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: towels must be present at all times to follow proper cleaning procedure
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection no towels were found at the beverage area sink or the hand sink in the ware washing area. Employee stoked towels
2-301.12
Cleaning Procedure - Food employees did not use the proper cleaning procedure to clean their hands and exposed portions of their arms.
CRITICAL
Comply by : Mar 07, 2015
RECOMMENDED RESOLUTION: (A) Except as specified in ¶ (B) of this section, food employees shall clean their hands and exposed portions of their arms (or surrogate prosthetic devices for hands or arms) for at least 20 seconds, using a cleaning compound in a lavatory that is equipped as specified under § 5-202.12.
(B) Food employees shall use the following cleaning procedure:
(1) Vigorous friction on the surfaces of the lathered fingers, finger tips, areas between the fingers, hands and arms (or by vigorously rubbing the surrogate prosthetic devices for hands or arms) for at least 10 to 15 seconds, followed by;
(2) Thorough rinsing under clean, running warm water; and
(3) Immediately follow the cleaning procedure with thorough drying of cleaned hands and arms (or surrogate prosthetic devices) using a method as specified under § 6-301.12.
OBSERVATIONS & CORRECTIVE ACTIONS: Employees were found not washing hands using the approved method of hand washing. Inspector provided signs on how to wash hands.
OBSERVATIONS & CORRECTIVE ACTIONS: The walls and ceilings in the basement were found to have buildup of black residue with peeling paint in the ware washing and food prep areas
The walls of the walk in cooler have rusted and are not smooth
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: Can opener and soda gun must be washed, rinsed, and sanitized daily
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection the can opener blade had a buildup of food residue. Employee removed to clean. The soda gun at the bar had a buildup of residue on the nozzle. Employee cleaned
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 07, 2015
RECOMMENDED RESOLUTION: Contact inspector for assistance.
OBSERVATIONS & CORRECTIVE ACTIONS: The 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.
6-501.11
Physical facilities not maintained in good repair & cleaned as often as necessary to keep them clean
Comply by : Jun 02, 2015
RECOMMENDED RESOLUTION: Place floors under equipment and shelving on regular cleaning schedule to prevent buidlup
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection the floors under equipment, counters, shelving were found to have buildup of food spillage and residue.
6-201.16
Wall & ceiling coatings/attachments not easily cleanable; and/or Studs not unexposed in areas subject to moisture
Comply by : Jun 02, 2015
RECOMMENDED RESOLUTION: Pipe leak must be fixed and wood must be sealed.
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection pipe in the ceiling has a towel around joint, the ceiling has raw exposed wood in back sink area
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
Comply by : Mar 07, 2015
RECOMMENDED RESOLUTION: After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in:
(A) Hot water manual operations by immersion for at least 30 seconds and as specified under § 4-501.111;
(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
(C) Chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under § 4-501.114 by providing:
(1) Except as specified under Subparagraph (C)(2) of this section, an exposure time of at least 10 seconds for a chlorine solution specified under ¶ 4-501.114(A),
(2) An exposure time of at least 7 seconds for a chlorine solution of 50 mg/L that has a pH of 10 or less and a temperature of at least 38°C (100°F) or a pH of 8 or less and a temperature of at least 24°C (75°F),
(3) An exposure time of at least 30 seconds for other chemical sanitizing solutions, or
(4) An exposure time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization as defined in Subparagraph 1-201.10(B)(79).
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection the high heat glass washer in the bar did not reach the surface temperature of 160 degrees.
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
Comply by : Jun 02, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Dishes found stored in the dish area with the food contact side not protected from contamination
4-101.11
Utensils/food-contact surfaces not made of safe, durable, smooth materials*
CRITICAL
Comply by : Mar 07, 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: At the time of the inspection the cutting boards on the cook line, bread area, and salad make table were found to be scratched and have buildup of residue.
Storage containers found that were melted and cracked stored on the dish racks in basement
Anchovies found stored in open tin can in the prep walk in and in the salaad reach in.
3-305.11
Food is not stored as required by the Food Code
Comply by : Jun 02, 2015
RECOMMENDED RESOLUTION: ) Except as specified in ¶¶ (B) and (C) of this section, food shall be protected from contamination by storing the food:
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspeciton food found stored on the floor in the walk in coolers, the walk in freezer.
4-602.13
Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue
Comply by : Jun 02, 2015
RECOMMENDED RESOLUTION: Place coolers gaskets and floors on regular cleaning schedule
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection the gaskets on the walk in coolers have a buildup of residue. The floors in the walk in coolers have buildup of residue
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 07, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection 0 out of 5 employees possess food handlers card no manager on duty.
