Worlds of Fun Chickies and Pete's - Inspection Report
Address:4545 Worlds of Fun Ave Kansas City MO 64161
Establishment Type:Restaurant/Deli
Phone No.:(816) 305-5025

Inspection details
Inspection Date24 September, 2016
Inspection TypeRoutine
Critical Violations11
Non-critical Violations7

Violation Details
Regulation Code
Reference		Violation & Comments
2-101.11
Assignment - The permit holder or designated person in charge was not present at the food establishment during all hours of operation.
CRITICALComply by : Sep 27, 2016
RECOMMENDED RESOLUTION: Ensure that the permit holder or designated person in charge is present at the food establishment during all hours of operation.
OBSERVATIONS & CORRECTIVE ACTIONS: No person in charge present at the time of inspection.
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.
CRITICALComply by : Sep 27, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Employees could not demonstrate knowledge of sanitization, hand washing, hot holding, reheating for hot holding.
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.
CRITICALComply by : Sep 27, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: 5/8 = 62% of food service employees possessed valid food handler's cards at the time of inspection. No certified food manager present at the time of inspection.
2-301.14
When to Wash - Food Employees did not clean their hands and exposed portions of their arms according to Food Code guidelines
CRITICALComply by : Sep 27, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of inspection all employees donned gloves, and did not wash hands. Employees not washing hands between gloves changes and different food service tasks.
5-205.11
Using a Handwashing facility - A handwashing facility is not maintained so that it is accessible at all times for employee use; is being used for purposes other than handwashing or is not being used in accordance with manufacturer's instructions
Comply by : Dec 23, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Three hand sink basins with excess debris and or build-up.
6-301.12
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: No paper towels provided at warewash or cook line hand sinks. Employee provided.
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: No sanitizer set-up was available at the time of inspection. Employee made quat sanitizer to appropriate concentration.
3-403.11
Reheating for Hot Holding - Potentially hazardous food or Ready-to-eat food was not reheated for hot holding in accordance with the Food Code.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Employees not rapidly reheating ready-to-eat cheese to 135F prior to being placed in steam well and before being served. Inspector educated employees, and reheated cheese sauce rapidly.
3-501.14
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Turkey legs in walk-in cooler near smoker prepared night before stacked in deep covered container not holding at 41F or below. Discarded.
3-501.15
Cooling methods not in accordance with time and temperature criteria as specified in the Food Code
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Turkey legs stacked in deep covered container did not reach 41F in 6 hours or less. Discarded.
3-501.16
Hot Holding - Potentially hazardous hot food was not maintained at temperatures in accordance with the Food Code.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Cheese sauce in steam well not holding at 135F or above. Removed for reheating.
3-501.17
RTE PHF, Date Marking - Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours was not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, in accordance with the Food Code.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: No potentially hazardous ready-to-eat foods with date marking throughout establishment. Employees dated items according to the Code.
4-602.13
Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue
Comply by : Dec 23, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Build-up on bottom shelves of prep tables at cook line.
2-402.11
Hair restraints & clothes that cover body hair not worn by employees
Comply by : Dec 23, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Food service employee without hair restraint.
3-304.15
Single-use gloves being used for more than one task; and/or Appropriate gloves not being used for job task being performed
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Gloves too small for employees and tearing. Employee found and provided larger sized gloves.
4-602.11
Eq. & Food-Contact-Cleaning Frequency - Equipment food-contact surfaces and utensils shall be cleaned according to the Food Code.
CRITICALComply by : Sep 27, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Black build-up in ice machine interior.
4-302.12
Food thermometers are not provided and/or are not accessible; Appropriate thermometer for measuring thin foods are not provided
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: No food thermometer was provided in food service area. Employee provided thermometer from office.
5-205.15
Plumbing system not maintained in good repair *
CRITICALComply by : Sep 27, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Water broke drain seal of empty compartment during two 3-compartment sink test. Water leaking from drain plug joint of left compartment at 3-compartment sink.