When to Wash - Food Employees did not clean their hands and exposed portions of their arms according to Food Code guidelines
CRITICAL
Comply by : Jan 16, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Staff did not wash hands prior to putting on gloves. Discussed when to wash procedures with staff.
3-304.12
In-use utensils not properly stored between uses
Comply by : Apr 13, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: 2 knives stored between prep table and FRP wall near meat slicer. Advised correction.
4-302.14
A test kit for measuring sanitizer concentration not provided
Comply by : Apr 13, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Establishment could not provide chlorine test strips for bleach sanitizer. Inspector provided some. Test strips MUST be provided at re-inspection.
3-501.12
Frozen PHF not slacked in accordance with the Food Code; and/or PHS not thawed in accorance with the Food Code
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: 2 containers of potentially hazardous foods (raw meats) thawing on prep counter.
4 large amounts of potentially hazardous foods (pork, beef, chicken) thawing in standing water at 3-sink.
Discussed approved thawing methods. See temp log for internal temps. Because Establishment did not update KCMO HD before expanding deli service to include the above items and because prep space does not meet Food Code requirements, Establishment cannot continue to prep or serve the above items. All meats placed in containers and moved to reach-in cooler.
5-205.15
Plumbing system not maintained in good repair *
CRITICAL
Comply by : Jan 16, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Back up in small 3-compartment sink when Inspector performed 3-sink test.
Per Code Enforcement Manager, Joe Williamson, Establishment must use the larger 3-compartment sink in back prep area to wash, rinse and sanitize.
4-204.112
Temperature measuring devices are not located in accordance with the Food Code and/or are not easily readable
Comply by : Apr 13, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: No thermometer in back prep room reach-in cooler.
No thermometer in red reach-in cooler where egg sandwiches are kept.
No thermometer in red reach-in cooler where bbq sandwiches are kept.
Advised correction.
2-103.11
Person In Charge Duties - The person in charge did not ensure that the requirements of section 2.103.11 of the Food code were being met.
Comply by : Apr 13, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Establishment expaned deli operations to include bbq (pork, beef, etc.) and sandwich items without informing KCMO Health Department. Multiple critical violations observed (missing handsink in prep space; no sanitizer; cooling, etc.).
*Establishment is restricted to ONLY serve wings and pizza under deli permit until compliance with KCMO HD Food Code regulations are met. See violations and General Comments below for details.*
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 : Apr 13, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Single-use cardboard boxes not protected from contamination on deli display case. Suggested inverting.
6-101.11
Materials for floors/walls/ceilings not smooth, durable, & easily cleanable under normal use
Comply by : Apr 13, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Walls in back prep room not made of smooth, durable and easily cleanable materials.
Walls in back storage room with reach-in freezers not made of smooth, durable and easily cleanable materials.
No seal at 3-compartment sink and wall in back prep room.
No seal at 3-compartment sink and wall in front area.
Advised correction.
4-702.11
Before Use After Cleaning - Utensils and food-contact surfaces of equipment are not sanitized before use after cleaning.
CRITICAL
Comply by : Jan 16, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: No sanitizer set up in back prep room although food product (pork; chicken) actively thawing.
No sanitizer set up in front deli area (pizza make table area, etc.).
Establishment has bleach for sanitizer solution. Correct concentration is 50-100ppm. Person in Charge began making bleach sanitizer solution.
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 : Apr 13, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: No paper towels at handsink near fron bathroom.
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 : Apr 13, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Bottle of bleach stored in hand sink near bathroom (blocking basin). Handsinks cannot be blocked or used to store any items.
Bleach removed from basin.
4-601.11
Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Food debris on single-use boxes on deli display. Boxes 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
Comply by : Jan 16, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: No label on cleaner near front mop sink. Cleaner stored in a "water only" spray bottle.
Any cleaner not in the original container MUST be labeled per Food Code. Person in Charge began to label item.
5-204.11
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
Comply by : Jan 16, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: No hand sink in back prep room. Establishment MUST install hand sink per Food Code in food prep/warewashing areas.
2-102.11
Demonstration - The person in charge could not demonstrate knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of the Food Code.
CRITICAL
Comply by : Jan 16, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Establishment expaned deli operations to include bbq (pork, beef, etc.) and sandwich items without informing KCMO Health Department.
Establishment added equipment (3-compartment sink; indoor smoker) without informing KCMO HD.
Inspector discussed during 2014 routine inspections for retail and deli permits the requirements of contacting KCMO HD before expanding operations.
*Establishment is restricted to ONLY serve wings and pizza under deli permit until compliance with KCMO HD Food Code regulations are met. See violations and General Comments below for details.*
3-501.14
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: 2 containers of chili in reach-in with internal temps above 41F (see temp log). Items made day prior and did not cool according to time/temp requirements for Food Safety.
Discussed cooling with Person in Charge. Foods have 2 hours to cool from 135F to 70F. IF that time/temp requirement is met, foods have an additional 4 hours (for a total of 6 hours) to cool from 70F to 41F.
Foods must be introduced to ice baths, ice wands or cold holding units once the internal temp is at 135F.
Items discarded and denatured.
7-201.11
Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Bleach stored in basin of hand sink near front bathroom. Item removed from basin to store with other cleaners.
6-301.11
Handwashing Cleanser, Availability - Each handwashing lavatory or group of 2 adjacent lavatories is not provided with a supply of hand cleaning liquid, powder, or bar soap.
Comply by : Apr 13, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: No soap at handsink near fron bathroom.