Bo Lings (River Market) - Inspection Report
Address:20 E 5th St Kansas City MO 64106
Establishment Type:Restaurant/Deli
Phone No.:(816) 423-8036

Inspection details
Inspection Date06 September, 2016
Inspection TypeRoutine
Critical Violations9
Non-critical Violations7

Violation Details
Regulation Code
Reference
Violation & Comments
4-501.11
Equipment not in good repair & adjusted per manufacturer's specs; and/or Scratched cutting boards not resurfaced or discarded
Comply by : Dec 05, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: No ventillation hood filters in place above cook line while cooking.
6-303.11
Lighting intensity not adequate in food prep, storage & service areas
Comply by : Dec 05, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Light out in ventillation hood above sautee.
3-501.16
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Potentially hazardous foods on counters without active temperature control or prep holding above 41F. Removed to coolers. Milk and cream in bar cooler not holding at 41F or below. Discarded.
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.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Sanitizer in 4 compartment sink at bar at 0ppm. Remade to appropriate concentration.
2-103.11
Person In Charge Duties - The person in charge did not ensure that the requirements of section 2.103.11 of the Food code were being met.
Comply by : Dec 05, 2016
RECOMMENDED RESOLUTION: (D) Employees are effectively cleaning their hands, by routinely monitoring the Employees' handwashing; F) Employees are properly cooking potentially hazardous food (G) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours, (K) Except when otherwise approved as specified in ¶ 3-301.11(B), Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils
OBSERVATIONS & CORRECTIVE ACTIONS: Person in charge not ensuring proper hand washing, cooking temperatures, cooling methods, preventing bare hand contact with ready-to-eat foods.
3-302.11
Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Raw salmon stored above ready-to-eat chicken in sautee make table. Raw shrimp above ready-to-eat pork in walk-in cooler. Raw meat make table with ready-to-eat items stored throughout reach-in. Rearranged.
6-501.18
Maintaining & Using Handwashing Facilities - Handwashing facilities are not kept clean, maintained and/or used as specified in the Food Code.
Comply by : Dec 05, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Build-up on handles, celery stalk stored in basin of hand sink at walk-in cooler. Server filling water container from hand sink at server station. [REPEAT]
3-401.11
Cooking Raw Animal Foods - Raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, are not cooked to heat all parts of the food to a temperature and for a time that complies with the Food Code
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Raw salmon cooked "well" about to be served at 82F. Instructed employee to remove and continue cooking to 145F.
4-601.11
Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
CRITICALComply by : Sep 09, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Cleaned plates throughout cook and server station with build-up, debris.
2-301.12
Cleaning Procedure - Food employees did not use the proper cleaning procedure to clean their hands and exposed portions of their arms.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed employee washing hands at hand sink while wearing gloves, without removing gloves, using soap, using paper towels, or washing for 30 seconds. Inspector instructed employee to remove gloves and wash hands accoring to the Code.
3-501.15
Cooling methods not in accordance with time and temperature criteria as specified in the Food Code
Comply by : Dec 05, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Noodles in sautee make table in tightly wrapped bag at 113F. Chicken cooling on counter without active temperature controls below 135F. Removed to cooler.
4-702.11
Before Use After Cleaning - Utensils and food-contact surfaces of equipment are not sanitized before use after cleaning.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Two chlorine sanitizer buckets below 50ppm. Remade to appropriate concentration.
5-205.15
Plumbing system not maintained in good repair *
CRITICALComply by : Sep 09, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Leak from right facet of three compartment warewash sink. [non-critical]
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: Shrimp under 78F running water. Chicken thawing at room temperature without temperature control. Items removed to cooler.
4-601.11
Equipment not maintained free of encrusted grease/soil deposits
Comply by : Dec 05, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Build-up throughout sides of cook line equipment.
3-301.11
Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION: Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.
OBSERVATIONS & CORRECTIVE ACTIONS: Employee making ready-to-eat spring rolls with bare hands. Discarded. Employee washed hands and donned gloves.