Handwashing Cleanser, Availability - Each handwashing lavatory or group of 2 adjacent lavatories is not provided with a supply of hand cleaning liquid, powder, or bar soap.
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no soap at soap dispenser next to walk-in freezer. Employee refilled soap dispenser at the time of inspection. (Corrected On-Site)
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 : Apr 13, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed heavy build-up sharp end of can opener. Employee cleaned sharp end of can opener at the time of inspection. (Corrected On-Site)
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 heavy build on knives stored at knife holder next to 3 compartment sink. Person In Charge clean knives at the time of inspection. (Corrected On-Site)
2-303.11
Food employee wearing jewelry while preparing food.
Comply by : Jul 09, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed employee preparing crab ragoons with a diamond ring. Employee removed diamond ring at the time of inspection.
3-302.11
Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code.
CRITICAL
Comply by : Apr 13, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed raw chicken, raw beef, and raw shrimp stored next to each other make table reach-in cooler across from grill area. Employee rearranged make table reach-in cooler at the time of inspection. (Corrected On-Site)
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: Observed cooked noodles and crab meat above 41 degrees at make table 3 across from grill. Person In Charge discarded items, items were at make table reach-in cooler more than 4 hours. (Corrected 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
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Employee was instructed to take diamond ring off while preparing crab ragoons. After employee removed jewelry employee placed gloves on hands without washing hands at handwashing sink. Discuss with employee hands should be washed after changing task and donning on new pair of gloves. (Corrected On-Site)
3-301.11
Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION: Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.
OBSERVATIONS & CORRECTIVE ACTIONS: Inspector asked employee what stage of the cooling process the container of cooked rice was in at walk-in cooler. Employee placed barehand inside container of cooked rice to check the temperature. Employee was instructed to discard container of rice and wash hands. (Corrected On-Site)
6-202.15
Openings to outside not protected against entry of pest as specified in the Food Code; and/or Protective barriers not provided for exterior walls/roofs
Comply by : Jul 09, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed back door by walk-in cooler propped open with mop stick.
2-302.11
Fingernails not neat & trimmed; and/or Employee wearing polished nails or artificial nails while preparing food
Comply by : Jul 09, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed employee preparing crab ragoons with polished nails .
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 : Apr 13, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed 0 out of 6 employee without food handlers cards. Front of the house manager had a manager card however discussed with front of the house manager card is only recognized when overseeing the operation of kitchen at all times.
5-205.15
Plumbing system not maintained in good repair *
CRITICAL
Comply by : Apr 13, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed leak coming from pipes underneath three compartment sink.
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 cooked noodles cooling on prep table at room temperature. Discussed with Person In Charge cooked noodles cannot be cooled at room temperature. Employee was instructed to reheat cooked noodles to 165 degrees Fahrenheit then start cooling process over. (Corrected On-Site)