Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Ground beef stored above eggs in walk-in cooler. Employee re-arranged.
Uncovered salt container on bottom shelf with debris visible in container. Discarded salt.
3-202.15
Package Integrity - Food packages were not in good condition and did not appear to protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: 2 #10 cans with dents of significant size or location. Discarded.
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 : Apr 07, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Employees could not state hot holding, cold holding, or cooling time and temperature requirements.
2-303.11
Food employee wearing jewelry while preparing food.
Comply by : Jul 03, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Cook line employee wearing bracelets.
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: Diced tomatoes, pico de gallo, chicken on counters without temperature control. Removed to cooler.
Salsa in make table and make table reach-in not holding at 41F or below. Uncovered, and removed from make table top to cooler.
3-305.11
Food is not stored as required by the Food Code
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Rice warmer with rice cooking inside stored on floor. Soup container on floor. Employee elevated items.
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: Beef, cheese sauce, on counter without temperature control and below 135F. Employees began reheating. See temp log.
Chorizo in steam well not holding at 135F or above. See temp log. Discarded.
7-204.11
Sanitizers, Criteria - Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces did not meet the requirements of the Food Code.
CRITICAL
Comply by : Apr 07, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Chlorine sanitizer set-up at food line above 200ppm. Employee remade.
3-302.12
Food storage containers are not identified with common name of food
Comply by : Jul 03, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Common working spice and food containers throughout without labeling.
3-304.12
In-use utensils not properly stored between uses
Comply by : Jul 03, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Handle contact food of pork container in walk-in cooler.
Bowls being used as scoops throughout common working containers.
4-702.11
Before Use After Cleaning - Utensils and food-contact surfaces of equipment are not sanitized before use after cleaning.
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
Comply by : Jul 03, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Large amount of food debris in hand sink.
Hand sink blocked by trash can, not easily accessible.
4-302.14
A test kit for measuring sanitizer concentration not provided
Comply by : Jul 03, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Establishment has quat test strips but uses chlorine for sanitizer. No chlorine test strips.
4-202.11
Food-contact surfaces not smooth & easily accessible for cleaning *; CIP equipment not easily cleanable
CRITICAL
Comply by : Apr 07, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Spice shaker lid in cracked and in disrepair.
5-205.15
Plumbing system not maintained in good repair *
CRITICAL
Comply by : Apr 07, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Water poured out of grease trap during three compartment sink test. Establishment does not have any other means to wash, rinse, sanitize.
OBSERVATIONS & CORRECTIVE ACTIONS: Wall in disrepair, missing tiles by make table.
Counter by hot case chipping - not smooth/easily cleanable.
6-301.14
Handwashing Signage - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees.
Corrected On Site
RECOMMENDED RESOLUTION: Provide handwashing signage at all handsinks and handwashing lavatories used by food employees and that are clearly visible to food employees.
OBSERVATIONS & CORRECTIVE ACTIONS: No hand wash sign in restroom. Inspector provided.
3-501.14
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Pulled pork, cheese sauce, not holding at 41F or below. See temp log. Cooked two days ago. Discarded.
Rice, salsas, beans, soup, cheese sauce, cooling in deep covered containers in walk-in cooler. Inspector instructed employees to use shallow uncovered containers.
4-904.11
Single-service/use items not properly handled, displayed or dispensed to protect food-/lip-contact surfaces; and/or Single-service items for consumer self-service not furnished with the original wrapper or from an approved dispenser
Comply by : Jul 03, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Unwrapped forks/spoons in open customer self-service containers not protecting lip-contact surfaces.
Single service containers for food behind counter stored food-contact side up.
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 07, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: 2/5=40% of employees possessed valid food handler's cards at the time of inspection. No certified manager present.
6-303.11
Lighting intensity not adequate in food prep, storage & service areas
Comply by : Jul 03, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Light burnt out in ventillation hood.
2-401.11
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:
OBSERVATIONS & CORRECTIVE ACTIONS: Open employee beverages on prep tables next to food items. Removed beverages to designated area.
2-402.11
Hair restraints & clothes that cover body hair not worn by employees
Comply by : Jul 03, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Four employees without hair restraints.
2-301.15
Where to Wash - Food Employees did not clean their hands in a handwashing lavatory or approved automatic handwashing facility.
Comply by : Jul 03, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Employee washing hands in warewash sink. Inspector instructed employee to use hand sink.
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
Comply by : Apr 07, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Employee did not use soap or wash hands for 20 seconds. Inspector instructed employee to rewash according to the Code.