RECOMMENDED RESOLUTION: Food may not be stored: in locker rooms; in toilet rooms; in dressing rooms; in garbage rooms; in mechanical rooms; under sewer lines that are not shielded to intercept potential drips; under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; under open stairwells; or under other sources of contamination.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed bins of foods stored underneath walk-in freezer condenser with ice buildup.
Observed containers of cut fruit/juice stored on the floor of the alcohol walk-in cooler.
3-603.11
Consumer Advisory for Raw or Undercooked Food - The permit holder did not inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed in raw or undercooked form.
CRITICAL
Comply by : Sep 12, 2015
RECOMMENDED RESOLUTION: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder. Disclosure shall include: a description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order);” or identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: 1) Regarding the safety of these items, written information is available upon request; 2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or 3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed establishment had incomplete consumer advisory on menu for burgers that can be ordered undercooked; items were not labeled or asterisked on the menu list.
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 can of black olives on dry storage shelf of canned foods. Black olives removed by employee.
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: Observed two packages of molded cheese slices in bin of cheese inside the cook line walk-in cooler. Cheese discarded by employee.
7-207.11
Restriction & Storage medicines - Medicines that are not necessary for the health of Employees were allowed in a food establishment or were not labeled and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed bottle of "milk of magnesia" stored on walk-in cooler shelf above foods for use at the establishment. Medicine moved to safe location by employee.
3-304.12
In-use utensils not properly stored between uses
Corrected On Site
RECOMMENDED RESOLUTION: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed spoon stored inside closed container of cole slaw in the cook line reach-in cooler. Spoon removed by employee.
Observed foam cup stored inside closed container of cut fruits/juice in the alcohol walk-in cooler. Cup removed by employee.
4-601.11
Equipment not maintained free of encrusted grease/soil deposits
Comply by : Dec 08, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed dust buildup on fan guards of the cook line walk-in cooler.
2-401.11
Eating, Drinking, or Using Tobacco - An employee was seen eating, drinking, or using a form of tobacco in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection could result.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION: A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands; the container; and exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed open employee beverage on ledge above the prep table. Beverage discarded by employee.
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 cook line employee place raw marinated chicken onto the grill with single-use gloves, wipe gloved hands with a sanitizer rag, then pull tortillas out of bag for use at the make table. Cook line manager was informed of this issue; tortillas were discarded and new gloves were used (after handwashing) to handle subsequent foods.
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 potentially hazardous foods (sour cream - 47°F, tomato slices - 48°F, hard boiled eggs - 46°F, chicken - 47°F) in the small cook line make table (across from the grill/stove) to be outside of safe temperature range. Ambient temperature of the interior of the unit was within proper range (40°F), but cook line employee stated that the lids had been open throughout the lunch shift; employee agreed to keep the lid closed whenever possible and owner stated he would have the cooler serviced if temperatures of potentially hazardous foods are still not within safe range. (Potentially hazardous foods in the unit were discarded). **See Temperature Observations.
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 12, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed 1/2 = 50% food employees had current food safety certification on-site at time of inspection.
2-101.11
The Permit Holder shall require Food Employees and Conditional Employees to report to the Person In Charge information about their health and activities as they relate to diseases that are transmissible through Food.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no written employee health policy on-site. Inspector provided sample guidelines and reporting agreement form to the establishment.
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 pan of raw shell eggs above bags of French fries in the cook line reach-in cooler. Foods rearranged for safe storage by employee.