Mops not allowed to air dry after use; Sawdust/wood shavings/granular salt used on floors
Comply by : Jan 27, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed a wet mop stored in the mop bucket and wet mop heads draped over rim of mop sink so that water dripped to the floor.
4-602.11
Eq. & Food-Contact-Cleaning Frequency - Equipment food-contact surfaces and utensils shall be cleaned according to the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed pink build up on the catch plate of the ice machine.
Person in charge wiped off and sanitized catch plate.
4-301.11
Cooling, heating, & holding equipment not sufficient in number and/or capacity
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed the hot box to be set at a temperature below 135F required for hot holding.
Person in charge increased temperature of the hot box.
6-403.11
Employee accommodations not clearly designated for eating/drinking/smoking
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed an employee drink stored among drinks for service in the bar reach in cooler and at the back edge of the right kitchen make table above food for service.
Person in charge discarded drinks.
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 prime rib in the hot box with an internal temperature below 135F required for hot holding (see temperature log).
Person in charge reheated prime rib as it had been out for less than four hours.
4-501.11
Equipment not in good repair & adjusted per manufacturer's specs; and/or Scratched cutting boards not resurfaced or discarded
Comply by : Jan 27, 2019
RECOMMENDED RESOLUTION: Grill drawer cooler and left make table may not be used for cold holding until they can maintain an ambient temperature sufficient to hold foods at 41F or below.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed the ambient temperatures of the left make table and grill cold drawers to be unable to maintain a temperature at or below 41F required for cold holding.
3-501.12
Frozen PHF not slacked in accordance with the Food Code; and/or PHS not thawed in accorance with the Food Code
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed a container of shrimp and water set to thaw in the three compartment sink without running water to float off loose particle in overflow.
Employee turned on water to float off particles.
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 beef patties stored next to veggie burgers in the top left grill cooler drawer.
Observed raw chicken stored next to raw beef items in the bottom right grill cooler drawer.
Observed raw fish stored next to and above vegetables in the top right grill drawer.
Observed a tray of raw chicken stored on bags of raw beef and raw pork in the walk in cooler.
Person in charge moved arranged items according to cooking temperature.
4-602.13
Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed build up on the floor of the reach in freezer to the left of the cook line.
Employee cleaned off build up.
6-501.110
Designated dressing rooms/lockers not used by employees
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed an employee phone placed on clean trays in the ware wash area.
Employee moved phone off of clean trays.
4-904.11
Kitchenware/tableware not handled, displayed or dispensed to protect food-/lip-contact surfaces; and/or Soiled tableware not removed from eating areas
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed dish washer place washed tableware utensils in the utensil dryer rack so that the food contact surface was pointed up.
Inspector instructed employee on proper orientation of table ware for handling.
Employee rewashed utensils.
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
Comply by : Nov 01, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed repackaged plastic bags of shredded chicken in the right make table reach in cooler and held for more than 24 hours to not be date marked.
Person in charge date marked items.
6-301.11
Handwashing Cleanser, Availability - Each handwashing lavatory or group of 2 adjacent lavatories is not provided with a supply of hand cleaning liquid, powder, or bar soap.
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no hand soap provided at the main floor bar and basement bar hand sinks.
Person in charge supplied soap.
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 the concentration of quat sanitizer at the main floor bar to be below required concentration for sanitizing.
Person in charge remade sanitizer to 300ppm.
3-304.12
In-use utensils not properly stored between uses
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed two ice scoops at the soda fountain ice well to be stored so that the handles in contact with the ice.
Person in charge moved ice scoops to prevent handle contact with ice.
6-301.12
Hand Drying Provision - Each handwashing lavatory or group of adjacent lavatories is not provided with Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no paper towels available at the main floor or basement bar hand sink.
Person in charge supplied paper towels.
3-305.11
Food is not stored as required by the Food Code
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed container of butter and three containers of sauces in the walk in cooler without lids.
Employee provided lids.
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 pico, tomatoes, and tuna salad at the left make table with internal temperatures above 41F required for cold holding (see temperature log).
Observed raw chicken and beef at the left two grill cold holding drawers with internal temperature above 41F required for cold holding (see temperature log).
Person in charge moved items to walk in cooler to cool as they had been out for less than four hours.
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 a package of ribs date marked October 15th, 2018 stored in the pizza oven make table.
Person in charge discarded ribs.
Person in charge discarded
3-301.11
Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
CRITICAL
Comply by : Nov 01, 2018
RECOMMENDED RESOLUTION: Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed an employee use bare hands to move sliced tomatoes from a container to the container in the left make table without using gloves.
Inspector discussed glove usage with employee and person in charge. Person in charge discarded tomatoes.
Observed several employees rest bare hands on make table prep counters.
Inspector instructed employees to sanitizer prep counters and wash hands and put on gloves.
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 : Nov 01, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Food Handler Card audit: 0 out of 2 employees =0% of food handler staff possess a food handler card.
Establishment is In Compliance with the KCMO Food Code.
2-402.11
Hair restraints & clothes that cover body hair not worn by employees
Comply by : Jan 27, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed the dishwasher and food prep employee to not be wearing hair restraints in the food prep and ware wash area.
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 a container of noodles cooked one hour prior not vented to cool in the walk in cooler.
Person in charge vented container.
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 : Nov 01, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed fruit flies throughout the establishment, concentrated at the main floor bar, in the ware wash area, and in the area under the stairs behind the basement bar.