Gates Bar B Q - Inspection Report
Address:1325 Emmanuel Cleaver II Blvd Kansas City MO 64110
Establishment Type:Restaurant/Deli
Phone No.:(816) 531-7522

Inspection details
Inspection Date16 September, 2019
Inspection TypeRoutine
Critical Violations8
Non-critical Violations4

Violation Details
Regulation Code
Reference
Violation & Comments
6-501.110
Designated dressing rooms/lockers not used by employees
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed two cell phones sitting out on top of knife and meat slicer. Person in charge removed cell phones at time of inspection.
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.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed chlorine sanitizer set up at the front food prep area at 200ppm concentration. Person in charge re-made to 75ppm.
4-204.112
Temperature measuring devices are not located in accordance with the Food Code and/or are not easily readable
Comply by : Dec 15, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed thermometers in the front counter display coolers to be in disrepair and/or missing.
6-202.11
No protective shielding on light bulbs over exposed food/utensils/equipment
Comply by : Dec 15, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no protective shielding on light bulbs over food prep area (at walk in cooler and walk in freezer, and over back food prep line).
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: Observed the chlorine sanitizer at the bar to be too low at zero concentration. Person in charge corrected to 75ppm.
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: Observed mechanical dish machine to have rinse cycle sanitizing temperature below effective sanitize temperature. Repair technician corrected to proper sanitize temperature at rinse cycle at time of inspection.
4-501.11
Equipment not in good repair & adjusted per manufacturer's specs; and/or Scratched cutting boards not resurfaced or discarded
Comply by : Dec 15, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed the ambient temperature of the right display cooler at front counter to be 46 degrees Fahrenheit. Observed dish machine dish wash racks to be in disrepair (plastic coating falling off).
3-202.11
Temperature - Food recieved was not at a prescribed temperature as outlined in the Food Code.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed bulk baked beans just received off of refrigerated truck between 44-48 degrees Fahrenheit. Baked beans discarded at time of inspection.
5-205.15
Plumbing system not maintained in good repair *
CRITICALComply by : Sep 19, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed 3-compartment sink to have 2 drip leaks from plumbing under sink during sink test.
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: Observed bulk beans and bulk coleslaw stored in walk in cooler #1 without date labels. Person in charge date labeled at time of inspection.
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: Observed cooked pork in 2nd walk in cooler between 44-48 degrees Fahrenheit. Whole bulk cart of cooked pork removed from walk in cooler for 30 minutes instead of just the food that was needed from cart. Walk in cooler temperature 35 degrees Fahrenheit and sufficient to bring temperature of pork back down within range.
3-501.16
Hot Holding - Potentially hazardous hot food was not maintained at temperatures in accordance with the Food Code.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed two containers of cooked burnt ends hot holding on the back line outside of acceptable hot holding temperature range. Review temperature log. Person in charge discarded at time of inspection. Observed 1 container of burnt ends hot holding in hot box #1 at 83 degrees Fahrenheit. Person in charge discarded at time of inspection.