3-203.12
Shellstock, Maintaining Identification - Shellstock tags did not remain attached to the container in which the shellstock are received until the container is empty and/or shellstock tags or labels were not retained for 90 calendar days from the date the container is emptied.
CRITICAL
Comply by : Mar 07, 2015
RECOMMENDED RESOLUTION: 3-203.12 Shellstock, Maintaining Identification.*
(A) Except as specified under Subparagraph (B)(2) of this section, shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
(B) The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date the container is emptied by:
(1) Using an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the shellstock are sold or served; and
(2) If shellstock are removed from their tagged or labeled container:
(a) Preserving source identification by using a record keeping system as specified under Subparagraph (B)(1) of this section, and
(b) Ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container before being ordered by the consumer.
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection live mussels in the walk in cooler found without tag, mussels in container on the cook line found with out tag. No records were set up a file for 90 days minimum.
6-201.13
Floor to wall junctures not covered; Water-flushed floors not provided with drains & graded to drain
Comply by : Jun 02, 2015
RECOMMENDED RESOLUTION: Floor must be repaired so that no standing water is in the food prep areas.
OBSERVATIONS & CORRECTIVE ACTIONS: Floors in the basement have holes and standing water. This is a repeat violation that must be corrected at the time of re-inspection
4-501.11
Equipment not in good repair & adjusted per manufacturer's specs; and/or Scratched cutting boards not resurfaced or discarded
Comply by : Jun 02, 2015
RECOMMENDED RESOLUTION: repair or replace
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection the shelving in the walk in coolers, the dish area were found to be rusting and not in good repair.
3-304.14
Cloths used for wiping are used for other purposes; Wet wiping cloths not stored in sanitizer; Wet & dry cloths not stored clean
Comply by : Jun 02, 2015
RECOMMENDED RESOLUTION: 3-304.14 Wiping Cloths, Use Limitation.
(A) Cloths that are in use for wiping food spills shall be used for no other purpose.
(B) Cloths used for wiping food spills shall be:
(1) Dry and used for wiping food spills from tableware and carry-out containers; or
(2) Wet and cleaned as specified under ¶ 4-802.11(D), stored in a chemical sanitizer at a concentration specified in § 4-501.114, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
(C) Dry or wet cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes, and wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.
(D) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil.
(E) Working containers of sanitizing solutions for storage of in-use wiping cloths may be place above the floor and used in a manner to prevent contamination of food, equipment, utensils, linens, single-service or single-use articles.
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection wet wiping cloths found not stored in the sanitizer solution. Cloths found on prep tables, make tables, dish areas, hanging off aprons.
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 : Mar 07, 2015
RECOMMENDED RESOLUTION: , inspector provided manager with a copy of the KCMO Employee Health Guidelines, Employee Interview form, and Employee Acknowledgement form to set up current policy. Have folder set up with the signed acknowledgements to present for policy verification.
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection no employee health policy found on site.
2-402.11
Hair restraints & clothes that cover body hair not worn by employees
Comply by : Jun 02, 2015
RECOMMENDED RESOLUTION: food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection employees were found working in food preparation without the appropriate hair restraints.
6-301.14
Handwashing Signage - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees.
Corrected On Site
RECOMMENDED RESOLUTION: Provide handwashing signage at all handsinks and handwashing lavatories used by food employees and that are clearly visible to food employees.
OBSERVATIONS & CORRECTIVE ACTIONS: Hand washing signs missing at the sink on the cook line, in both restrooms. Inspector provided signs.
6-101.11
Materials for floors/walls/ceilings not smooth, durable, & easily cleanable under normal use
Comply by : Jun 02, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection tile was found missing on the floor in the bar and cook line area.
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: Inspector provided proper thawing methods hand out
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection food found in standing water in the hand washing sink. Food found frozen sitting at room temperature at prep station. Employee moved products to cooler
3-304.12
In-use utensils not properly stored between uses
Comply by : Jun 02, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection bowls found in the container of flour and salt.
4-903.11
Equipment/utensils/linens not stored as specified in the Food Code
Corrected On Site
RECOMMENDED RESOLUTION: (A) Except as specified in ¶ (D) of this section, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
OBSERVATIONS & CORRECTIVE ACTIONS: at the time of the inspection bus tubs of dishes found on the floor in the dish area and on the cook line
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: Hand sinks can only be used for hand washing
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection the hand washing sink in the ware washing area was being used to thaw food in standing water. The hand sink in the beverage area was being used as a dump sink. with lemons straws and ice in the sink. Employee cleaned out sinks.