Cleaver & Cork Kansas City - Inspection Report
Address:1333 Walnut St Kansas City MO 64105
Establishment Type:Restaurant/Deli
Phone No.:(816) 442-8115

Inspection details
Inspection Date29 October, 2015
Inspection TypeRoutine
Critical Violations9
Non-critical Violations5

Violation Details
Regulation Code
Reference
Violation & Comments
3-603.11
Consumer Advisory for Raw or Undercooked Food - The permit holder did not inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed in raw or undercooked form.
CRITICALComply by : Nov 01, 2015
RECOMMENDED RESOLUTION: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder Disclosure shall include: 1) a description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order);” or 2) identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain or may contain raw or undercooked ingredients.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed only the reminder portion of the consumer advisory on the menu, for raw animal products such as steaks that can be ordered/served undercooked/raw.
3-101.11
Safe, Unadulterated, & Honestly Presented - Food was not seen to be safe, unadulterated, and/or honestly presented.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed pan of roasted garlic oil that had mold growth, stored inside the expo cooler. Oil discarded by chef.
4-204.112
Temperature measuring devices are not located in accordance with the Food Code and/or are not easily readable
Comply by : Jan 27, 2016
RECOMMENDED RESOLUTION: In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no thermometer inside the server water 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 : Nov 01, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed 0/3 = 0% employees have current acceptable food safety certification on-site.
3-501.18
RTE PHF, Disposition - Ready-to-Eat, Potentially Hazardous Food was not discarded in accordance with the Food Code.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed containers of ragu, cooked 10/16/15 (last date of safe use 10/22/15), stored in the walk-in cooler. Ragu discarded by chef.
3-304.12
In-use utensils not properly stored between uses
Corrected On Site
RECOMMENDED RESOLUTION: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed tongs stored on the oven door handle, such that the food-contact portion of the utensils touches the unsanitized oven doors. Tongs removed for cleaning and sanitary storage by chef. Observed plastic cup as a scoop stored inside container of rice flour in the dry storage area. Cup removed by chef.
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: An employee shall eat, drink, or use any form of tobacco only 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 cannot result. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands; the container; and exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed employee eating food and drinking from an open beverage container on the front expo line. Chef informed employee of this issue. Observed open employee beverage on ledge above the sautee line, next to the microwave. Beverage discarded by chef.
4-602.13
Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed residue buildup inside the bar soda gun holster; cleaned by bartender.
3-501.14
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION: Cooked potentially hazardous food shall be cooled within 2 hours from 135°F to 70°F; and within a total of 6 hours, from 135°F to 41°F or less.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed pan of sweet potato soup, cooling two hours, to be outside of temperature/time combination range for safe cooling. Soup had been cooling two hours, so was moved to ice bath for rapid cooling.
6-301.12
Hand Drying Provision - Each handwashing lavatory or group of adjacent lavatories is not provided with Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no hand-drying provision at the bar; paper towels provided by bartender.
3-502.11
Variance Requirement - The food establishment did not obtain a variance before smoking food, curing food, using food additives or adding components such as vinegar, packaging food using a reduced oxygen packaging method, operating a molluscan shellfish life-support system display tank used to store and display shellfish that are offered for human consumption, custom processing animals that are for personal use as food and not for sale or service in a food establishment, or preparing food by another method that is determined by the regulatory authority to require a variance.
CRITICALComply by : Nov 01, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed establishment is cryovac packaging raw steaks and other beef products without a approved variance granted by the KCMO Health Department. Affected items on-site at time of inspection were discarded and establishment was informed that all reduced-oxygen packaging of potentially hazardous foods must cease immediately and shall not resume until a variance can be obtained.
5-205.11
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 : Jan 27, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed ice dumped in the server station handsink.
2-101.11
The Permit Holder shall require Food Employees and Conditional Employees to report to the Person In Charge information about their health and activities as they relate to diseases that are transmissible through Food.
CRITICALComply by : Nov 01, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no employee health policy on-site.
7-201.11
Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION: Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service and single-use articles by: separating the poisonous or toxic materials by spacing or partitioning; and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed can of butane fuel stored on prep table next to stacks of clean plates. Fuel moved to safe location by chef.