Hand Drying Provision - Each handwashing sink, or group of adjacent sinks, is not provided with Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no paper towels at the hand washing sink at the bar. Person in charge provided paper towels.
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 containers of preserved lemon in the dry storage area to have mold like growth. Person in charge discarded preserved lemons.
3-501.14
Cooling - Cooked time/temperature control for safety food was not cooled in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed 2 containers of veal stock in the production walk in cooler stored in 4 gallon Cambro containers with lids not cooled to 41 degrees within 6 hours. Person in charge discarded veal stock.
3-501.17
RTE TCS, Date Marking - Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours was not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed a container of sour cream in the expo low boy reach in cooler without a date marking. Person in charge discarded sour cream.
3-501.18
RTE TCS, Disposition - Ready-to-Eat, Time/Temperature Control for Safety Food was not discarded in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed a container of gumbo stock in the walk in cooler with a date marking of 3/4. Person in charge discarded gumbo stock.
3-501.16
Cold Holding - Time/temperature control for safety cold food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed 1 container of oysters, 1 container of feta cheese, 1 container of himachi fish, 1 container of inhouse pickled green beans, onions, cucumbers, 1 container of smoked/confid mushrooms, 1 container of prosciutto, 1 container of salami, in the charcuterie board make table cooler held above proper cold holding temperature of 41 degrees or below(see temperature log). Person in charge willingly discarded food items.
6-501.11
Physical facilities not maintained in good repair & cleaned as often as necessary to keep them clean
Comply by : Jul 02, 2023
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed the floor to wall strip across from the dry storage room to be damaged.
Observed build up on the floor below the stationary speed rack on the cooks line.
Observed build up on the ceiling vent in the upstairs server side area.
4-601.11
Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed build up on a chef knife stored on a rack in the back prep area. Person in charge cleaned knife.
4-602.11
Equipment & 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: Observed build up on the table top can opener in the back prep area. Person in charge cleaned can opener.
3-501.16
Hot Holding - Time/temperature control for safety hot food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Comply by : Apr 06, 2023
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed 1 pan of baked potatoes and 1 pan of scalloped potatoes stored on top of an oven on the cooks line held below proper hot holding temperature of 135 degrees or below for less than 3 hours. Person in charge stated they do not use time as a public health control.
Observed 1 pan of palenta, 1 pan of hollandaise, 1 pan of veal gravy, and 1 pan of sherry gravy held in a hotel pan on the cooks line below proper hot holding temperature of 135 degrees or more. for more than 5 hours. Person in charge discarded food items.
4-501.11
Equipment not in good repair & adjusted per manufacturer's specs
Comply by : Jul 02, 2023
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed damaged door gaskets on the pull out drawer cooler across from the flat top grill.
Observed the charcuterie make table cooler unable to hold an ambient temperature of 41 degrees or below(see temperature log).
Observed the service sink on the right side of the bar to be leaking from the bottom of the basin.
4-601.11
Equipment not maintained free of encrusted grease/soil deposits
Comply by : Jul 02, 2023
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed encrusted grease on the back top part of the deep fryers.
3-502.11
Variance Requirement - The food establishment did not obtain a variance before smoking food, curing food, using food additives or adding components such as vinegar, packaging time/temperature control for safety food using a reduced oxygen packaging method, operating a molluscan shellfish life-support system display tank used to store and display shellfish that are offered for human consumption, custom processing animals that are for personal use as food and not for sale or service in a food establishment, preparing food by another method that is determined by the regulatory authority to require a variance, or sprouting seeds or beans.
CRITICAL
Comply by : Apr 06, 2023
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed establishment smoking mushrooms for preservation without an approved variance from the KCMO Health Department.
Observed establishment fermenting peppers and lemons at room temperature without an approved variance from the KCMO Health Department.
7-102.11
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: Observed a container of degreaser on the cooks line in the grill station area without a common name label. Person in charge had employee label bottle degreaser.
7-201.11
Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed a container of gnat spray stored on a storage shelf above a prep table in the prep area near the ware washing area. Person in charge placed gnat spray on a chemical storage shelf.
4-602.13
Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue
Comply by : Jul 02, 2023
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed build up on the stationary speed rack on the cooks line.
Observed build up in the bottom of the low boy reach in cooler in the upstairs servers side area.
Observed green build up on the bottom of the right side service sink that is leaking at the bar.
5-205.15
Plumbing system not maintained in good repair
CRITICAL
Comply by : Apr 06, 2023
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed the left side chlorine mechanical chlorine dish machine at the bar sanitizing at 0ppm.
***DO NOT use the dish machine until it is able to properly sanitize at 50-100ppm.***
Observed no drain stoppers for either 3 compartment sink.
Observed the far left piping below the 3 compartment sink in the main food prep area in disrepair.
Observed the piping below the left basin of the service sink in the prep area near the ware washing area in disrepair.
3-501.15
Cooling methods not in accordance with time and temperature criteria as specified in the Food Code
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed establishment cooling 2 large containers of veal stock in deep large containers and placing in the walk in cooler with tight fitting lids to cool. Person in charge discarded veal stock.
Observed a container of risotto, steamed cauliflower cooling in the saute make table cooler top. Person in charge placed food into walk in cooler to rapidly cool.
8-103.12
Compliance with Variance and HACCP Plan - The permit holder did not comply with the HACCP plans and procedures that were submitted and approved as a basis for the modification or waiver; and/or did not maintain and provide to the regulatory authority, upon request, records specified in the Food Code.
CRITICAL
Comply by : Apr 06, 2023
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed tomahawk ribeye's on a sheet tray/resting rack dry aging in the meat/seafood walk in cooler without a date marking.
2-103.11
Person In Charge Duties - The person in charge did not ensure that the requirements of section 2-103.11 of the Food code were being met.
CRITICAL
Comply by : Apr 06, 2023
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Person in charge stated establishment didn't have enough cooling wands to properly cool veal stock.
Person in charge vacuum sealed fresh scallops/fish and froze.