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 bag of raw fish and a log of raw hamburger in hand sink thawing at room temperature. Temperatures of foods were below 41F. Foods removed by manager.
5-501.110
Receptacles for refuse accessible to insects/rodents; and/or Storage areas/receptacles not maintained in good repair
Comply by : May 14, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed lids for outside refuse receptacles not shut.
4-501.11
Equipment not in good repair & adjusted per manufacturer's specs; and/or Scratched cutting boards not resurfaced or discarded
Comply by : May 14, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed BBQ microwave held together with duct tape.
Observed liners for shelves above three vat sink are tearing.
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 multiple foods in BBQ hot box that were not maintaining temperatures of 135F or higher. All foods observed out of temperature removed for rapid reheating by employee.
3-501.14
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed rib tips, sausages and ribs in BBQ cooler were not being cooled to the proper temperature in the alotted time. Per employee, foods were cooled at room temperature for two hours and then placed in cooler. Temperatures suggest foods had been out of temperature for an extended period of time. Foods removed for rapid reheating by employee.
Observed spaghetti on prep table at time of inspector's arrival was cooling down. Per employee, spaghetti was done cooking 30 or so minutes prior to inspector's arrival. Half of spaghetti was placed in a shallow pan and placed in cooler. Other half of spaghetti was observed towards end of inspection to still be on prep table. Second half of spaghetti rapidly reheated reheated due to it was still within the cooling time frame.
4-602.11
Eq. & Food-Contact-Cleaning Frequency - Equipment food-contact surfaces and utensils shall be cleaned according to the Food Code.
CRITICAL
Comply by : Feb 16, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed a rub bin in smoker room with encrusted debris build up on interior.
Observed excessive coffee ground residue build up on top underside of front service coffee machine, above filter basket.
6-304.11
Mechanical ventilation not of adequate capacity to remove steam/heat/vapors/odors/smoke/fume
Comply by : May 14, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed billowing smoke in smoker room.
4-601.11
Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
CRITICAL
Comply by : Feb 16, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed mold residue build on right wall, underneath catch plate of ice machine.
2-301.14
When to Wash - Food Employees did not clean their hands and exposed portions of their arms according to Food Code guidelines
CRITICAL
Comply by : Feb 16, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed employees on several occasions change tasks between food preparation without washing hands.
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
Comply by : Feb 16, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed an open employee soda cup on kitchen prep table. Removed at time of inspection.
Observed a partially smoked cigarette butt on wall ledge to left of water heater.
Observed and ashtray with multiple cigarette butts in box next to mop sink room.
Observed an open canned soda on BBQ spices shelf, in smoker room.
6-501.11
Physical facilities not maintained in good repair & cleaned as often as necessary to keep them clean
Comply by : May 14, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed debris, residue and pieces of equipment on floor below ovens.
Observed a hole in lower left wall of canned foods cubby space, below front service counter.
Observed debris and residue build up on floor below front service hand sink table.
Observed debris and residue build up on wall ledge and floor to left of back kitchen storage room water heater.
Observed food splatter on wall around BBQ mini chest freezer.
Observed excessive debris build up on floor behind 3 glass door True cooler
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 : Feb 16, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: 3/4=75% Establishment is NOT in compliance. District 8
3-305.11
Food is not stored as required by the Food Code
Comply by : May 14, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed a bag of onions stored on floor between back kitchen storage room chest freezer and standing freezer.
3-501.15
Cooling methods not in accordance with time and temperature criteria as specified in the Food Code
Comply by : May 14, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Establishment is cooling foods below the temperatures of 135F at room temperature and is not monitoring cooling temperatures and times.
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
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed cooked neck bones in BBQ True freezer that were not date marked. Neck bones date marked.
Observed no meats in BBQ cooler were date marked. Meats dated at time of inspection.
2-102.11
Demonstration - The person in charge could not demonstrate knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of the Food Code.
CRITICAL
Comply by : Feb 16, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Employees are unable to answer basic food borne illness questions and properly demonstrate safe food handeling practices.
Establishment is not keeping any cooling logs for meats being smoked in smoker. Establishment MUST keep detailed daily logs of time and temperatures of ALL foods cooked and cooled down from smoker.
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
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed raw fish and raw ground beef thawing in hand washing sink. Foods removed by manager.
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
Comply by : Feb 16, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Health policy not provided at time of inspection.
