Jazz, A Louisiana Kitchen - Papa Vic's The Jigger - Inspection Report
Address:1823 W 39TH ST Kansas City MO 64111
Establishment Type:Restaurant/Deli
Phone No.:(816) 561-7977

Inspection details
Inspection Date11 March, 2023
Inspection TypeRoutine
Critical Violations10
Non-critical Violations6

Violation Details
Regulation Code
Reference		Violation & Comments
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.
CRITICALComply by : Mar 14, 2023
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed 0 out of 5= 0% food employees with valid food handler cards. ***VIOLATION WILL BE ASSESSED IN 3-10 DAYS***
2-301.14
When to Wash - Food Employees did not clean their hands and exposed portions of their arms according to Food Code guidelines.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed a gloved food employee handle raw oysters on the half-shell, switch tasks and grab the dirty rice ladle in the steam-well, then touch food-contact surface of customer plate without changing gloves and washing hands. Person in charge explained to employee procedures for changing gloves & washing hands when working with raw food items and RTE items at the time of inspection. ***VIOLATION WILL BE ASSESSED IN 3-10 DAYS***
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 raw beef stored above raw fish in the grill make-table low boy. Person in charge moved raw beef to the bottom shelf at the time of inspection.
3-304.11
Food Contact with Equipment & Utensils - Food was allowed to contact surfaces of equipment and utensils that are not cleaned as specified according to the Food Code.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed a metal pan of grilled chicken stacked directly on top of RTE green onions in the pasta make-table low boy. Person in charge separated containers at the time of inspection.
4-602.11
Equipment & Food-Contact Cleaning Frequency - Equipment food-contact surfaces and utensils shall be cleaned according to the Food Code.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed build-up on the blade of the table-top can opener. Observed build-up on the soda gun caps and nozzles at the front and back bars. Person in charge cleaned all aforementioned at the time of inspection.
3-501.14
Cooling - Cooked time/temperature control for safety food was not cooled in accordance with the Food Code.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed the following items in the walk-in freezer to be cooling at temperatures above 70*degrees for >2hrs (See temp log): 18qts- Succotash and 20qts- House salsa. Observed the following items in the walk-in freezer to be cooling at temperatures above 41*degrees for >4hrs (See temp log): 18qts- White gravy and 5 gallons- Jambalaya. Person in charge discarded all aforementioned items at the time of inspection.
3-501.15
Cooling methods not in accordance with time and temperature criteria as specified in the Food Code
CRITICALComply by : Mar 14, 2023
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed containers of white gravy, jambalaya, house salsa, and succotash in the walk-in freezer to not be cooled in shallow pans/containers, separated into smaller portions, or stirring the ice sticks used as a cooling method. ***VIOLATION WILL BE ASSESSED IN 3-10 DAYS***
3-501.16
Cold Holding - Time/temperature control for safety cold food was not maintained at temperatures in accordance with the Food Code.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed the following items in the fry make-table low boy to be at temperatures above 41*degrees for >4hrs (See temp log): Raw chicken breast, par cooked chicken wings, Italian sausage, sausage links, crab cakes, hush puppy mix, and Boudin balls. Observed a 12qt container of fettucine pasta in the walk-in cooler to be at a temperature above 41*degrees for >4hrs (See temp log). Person in charge discarded all aforementioned items at the time of inspection.
6-202.13
Insect control devices do not retain insect within device and/or are not properly installed
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed an open-faced sticky trap beneath the BIB rack and to the left of the front bar keg cooler. Observed a snap-trap to the left of the front bar keg cooler. Person in charge removed and discarded all aforementioned at the time of inspection.
6-501.111
Effective pest control measures not in place
CRITICALComply by : Mar 14, 2023
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed mouse droppings beneath all racks in the spice and dry storage room. Person in charge was unable to provide most recent pest control invoice at the time of inspection. ***VIOLATION WILL BE ASSESSED IN 3-10 DAYS***
3-304.15
Single-use gloves being used for more than one task; and/or Appropriate gloves not being used for job task being performed
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed food employee use a pair of single-service gloves to handle raw oysters and RTE food items on the kitchen line. Person in charge explained to employee the appropriate usage for single-service gloves at the time of inspection.
4-302.14
A test kit for measuring sanitizer concentration not provided
CRITICALComply by : Mar 14, 2023
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed there to be no test kit to measure the chlorine sanitizer concentration. ***VIOLATION WILL BE ASSESSED IN 3-10 DAYS***
4-602.13
Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue
Comply by : Jun 09, 2023
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed build-up on all hood vents.
6-501.11
Physical facilities not maintained in good repair & cleaned as often as necessary to keep them clean
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed BIB soda build-up beneath the ice-well at the front bar. Person in charge cleaned build-up at the time of inspection.
4-901.11
Equipment/utensils not air dried after washing, rinsing & sanitizing
Comply by : Jun 09, 2023
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed plastic customer cups to be wet-stacked throughout the establishment.
4-501.11
Equipment not in good repair & adjusted per manufacturer's specs
Comply by : Jun 09, 2023
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed the Fry make-table low boy unable to hold an ambient temperature of 41*degrees and below (See temp log). ***VIOLATION WILL BE ASSESSED IN 3-10 DAYS***