OBSERVATIONS & CORRECTIVE ACTIONS: Observed two bowls being used as scoops inside bulk dry seasoning containers. Person in charge removed bowls at time of inspection.
6-403.11
Employee accommodations not clearly designated for eating/drinking/smoking
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed an open employee beverage being stored on back prep table over dry seasonings and by can opener. Person in charge discarded water at time of inspection.
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: Observed brown buildup on ice machine catch plate. Person in charge sanitized catch plate at time of inspection.
5-205.15
Plumbing system not maintained in good repair *
CRITICAL
Comply by : Sep 29, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed a leak at the piping under the right basin of the three-compartment sink.
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 butter sitting out at room temperature at prep line. Person in charge discarded butter - unaware of when it was taken from temperature control.
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.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed chlorine sanitizer at dish machine to dispense at approximately 25 ppm. Person in charge dumped water and refilled. Chlorine sanitizer tested to 50 ppm afterwards.
4-601.11
Equipment not maintained free of encrusted grease/soil deposits
Comply by : Dec 25, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed dust buildup on the fan guard inside the coke reach-in cooler.
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 an empty sanitizer bucket being stored inside warewash hand sink. Corrected on site.
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: Observed container of grilled chicken and sriracha mayo inside make table to not have date label. Person in charge dated containers - foods prepared the day before.
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 : Sep 29, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed excessive gnats/fruit flies to the right of the ice machine surrounding floor drain and in bar area at soda nozzles.
4-202.11
Food-contact surfaces not smooth & easily accessible for cleaning *; CIP equipment not easily cleanable
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed two of six fryer baskets to have extremely damaged metal wires (broken). Person in charge discarded baskets at time of inspection.
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 : Sep 29, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed one of two food prep employees to possess a valid food handler's card = 50%.