Utensils/food-contact surfaces not made of safe, durable, smooth materials*
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION: Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: safe; durable, corrosion-resistant, and nonabsorbent; sufficient in weight and thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and
resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed salsa stored in plastic-wrapped opened metal can. Salsa transferred to safe container by employee.
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 : Mar 13, 2017
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed 0/2 = 0% food handling employees had current acceptable food safety certification on-site at time of inspection.
3-305.11
Food is not stored as required by the Food Code
Comply by : Jun 08, 2017
RECOMMENDED RESOLUTION: Food shall be protected from contamination by storing the food: in a clean, dry location;
where it is not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed open pan of pretzel salt stored next to the front kitchen handsink without a splash guard.
3-202.15
Package Integrity - Food packages were not in good condition and did not appear to protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed severely dented cans of salsa on the storage ledge in the back kitchen. Manager separated cans.
4-702.11
Before Use After Cleaning - Utensils and food-contact surfaces of equipment are not sanitized before use after cleaning.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no sanitizer at the front kitchen while foods were in preparation. Quaternary sanitizer at proper concentration was provided by employee.
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: Potentially hazardous foods shall be maintained at a temperature of 41°F or less.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed containers of potentially hazardous foods (chicken - 51°F, cheese soup - 46°F, queso - 47°F) in the front walk-in cooler to be out of safe temperature range; observed ambient temperature of the unit to be 44°F. Affected foods discarded by manager. **See Temperature Observations.
5-202.11
Plumbing system not designed, constructed & installed according to law *
CRITICAL
Comply by : Mar 13, 2017
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed quick vent, venting into the kitchen space, installed at the three-vat sink drainage pipes, in front of the grease interceptor.
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: Reheating for hot holding shall be done rapidly and the time the food is between 41°F and 165°F may not exceed 2 hours. Potentially hazardous food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F for 15 seconds.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed pork reheated in the oven, now holding in the steam well to be at a temperature of 88°F. Employee removed pork for proper reheating in the oven. ***See Temperature Observations.