Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
CRITICAL
Comply by : Nov 16, 2017
RECOMMENDED RESOLUTION: Establishment MAY NOT USE kitchen dish machine until sanitization is yielded according to the Code. Establishment must only use 3-compartment sink to wash, rinse, sanitize.
OBSERVATIONS & CORRECTIVE ACTIONS: Kitchen dish machine did not reach sanitization temperatures or chemical concentrations in accordance with the Code.
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 11, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Gasket of bruschetta make table reach-in door in disrepair.
6-403.11
Employee accommodations not clearly designated for eating/drinking/smoking
Kitchenware/tableware not handled, displayed or dispensed to protect food-/lip-contact surfaces; and/or Soiled tableware not removed from eating areas
Comply by : Feb 11, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Full pans stacked on the floor underneath the 3-compartment sink drain board.
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.
CRITICAL
Comply by : Nov 16, 2017
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Chlorine dish machine at bar above 100ppm. Instructed person in charge to empty and refill to appropriate concentration.
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 11, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Wet wiping cloths stored on cutting board and in hand sink basin.
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: Portion scoop with white food debris on food contact surfaces.
12 plates stored clean at cook line entrance with particles and debris on food contact-surfaces.
Knives last used yesterday and knife magnet upon which they were stored with build-up and debris.
Manual slicer with debris on food-contact surfaces.
Sauce bottles stored clean at utensil rack with debris inside.
Standing mixer last used yesterday with excess build-up on underside of motor housing, and large amount of dried debris in bowl.
Dried food debris on blades of manual dicer.
Several mixing bowls stacked near warewash area with dried food debris on food-contact surfaces.
All items removed for warewashing.
7-102.11
Common Name, Working Containers - Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are not clearly and individually identified with the common name of the material.
CRITICAL
Comply by : Nov 16, 2017
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: 3 chemical spray bottles without labeling.
3-501.12
Frozen PHF not slacked in accordance with the Food Code; and/or PHS not thawed in accorance with the Food Code
Comply by : Feb 11, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Bag of meat thawing in prep sink without active temperature control or running water.
4-602.13
Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue
Comply by : Feb 11, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Debris throughout prep table lower shelves.
Bulk dry storage containers with excess debris and build-up on exteriors.
3-302.11
Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code.
CRITICAL
Comply by : Nov 16, 2017
RECOMMENDED RESOLUTION: (4) Except as specified in ¶ (B) of this section, storing the food in packages, covered containers, or wrappings;
OBSERVATIONS & CORRECTIVE ACTIONS: Raw chicken stored above raw ground beef in walk-in cooler.
Raw tuna stored above ready-to-eat items in salad make table reach-in.
Foods throughout cold holding units without lids, overwraps, or other means of contamination prevention.
4-501.14
Warewashing equipment not cleaned before use & every 24 hours; Warewashing machine not operated per data plate
Comply by : Feb 11, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Build-up on door and handle seams/junctures of kitchen warewash machine.
4-302.14
A test kit for measuring sanitizer concentration not provided
Comply by : Feb 11, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Person in charge could not provide test strips for measuring sanitizer concentration.
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.
Comply by : Feb 11, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Paper towels not provided at hand sink on end of the cook line.
6-501.18
Maintaining & Using Handwashing Facilities - Handwashing facilities are not kept clean, maintained and/or used as specified in the Food Code.
Comply by : Feb 11, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Excess build-up and dried food debris in, on, and around kitchen hand sinks.
3-101.11
Safe, Unadulterated, & Honestly Presented - Food was not seen to be safe, unadulterated, and/or honestly presented.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Oranges stored in walk-in cooler with large amounts of green mold.
Lemons stored in walk-in cooler with large amounts of green mold.
Diced tomatoes stored in walk-in cooler with large amounts of black mold.
Bulk container of sugar with non-sugar food debris and particles.
All items discarded.
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.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Beans and queso were allowed to be reheated for hot holding in steam well. Removed to stove top for rapid reheating.
OBSERVATIONS & CORRECTIVE ACTIONS: Ceiling tiles absent around walk-in cooler.
3-501.18
RTE PHF, Disposition - Ready-to-Eat, Potentially Hazardous Food was not discarded in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Potentially hazardous foods in salad make table reach-in marked past the 7-day discard date. Discarded.
4-601.11
Equipment not maintained free of encrusted grease/soil deposits
Comply by : Feb 11, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: All cook line equipment with excess encrusted soil deposits, build-up.
All cold holding unit interiors in the establishment with excess spillage, debris, build-up.
4-602.11
Eq. & Food-Contact-Cleaning Frequency - Equipment food-contact surfaces and utensils shall be cleaned according to the Food Code.
CRITICAL
Comply by : Nov 16, 2017
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Black and pink build-up on walls and underside of ice machine interior.
Build-up on blade of table-mounted can opener.
Containers throughout the entire cook line cold holding units are not cleaned at frequencies that conform to the Code. See comments.
Incidental food-contact surfaces throughout all make tables with excess dried food debris and build-up in crevices above exposed food items and on rails contacting food containers.
Tongs stored on oven handle, last used yesterday, with build-up on food-contact surfaces. Removed for warewashing.
Observed employee attempt to dredge chicken in breading containers and egg wash last used yesterday, stored on counter overnight, and not cleaned every 4 hours. Instructed employee to discard and wash, rinse, sanitize containers.
4-502.11
Utensils not maintained in good repair; and/or Thermometers not calibrated per manufacturer's specs
Comply by : Feb 11, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Spatula with severe melt damage on handle.
6-501.11
Physical facilities not maintained in good repair & cleaned as often as necessary to keep them clean
Comply by : Feb 11, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Large pile of debris on top of floor drain grate near the flat top grill.
Encrusted deposits, food debris, build-up, throughout cook line floors and walls underneath and behind equipment.
Loose dust build-up around ceiling HVAC vents throughout food service areas.
Spillage on floor of walk-in cooler.
6-101.11
Materials for floors/walls/ceilings not smooth, durable, & easily cleanable under normal use
Comply by : Feb 11, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Non-absorbent vinyl-faced ceiling tiles have been replaced with absorbent perforated acoustic ceiling tiles near warewash area.
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: Potentially hazardous foods in cook line ice bath not cold holding at 41F or below. See temp log.
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 16, 2017
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: 1/2 = 50% of food service employees possessed valid food handler's cards at the time of inspection. No certified manager present and on duty in the food service area at the time of inspection.
4-901.11
Equipment/utensils not air dried after washing, rinsing & sanitizing
Comply by : Feb 11, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Containers throughout rack near warewash area stacked wet.
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
Comply by : Nov 16, 2017
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Containers of dressing in salad make table reach-in without accurate date marks. Employee applied correct dates.
Potentially hazardous foods in walk-in cooler without date marking.