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.
CRITICAL
Corrected 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 employee cutting ready to eat fruit with bare hands. Fruit placed in and on bar drinks for consumption. Employee washed hands and placed gloves on at 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 : Apr 18, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed 2 of 5 employees working in the food prep area with valid food handler cards = 40%. No food manager present in the food prep area with valid food manager card.
5-202.12
Water temperature less than 100°F @ handwashing sink; and/or Flow of metered faucet less than 15 seconds
Comply by : Jul 14, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed hot water temperature at hand sink in dessert prep area to be 79 degrees Fahrenheit.
Observed the hot water temperature at hand sink at the bar to be 87 degrees Fahrenheit.
4-601.11
Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed ice scoop food contact surface sitting down in ice at bar to have food debris build up. Person in charge took ice scoop to dish room to be cleaned at time of inspection.
3-304.12
In-use utensils not properly stored between uses
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed tongs being stored on oven handle. Person in charge removed at time of inspection.
4-601.11
Equipment not maintained free of encrusted grease/soil deposits
Comply by : Jul 14, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed encrusted food debris build up inside of convection oven.
4-901.11
Equipment/utensils not air dried after washing, rinsing & sanitizing
Comply by : Jul 14, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed stacks of food prep cookware to be wet stacked on storage rack for clean cookware.
5-205.15
Plumbing system not maintained in good repair *
CRITICAL
Comply by : Apr 18, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed 3-compartment sink to have plumbing leak under middle basin.
5-202.13
Air gap not provided between water supply inlet & flood level rim of plumbing fixture *
CRITICAL
Comply by : Apr 18, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed plumbing drain pipe leading away from small mechanical dish machine (in food prep area) to continue 2-3 inches down into floor drain (no air gap).
4-501.11
Equipment not in good repair & adjusted per manufacturer's specs; and/or Scratched cutting boards not resurfaced or discarded
Comply by : Jul 14, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed 4-door salad low boy cooler to have ambient temperature of 56 degrees Fahrenheit. Cooler is not in good repair or properly adjusted to manufacturer's specification.
Observed large mechanical dish machine to have water leak from seal/pipe underneath machine (creating small puddle of water on ground).
Observed leak from section just outside of door to large mechanical dish machine (creating puddle of water on the floor).
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 : Jul 14, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no disposable paper towels in downstairs employee restroom.
3-501.16
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed potentially hazardous ready to eat foods stored in inadequate ice bath at the salad bar. Person in charge discarded at time of inspection.
Observed potentially hazardous foods held outside of acceptable cold holding temperature range in the produce walk in cooler. Review temperature log. Person in charge discarded at time of inspection.
Observed potentially hazardous foods held outside of acceptable cold holding temperature range in the 4-door salad low boy cooler. Review temperature log. Person in charge discarded at time of inspection.
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.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed the mechanical dish machine at the bar to have chlorine concentration of zero during rinse cycle. Corrected to 50ppm chlorine concentration at time of inspection.