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 22, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed several boxes of Real Kill Fogger pesticide and a container of Hot Shot pesticide on shelf behind BBQ True cooler. All removed at time of inspection.
4-702.11
Before Use After Cleaning - Utensils and food-contact surfaces of equipment are not sanitized before use after cleaning.
CRITICAL
Comply by : Feb 22, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no sanitizer set up for kitchen, BBQ front service area or BBQ pit 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 : Feb 22, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed three vat sink quat. sanitizer was at 0ppm.
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 multiple meats in BBQ cooler that were not date marked. Foods dated at time of inspection.
3-403.11
Reheating for Hot Holding - Potentially hazardous food or Ready-to-eat food was not reheated for hot holding in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed briskets, lamb and ribs in hot box that were not maintaining temperatures of 135F or higher. Per employee, he placed meats from cooler into hot box for reheating one hour prior. Foods discarded due to improper temperature issues..
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 brisket in BBQ cooler that per employee, was cooked last night. Brisket was not cooled to the proper temperature in the alotted time. Brisket discarded.
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:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed a log of raw, frozen ground beef thawing on back kitchen storage room chest freezer. Removed at time of inspection.
Observed a whole raw brisket and a box of raw bacon thawing at room temperature prep table in smoker area. Per employee, foods had been thawing since 7:00am. Temperature of both food products were at 41F or lower throughout. Foods placed in cooler by manager.
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 22, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: 3/4=75% Establishment is NOT in compliance. District 8
3-501.15
Cooling methods not in accordance with time and temperature criteria as specified in the Food Code
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed a pan of oxtails cooling on back kitchen storage room chest freezer, was not cooling to the proper temperature to be placed in cooler. Oxtails placed in oven for rapid reheating.
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 22, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Health policy not provided at time of inspection.
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
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed an open employee orange juice cup on front service counter top, above canned foods. Removed at time of inspection.
Observed multiple smoked cigarette butts in ashes, in wheel barrow of pit smoking room. Discarded at time of inspection.
Observed a partially smoked cigarette on shelf above three vat sink. Discarded at time of inspection.
5-205.15
Plumbing system not maintained in good repair *
CRITICAL
Comply by : Feb 22, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed a substantial back up in third basin of three vat sink during three sink drain test.
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 22, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed mold residue build on right wall, underneath catch plate of ice machine.
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:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed a rub bin in smoker room with encrusted debris build up on interior. Bin removed for cleaning by manager.
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 22, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed an employee make sanitizer and then return to food service without washing hands.
Observed an employee change tasks between food prep on several occasions without washing hands.
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 22, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed mouse droppings in cabinet space below front service hand sink. Cleaned at time of inspection.
Observed mouse droppings in lower left hole in the wall of canned foods storage cubby space, below front service counter.
Observed mouse droppings on floor behind back kitchen storage room chest freezer. Cleaned at time of inspection.
Observed mouse droppings on floor below back kitchen storage room standing freezer.
Observed mouse droppings on floor and cinder blocks in BBQ HVAC closet.
Establishment provided a receipt from Standard Exterimators Co. Receipt did not specify any type of service, only amount due.
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 briskets, lamb and ribs in hot box that were not maintaining temperatures of 135F or higher. Per employee, he placed meats from cooler into hot box for reheating one hour prior. Temperatures suggest food temperatures observed could not be reached due to hot box was not in operational order. Foods discarded.
3-302.11
Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code.
CRITICAL
Comply by : Feb 22, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed a whole, raw, frozen turkey stored next to bags of raw, frozen oxtails in back kitchen storage room chest freezer.
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 BBQ bleach sanitizer and prepared it above 200ppm. Sanitizer remade to proper concentration.
7-206.12
Rodent Bait Stations - Rodent bait is not contained in a covered, tamper-resistant bait station.
CRITICAL
Comply by : Feb 22, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed an uncovered pest trap on floor in BBQ HVAC closet. Enclosed at time of inspection.
Observed an uncovered pest trap below front service silver table/hand sink.
Observed a poison mouse block on floor below stair case in smoker area. Removed at time of inspection.
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 : Feb 22, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed an employee properly wash hands and then turn of hand sink faucets with bare hands, re-contaminating hands.
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 22, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Employees are unable to demonstrate basic food borne illness safe food handeling practices.
BBQ employee stated he was reheating smoked meats in food warmer and not in an approved food grade cooking/reheating equipment.
Establishment is not keeping detailed and thorough 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.