Our Family Catering @ Manheim KC - Inspection Report
Address:	3901 N. Skiles Ave Kansas City MO 64161
Establishment Type:	Restaurant/Deli
Phone No.:	(816) 452-4084
Inspection details
Inspection Date	21 September, 2016
Inspection Type	Routine
Critical Violations	8
Non-critical Violations	3

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 20, 2016 RECOMMENDED RESOLUTION: OBSERVATIONS & CORRECTIVE ACTIONS: Observed upper interior of the Aquafina reach-in cooler at the service line to be frosted over.
7-201.11	Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code. CRITICAL Corrected On Site RECOMMENDED RESOLUTION: Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service and single-use articles by: separating the poisonous or toxic materials by spacing or partitioning; and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. OBSERVATIONS & CORRECTIVE ACTIONS: Observed cases of chafing fuel and cans of butane fuel stored next to boxes of deli tissue and muffin mix and above beverage dispensers and single-service pans in the dry storage room. Items rearranged for safe storage by manager.
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. CRITICAL Corrected 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: Observed employee putting meat onto deli sandwiches using bare-hand contact. Affected foods were discarded by manager and gloves were worn when handling subsequent ready-to-eat foods.
2-402.11	Hair restraints & clothes that cover body hair not worn by employees Comply by : Dec 20, 2016 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: Observed employees were not wearing hair covering when working with exposed foods for service to consumer.
3-501.18	RTE PHF, Disposition - Ready-to-Eat, Potentially Hazardous Food was not discarded in accordance with the Food Code. CRITICAL Corrected On Site RECOMMENDED RESOLUTION: OBSERVATIONS & CORRECTIVE ACTIONS: Observed pan of gravy with a date marking of 9/14/16 being pulled for use at lunch service. Since the last date of safe service was 9/20/16, the gravy was discarded by manager.
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: A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands; the container; and exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. OBSERVATIONS & CORRECTIVE ACTIONS: Observed open employee beverage on prep table next to deli sandwiches in preparation. Beverage removed by manager.
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: Potentially hazardous foods shall be maintained at a temperature of 135°F or above. OBSERVATIONS & CORRECTIVE ACTIONS: Observed chicken tenders on the steam table to be outside of safe temperature range @ 121°F or above. Manager discarded chicken tenders and chicken tenders will just be cooked as ordered. **See Temperature Observations.
3-302.11	Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code. CRITICAL Corrected On Site RECOMMENDED RESOLUTION: OBSERVATIONS & CORRECTIVE ACTIONS: Observed carton of raw eggs above boxes and bags of vegetables in the Beverage Air reach-in cooler. Foods rearranged for safe storage by manager. Observed pan of cake stored directly on top of packages of raw chicken in the Beverage Air reach-in cooler. Foods rearranged for safe storage by manager. Observed buckets of ice cream stored beneath open trays of raw cookie dough in the reach-in freezer. Foods rearranged for safe storage by manager. Observed pan of pre-cooked brussel sprout casserole stored beneath open tray of raw sausages and bacon in the reach-in freezer. Foods rearranged for safe storage by manager.
3-501.16	Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code. CRITICAL Corrected On Site RECOMMENDED RESOLUTION: Potentially hazardous foods shall be maintained at a temperature of 41°F or less. OBSERVATIONS & CORRECTIVE ACTIONS: Observed cubed melon in the Aquafina reach-in cooler at the service line to be outside of safe temperature range @ 68°F and the ambient temperature (51°F) of the unit not low enough to maintain foods safe. Fruit cups had been prepared and placed into the reach-in cooler <3 hours prior to inspection, so the fruit was moved to a reach-in freezer for rapid chilling before being moved to a functional cold holding unit. ***See Temperature Observations.
3-304.12	In-use utensils not properly stored between uses Comply by : Dec 20, 2016 RECOMMENDED RESOLUTION: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized. OBSERVATIONS & CORRECTIVE ACTIONS: Observed tongs stored on oven door handle such that the food-contact portion of the utensil was touching the unsanitized oven door.
4-101.11	Utensils/food-contact surfaces not made of safe, durable, smooth materials* CRITICAL Corrected On Site RECOMMENDED RESOLUTION: Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: safe; durable, corrosion-resistant, and nonabsorbent; sufficient in weight and thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. OBSERVATIONS & CORRECTIVE ACTIONS: Observed knife with a broken, rusted tip stored in the knife rack at the prep line. Knife removed by manager.