Equipment not maintained free of encrusted grease/soil deposits
Comply by : Mar 19, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed dust buildup on walk-in cooler fan guards.
4-204.112
Temperature measuring devices are not located in accordance with the Food Code and/or are not easily readable
Comply by : Mar 19, 2018
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 thermometers in the make table cooler or Coca-Cola 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 quaternary sanitizer on the cook line at a concentration of 0 ppm; re-mixed to proper concentration by employee.
6-501.110
Designated dressing rooms/lockers not used by employees
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed covered employee beverage on prep table next to clean stacks of fajita pans; beverage removed by employee.
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 lid on flour bin to be broken and cracked; observed plastic container in reach-in freezer to be broken and cracked. Affected food storage containers discarded by manager.
3-501.14
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
CRITICAL
Corrected 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 pot of chicken stock sitting on prep table at room temperature; employee stated the stock had been cooling ~3 hours, but was at 116°F, so stock was placed into smaller portion and taken to walk-in cooler.
3-302.12
Food storage containers are not identified with common name of food
Comply by : Mar 19, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no label on bin of flour on the cook line.
6-301.12
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 paper towels at the cook line handsink. Corrected on-site.
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 lighter filled with lighter fluid stored on ledge above cook line prep table; lighter moved to safe location 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
Comply by : Dec 22, 2017
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed 5/7 = 71% food handlers had current accepted 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
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed beverage drainage tubing detached from soda gun holster; tube reconnected by manager for proper drainage.
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 pan of chopped garlic in oil stored at room temperature on the cook line; manager stated the garlic in oil had been on the line since opening (~4 hours) so food was discarded. ***See Temperature Observations.
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 open snapping mouse traps beneath the make line; traps removed by manager.
Observed open blocks of bait on the floor in the basement storage; bait removed by manager.
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 after handling soiled equipment or utensils; during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; before donning gloves for working with food; and after engaging in other activities that contaminate the hands.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed employee handle soiled beverage container, then put on gloves and work with tamales without washing hands between tasks; manager informed employee of this issue.
3-501.18
RTE PHF, Disposition - Ready-to-Eat, Potentially Hazardous Food was not discarded in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed carton of heavy whipping cream with a "use through" date of 11/16/17; cream discarded by manager.