GB Chinese - Inspection Report
Address:4820 N Oak Trafficway Kanas City MO 64118
Establishment Type:Restaurant/Deli 0-5 Employees
Phone No.:(913) 375-7799

Inspection details
Inspection Date24 November, 2014
Inspection TypeRoutine
Critical Violations14
Non-critical Violations11

Violation Details
Regulation Code
Reference
Violation & Comments
3-501.18
RTE PHF, Disposition - Ready-to-Eat, Potentially Hazardous Food was not discarded in accordance with the Food Code.
CRITICALComply by : Nov 27, 2014
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed noodles in the walk-in cooler date marked 11-14-14.
3-202.15
Package Integrity - Food packages were not in good condition and did not appear to protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants.
CRITICALComply by : Nov 27, 2014
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Dented can of coconut milk on the dry storage rack.
3-501.16
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
CRITICALComply by : Nov 27, 2014
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: White rice and chicken in the make-table cold holding above 41 degrees Fahrenheit. See temp log.
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
Comply by : Feb 22, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Wet rag on the make-table.
3-302.11
Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code.
CRITICALComply by : Nov 27, 2014
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Shelled eggs stored above sauce bucket in the walk-in cooler.
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 22, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Utensils on the cook line hand sink.
3-304.12
In-use utensils not properly stored between uses
Comply by : Feb 22, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Scoop handle in the salt container on the dry storage rack. Knives stored in between the make-table and the prep table on the cookline.
3-403.11
Reheating for Hot Holding - Potentially hazardous food or Ready-to-eat food was not reheated for hot holding in accordance with the Food Code.
CRITICALComply by : Nov 27, 2014
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Foods in the steam table re-heating at the time of inspection. See temp log.
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.
CRITICALComply by : Nov 27, 2014
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: No date marking on the rice and chicken in the make-table.
4-702.11
Before Use After Cleaning - Utensils and food-contact surfaces of equipment are not sanitized before use after cleaning.
CRITICALComply by : Nov 27, 2014
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: No quatinary or chlorine sanitizer buckets set-up in the establishment.
3-101.11
Safe, Unadulterated, & Honestly Presented - Food was not seen to be safe, unadulterated, and/or honestly presented.
CRITICALComply by : Nov 27, 2014
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Raw chicken wings in the walk-in cooler date marked 11-9-14 with dark red blood.
5-205.15
Plumbing system not maintained in good repair *
CRITICALComply by : Nov 27, 2014
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Back-up on the floor drain when conducting the 3 compartment sink test.
7-202.11
Restriction - Poisonous or toxic materials that are not required for the operation and maintenance of a food establishment, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food establishment.
CRITICALComply by : Nov 27, 2014
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Raid roach spray in the mop sink basin.
6-501.11
Physical facilities not maintained in good repair & cleaned as often as necessary to keep them clean
Comply by : Feb 22, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Food debris on the floor in the food prep area.
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 : Feb 22, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: No hand soap at the front service hand washing sink.
4-602.13
Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue
Comply by : Feb 22, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Dried heavy food debris on the racks in the walk-in cooler.
2-101.11
Assignment - The permit holder or designated person in charge was not present at the food establishment during all hours of operation.
CRITICALComply by : Nov 27, 2014
RECOMMENDED RESOLUTION: Ensure that the permit holder or designated person in charge is present at the food establishment during all hours of operation.
OBSERVATIONS & CORRECTIVE ACTIONS: No person in charge present at the time of the inspection.
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 22, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Make-table ambient temperature above 41 degrees Fahrenheit. See temp log.
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 : Feb 22, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: No hand drying material at the front service hand washing sink.
6-301.14
Handwashing Signage - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees.
Comply by : Feb 22, 2015
RECOMMENDED RESOLUTION: Provide handwashing signage at all handsinks and handwashing lavatories used by food employees and that are clearly visible to food employees.
OBSERVATIONS & CORRECTIVE ACTIONS: No hand washing sign at the front hand sink.
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.
CRITICALComply by : Nov 27, 2014
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Employee stated foods were being re-heated in the steam table.
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 27, 2014
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: 2 out 3 food handler cards.
4-302.14
A test kit for measuring sanitizer concentration not provided
Comply by : Feb 22, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Quatinary test strips in disrepair.
4-202.11
Food-contact surfaces not smooth & easily accessible for cleaning *; CIP equipment not easily cleanable
CRITICALComply by : Nov 27, 2014
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: In-use fryer basket in disrepair.
6-305.11
Dressing rooms not designated if employees change on-site; and/or Lockers not provided for employee belongings
Comply by : Feb 22, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Employee jacket hanging on the dry storage rack.