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.
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no hand-drying provision at the warewash area handsink. Paper towels provided by manager.
3-307.11
Food not protected from contamination by another source
Comply by : Feb 16, 2017
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed in-use cutting board on the kitchen prep table directly next to handsink basin without a splash guard.
5-205.15
Plumbing system not maintained in good repair *
CRITICAL
Comply by : Nov 21, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed leak in the drain pipes of the three-vat sink.
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:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no handwash cleanser at the warewash area handsink. Soap dispenser provided by manager.
4-101.11
Utensils/food-contact surfaces not made of safe, durable, smooth materials*
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION: Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: safe; durable, corrosion-resistant, and nonabsorbent; sufficient in weight and thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and
resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed fryer basket with broken wire, in-use at the fryer station. Affected basket removed from use by manager.
Observed the lid on the container of salt/sugar mix to be melted and in disrepair. Lid removed and discarded by manager.
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
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed 3/4 = 75% employees have current acceptable food safety training at time of inspection.
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: Observed buildup on the wall-mounted potato slicer on the cook line. Slicer removed for cleaning by manager.
3-302.11
Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed raw hamburger patties on tray stored directly on top of cheese, lettuce and other ready-to-eat foods on the top shelf of the large McCall reach-in cooler. Foods rearranged by manager.
Observed open bag of raw shrimp above open trays of onion rings in the Imperial reach-in freezer. Foods rearranged by manager.
6-501.113
Maintenance tools not properly stored; and/or Premises not free of unnecessary items/litter
Comply by : Feb 16, 2017
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed facility to have extra foodservice equipment, paint cans, mop buckets, light bulbs, etc. stored in various piles throughout the basement area.
3-302.12
Food storage containers are not identified with common name of food
Comply by : Feb 16, 2017
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed bins of bulk powdered foods to not have labels of the foods within.
6-101.11
Materials for floors/walls/ceilings not smooth, durable, & easily cleanable under normal use
Comply by : Feb 16, 2017
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed plywood used to build a home-made walk-in cooler door for the basement keg cooler.
Observed unfinished wood used for the wall built for the server station.
3-304.12
In-use utensils not properly stored between uses
Comply by : Feb 16, 2017
RECOMMENDED RESOLUTION: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; or on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed ladle hanging on oven door handle, such that the food-contact portion of the utensil is touching the unsanitized oven door handle.
Observed pan stored in the bulk bin of flour with its handle laying in the food product.
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 : Nov 21, 2016
RECOMMENDED RESOLUTION: Disclosure shall include: 1) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order);” or 2) identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no disclosure on the menu for hamburgers and steaks that can be ordered undercooked; only the reminder is present at the bottom of the menu.
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.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION: An employee shall eat, drink, or use any form of tobacco only 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 cannot result.
A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands; the container; and exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed open employee beverage on the kitchen make line. Manager discarded beverage.
Observed cigarette butts throughout the basement storage area. Manager was informed that smoking is NOT allowed inside the facility, per KCMO Smoking Ordinance.
7-201.11
Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION: Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service and single-use articles by: separating the poisonous or toxic materials by spacing or partitioning; and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed spray bottle of cleaner/degreaser hanging on shelf above the cook line make tables. Chemical moved to safe location by employee.
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.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no date marking on containers of carmelized onions, sauces, meats, and other cooked-on-site, ready-to-eat potentially hazardous foods in any of the cold holding units on premises. Date markings provided by manager.
4-204.112
Temperature measuring devices are not located in accordance with the Food Code and/or are not easily readable
Comply by : Feb 16, 2017
RECOMMENDED RESOLUTION: In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no thermometer in either of the cook line make table coolers or the server station reach-in cooler.
4-903.11
Equipment/utensils/linens not stored as specified in the Food Code
Comply by : Feb 16, 2017
RECOMMENDED RESOLUTION: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed clean food-contact equipment such as slicers, stored on wire shelving rack underneath in-use bowls for seasoning fries and preparing other foods on the make line.
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 16, 2017
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed excessive frost buildup in the Imperial reach-in freezer.
Observed fan guard missing from the top portion of the keg walk-in cooler fan guard.
5-502.11
Refuse not removed in approved manner & at proper frequency to minimize attractant of pest & odors
Comply by : Feb 16, 2017
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed buckets of soiled standing water throughout the basement area, with odor and fruit flies.
6-501.11
Physical facilities not maintained in good repair & cleaned as often as necessary to keep them clean
Comply by : Feb 16, 2017
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed foul odor throughout the basement area.
6-303.11
Lighting intensity not adequate in food prep, storage & service areas
Comply by : Feb 16, 2017
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no light in basement walk-in cooler.
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: Observed no sanitizer set-up in the kitchen at time of inspection. Quaternary sanitizer at proper concentration provided by employee.
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 : Nov 21, 2016
RECOMMENDED RESOLUTION: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; using methods, if pests are found, such as trapping devices or other means of pest control and eliminating harborage conditions.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed fruit flies throughout kitchen and basement at the facility.
3-501.16
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION: Potentially hazardous foods shall be maintained at a temperature of 41°F or less.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed egg wash that was used for breading mozzarella sticks had been left out on the prep table at a temperature of 67°F; manager stated the egg wash had been out less than two hours so was replaced into functional cold holding unit. **See Temperature Observations.
2-402.11
Hair restraints & clothes that cover body hair not worn by employees
Comply by : Feb 16, 2017
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: Observed cook line employees were not wearing hair restraints or beard guards (applicable for one employee) when working with exposed foods.