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 applesauce stored in the original opened metal can inside the M3 reach-in cooler. Applesauce transferred to a safe container by employee.
7-206.11
Restricted Use Pesticides - Restricted use pesticides did not meet the requirements specified in the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed aerosol cans of The End crawling insect killer with a label that states it is not for use in food areas of restaurants, stored beneath the warewash area handsink, in a box with cupcake papers and in the cabinet beneath the soda machine. Pesticide removed by employee.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed wall behind the employee toilet to be in disrepair.
7-206.12
Rodent Bait Stations - Rodent bait is not contained in a covered, tamper-resistant bait station.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed rodent blue bait blocks laying beneath the warewash area handsink and underneath dry storage shelving in the back kitchen. Bait removed by employee.
5-403.11
Sewage disposal system used for waste disposal not approved*; and/or Other liquid wastes not drained to disposal per law
CRITICAL
Comply by : Apr 08, 2017
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed drain tube from the Koch reach-in cooler condenser draining into a bucket on the stairs in the back kitchen.
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 handsink in the warewash area. Soap bottle re-filled by employee.
6-501.16
Mops not allowed to air dry after use; Sawdust/wood shavings/granular salt used on floors
Comply by : Jul 04, 2017
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed mops laying head-down in water inside the mop bucket in the service sink 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 : Apr 08, 2017
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed 0/1 = 0% employees had current acceptable food safety certification on-site at time of inspection.
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 beef on shelf above a box of apples in the M3 reach-in cooler. Foods rearranged for proper storage by employee.
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
Corrected On Site
RECOMMENDED RESOLUTION: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles; during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; and after engaging in other activities that contaminate the hands.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed employee handling payments, then handling deli tissues and serving exposed baked goods without washing hands in between tasks. Manager was informed of this issue.