Common Name, Working Containers - Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are not clearly and individually identified with the common name of the material.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Glass cleaner at bar without label. Employee labeled.
5-205.15
Plumbing system not maintained in good repair *
CRITICAL
Comply by : Dec 15, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Leak from middle of 3-vat bar sink. [NON-CRITICAL]
Leak from dump-sink faucets. [NON-CRITICAL]
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: Frigidaire cooler not maintaining potentially hazardous foods at 41F or below. See temp log.
Make table condenser frozen over and not holding potentially hazardous foods at 41F or below. See temp log.
Establishment may NOT store potentially hazardous foods in these units until appropriate temperature determined by the use of accurate thermometer.
Rusty shelves in industrial reach-in.
4-703.11
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
CRITICAL
Comply by : Dec 15, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Dish machine not sanitizing after priming. Establishment may NOT use dishmachine until appropriate chlorine concentration determined by the use of test strips.
3-301.11
Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION: Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed bare-hand fod contact while cutting bread. Discarded. Hands washed and gloves donned.
4-901.11
Equipment/utensils not air dried after washing, rinsing & sanitizing
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed wet stacking of dishes. Employee removed to warewashing area.
3-501.16
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Comply by : Dec 15, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Sliced and diced tomatoes in make table, brats, italian sausage, bulk sausage, hot dog, guacamole with tomatoes in frigidaire holding above 41F. Items discarded.
OBSERVATIONS & CORRECTIVE ACTIONS: Absorbent wood panels in bar area under warewashing sink.
Absorbent wood exposed on dry storage shelves at bar and in kitchen.
4-602.11
Eq. & Food-Contact-Cleaning Frequency - Equipment food-contact surfaces and utensils shall be cleaned according to the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Build-up around coffee aerator. Removed and discussed cleaning with employees. Employee began cleaning.
3-202.15
Package Integrity - Food packages were not in good condition and did not appear to protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: #10 can with dent of significant size. Evaporated milk can with dents on rim and rust damage. Discarded/set aside for credit.
7-204.11
Sanitizers, Criteria - Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces did not meet the requirements of the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Sanitizer in kitchen above 100ppm. Discussed appropriate concentration with employee. Re-made to appropriate concentration.
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 15, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: 1/2=50% of employees possessed food handler's cards at the time of inspection.
2-301.12
Cleaning Procedure - Food employees did not use the proper cleaning procedure to clean their hands and exposed portions of their arms.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Paper towels not used to turn off faucet during hand washing. Discussed with employee. Employee rewashed.
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: Paper towels not present at hand sink in kitchen. Employee provided.
3-501.18
RTE PHF, Disposition - Ready-to-Eat, Potentially Hazardous Food was not discarded in accordance with the Food Code.
CRITICAL
Comply by : Dec 15, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Ready-to-eat potentially hazardous ranch, thousand island, cocktail sauce, chili, dated outside 7 day window. Items discarded.
6-501.11
Physical facilities not maintained in good repair & cleaned as often as necessary to keep them clean