Burritos To Go - Inspection Report
Address:4803 Independence Ave Kansas City MO 64124
Establishment Type:Restaurant/Deli
Phone No.:(913) 433-8876

Inspection details
Inspection Date13 September, 2016
Inspection TypeRoutine Inspection
Critical Violations7
Non-critical Violations13

Violation Details
Regulation Code
Reference
Violation & Comments
3-304.12
In-use utensils not properly stored between uses
Comply by : Dec 12, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: 1/4 pan without lid used as scoop and stored contacting ice in ice machine.
6-303.11
Lighting intensity not adequate in food prep, storage & service areas
Comply by : Dec 12, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Light not functional in back restroom/mop sink room.
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 16, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Employee did not wash hands between working with raw meats and cooking foods.
6-501.12
Toilet rooms & fixtures not cleaned as often as necessary
Comply by : Dec 12, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Accumulation of used paper products on floor of front restroom.
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 12, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Water pooling in bottom of 3-door deep cooler.
3-305.11
Food is not stored as required by the Food Code
Comply by : Dec 12, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Peppers, jalepenos stored on floor in prep area.
4-302.12
Food thermometers are not provided and/or are not accessible; Appropriate thermometer for measuring thin foods are not provided
Comply by : Dec 12, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Thermometers not provided/accessible in cold holding units.
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: Salsa prepared day before inspection in Supra 3-door cooler not holding at 41F or below. Discarded.
6-301.20
Handwash sinks with disposable towels not supplied with waste receptacle
Comply by : Dec 12, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: No waste receptacle provided in front restroom.
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: Salsas cooled in very deep, lidded, plastic containers and did not reach 41F or below in 6 hours. Discarded.
3-302.12
Food storage containers are not identified with common name of food
Comply by : Dec 12, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Sugar, cocoa working containers at front counter without labeling.
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 16, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: 0/1 = 0% of employees possessed valid food handler's cards at the time of inspection. No certified manager.
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.
CRITICALComply by : Sep 16, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: All ready to eat potentially hazardous foods in supra 3-door cooler without date marking.
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 12, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Front hand sink with food build-up in basin. Back prep area hand sink with cambro stored in basin. Employee using prep area hand sink to fill container.
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.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Open soda can on prep table next to food during food prep. Removed to lower shelf.
6-302.11
Toilet tissue not supplied at each toilet
Comply by : Dec 12, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: No toilet paper provided in front or back restroom.
6-501.19
Toilet room doors not kept closed except during cleaning/maintenance
Comply by : Dec 12, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Back restroom door propped open during food service.
2-301.12
Cleaning Procedure - Food employees did not use the proper cleaning procedure to clean their hands and exposed portions of their arms.
CRITICALComply by : Sep 16, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Employee did not use soap, did not wash for 30 seconds, did not use paper towels to wash hands. Inspector educated.
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: Employee did not use means to sanitize cutting board after using for raw meat and before using for vegetables. Inspector instructed employee to immerse in sanitizer.
3-304.14
Cloths used for wiping are used for other purposes; Wet wiping cloths not stored in sanitizer; Wet & dry cloths not stored clean
Comply by : Dec 12, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Wiping cloths stored top of reach-in cooler, counters.