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 chicken breast thawing in the hand washing sink. PIC removed chicken.
Observed parts of slicer inside and hanging in hand washing sink. PIC removed the utensil. Corrected on site.
3-501.12
Frozen PHF not slacked in accordance with the Food Code; and/or PHS not thawed in accorance with the Food Code
Comply by : Dec 22, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed bag of chicken breast in sink thawing in water. Bag was also filled with water.
6-305.11
Dressing rooms not designated if employees change on-site; and/or Lockers not provided for employee belongings
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed a cell phone and box of gloves on top of bread sleeves that are used during baking. PIC removed the items. Corrected on site.
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 : Sep 26, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed 1 out of 2 employees with a food handler card. Establishment is not in compliance.
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 sanitizer bucket on front line. PIC filled bucket with solution. Corrected on site.
4-901.11
Equipment/utensils not air dried after washing, rinsing & sanitizing
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed containers that were wet stacked over the 4 compartment sink. PIC separated the containers. Corrected on site.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed ceiling several ceiling tiles removed from ceiling over the walk in freezer.
3-501.16
Hot Holding - Potentially hazardous hot food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed meatballs in hot box below 135F. PIC removed meatballs and microwaved them until they reached a temperature higher than 135F. PIC also increased the temperature of the hot box. Corrected on site. See temp log.
5-205.15
Plumbing system not maintained in good repair *
CRITICAL
Comply by : Sep 26, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed leak under the "wash" bin in the 4 compartment sink.
2-301.11
Clean Condition - Food Employees did not keep their hands and exposed portions of their arms clean.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed employee handle money from customer, then afterwards place gloves on without washing hands. Advised employee that they are required to wash their hands after contaminating hands. Corrected on site.
3-501.16
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Comply by : Sep 26, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed several foods throughout facility above temperature of 41F. See temp log.
2-102.11
Demonstration - The person in charge could not demonstrate knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of the Food Code.
CRITICAL
Comply by : Sep 26, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: PIC was unable to advise of the required temperature the meatballs were required to be at to prevent foodborne illness.