7-201.11
Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code.
CRITICAL
Comply by : Feb 16, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed a chemical spray bottle stored next to bin of cornmeal in back kitchen storage room.
Observed a chemical spray bottle stored above cornmeal and flour bins in back kitchen storage room.
Observed a bottle of Windex stored next to single service plates below BBQ front service counter.
6-101.11
Materials for floors/walls/ceilings not smooth, durable, & easily cleanable under normal use
Cleaning Procedure - Food employees did not use the proper cleaning procedure to clean their hands and exposed portions of their arms.
CRITICAL
Comply by : Feb 16, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed employee dispense soap into hands and then immediately put hands under water and rinse soap off without lathering hands for a minimum of 20 seconds.
Observed employee turn of hand sink faucets with bare hands after washing hands, re-exposing hands to contaminants.
7-204.11
Sanitizers, Criteria - Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces did not meet the requirements of the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed front service bleach sanitizer prepared above 200ppm. Sanitizer remade to proper concentration.
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 for kitchen. Bleach sanitizer prepared to proper concentration.
3-302.11
Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code.
CRITICAL
Comply by : Feb 16, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed raw fish and raw ground beef thawing next to each other in hand sink. Foods removed by manager.
Observed raw ground beef thawing next to raw bacon in three vat sink. Foods removed by manager.
Observed raw eggs stored above raw bacon in refrigerator. Bacon restored by manager.
Observed raw turkey stored next to raw bacon in refrigerator. Bacon restored by manager.
Observed raw chicken and raw pork stored next to each other in kitchen chest freezer.
4-602.12
Cooking & Baking Equipment - The food-contact surfaces of cooking and baking equipment are not cleaned at least every 24 hours and/or the cavities and door seals of microwave ovens are not cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
Comply by : May 14, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed excessive food debris build up in BBQ microwave.
7-206.12
Rodent Bait Stations - Rodent bait is not contained in a covered, tamper-resistant bait station.
CRITICAL
Comply by : Feb 16, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed an uncovered pest trap on floor in kitchen HVAC room.
Observed an uncovered pest trap below and behind BBQ True freezer.
Observed an uncovered pest trap on floor in BBQ HVAC closet.
Observed an uncovered pest traps below wood planks, below BBQ meat cutting table.
Observed an uncovered pest trap behind 3 door glass cooler.
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 : Feb 16, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed a live adult and baby roach crawl on wall above three vat sink. Employee killed and removed roaches.
Observed several dying and dead roaches on floor in kitchen HVAC closet.
Observed several dying and dead roaches on floor below and behind BBQ True freezer.
Observed mouse droppings in cabinet space below front service hand sink.
Observed mouse droppings on floor below and behind front service hand sink table.
Observed mouse droppings in lower left hole in the wall of canned foods storage cubby space, below front service counter.
Observed mouse droppings on wall ledge and floor to left of back kitchen storae room water heater.
Observed mouse droppings on floor behind back kitchen storage room chest freezer.
Observed mouse droppings on floor below and behind back kitchen storage room standing freezer.
Observed mouse droppings on floor around BBQ mini chest freezer.
Observed mouse droppings on floor and cinder blocks in BBQ HVAC closet.
Observed mouse droppings on floor below left wood plank, below BBQ meat cutting table.
Establishment was unable to provide any invoices of pest control service. Manager initially stated that pest service was out here one week prior. Manager later stated that pest control has not been at establishment for a period of time. *** ESTABLISHMENT MUST PROVIDE A WEEKLY INVOICE OF PEST SERVICE ***
4-302.14
A test kit for measuring sanitizer concentration not provided
Comply by : May 14, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no test strips to test bleach sanitizer.
5-205.15
Plumbing system not maintained in good repair *
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed an excessive backup in third basin of three vat sink during three sink drain test. Operations were suspended for approximately 30 minutes. Three sink backup repaired on site.
6-202.15
Openings to outside not protected against entry of pest as specified in the Food Code; and/or Protective barriers not provided for exterior walls/roofs
Comply by : May 14, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed smoking patio door left open and gap below bar entrance door, potentially allowing pests to enter establishment.
7-202.11
Restriction - Poisonous or toxic materials that are not required for the operation and maintenance of a food establishment, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food establishment.
CRITICAL
Comply by : Feb 16, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed several boxes of Real Kill Fogger pesticide on floor below BBQ front service counter.