Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Comply by : Feb 13, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: **Observed chedder and asiago cheese to temp above the proper temp of 41 or below.
4-602.11
Eq. & Food-Contact-Cleaning Frequency - Equipment food-contact surfaces and utensils shall be cleaned according to the Food Code.
CRITICAL
Comply by : Feb 13, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed buildup on the fryer baskets that are used to fry french fries. PIC informed that they were scheduled to be cleaned later in the day.
3-305.11
Food is not stored as required by the Food Code
Comply by : May 10, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed bread rack containing bread being stored on the floor near the kitchen entrance.
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 bottle of chemicals being stored on the edge of the 3 compartment sink. It was hanging were the clean dishes go after sanitization. PIC moved the bottle to the proper area.
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 : Feb 13, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: 1 out of 8 employees on duty have their food handlers cards, no manager card on site.
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
Comply by : Feb 13, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed the cashier prepare a ice cream shake without washing her hands prior to preparing the shake.
4-202.11
Food-contact surfaces not smooth & easily accessible for cleaning *; CIP equipment not easily cleanable
Time as a Public Health Control - Potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption was not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
CRITICAL
Comply by : Feb 13, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed bacon and american cheese to use time as a public health control yet did not have any time stamp on the grill make station nor the front make station. PIC was reminded of the importance of hav9ing time stamps on the products that are using time as a public health control.
7-202.12
Conditions of use - Poisonous or toxic materials are not used according to law and the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed the sanitizer buckets on the cooks line, drive thru and front cashier area to test too strong, above the proper 200-300 ppm. PIC changed the solutions to the proper concentration. NOTE: On 2-4-2016, during a routine inspection the sanitizer machine wasn't mixing the proper 200-300 ppm. PIC was informed that a manual mixture was acceptable but had to ensure that all employees were informed of the new procedure.