Eating, Drinking, or Using Tobacco - An employee was seen eating, drinking, or using a form of tobacco in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection could result.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION: A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands; the container; and exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed open employee beverage on server station shelf next to clean plates and above single-service lids. Beverage discarded by employee.
4-702.11
Before Use After Cleaning - Utensils and food-contact surfaces of equipment are not sanitized before use after cleaning.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed quaternary sanitizer at a concentration of 0 ppm on the wok line. Employee stated that the sanitizer had been made ~4 hours prior to inspection, so sanitizer was re-mixed to proper concentration by employee.
Observed no sanitizer in the back prep room while lettuce and other foods were in preparation. Quaternary sanitizer at proper concentration was provided by employee.
6-501.11
Physical facilities not maintained in good repair & cleaned as often as necessary to keep them clean
Comply by : Aug 16, 2017
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed crumbs/debris on the floor beneath the wok line can storage rack.
6-501.110
Designated dressing rooms/lockers not used by employees
Comply by : Aug 16, 2017
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed covered employee beverage on the wok line ledge in front.
Observed shoes stored on top of the ice machine.
4-101.11
Utensils/food-contact surfaces not made of safe, durable, smooth materials*
CRITICAL
Comply by : May 21, 2017
RECOMMENDED RESOLUTION: Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: safe; durable, corrosion-resistant, and nonabsorbent; sufficient in weight and thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed sweetened condensed milk stored in the original opened metal can in the small clear reach-in cooler on the wok line.
Observed crab and bamboo shoots stored in original opened metal cans in the cook line make table cooler.
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: Potentially hazardous foods shall be stored at a temperature of 41°F or less.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed chopped garlic (67°F) on the cook line at room temperature. Employee stated garlic had been removed from cold holding unit <1 hr prior to inspection, so garlic was placed onto an ice bath by employee. **See Temperature Observations.
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
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed wok line employee rinse mushrooms for service to consumer in the cook line handsink. Inspector had employee discard the affected mushrooms.
4-501.11
Equipment not in good repair & adjusted per manufacturer's specs; and/or Scratched cutting boards not resurfaced or discarded
Comply by : Aug 16, 2017
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed hood vent system grates missing, not installed in vent system above the wok line.
5-202.12
Water temperature less than 100°F @ handwashing sink; and/or Flow of metered faucet less than 15 seconds
Comply by : Aug 16, 2017
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed hot water at the cook line handsink has been turned off underneath the fixture due to a continuous leak from the faucet.
7-201.11
Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION: Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning; and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed spray bottle of glass cleaner stored on shelf above the make line next to Italian dressing, curry and other foods.
Observed spray bottle of hard surface cleaner hanging on ledge above single-service foil underneath the rice warmers on the front make line.
Observed pump bottle of hand sanitizer stored next to clean mugs in the server station. Sanitizer moved to safe location by employee.
4-302.14
A test kit for measuring sanitizer concentration not provided
Comply by : Aug 16, 2017
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed establishment could not provide quaternary test strips for sanitizer in-use on-site.
3-304.12
In-use utensils not properly stored between uses
Comply by : Aug 16, 2017
RECOMMENDED RESOLUTION: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed bowl stored inside bin of powdered food on storage rack at the back end of the wok line.
5-205.15
Plumbing system not maintained in good repair *
CRITICAL
Comply by : May 21, 2017
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed leak from the faucet neck of the middle faucet on the wok station.
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: Food employees shall clean their hands and exposed portions of their arms for at least 20 seconds using the following procedure: 1) vigorous friction on the surfaces of the lathered fingers, finger tips, areas between the fingers, hands and arms for at least 10 to 15 seconds, followed by; 2) thorough rinsing under clean, running warm water; and 3) immediately follow the cleaning procedure with thorough drying of cleaned hands and arms using individual disposable towels, a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed employee attempt to wash hands while wearing single-use gloves. Inspector had employee discard gloves and follow proper procedure as noted above before continuing service.
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.
CRITICAL
Comply by : May 21, 2017
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed cooked tofu, sauces, etc. in the make table cooler without date markings.
4-601.11
Equipment not maintained free of encrusted grease/soil deposits
Comply by : Aug 16, 2017
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed grease dripping from the wok line hoodvent system.
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.