Hand Drying Provision - Each handwashing lavatory or group of adjacent lavatories is not provided with Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no paper towels at the handsink in the back. PIC got paper towels for the sink.
4-601.11
Equipment not maintained free of encrusted grease/soil deposits
Comply by : Dec 18, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed buildup in both mircowaves on the cooks line.
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 rice in the rice cooker and in the hot holding box in the front to not be at the proper temp of 135 or above (see temp log). Discussed proper hot holding and that food has to be stored above 135 or below 41, not in between.
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 : Sep 22, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed the front counter staff member going from handliong money/credit cards to handling food without washing hands in between. Discussed proper handwashing practices.
4-702.11
Before Use After Cleaning - Utensils and food-contact surfaces of equipment are not sanitized before use after cleaning.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed the sanitizer bucket on the front counter area to be below the proper 200-400 ppm for quat sanitizer. PIC changed the solution.
Observed no sanitizer set up in the kitchen area. PIC stated it was being changed and brought fresh sanitizer to the line at the proper concentration.
3-305.11
Food is not stored as required by the Food Code
Comply by : Dec 18, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed food being stored on the floor under the prep tables on the cooks line.
7-207.11
Restriction & Storage medicines - Medicines that are not necessary for the health of Employees were allowed in a food establishment or were not labeled and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed medications being stored on the spices shelf above the cooking area. Persons who medication belonged to moved them to an appropriate place.
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 a staff member drinking on the cooks line where food was exposed. Discussed proper eating and drinking.
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 : Sep 22, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: 0 out of 3 people handling food had a food handler card available at time of inspection.
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 sanitizer in a bottle on the front counter area that was above the proper 200-400 ppm for quat sanitier. PIC corrected the concentration of the sanitizer.
3-304.12
In-use utensils not properly stored between uses
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed multiple instances on the cooks line and in the walk-in cooler where the in-use utensil was improperly stored with the handle in the food product.