Single-service/use items not stored as specified in the Food Code; and/or Single-service/use items stored in prohibited areas
Corrected On Site
RECOMMENDED RESOLUTION: (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 single service items were found stored on the floor in front of restroom. Manager moved items to kitchen
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 01, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection 2 out of 5 employees had a valid food handler card.
3-305.11
Food is not stored as required by the Food Code
Comply by : May 27, 2015
RECOMMENDED RESOLUTION: (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 inspection the following was found:
Produce stored on the floor in the walk in cooler
Sauces stored on the floor in the kitchen
Oil stored on the floor in the kitchen
Soda syrup stored on the floor in the hallway.
6-305.11
Dressing rooms not designated if employees change on-site; and/or Lockers not provided for employee belongings
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection a purse was found stored on top of sauce in kitchen. Manager moved to designated area.
3-302.11
Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION: Food was for personal use. Removed from sink
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection raw chicken and raw fish found thawing in the sink together.
7-102.11
Common Name, Working Containers - Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are not clearly and individually identified with the common name of the material.
CRITICAL
Comply by : Mar 01, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Containers of sanitizer not marked with name
4-204.11
Ventilation hood not designed to prevent condensate from dripping onto food/equipment
Comply by : May 27, 2015
RECOMMENDED RESOLUTION: Remove foil from hood
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection the ansal system poles in the hood were found cover with aluminum foil with buildup of grease.
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: At the time of the inspection the sanitizer solution was not at 50 ppm on the cook line. Manager corrected to 50 ppm.
2-402.11
Hair restraints & clothes that cover body hair not worn by employees
Corrected On Site
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 food employees preparing food were found not wearing hair restraints. Manager had employees put on hats.
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
Corrected On Site
RECOMMENDED RESOLUTION: wet towels must be stored in sanitizer
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection wet towels found not stored in sanitizer.
4-601.11
Equipment not maintained free of encrusted grease/soil deposits
Comply by : May 27, 2015
RECOMMENDED RESOLUTION: Clean vents on regular schedule
OBSERVATIONS & CORRECTIVE ACTIONS: The vents over the fryer have buildup of grease.
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 27, 2015
RECOMMENDED RESOLUTION: Replace torn gaskets on coolers
Remove stickers from equipment
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection the following was found:
Rice pots were found with stickers from food sealing the ring in the table
The gaskets on the pepsi cooler are torn
The gaskets on the make table are torn
6-501.113
Maintenance tools not properly stored; and/or Premises not free of unnecessary items/litter
Comply by : May 27, 2015
RECOMMENDED RESOLUTION: Remove unneeded items, and provide proper storage for necessary items
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection the facility had a unnecessary items stored sporadically throughout establishment.
4-602.13
Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection:
The inside of the make table has buildup of food spillage and food debris
The inside of the pepsi cooler has buildup of residue
The racks on the inside of the walk in cooler has buildup of residue
The walls and floors of the walk in cooler has buildup of residue
The fan covers on the condenser in the walk in ahs buildup of dust
The floor under the fryers, the ice machine, the cook line equipment has buildup of grease and food debris.
The gaskets on the walk in cooler and the walk in freezer has buildup of residue
The shelving in the prep area has buildup of residue
The floor and wall under and around the dish area has a buildup of residue and food spillage
6-301.11
Handwashing Cleanser, Availability - Each handwashing lavatory or group of 2 adjacent lavatories is not provided with a supply of hand cleaning liquid, powder, or bar soap.
Corrected On Site
RECOMMENDED RESOLUTION: Soap must be at hand sinks at all times
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection the hand washing station in the ware washing area did not have soap. Manager supplied soap.
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 01, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection owner did not have a employee health policy in place.
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 : Mar 01, 2015
RECOMMENDED RESOLUTION: Dishes and utensils must be cleaned and stored to protect against cross contamination.
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection utensils and equipment were found stored dirty underneath the prep station. Dishes found stored dirty on the shelf on cook line.
The catch plate on the ice machine had build up of residue
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: At the time of the inspection fried rice found not held at 135 degrees or above. Manger correct to proper temperatures (see temp log)
4-903.11
Equipment/utensils/linens not stored as specified in the Food Code
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection dry towels used to line shelving and utensil buckets. Manager removed towels
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 : Mar 01, 2015
RECOMMENDED RESOLUTION: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms;
(B) After using the toilet room;
(C) After caring for or handling service animals or aquatic animals as specified in ¶ 2-403.11(B);
(D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking;
(E) After handling soiled equipment or utensils;
(F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;
(G) When switching between working with raw food and working with ready-to-eat food;
(H) Before donning gloves for working with food; and
(I) After engaging in other activities that contaminate the hands.
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection employees were found touching hair then touching food with out washing hands.
Touching towels, and containers, personal belongings and then touching food without washing hands.
Cooking on line touching hat, apron, and then touching food with out washing hands.
4-101.110
Nonscratching utensil not used with nonstick coatings; and/or Nonfood-contact surfaces not made of durable, smooth materials
Comply by : May 27, 2015
RECOMMENDED RESOLUTION: Remove towels and cardboards.
Food containers must be used for food contact items
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection shelving, and dry storage shelves were found lined with cardboard and dry towels.
Prepped sauces found stored in card board boxes.