The Blue Line - Inspection Report
Address:529 Walnut St Kansas City MO 64106
Establishment Type:Restaurant/Deli
Phone No.:(816) 472-7825

Inspection details
Inspection Date12 September, 2016
Inspection TypeRoutine
Critical Violations9
Non-critical Violations9

Violation Details
Regulation Code
Reference
Violation & Comments
6-202.11
No protective shielding on light bulbs over exposed food/utensils/equipment
Comply by : Dec 11, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: No light shield provided at kitchen warewash machine.
5-501.17
Receptacle in women's toilet room not covered
Comply by : Dec 11, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: No covered waste receptacles provided in either employee 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: Noodles on counter without active temperature control, cooked over 2 hours ago, not holding at 70F or below. Removed for reheating. Rice, salsa verde, in deep, covered, plastic container in walk-in cooler, cooked over 2 hours ago, not holding at 70F or below. Removed for reheating. Mashed potatoes, refried beans, in covered plastic containers not cooling within time and temperature requirements. Noodles in deep plastic container not in time and temperature requirements. Discarded.
4-601.11
Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Dishes stored on clean dish racks upstairs and downstairs with debris and slimy to touch. Removed for warewashing. Slicer used <4 hours ago with dried build-up and debris. Employee began cleaning.
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: Cooked chicken, cooked pork on counter without active temperature controls not holding at 135F or above. Person in charge chose to discard.
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: Numerous potentially hazardous foods in make table reach-in, walk-in cooler, prepared over 24 hours ago without date marking. Employee applied dates.
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 11, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Walk-in cooler not maintaining potentially hazardous foods at 41F or below.
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: Mashed potatoes, refried beans, noodles, cooked yesterday not holding at 41F or below. Discarded.
6-201.11
Floors/walls/ceilings not smooth & easily cleanable; and/or Utility lines unnecessarily exposed
Comply by : Dec 11, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Wall behind downstairs prep table in disrepair with holes, peeling paint, build-up.
3-305.11
Food is not stored as required by the Food Code
Comply by : Dec 11, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Numerous cooked and raw food items in walk-in cooler cold holding without covering.
5-202.13
Air gap not provided between water supply inlet & flood level rim of plumbing fixture *
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Mop sink hose stored below flood level rim of mop sink. Elevated.
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 11, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Wiping cloths stored on cutting boards, counters, throughout food service areas.
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: Shelled eggs stored above cheeses in walk-in cooler. Cheese under temperature violation and discarded. Mushrooms, onions, cheese curds, stored underneath raw chicken at fry make table. Rearranged according to the Code.
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 available in upstairs or downstairs prep area during food service. Employee made quaternary sanitizer to appropriate concentration.
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: Chicken tortillas in walk-in cooler; hummus, artichoke dip, chili in large make table reach-in not holding at 41F or below. See temp log. Instructed employees to prep in smaller batches. Potentially hazardous foods, ambient in walk-in cooler, not holding at 41F or below. See temp log. Items stored over four hours ago discarded. Items stored or cooked less than four hours ago removed to functioning beer cooler.
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.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Employee prepping tortillas on downstairs prep table, and allowing tortillas to contact wall with build-up, peeling paint. Discarded.
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: Coffee grounds, ice in basin of downstairs hand sink. Person in charge cleaned.
4-601.11
Equipment not maintained free of encrusted grease/soil deposits
Comply by : Dec 11, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Excess build-up and food debris on sides of cook line equipment. Dust build-up on fan guards of walk-in cooler.