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: (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 wet cloths were fond sitting on counters and prep surfaces not stored in sanitizer. Employee moved to sanitizer
2-402.11
Hair restraints & clothes that cover body hair not worn by employees
Comply by : Jun 17, 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: At the time of the inspection two employees were found with out proper hair restraints while preparing food
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.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION: Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 21 CFR 178.1010 sanitizing solutions.
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection the establishment was using a household cleaning product that is not food safe and does not rinse off. Employee purchased regular bleach for disfecting
6-501.111
Effective pest control measures not in place *; and/or Dead or trapped pest not removed from traps at adequate frequency
CRITICAL
Comply by : Mar 22, 2015
RECOMMENDED RESOLUTION: Have pest service come and inspect and treat facility for rodents. Remove all mouse droppings from service areas.
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection mouse droppings found under the counters and equipment in the kitchen, service station, and the sushi line. Dead baby mouse found on the floor under steps in the basement. Employee removed mouse. Last pest service was 12/06/15. No mention of mice on last report.
6-501.11
Physical facilities not maintained in good repair & cleaned as often as necessary to keep them clean
Comply by : Jun 17, 2015
RECOMMENDED RESOLUTION: Place floors and walls under and around equipment, sinks, shelving on regular cleaning schedule
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection food spillage and debris was found under the equipment and shelving in the kitchen, the sushi line, the bar, and the ware washing area.
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 : Mar 22, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection no manager present and one out of two employees with valid food handlers cards.
4-501.14
Warewashing equipment not cleaned before use & every 24 hours; Warewashing machine not operated per data plate
Comply by : Jun 17, 2015
RECOMMENDED RESOLUTION: Have the machine cleaned daily and delimed on regular schedule to prevent buidlup
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection the inside of the ware washing machine was found to have a buildup of residue and lime.
3-603.11
Consumer Advisory for Raw or Undercooked Food - The permit holder did not inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed in raw or undercooked form.
CRITICAL
Comply by : Mar 22, 2015
RECOMMENDED RESOLUTION: Place statement on the items as it is on the regular menu
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection the happy hour menu with raw sushi items did not have the disclosure or the reminder statement.
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: Soda gun nozzles must be washed, rinsed, and sanitized daily
Ice machine catch plate must be cleaned regularly to prevent buildup
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection the soda gun at the bar and the server area were found with buildup of residue on the nozzles. Employee cleaned
The ice machine catch plate in the basement was found to have buildup of residue. Employee cleaned
4-903.11
Equipment/utensils/linens not stored as specified in the Food Code
Comply by : Jun 17, 2015
RECOMMENDED RESOLUTION: (1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection dish racks were found stored directly on the floor under dish machine
4-101.11
Utensils/food-contact surfaces not made of safe, durable, smooth materials*
CRITICAL
Comply by : Mar 22, 2015
RECOMMENDED RESOLUTION: Replace broken containers.
Have ware washing racks cleaned and stored to prevent buildup
Styrofoam is not an approved food storage container
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection the salt container was found broken.
The ware washing rack were found with a buildup of residue.
Stryofoam container found used as a food storage container under prep table
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: Sanitizer must be set up at all times during operation
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection sanitizer solution was not set up in the restaurant. Employee set up buckets for the cook line, bar, and sushi line.
6-303.11
Lighting intensity not adequate in food prep, storage & service areas
Comply by : Jun 17, 2015
RECOMMENDED RESOLUTION: Replace burnt out lights
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection all lights were found burnt out in the hood system
5-202.11
Plumbing system not designed, constructed & installed according to law *
CRITICAL
Comply by : Mar 22, 2015
RECOMMENDED RESOLUTION: Drain must go into a floor drain.
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection the soda gun holster drain was found draining into a bucket under counter.
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.
Corrected On Site
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: Hand washing signage was found missing at the hand sink in the kitchen and at the hand sink by the white rice. Inspector provided signage
3-304.12
In-use utensils not properly stored between uses
Corrected On Site
RECOMMENDED RESOLUTION: (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;
(E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous; or
(F) In a container of water if the water is maintained at a temperature of at least 57°C (135°F) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).
OBSERVATIONS & CORRECTIVE ACTIONS: Rice spoon found sitting in bowl of water at the hand washing sink. Employee removed spoon
4-101.110
Nonscratching utensil not used with nonstick coatings; and/or Nonfood-contact surfaces not made of durable, smooth materials
Comply by : Jun 17, 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 the following was found:
Clean dishes store on shelving that was lined with linen napkins
Clean dishes stored on shelving lined with towels
food stored on shelves lined with aluminum foil
Foil lining the walls around the cook line equipment
Bar tools and glasses found draining on linen napkins
linen napkins found lining the inside of the cooler in the bar
3-501.19
Time as a Public Health Control - Potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption was not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
CRITICAL
Comply by : Mar 22, 2015
RECOMMENDED RESOLUTION: Procedures must be on site and container must be marked with time rice must be discarded
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection the sushi rice was found not marked with the time that it must be discarded and no written procedures on site for sushi rice.
4-904.11
Kitchenware/tableware not handled, displayed or dispensed to protect food-/lip-contact surfaces; and/or Soiled tableware not removed from eating areas
Comply by : Jun 17, 2015
RECOMMENDED RESOLUTION:
Store dishes face down to prevent contamination of food contact surface
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection the dishes stored in the kitchen, and in the service area, were found stored food contact side exposed to contamination.
2-101.11
The Permit Holder shall require Food Employees and Conditional Employees to report to the Person In Charge information about their health and activities as they relate to diseases that are transmissible through Food.
CRITICAL
Comply by : Mar 22, 2015
RECOMMENDED RESOLUTION: Note: Establishment had an employee sick policy, inspector provided manager with a copy of the KCMO Employee Health Guidelines, Employee Interview form, and Employee Acknowledgement form to update current policy. Have folder set up with the signed acknowledgements to present for policy verification.
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection the employee on site did not have understanding of employee health guidelines.
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.
Corrected On Site
RECOMMENDED RESOLUTION: Cleanser must be available at all times
OBSERVATIONS & CORRECTIVE ACTIONS: No soap provided at the hand washing sink by the white rice bin. Employee provided soap.
5-202.13
Air gap not provided between water supply inlet & flood level rim of plumbing fixture *
CRITICAL
Comply by : Mar 22, 2015
RECOMMENDED RESOLUTION: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
OBSERVATIONS & CORRECTIVE ACTIONS: No air gap provided at the drain for the ice bin in the bar
No air gap provided for the drain from the four compartment sink