Tannin Wine Bar & Kitchen - Inspection Report
Address:1526 Walnut Kansas City MO 64108
Establishment Type:Restaurant/Deli
Phone No.:(816) 842-2660

Inspection details
Inspection Date11 September, 2019
Inspection TypeRoutine
Critical Violations11
Non-critical Violations4

Violation Details
Regulation Code
Reference
Violation & Comments
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 chlorine mechanical dishwasher sanitizing at 0 ppm. Sanitizer was replaced. Concentration measuring at 100 ppm.
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 black beans, cauliflower puree, and cous cous in walk in cooler past the allotted 7 days. All foods were discarded.
5-103.11
Water source not of sufficient capacity to meet demands;* and/or Pressure not adequate to meet facility demands
CRITICALComply by : Sep 14, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no hot water at cookline hand sink.
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 : Sep 14, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Establishment does not have employee health policy or reporting policy for ill employees.
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 beans and chicken in walk in cooler without a date mark. All items were dare marked.
4-204.112
Temperature measuring devices are not located in accordance with the Food Code and/or are not easily readable
Comply by : Dec 10, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no thermometer in grill station make table.
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.
CRITICALComply by : Sep 14, 2019
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: Observed employee bare hand contact tortilla shells, raw vegetables, and finished taco.
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 deshelled egg whites stored above cooked chicken in grill station make table. Observed raw beef stored on top of tortillas in grill station make table. Observed raw beef above shrimp in walk in cooler. Cooler was rearranged per food code.
6-501.11
Physical facilities not maintained in good repair & cleaned as often as necessary to keep them clean
Comply by : Dec 10, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed ceiling above fry station make table in disrepair.
2-402.11
Hair restraints & clothes that cover body hair not worn by employees
Comply by : Dec 10, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed employee not wearing proper hair restraints.
2-102.11
Demonstration - The person in charge could not demonstrate knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of the Food Code.
CRITICALComply by : Sep 14, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Person in charge was unable to demonstrate proper internal cooking temperature for chicken. Person in charge was unable to demonstrate proper time allowances for cooling.
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 10, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed fry station make table not maintaining a temperature of 41 degrees and below.
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 chicken, beef, cous cous, shrimp, sausage, and egg whites in fry station make able above 41 degrees. All foods were discarded.
4-602.11
Eq. & Food-Contact-Cleaning Frequency - Equipment food-contact surfaces and utensils shall be cleaned according to the Food Code.
CRITICALComply by : Sep 14, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed black build on catch plate of ice machine. Observed build up on blade of table top can opener.
2-301.14
When to Wash - Food Employees did not clean their hands and exposed portions of their arms according to Food Code guidelines
CRITICALComply by : Sep 14, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed employees not washing hands between glove changes. Observed employee not washing hands between work task.