Food not protected from contamination by another source
Comply by : Feb 16, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Uncovered foods in reach-in and undercounter units throughout. Advised correction.
Uncovered container of dry food product.
Advised correction to prevent contamination by another source.
6-201.13
Floor to wall junctures not covered; Water-flushed floors not provided with drains & graded to drain
Comply by : Feb 16, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Missing floor to wall juncture along stairs leading to basement.
4-903.11
Single-service/use items not stored as specified in the Food Code; and/or Single-service/use items stored in prohibited areas
Comply by : Feb 16, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Single-service items not stored to prevent conatmination. Advised inverting.
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 : Nov 21, 2014
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Food Handler Card audit: 2 out of 6 employees = 30%
No certified manager in the food service area at time of inspection and less than 80% of food handler staff possess a food handler card.
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: Raw chicken in walk-in with an internal temp above 41(see temp log). Item recently out for prep. Ice added to allow food to reach 41F or below.
Dressings in reach-in with internal temps above 41F (see temp log). Items discarded as they were past the 4-hour safety window.
3-304.12
In-use utensils not properly stored between uses
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Multiple utensils stored in sanitizer on line. Discussed approved in-use utensil storage. Items removed.
3-302.12
Food storage containers are not identified with common name of food
Comply by : Feb 16, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Dry food product without label. Advised correction.
Squeeze bottles (water, etc.) on cookline without label. Advised correction.
6-303.11
Lighting intensity not adequate in food prep, storage & service areas
Comply by : Feb 16, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: No light at bottom of stairs in basement storage. Advised correction.
6-202.11
No protective shielding on light bulbs over exposed food/utensils/equipment
Comply by : Feb 16, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: No light shieldo n lighting in basement keg cooler. Advised correction.
4-601.11
Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Buildup on soda gun at side bar.
Buildup on soda gun at main bar.
Buildup in drat beer lines.
Buildup on table mounted can opener.
Discussed routine cleaning to prevent buildup on food contact surfaces.
Stuck on food at dicer stored with clean wares. Persnon in Charge sent to warewashing. Discussed keeping foods from being stored with stuck on food.
All areas cleaned to remove buildup.
4-101.11
Utensils/food-contact surfaces not made of safe, durable, smooth materials*
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.
Comply by : Feb 16, 2015
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: Missing handwashing signage at handsinks throughout. Signage provided by Inspector.
2-103.11
Person In Charge Duties - The person in charge did not ensure that the requirements of section 2.103.11 of the Food code were being met.
Comply by : Feb 16, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Persons unnecessary to Establishment allowed in kitchen. Advised correction.
6-101.11
Materials for floors/walls/ceilings not smooth, durable, & easily cleanable under normal use
Comply by : Feb 16, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Holes in walls leading into basement area.
Missing part of wall above electrical panel leading into basement.
Missing floor tiles along stairs leading to back alley.
Advised correction.
3-301.11
Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION: Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.
OBSERVATIONS & CORRECTIVE ACTIONS: Employee preparing lettuce using bare hands. Inspector asked what lettuce was for. Employee stated salad.
Lettuce discarded. Discussed using gloves or other barriers when working with ready-to-eat foods.
Inspector had employee wash hands, out on gloves and resume prep.
4-204.112
Temperature measuring devices are not located in accordance with the Food Code and/or are not easily readable
Comply by : Feb 16, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Thermometers missing out of cooline cold holdin units. Advised correction.
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 : Feb 16, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Pan stored in handsink. Item removed.
Employee dumping water down handsink.
Discussed using handsinks for handwashing only.
5-202.13
Air gap not provided between water supply inlet & flood level rim of plumbing fixture *
CRITICAL
Comply by : Nov 21, 2014
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: No air gap at ice machine. Advised correction.
6-501.111
Effective pest control measures not in place *; and/or Dead or trapped pest not removed from traps at adequate frequency
CRITICAL
Comply by : Nov 21, 2014
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Fruit flies throughout side bar.
Fruit flies throughout main bar.
Discussed routine pest control. Advised correction.
3-305.11
Food is not stored as required by the Food Code
Comply by : Feb 16, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Multiple containers of food on floor of walk-in.
Container of food on floor of walk-in freezer.
Bread racks stored directly on floor.
Soda bag-in-a-box on floor of basement. Item moved.
Food must be 6'' off floor per Food Code.
3-501.15
Cooling methods not in accordance with time and temperature criteria as specified in the Food Code
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Large container of queso cooling in an ice bath where only half the product was submerged.
Discussed cooling methods (small potions, ice baths, ice wands, stirring, etc.).
4-501.11
Equipment not in good repair & adjusted per manufacturer's specs; and/or Scratched cutting boards not resurfaced or discarded
Comply by : Feb 16, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: No drain handle or way to plug the far right compartment at 3-compartment sink. Advised correction.
4-101.110
Nonscratching utensil not used with nonstick coatings; and/or Nonfood-contact surfaces not made of durable, smooth materials
Comply by : Feb 16, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Untreated wood at sprayer in warewashing. Wood showing signs of disrepair. Advised correction.
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.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Container of G Sauce in walk-in without date mark.
Container of sliced meat in walk-in without date mark.
Items made day/s prior. Items date marked by staff.
Multiple squeeze bottles in pantry undercounter cooler without date mark. Person in Charge stated items have been in cooler overnight. Items labeled by staff.
4-602.13
Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue
Comply by : Feb 16, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Buildup on gaskget of walk-in keg cooler upstairs.
Buildup on walls of walk-in keg cooler upstairs.
Buildup along keg lines in basement keg cooler.
Discussed cleaning frequency.
3-302.11
Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Raw shelled egg stored above cooked and uncovered chicken wings in undercounter cooler. Items rearranged by Person in Charge to prevent cross contamination.
3-304.14
Cloths used for wiping are used for other purposes; Wet wiping cloths not stored in sanitizer; Wet & dry cloths not stored clean
Comply by : Feb 16, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Wet wiping cloths throughout cookline (stored on coutners; under cutting boards, etc.).
Wet wiping cloths stored inside bar bottle coolers.
Wet wiping cloths should be kept in sanitizer.