Crown Point - Inspection Report
Address:2631 NE Vivion Rd. Kansas City MO 64119
Establishment Type:Restaurant/Deli
Phone No.:(816) 000-0000

Inspection details
Inspection Date15 September, 2016
Inspection TypeRoutine
Critical Violations9
Non-critical Violations4

Violation Details
Regulation Code
Reference
Violation & Comments
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: Observed chlorine sanitizer in the kitchen at a concentration of 0 ppm; sanitizer re-mixed to proper concentration by employee.
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 18, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Food Handler Card Audit: 0 out of 5 employees = 0% No certified manager in the food service area at time of inspection and less than 80% of food handler staff possess a food handler card.
2-301.14
When to Wash - Food Employees did not clean their hands and exposed portions of their arms according to Food Code guidelines
CRITICALCorrected On Site
RECOMMENDED RESOLUTION: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed cook line employee put raw ground beef on the stove and then handle a clean tray where toasted bread and fried onion rings were placed, without washing hands in between tasks. Affected foods were discarded and manager informed employee of this issue.
6-301.14
Handwashing Signage - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees.
Corrected On Site
RECOMMENDED RESOLUTION: Provide handwashing signage at all handsinks and handwashing lavatories used by food employees and that are clearly visible to food employees.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no handwashing signage at the warewash line handsink. Extra handwash signs provided to establishment by inspector.
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: An employee shall eat, drink, or use any form of tobacco only 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 cannot result. 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 top of the large make table next to bags of bread. Beverage discarded by manager. Observed cigarette butts throughout the facility basement and a full ashtray in the basement. Manager was informed that smoking is not allowed inside the facility. Observed open employee beverage stored on top shelf of the clean wares storage above pitchers and other clean food-contact items. Beverage removed by manager.
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.
Comply by : Dec 14, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no hand-drying provision at the warewash handsink.
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: Potentially hazardous foods shall be maintained at a temperature of 41°F or less.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed molded cheese and spoiled milk stored inside the large make table cooler that is non-functional and otherwise empty. Foods discarded by manager. Observed dressings/sauces in squeeze bottles (mayo - 56°F, chili cream sauce - 57°F) inside of a basket on ice at the service window to be outside of safe temperature range; dressings had been removed from mechanical cold holding unit less than one hour prior to inspection, so bottles themselves were positioned directly down in the ice. **See Temperature Observations.
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: Observed opened bag of raw shrimp stored on top shelf of the reach-in freezer above open tray of breaded vegetables. Foods rearranged by manager. Observed tray of raw shell eggs stored directly on top of a bin of salsa in the reach-in cooler. Eggs removed to safe location 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.
CRITICALCorrected 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 cook line employee using bare-hand contact to put bread on grill for toasting. Bread discarded by employee. Observed bartender handle lemon slices with bare hands. Affected lemon slices were discarded by bartender.
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: Observed cold water supply turned off at cook line handsink making the sink un-useable due to hot water temperature. Cold water line has a continual drip from the sink faucet, so manager had turned the supply off; supply line was turned back on to allow safe and sanitary handwashing by cook line employees.
8-304.11
Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall: (A) Post the permit in a location in the food establishment that is conspicuous to Consumers;
Comply by : Dec 14, 2016
RECOMMENDED RESOLUTION: Post the permit in a location in the food establishment that is conspicuous to consumers.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no 2016 permit posted conspicuous to consumers at the facility.
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: Observed containers of aioli made on-site, without date markings of the food product. Date provided by manager.
2-301.12
Cleaning Procedure - Food employees did not use the proper cleaning procedure to clean their hands and exposed portions of their arms.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION: Food employees shall use the following cleaning procedure: vigorous friction on the surfaces of the lathered fingers, finger tips, areas between the fingers, hands and arms for at least 10 to 15 seconds, followed by; thorough rinsing under clean, running warm water; and immediately follow the cleaning procedure with thorough drying of cleaned hands and arms.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed cook line employee only rinse hands in the cook line handwashing sink without using handwash cleanser or drying hands. Mangaer was informed of this issue.