Carriage Club Coach House - Inspection Report
Address:5301 State Line Kansas City MO 64112
Establishment Type:Restaurant/Deli
Phone No.:(816) 363-1310

Inspection details
Inspection Date25 July, 2016
Inspection TypeRoutine
Critical Violations8
Non-critical Violations4

Violation Details
Regulation Code
Reference
Violation & Comments
3-501.16
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: rice not cold holding at or below 41F at fry make table. PIC discarded item.
4-903.11
Equipment/utensils/linens not stored as specified in the Food Code
Comply by : Oct 23, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Consumer utensils stored so knife, spoon and fork prongs pointing both directions.
4-702.11
Before Use After Cleaning - Utensils and food-contact surfaces of equipment are not sanitized before use after cleaning.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: No QUAT sanitizing available at main cook line at time of inspection. PIC made bucket to appropriate concentration.
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.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Prosciutto not date marked in tall meat cooler. PIC date marked item. Soup not date marked in tall prep cooler. PIC discarded item.
4-703.11
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Main dishmachine not meeting minimum chemical chlorine requirement of 50PPM. PIC had maintenance on site to fix problem. Bar dishmachine not meeting minimum chlorine sanitizing level. PIC had maintenance on site to fix problem.
3-302.11
Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed raw ground beef above whole beef in tall meat cooler. PIC adjusted stacking.
4-901.11
Equipment/utensils not air dried after washing, rinsing & sanitizing
Comply by : Oct 23, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Wet stacking observed on drying pans on drying rack.
3-501.18
RTE PHF, Disposition - Ready-to-Eat, Potentially Hazardous Food was not discarded in accordance with the Food Code.
CRITICALComply by : Jul 28, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: fish taco sauce (cream based) past 7 day date mark. Item dated on 7/13/16. PIC discarded item.
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.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Open drink container observed on back prep counter. PIC discarded item.
3-304.12
In-use utensils not properly stored between uses
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: In use bowls and food containers stored on top of exposed food in cold make table. PIC removed items.
4-602.13
Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue
Comply by : Oct 23, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Build up observed on side of fryer. Build up observed on bottom of cold make table cooler Build up observed on roll outs of cold make table cooler.
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.
CRITICALComply by : Jul 28, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Food Handler Card Audit= 0 out of 2=0%