Succotash - Inspection Report
Address:2601 Holmes Kansas City MO 64108
Establishment Type:Restaurant/Deli
Phone No.:(816) 421-2807

Inspection details
Inspection Date01 July, 2019
Inspection TypeFollow-Up
Critical Violations4
Non-critical Violations0

Violation Details
Regulation Code
Reference
Violation & Comments
6-501.111
Effective pest control measures not in place *; and/or Dead or trapped pest not removed from traps at adequate frequency
CRITICALComply by : Jul 04, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed excessive amount of gnat activity in mop closet.
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 : Jul 04, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed 1 out of 2 employees to possess a food handlers card at smoothie bar.
2-301.14
When to Wash - Food Employees did not clean their hands and exposed portions of their arms according to Food Code guidelines
CRITICALComply by : Jul 04, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed cook change gloves without washing hands. Education was provided on hand washing.
3-501.16
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed pancake batter, eggs, French toast batter, and crepe batter not maintaining a proper temperature of 41 degrees and below in ice baths. All foods were discarded.