RECOMMENDED RESOLUTION: (1) In a clean, dry location;
(2) Where it is 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 food found stored on the floor in the walk in cooler and in the kitchen area. Manager moved food
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 : Dec 13, 2014
RECOMMENDED RESOLUTION: Inspector provided online hand out for compliance
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection 2 out of 8 employees possess valid food handler card
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 set up at the five working stations. Water with towels were set at two stations. Manager set up sanitizer at all working stations.
6-301.20
Handwash sinks with disposable towels not supplied with waste receptacle
Comply by : Mar 10, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Place trash cans at all hand sinks.
3-304.12
In-use utensils not properly stored between uses
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection scoops were found with the handles touching the ingredients in the food containers. Manager stored scoop correctly
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: Make a sink of sanitizer, test concentration, then fill buckets from the sink
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection sanitizer concentration was over 400 ppm. Manager corrected to 200ppm
4-601.11
Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
CRITICAL
Comply by : Dec 13, 2014
RECOMMENDED RESOLUTION: Establishment must clean food contact items daily to prevent buildup. Ice machine should be place on regular cleaning schedule to prevent buildup.
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection the ice machine was found to have a buildup of black residue. Manager placed do not use sign on ice and will call for service to clean and burn off ice.
The lids on the ingredient bins were found to have buildup of food spillage and residue. Manager took one set to dish to clean.
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
Corrected On Site
RECOMMENDED RESOLUTION: Labels all chemical bottles
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection a bottle of chemical was found without a label
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:
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection dry towels were found on prep tables and shelves in the kitchen area. Manager removed towels and store in sanitizer.
6-101.11
Materials for floors/walls/ceilings not smooth, durable, & easily cleanable under normal use
Comply by : Mar 10, 2015
RECOMMENDED RESOLUTION: Floors must be maintained in good repair and smooth and easily cleanable
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection the floor in the mop sink area is not smooth and easily cleanable. Broken tile in front of the freezer is not smooth and easily cleanable
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 : Dec 13, 2014
RECOMMENDED RESOLUTION: Hand washing facility's must be present in preparation and service areas.
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection no hand washing facility was located on the west side of the kitchen in the main food preparation area. No hand washing facility located on the front service line.
5-205.15
Plumbing system not maintained in good repair *
CRITICAL
Comply by : Dec 13, 2014
RECOMMENDED RESOLUTION: Have hand sink repaired and install proper faucet on three compartment sink.
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection the hand sink in the ware washing area has a cracked sink and the plumbing is not connected to drain.
The three compartment sink does not have a mixing faucet to fill sinks
4-602.13
Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue
Comply by : Mar 10, 2015
RECOMMENDED RESOLUTION: Have black residue removed from the dish area. Place gaskets on regular cleaning schedule to prevent build up
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection black residue was found on the wall in the dish area. and residue found on the walk in freezer and cooler gaskets.
2-402.11
Hair restraints & clothes that cover body hair not worn by employees
Comply by : Mar 10, 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 three out of 8 employees working in the kitchen preparing food did not have hair restraint.
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
Comply by : Dec 13, 2014
RECOMMENDED RESOLUTION: Food Employees shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and:
(A) After touching bare human body parts other than clean hands and clean, exposed portions of arms;
(B) After using the toilet room;
(C) After caring for or handling service animals or aquatic animals as specified in ¶ 2-403.11(B);
(D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking;
(E) After handling soiled equipment or utensils;
(F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;
(G) When switching between working with raw food and working with ready-to-eat food;
(H) Before donning gloves for working with food; and
(I) After engaging in other activities that contaminate the hands.
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection food preparation and service employees did not wash hands according to the food code. Employee on the front service counter handled cash, packaged food, cleaned counters, serviced food, served coffee all with out washing hands. Employee in the kitchen area, touched apron, touched food, touched arms, touched face did not wash hands while preparing cookies.
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: A bottle of chemical was found stored with single service items on the front counter. Manger removed chemical bottle