Using a Handwashing Sink - A handwashing sink 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
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed a container of lettuce in the kitchen handwashing sink basin.
Observed a strainer basket inside the bar handwashing sink.
Observed a trash can in front of the kitchen handwashing sink.
Person in charge removed items from both aforementioned handwashing sinks and removed the trash can at the time of inspection.
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 following items in the steam table to be held at temperatures below 135*degrees (see temp log): red lentils and sautéed cabbage, carrots and potatoes. Person in charge reheated aforementioned items to be at temperatures at and above 135*degrees (see temp log) at the time of inspection.
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 0 out of 2 food employees= 0% with a valid food handler card.
***VIOLATION WILL BE ASSESSED IN 3-10 DAYS***
3-501.15
Cooling methods not in accordance with time and temperature criteria as specified in the Food Code
CRITICAL
Comply by : Jun 26, 2022
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed a table-top fan on the backwall prep table being used as a cooling method for the following food items: 1 container of red lentils; 1 container of sautéed cabbage, carrots, and potatoes; 1 container of ox tail. All aforementioned were transferred to shallow pans and ices baths to continue cooling within the allotted time frame per the Food Code at the time of inspection.
***VIOLATION WILL BE ASSESSED IN 3-10 DAYS***
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: Observed 2 cartons of raw shelled eggs stored on the top shelf above RTE items in the kitchen cooler. Person in charge moved eggs to the bottom shelf at the time of inspection.
Observed raw salmon filets stored on top of RTE items in the kitchen cooler. Person in charge moved fillets to the bottom shelf at the time of inspection.
4-702.11
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: Observed the chlorine sanitizer bucket in the kitchen to be below 50ppm. Person in charge remade sanitizer bucket to be between 50ppm-100ppm at the time of inspection.
4-903.11
Single-service/use items not stored as specified in the Food Code
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed 2 boxes of single service items stored on the floor by the bar. Person in charge moved boxes 6 inches off the ground at the time of inspection.
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.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed an ashtray with cigarette butts sitting on the prep table to the right of the steam table. Person in charge discarded contents and removed ashtray at the time of inspection.
***VIOLATION WILL BE ASSESSED IN 3-10 DAYS***