Bar Louie Kansas City - Inspection Report
Address:101 E 14th St Kansas City MO 64106
Establishment Type:Restaurant/Deli
Phone No.:(816) 841-9100

Inspection details
Inspection Date14 August, 2017
Inspection TypeFollow-Up
Critical Violations7
Non-critical Violations3

Violation Details
Regulation Code
Reference
Violation & Comments
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: Seafood thawing in prep sink sitting in container of 80F water. Person in charge turned on running water at <70F. [REPEAT]
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 at cook line ice well not cold holding at 41F or below. See temp log. Person in charge remade proper ice baths to facilitate cooling and cold holding.
3-101.11
Safe, Unadulterated, & Honestly Presented - Food was not seen to be safe, unadulterated, and/or honestly presented.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Numerous pears in walk-in cooler with various different types of mold on the fruit. Discarded.
4-602.13
Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue
Comply by : Nov 12, 2017
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Build-up on shelf liner of dish rack shelves between the prep and cook lines. [REPEAT] Excess build-up on underside of standing mixer [REPEAT]
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.
CRITICALComply by : Aug 17, 2017
RECOMMENDED RESOLUTION: Establishment MUST wash rinse sanitize wares in the kitchen three-compartment sink until dish machine reaches proper sanitization temperature.
OBSERVATIONS & CORRECTIVE ACTIONS: Hi temperature dish machine did not reach 160F surface temp as measured by max/min registering thermometer and irreversible temperature strip. Error "EE" on indicating low temperature. Person in charge stated it has been converted to a chlorine dish machine. Observed the concentration of available chlorine to be 0ppm on food-contact surfaces.
4-501.114
Chemical Sanitization-Temp, pH, Concentration, Hardness - A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation does not conform to the Food Code.
CRITICALComply by : Aug 17, 2017
RECOMMENDED RESOLUTION: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at exposure times specified under ¶ 4-703.11(C) shall be listed in 21 CFR 178.1010 sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions
OBSERVATIONS & CORRECTIVE ACTIONS: Observed directions for use on sanitizer concentrate bottle to use a 2-minute contact time at 100ppm at the kitchen dish machine which was converted from hi-temp to chlorine sanitization. Dish machine sanitization contact time is less than 2 minutes.
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 bacon stored above ready-to-eat pickles in walk-in cooler. Person in charge rearranged according to the Code.
4-901.11
Equipment/utensils not air dried after washing, rinsing & sanitizing
Comply by : Nov 12, 2017
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Hotel pans stacked wet at dish area storage rack. [REPEAT]
6-501.111
Effective pest control measures not in place *; and/or Dead or trapped pest not removed from traps at adequate frequency
CRITICALComply by : Aug 17, 2017
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Live fruit fly activity throughout all food service areas.
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 : Aug 17, 2017
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Plates at expo station, and side of cook line with food debris visible on food-contact surfaces. Plate at expo station greasy to touch. All items removed for warewashing.