Los Alamos Market & Cocina - Inspection Report
Address:1667 Summit Kansas City MO 64108
Establishment Type:Restaurant/Deli
Phone No.:(816) 471-0450

Inspection details
Inspection Date19 November, 2015
Inspection TypeFollow-Up
Critical Violations3
Non-critical Violations1

Violation Details
Regulation Code
Reference
Violation & Comments
3-501.17
RTE PHF, Date Marking - Refrigerated, ready-to-eat, potentially hazardous 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.
CRITICALComply by : Nov 22, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed several foods in walk in cooler were not date marked. Foods dated at time of inspection.
4-702.11
Before Use After Cleaning - Utensils and food-contact surfaces of equipment are not sanitized before use after cleaning.
CRITICALComply by : Nov 22, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no sanitizer prepared at time of inspection.
3-302.11
Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed raw pork stored above cilantro in walk in cooler. Raw pork properly restored by employee.
3-501.15
Cooling methods not in accordance with time and temperature criteria as specified in the Food Code
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed multiple pans of meat and pans of refried beans cooling in kitchen, in pans of standing water. Per employee, foods had only been out for an hour. Temperatures suggest foods had been out for a longer period of time. Employee stated that they put food on ice and then stir foods. Inspector only observed a shallow layer of water and containers used for ice were not big enough to immerse hot foods in for proper cooling. All foods removed for reheating by employee.