Aixois - Inspection Report
Address:301 E 55th St Kansas City MO 64113
Establishment Type:Restaurant/Deli
Phone No.:(816) 333-3305

Inspection details
Inspection Date12 December, 2015
Inspection TypeRoutine
Critical Violations12
Non-critical Violations6

Violation Details
Regulation Code
Reference
Violation & Comments
2-402.11
Hair restraints & clothes that cover body hair not worn by employees
Comply by : Mar 11, 2016
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 pastry food employee not wearing hair restraint (bangs falling over face) while preparing exposed foods for service to consumer.
3-501.16
Hot Holding - Potentially hazardous hot food was not maintained at temperatures in accordance with the Food Code.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION: Potentially hazardous foods shall be maintained at a temperature of 135°F or above.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed quiche (119°F) on ledge above the grill to be outside of safe temperature range; kitchen manager moved quiche and stated that quiche will be kept inside of a cooler and reheated by the slice as consumer orders are placed. ***See Temperature Observations.
3-304.12
In-use utensils not properly stored between uses
Comply by : Mar 11, 2016
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.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed plastic bowls/cups as scoops stored inside container of granola mix in the back of the pastry area.
3-501.18
RTE PHF, Disposition - Ready-to-Eat, Potentially Hazardous Food was not discarded in accordance with the Food Code.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed container of quinoa cooked on 12/2/15, to be stored in the pastry area make table cooler. Since the last date of safe use was 12/8/15, the quinoa was discarded by employee.
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.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed pitchers of cream/milk in pitchers stored at room temperature at the coffee condiment station without time labels. Time logs and labels created by coffee bar staff.
5-202.11
Plumbing system not designed, constructed & installed according to law *
CRITICALComply by : Dec 15, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed quick vent open to inside atmosphere at the bar.
4-204.112
Temperature measuring devices are not located in accordance with the Food Code and/or are not easily readable
Comply by : Mar 11, 2016
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 the kitchen small make table by the pass-thru window.
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.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION: 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 top of the ice machine next to containers of spices. Beverage discarded by cook. Observed open employee beverage on shelf above cook line make table. Beverage discarded by cook.
6-501.11
Physical facilities not maintained in good repair & cleaned as often as necessary to keep them clean
Comply by : Mar 11, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed ceiling above storage shelf outside the walk-in cooler to be in disrepair, with exposed insulation.
5-403.11
Sewage disposal system used for waste disposal not approved*; and/or Other liquid wastes not drained to disposal per law
CRITICALComply by : Dec 15, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed keg drainage tray waste line draining into plastic bucket inside the keg cooler.
3-101.11
Safe, Unadulterated, & Honestly Presented - Food was not seen to be safe, unadulterated, and/or honestly presented.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed container of sour cream in-use at the cook line make table to have a "use by" date of 10/4/15. Sour cream was discarded by cook.
3-306.11
Food on display not protected by sneezeshields/packaging; and/or Condiments not protected in dispensers/individual packets
Comply by : Mar 11, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed open pitchers of ice water for consumer self-service at the coffee condiment station.
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 : Dec 15, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed 2/5 = 40% food employees on site during inspection had current acceptable food safety certification on-site at time of 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 : Mar 11, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed lid on a bin of powdered food in the kitchen to have duct tape. Observed standing water in the pastry area make table cooler, and a wet rag rolled up in the back of the cooler.
3-203.12
Shellstock, Maintaining Identification - Shellstock tags did not remain attached to the container in which the shellstock are received until the container is empty and/or shellstock tags or labels were not retained for 90 calendar days from the date the container is emptied.
CRITICALComply by : Dec 15, 2015
RECOMMENDED RESOLUTION: The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date the container is emptied by: using an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the shellstock are sold or served.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed shellstock tags are not identified with the dates of service at the facility; kitchen manager is thus unable to order them by dates sold or served.
3-302.11
Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed pans of raw chicken stored on top of box of lobster and container of seafood stock in the walk-in cooler. Foods rearranged for safe storage by kitchen manager.
3-501.14
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION: Cooked potentially hazardous food shall be cooled: within 2 hours from 135°F to 70°F; and within a total of 6 hours, from 135°F to 41°F or less.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed vat of chicken soup (77°F), cooling overnight (left in standing water after ice bath melted), to be outside of temperature/time combination for safe cooling. Soup discarded by cook. **See Temperature Observations.
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.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder. 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. Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: 1) regarding the safety of these items, written information is available upon request; 2) consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or 3) consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no disclosure on the breakfast menu for eggs that can be ordered undercooked; and the reminder on the menu does not have the matching asterisk from those food items requiring the disclosure and reminder. Observed foods that are NOT served raw/undercooked (chicken, smoked salmon, shrimp) to have asterisks on both breakfast and lunch menus, thus misleading consumers.