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: Sanitizer not available at the time of inspection. Employee made quaternary ammonia to appropriate concentration.
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.
CRITICAL
Comply by : Sep 27, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: No potentially hazardous foods held over 24 hours with date marking observed throughout establishment.
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: Foods allowed to cool at room temperature and in front of a fan after falling below 135F. Removed to cooler.
Tamales cooled in wrapped plastic bag did not reach 41F or below in 6 hours. Discarded.
Beans in deep covered containers and sealed ziploc bags did not reach 41F or below in 6 hours. Discarded. Inspector provided handout.
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
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Cleaned dishes being stored in hand sink basin. Removed.
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.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Employee washed and rinsed container in one-basin sink, placed with clean dishes and without immersing in sanitizer. Removed to three-compartment sink.
OBSERVATIONS & CORRECTIVE ACTIONS: Duct tape on floor, broken floor tiles in food service area.
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: Raw ground beef stored above tortillas in gray door cooler. Ground beef under temperature violation and discarded.
6-202.11
No protective shielding on light bulbs over exposed food/utensils/equipment
Comply by : Dec 23, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: No light shields throughout establishment.
3-304.11
Food Contact with Equipment & Utensils - Food was allowed to contact surfaces of equipment and utensils that are not cleaned as specified according to the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Tamales wrapped in non-food grade plastic bags. Under cooling violation and discarded.
4-202.16
Nonfood-contact surfaces not free of crevices & designed to be easily cleanable; and/or Kick plates not removable for cleaning
Comply by : Dec 23, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Table and counter edges beginning to chip creating cracks/crevices.
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:
OBSERVATIONS & CORRECTIVE ACTIONS: Flaun in tromantina cooler not cold holding at 41F or below. Stored >4hrs. Discarded.
Ground beef, shredded cheese in gray door cooler not holding at 41F or bleow. Stored >4 hrs. Discarded.
3-501.14
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Tamales prepared night before in wrapped plastic bag not at 41F or below. Discarded.
Refried beans prepared 7 hours ago not holding at 41F or below. Discarded.
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 27, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: 1/2= 50% of employees possessed valid food handler's cards at the time of inspection. No certified manager.
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 23, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Wiping clothes stored on counters.