc. stored beside single service items (toothpicks and straws).
6-501.111
Effective pest control measures not in place *; and/or Dead or trapped pest not removed from traps at adequate frequency
CRITICALComply by : Nov 29, 2014
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed rat droppings under linen shelf and also in several locations throughout basement area.
3-501.17
RTE PHF, Date Marking - Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours was not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, in accordance with the Food Code.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no date mark or label on ranch dressing and tofu stored in undercounter cooler of main kitchen. Employee added label and date mark upon request.
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.
CRITICALComply by : Nov 29, 2014
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed only 3 out of four employees with Food Handler's cards, resulting in 75%, which is below the 80% requirement.
6-501.113
Maintenance tools not properly stored; and/or Premises not free of unnecessary items/litter
Comply by : Feb 24, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed unneccessary items and equipment in basement area.
3-301.11
Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
CRITICALComply by : Nov 29, 2014
RECOMMENDED RESOLUTION: Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed employee plate food (stack of pancakes) with bare hands.
4-602.13
Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue
Comply by : Feb 24, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed dust and grease build up on hood vents in main kitchen. Observed dust on fanguard of make table undercounter cooler of main kitchen. Observed debris and chipping paint on maketable cooler racks.
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.
CRITICALComply by : Nov 29, 2014
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed uncovered employee drink on coffee station counter and bar counter.
6-501.18
Maintaining & Using Handwashing Facilities - Handwashing facilities are not kept clean, maintained and/or used as specified in the Food Code.
Comply by : Feb 24, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS:
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
Comply by : Feb 24, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed basement handsink used to make sanitizer bucket. Observed handsink in main kitchen used for dumping sanitizer water. Observed bar handsink used for dumping. Drinking straws were observed inside the drain and coffee grounds observed around the basin of the sink.
6-303.11
Lighting intensity not adequate in food prep, storage & service areas
Comply by : Feb 24, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed light out in hood system of main kitchen.