SureStay Plus Hotel - Inspection Report
Address:11828 NW plaza Drive Kansas City MO 64153
Establishment Type:Restaurant/Deli
Phone No.:(816) 464-2423

Inspection details
Inspection Date02 October, 2019
Inspection TypeRoutine
Critical Violations2
Non-critical Violations2

Violation Details
Regulation Code
Reference
Violation & Comments
3-501.15
Cooling methods not in accordance with time and temperature criteria as specified in the Food Code
Comply by : Dec 31, 2019
RECOMMENDED RESOLUTION: (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans; (2) Separating the food into smaller or thinner portions; (3) Using rapid cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in the equipment to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the food.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed cooling foods inside the reach-in cooler with condensation on lid. Person in charge discarded foods at time of inspection - foods cooling for more than four hours.
3-501.14
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION: (A) Cooked potentially hazardous food shall be cooled: (1) Within 2 hours from 57C (135F) to 21C (70F); and (2) Within a total of 6 hours, from 57C (135F) to 5C (41F) or less, or to 7C (45F) or less as specified under 3-501.16(A)(2)(b). (B) Potentially hazardous food shall be cooled within 4 hours to 5C (41F) or less, or to 7C (45F) as specified under 3-501.16(A)(2)(b) if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (C) Except as specified in (D) of this section, a potentially hazardous food received in compliance with laws allowing a temperature above 5C (41F) during shipment from the supplier as specified in 3-202.11(B), shall be cooled within 4 hours to 5C (41F) or less, or 7C (45F) or less as specified under 3-501.16(A)(2)(b). (D) Raw shell eggs shall be received as specified under 3-202.11(C) and immediately placed in refrigerated equipment that maintains an ambient air temperature of 7C (45F) or less.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed scrambled eggs and sausage links inside the reach-in cooler to not be meeting the time and temperature criteria for cooling. Refer to temperature log. Person in charge discarded foods at time of inspection.
4-601.11
Equipment not maintained free of encrusted grease/soil deposits
Comply by : Dec 31, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed brown buildup on metal above dish machine.
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.
CRITICALComply by : Oct 05, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed dish machine to dispense chlorine at 0 ppm. Establishment does not have a three-compartment sink.