Air gap not provided between water supply inlet & flood level rim of plumbing fixture
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no air gap provided between the sanitizer hoses and flood level rim of the 3 compartment sink. Person in charge cut hoses to be above the flood level at time of inspection.
6-202.15
Openings to outside not protected against entry of pest as specified in the Food Code; and/or Protective barriers not provided for exterior walls/roofs
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed light visible around the back exit door. Employee shut and latched the door at time of inspection.
6-501.112
Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests.
Comply by : Sep 21, 2022
RECOMMENDED RESOLUTION: Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed two dead mice in the water heater closet.
4-601.11
Equipment not maintained free of encrusted grease/soil deposits
Comply by : Sep 21, 2022
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed grease build up on the left side of the fryer.
4-602.13
Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue
Comply by : Sep 21, 2022
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed dust build up on the fan guard and ceiling of the walk-in cooler.
Observed ice build up on the back of the cooling unit in the walk-in freezer.
7-206.11
Restricted Use Pesticides - Restricted use pesticides did not meet the requirements specified in the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed one can of Raid stored on the filing cabinet in the kitchen. Person in charge discarded the can at time of inspection.
6-501.11
Physical facilities not maintained in good repair & cleaned as often as necessary to keep them clean
Comply by : Sep 21, 2022
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed grease build up on the wall to the left of the flat top.
Observed grease build up on the floor below the fryers.
Observed build up and debris under the shelves in the dry storage room.
Observed dust build up on the ceiling vents and tiles above the ventilation hood.
4-904.11
Single-service/use items not properly handled, displayed or dispensed to protect food-/lip-contact surfaces; and/or Single-service items for consumer self-service not furnished with the original wrapper or from an approved dispenser
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed the blades of the plastic knives at the self-service station to be facing up. Person in charge inverted the plastic knives at time of inspection.
4-101.19
Nonfood-contact surfaces not made of durable, smooth materials
Comply by : Sep 21, 2022
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed unsealed wooden support beams used on shelving units in dry storage room.
4-602.11
Equipment & Food-Contact Cleaning Frequency - Equipment food-contact surfaces and utensils shall be cleaned according to the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed build up on the blade of the table top can opener. Employee washed, rinsed, and sanitized the blade at time of inspection.
***NOTE: Violation will be assessed in 3-10 days.***
3-501.16
Hot Holding - Time/temperature control for safety hot food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed the chili in the steam table to be held below 135F (see temperature log). Person in charge placed the chili to be reheated at time of inspection.
***NOTE: Violation will be assessed in 3-10 days.***
3-501.16
Cold Holding - Time/temperature control for safety cold food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed the Pepsi low reach-in cooler behind the counter not able to reach the proper cold holding temperature (see temperature log). Person in charge moved all foods to the reach-in cooler at time of inspection.
Observed the sliced tomatoes at the burger station to be held above 41F (see temperature log). Employee placed tomatoes in an ice bath at time of inspection.
***NOTE: Violation will be assessed in 3-10 days.***
3-501.19
Time as a Public Health Control - Time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for service for immediate consumption was not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed the tenderloins not held under temperature control to not have any indicators for time as a public health control. Person in charge made a time log at time of inspection.
***NOTE: Violation will be assessed in 3-10 days.***
2-402.11
Hair restraints & clothes that cover body hair not worn by employees
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed multiple food prep employees no wearing hair restraints. Employees put hats on at time of inspection.
***NOTE: Violation will be assessed in 3-10 days.***
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 : Jun 26, 2022
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed 3 out 5 food prep employees with food handler cards.
***NOTE: Violation will be assessed in 3-10 days.***