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 : Sep 14, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed 1 of 6 employees working in the food prep area with valid food handler cards = 17%.
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, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no thermometer located in "fry" make table cooler.
Observed no thermometer located in walk in cooler located inside of establishment.
Observed no thermometer located in walk in cooler located outside of establishment.
4-302.12
Food thermometers are not provided and/or are not accessible; Appropriate thermometer for measuring thin foods are not provided
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no metal stemmed thermometer being used to temp cooking foods, hot holding foods, and cold holding foods. Metal stemmed thermometer was located at time of inspection and began being used.
4-302.14
A test kit for measuring sanitizer concentration not provided
Comply by : Dec 10, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no quat test kit or chlorine test kit available in food prep areas for checking sanitizer concentration.
6-303.11
Lighting intensity not adequate in food prep, storage & service areas
Comply by : Dec 10, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed 4 light bulbs to be blown out over food cook line.
3-304.12
In-use utensils not properly stored between uses
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed two tongs being stored incorrectly (one on handle of fryer and one on handle of oven). Person in charge removed at time of inspection.
6-501.11
Physical facilities not maintained in good repair & cleaned as often as necessary to keep them clean
Comply by : Dec 10, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed white wall to the left of "fry" make table cooler to have food debris build up.
Observed floors under cook/fry line to have food debris and grease build up.
Observed floors behind cook/fry line to have food debris and grease build up.
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: Observed potentially hazardous foods held in the large make table cooler to be held past 7-day discard dates. Person in charge discarded.
Observed potentially hazardous foods held in the "grill" make table cooler held past 7-day discard dates. Person in charge discarded.
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: Observed raw chicken stored beside raw beef in "grill" make table cooler. Person in charge corrected.
Observed cooked beef stored beside raw beef in "grill" make table cooler. Person in charge corrected.
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
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed bottle of quat sanitizer stored in the food prep area to not have a label. Person in charge labeled at time of inspection.
5-205.15
Plumbing system not maintained in good repair *
CRITICAL
Comply by : Sep 14, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed drip leak from plumbing under left basin of 3-compartment sink.
3-501.16
Hot Holding - Potentially hazardous hot food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed cooked chicken hot holding at 110 degrees Fahrenheit on the cook top. Person in charge re-heated to 175 before placing back to adequate hot holding temperature of 145 degrees Fahrenheit.
4-602.13
Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue
Comply by : Dec 10, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed soda supply line equipment (mounted under the bar but above ice bin) to have watery mildew build up.
Observed gas supply lines behind and beside fryer equipment to have food debris and grease build up.
3-307.11
Food not protected from contamination by another source
Comply by : Dec 10, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed ice bin closest to establishment entrance to have soda supply equipment (directly above ice bin) with water leaking down into ice.
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, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed ambient temperature of outside walk in cooler to be 45 degrees Fahrenheit.
Observed ambient temperature of "fry" make table cooler to be 50 degrees Fahrenheit.
Observed soda supply line at bar (closest to establishment entrance; above ice bin) to have leak.
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: Observed nacho cheese held in the walk in cooler to be stored in a deep bulk size storage container. Cheese prepared the previous day with an inspection time temperature of 59 degrees Fahrenheit. Cheese discarded at time of inspection.
Observed mashed potatoes to be held in the walk in cooler stored wrapped in plastic during cooling process (not allowing for hot air to escape and allow cold air into food). Mashed potatoes temped to 46 degrees Fahrenheit. Person in charge discarded.
Observed boiled eggs stored in the large make table cooler to have temperature of 50 degrees Fahrenheit and not being cooled in walk in cooler. Person in charge moved food item to walk in cooler.
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: Observed potentially hazardous foods held in the outside walk in cooler to be stored outside of acceptable cold holding temperature range. Review temperature log. Person in charge moved food items to inside walk in cooler.
Observed potentially hazardous foods held in the fry make table cooler to be stored outside of acceptable cold holding temperature range. Review temperature log. Person in charge discarded.
4-601.11
Equipment not maintained free of encrusted grease/soil deposits
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed left and right sides of fryer equipment in the food prep area to have grease build up.
Observed the walls and ceiling of the inside walk in cooler to have black build up.
Observed storage container used to store ice scoops for the bar to have black build up inside. Storage container cleaned at time of inspection (scoops also cleaned) (corrected)
Observed storage container for large ice scoops for large ice machine to have water/food debris build up. Person in charge cleaned at time of inspection. (corrected)