Physical facilities not maintained in good repair & cleaned as often as necessary to keep them clean
Comply by : Aug 31, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Excess build-up under and around 3-compartment sink and grease trap. [repeat]
3-501.16
Hot Holding - Potentially hazardous hot food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Comply by : Jun 05, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Mixed vegetables, chicken, ugali, bef and vegetables, on stove, in oven, on counter, not holding at 135F or above. See temp log.
5-205.15
Plumbing system not maintained in good repair *
CRITICAL
Comply by : Jun 05, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Water and debris broke drain seal and leveled off during two, three compartment sink tests. Water took over 5 minutes to drain.
Grease trap leaking at seams during three-compartment-sink test.
Leak from three-compartment-sink faucet. [repeat]
Water leaking from ceiling area into drip pan in furnace closet.
Establishment did not have three drain plugs.
4-702.11
Before Use After Cleaning - Utensils and food-contact surfaces of equipment are not sanitized before use after cleaning.
CRITICAL
Comply by : Jun 05, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: No sanitizer set-up at the time of inspection.
3-304.11
Food Contact with Equipment & Utensils - Food was allowed to contact surfaces of equipment and utensils that are not cleaned as specified according to the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Cut beef cubes unpackaged and stored in cardboard boxes. Discarded.
Meat in plastic grocery bag in deep freezer contacting walls of deep freezer. Discarded.
3-501.16
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Comply by : Jun 05, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Tomatoes on counter not holding at 41F or below.
4-101.11
Utensils/food-contact surfaces not made of safe, durable, smooth materials*
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Collander cracked, with melt damage. Discarded.
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 : Jun 05, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Employees could not state hot or cold holding temperatures.
Employee packaging food on the floor.
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 : May 26, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: 0/3=0% of employees possessed valid food handler's cards at the time of inspection.