Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
CRITICAL
Comply by : Mar 16, 2015
RECOMMENDED RESOLUTION: (B) Hot water mechanical operations by being cycled through equipment that is set up as specified under §§ 4-501.15, 4-501.112, and 4-501.113 and achieving a utensil surface temperature of 71°C (160°F) as measured by an irreversible registering temperature indicator; or
OBSERVATIONS & CORRECTIVE ACTIONS: high heat glass washer in the bar did not reach the surface temperature of 160 degrees.
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 : Mar 16, 2015
RECOMMENDED RESOLUTION: Have menu updated
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the re-inspection menu consumer advisory does not have disclosure or reminder on Caesar dressing or steak. Remove from items that are not cooked to order ie, shrimp, tilapia, mussels, salmon
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 : Mar 16, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the re-inspection 3 out of 5 employees have food handlers cards. No manager on site.
4-101.11
Utensils/food-contact surfaces not made of safe, durable, smooth materials*
CRITICAL
Comply by : Mar 16, 2015
RECOMMENDED RESOLUTION: Food contact surfaces must be smooth, have cutting boards resurfaced or replaced to prevent cross contamination, containers must have no rough edges.
OBSERVATIONS & CORRECTIVE ACTIONS: The cutting boards at the bread station, salad station and cook line have scratches and buildup of residue. Melted and chipped containers on dish rack have not been removed.