The Sandbox @ Powerplay - Inspection Report
Address:509 NW Barry Rd Kansas City MO 64155
Establishment Type:Restaurant/Deli
Phone No.:(913) 268-4386

Inspection details
Inspection Date26 May, 2017
Inspection TypeRoutine
Critical Violations7
Non-critical Violations7

Violation Details
Regulation Code
Reference
Violation & Comments
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
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed cart in front of handwashing sink by 3 sink.
6-301.11
Handwashing Cleanser, Availability - Each handwashing lavatory or group of 2 adjacent lavatories is not provided with a supply of hand cleaning liquid, powder, or bar soap.
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no soap at handwashing sink.
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 paper towels at handwashing sink by 3 sink.
3-403.11
Reheating for Hot Holding - Potentially hazardous food or Ready-to-eat food was not reheated for hot holding in accordance with the Food Code.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed cook reheating nacho cheese at steam table. Discuss with cook that nacho cheese can only be reheated on stove top at 165 degrees fahrenheit.
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: Observed sliced tomatoes and pico inside reach-in cooler above 41 degrees fahrenheit. Person in Charge discarded shreaded cheese and pico, items were in reach-in cooler more than 4 hours.
OBSERVATIONS & CORRECTIVE ACTIONS:
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 no sanitizer out behind bar area at the time of inspection. Person in Charge made quat sanitizer at the correct concentration 200ppm.
7-101.11
Identifying Information - Containers of poisonous or toxic materials and personal care items do not bear a legible manufacturer's label.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed 2 spray bottles without labeling to identify solution. Person in Charge made labels for both spray bottles.
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 chicken stored next to raw fish in walk-in cooler. Person in Charge removed items for correct seperation.
2-402.11
Hair restraints & clothes that cover body hair not worn by employees
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed cook without any hair restraints. Cook put hat on at the time of inspection.
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 ranch bottle without date marking. Person in Charge made date on ranch bottle prepared 2 days prior.
3-305.11
Food is not stored as required by the Food Code
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed eggs on floor inside walk-in cooler. Person in Charge sanitized egg container and placed on shelving.
4-602.13
Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed dust build-up on vent covers inside walk-in cooler.
3-307.11
Food not protected from contamination by another source
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed shreaded cheese with no lid on metal container inside walk-in cooler. Person in Charge placed lid on container.
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 : May 29, 2017
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed 0 out of 3 employees without food handlers cards=0%