OBSERVATIONS & CORRECTIVE ACTIONS: Water broke drain seal and leveled off in empty compartment during 2, 3-compartment sink tests.
2-402.11
Hair restraints & clothes that cover body hair not worn by employees
Comply by : Feb 13, 2017
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Cook line employee without hair restraint.
6-301.14
Handwashing Signage - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees.
Corrected On Site
RECOMMENDED RESOLUTION: Provide handwashing signage at all handsinks and handwashing lavatories used by food employees and that are clearly visible to food employees.
OBSERVATIONS & CORRECTIVE ACTIONS: Handwash signage not provided at cook line hand sink. Inspector provided.
3-501.16
Hot Holding - Potentially hazardous hot food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Refried beans at steam well on right side of cook line not hot holding at 135F or above. Removed to stove for reheating.
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
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Chlorine dish machine at 0ppm. Primed sanitizer line and dish machine reached 50ppm after 4 cycles.
5-205.11
Using a Handwashing facility - A handwashing facility is not maintained so that it is accessible at all times for employee use; is being used for purposes other than handwashing or is not being used in accordance with manufacturer's instructions
Comply by : Feb 13, 2017
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Spoon in hand sink basin at three compartment sink.
3-101.11
Safe, Unadulterated, & Honestly Presented - Food was not seen to be safe, unadulterated, and/or honestly presented.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed case of bell peppers and zucchinni with mold throughout the produce. Discarded produce.
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 : Nov 18, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: 2/5 employees possessed valid food handler's cards at the time of inspection. Establishment is OUT of compliance with the KC, MO Food Code.
3-403.11
Reheating for Hot Holding - Potentially hazardous food or Ready-to-eat food was not reheated for hot holding in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Person in charge stated that after being cooked and cooled, refried beans are reheated to 141F before being placed in steam well for hot holding. Instucted person in charge to reheat to 165F.
6-201.13
Floor to wall junctures not covered; Water-flushed floors not provided with drains & graded to drain
Comply by : Feb 13, 2017
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Floor-wall coving absent at cook line.
Floor-wall coving in disrepair at dish machine.
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:
OBSERVATIONS & CORRECTIVE ACTIONS: Ambient, potentially hazardous foods of make table not cold holding at 41F or below. See temp log. Items stored over four hours discarded. All potentially hazardous foods were placed in proper ice baths.