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
Comply by : Oct 15, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed an open employee cup near the salad make-table at the hand sink.
Observed an open employee cup on the back prep table.
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
Comply by : Jan 10, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed ice in the basin of the bar hand sink.
7-102.11
Common Name, Working Containers - Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are not clearly and individually identified with the common name of the material.
CRITICAL
Comply by : Oct 15, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed chemical spray bottle at the mop sink not labeled.
3-304.12
In-use utensils not properly stored between uses
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed single service cups stored inside bulk sugar and ring pasta noodles being used as scoops. Person in charge discarded.
Observed pizza dough cutter stored in between make-tables. Person in charge removed for cleaning.
3-305.11
Food is not stored as required by the Food Code
Comply by : Jan 10, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed boxes of food stored on the floor in the walk-in cooler.
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.
Comply by : Jan 10, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no hand drying material at the salad make-table hand sink.
3-307.11
Food not protected from contamination by another source
Comply by : Jan 10, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed dust build-up on the fan guards in the walk-in cooler.
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 soup and tomato basil in the soup well hot holding below 135 degrees Fahrenheit. See temp log. Person in charge re-heated according to the Food Code. See temp log.
4-901.11
Equipment/utensils not air dried after washing, rinsing & sanitizing
Cloths used for wiping are used for other purposes; Wet wiping cloths not stored in sanitizer; Wet & dry cloths not stored clean
Comply by : Jan 10, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed wet rag on the salad make -table prep area.
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 roasted tomatoes, sliced cherry tomatoes and cucumber buttermilk dressing in the salad make-table cold holding above 41 degrees Fahrenheit. See temp log. Person in charge discarded TCS foods and adjusted make-table temperature. Observed ambient temperature of the make-table after temperature was adjusted at 42 degrees Fahrenheit.
Observed prosciutto on ice near the pizza oven cold holding above 41 degrees Fahrenheit. See temp log. Person in charge discarded.
5-205.15
Plumbing system not maintained in good repair *
CRITICAL
Comply by : Oct 15, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed a heavy leak at the middle basin of the 3 compartment sink.
Observed a back-up in the sanitize basin at the 3 compartment sink when conducting the 3 compartment sink test. Establishment MAY NOT use 3 compartment sink until no back-up is observed. Establishment has a dish machine that can be used until 3 compartment sink is no longer backing up.
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 : Oct 15, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed 0 out of 5 employees with food handler cards.
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 dish machine chemical test strip not indicating a color change when inspector tested dish machine. Person in charge replaced chemical sanitizer bucket during inspection. Test strip indicating a color change