Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION: Potentially hazardous cold foods must be maintained at 41 degrees or below.
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection chefs salads, ranch dressing premade roast beef, ham, and turkey sandwiches were found sitting on ice, for one hour, not maintained at 41 degrees or below. (see temp log). Manager moved to cooler that was maintaining proper temperatures.
RECOMMENDED RESOLUTION: Have the walls, floors and baseboards cleaned and repaired.
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection the walls, floors and base boards under and around the cook line equipment, and in the ware washing area were found to have buildup of food spillage, residue, and scratched and peeling paint.
5-205.15
Plumbing system not maintained in good repair *
CRITICAL
Comply by : Mar 12, 2015
RECOMMENDED RESOLUTION: Have leak repaired.
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection a leaking pipe found on the ice machine between the filter and the unit.
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: At the time of the inspection raw shell eggs found stored over ready to eat items in the two door cooler. Manager removed eggs to proper storage.
4-602.13
Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue
Comply by : Jun 07, 2015
RECOMMENDED RESOLUTION: Place floors, shelving and vents on regular cleaning schedule to prevent buildup
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection the following was found:
The vent in the ceiling on the salad bar line was found to have buildup of dust.
The shelving on the grill serving line was found to have buildup of food debris and spillage.
The floor in the walk in cooler has a buildup of debris
The flooring in the ware washing area has a buildup of residue around three sink area and under the shelving.
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: Foods held hot must be held at 135 degrees or above.
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection chili, chicken noodle soup, and fried chicken fingers were found stored on the steam table were not maintained at 135 degrees or above (see temp log). Manager discarded products.
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 07, 2015
RECOMMENDED RESOLUTION: Cutting boards should be resurface or replaced to prevent cross contamination to food.
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection the cutting boards were found to be scratched and have buildup of residue.
6-501.11
Physical facilities not maintained in good repair & cleaned as often as necessary to keep them clean
Comply by : Jun 07, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection the caulk around the sink at the pre rinse area ahs a buildup of black residue.
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 : Mar 12, 2015
RECOMMENDED RESOLUTION: Spray heads and can opener should be cleaned daily to prevent buildup
The knife holder should be cleaned on regular cleaning schedule to prevent buildup
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection the can opener blade was found to have buildup of residue, the knife holder was found to have buildup of residue. Manager removed both items to be cleaned.
The spray heads on the coffee brewer and the tea brewer were found to have build up of residue.
6-303.11
Lighting intensity not adequate in food prep, storage & service areas
Comply by : Jun 07, 2015
RECOMMENDED RESOLUTION: Have light bulbs replaced to provide adequate lighting in food prep area.
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection the lights in the hood were found to not be working.
4-301.11
Cooling, heating, & holding equipment not sufficient in number and/or capacity
Comply by : Jun 07, 2015
RECOMMENDED RESOLUTION: Inspector provided training on ice baths.
OBSERVATIONS & CORRECTIVE ACTIONS: Cold foods found stored on top of ice not maintained at proper(premade salads, premade sandwich's, cheese and tomato's, sliced turkey) temperature. Ice baths if used must be made so that the ice comes to the top of the product and that the temperature is maintained at 41 degrees or below.
4-601.11
Equipment not maintained free of encrusted grease/soil deposits
Comply by : Jun 07, 2015
RECOMMENDED RESOLUTION: Place food containers and coolers on regular cleaning schedule to prevent buildup.
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection the outsides of the ingredient containers and the utensils storage containers were found to have buildup of soil deposits on handles and fronts.
The shelving and inside of the salad cooler were found to have buildup of food debris and black residue.
3-304.12
In-use utensils not properly stored between uses
Comply by : Jun 07, 2015
RECOMMENDED RESOLUTION: Handle must never contact food item
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection scoop stored in the flour bin was found with handle in the flour.
4-903.11
Single-service/use items not stored as specified in the Food Code; and/or Single-service/use items stored in prohibited areas
Comply by : Jun 07, 2015
RECOMMENDED RESOLUTION: Move food contact and single service items from under sinks.
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection condiments, and food supplies, coffee urns were found stored under the hand sink waste links in the salad bar area.
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 : Mar 12, 2015
RECOMMENDED RESOLUTION: Inspector provided information on date marking for establishment
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection foods found stored in the salad cooler (roast beef, turkey, ham, sliced tomato's, fried chicken, grilled chicken) were found not to be clearly marked with date the product shall be used by.
Foods found in the two door cooler in the kitchen (gravy, ham, cut cantaloupe, hamburgers, grilled chicken) were found not clearly marked with the date the product shall be consumed by.
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 12, 2015
RECOMMENDED RESOLUTION: Inspector provided online food handler training information
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection the manager was found off site. Employee working in the kitchen at the beginning of inspection did not have valid food handler card.