Asian Buffet - Inspection Report
Address:511 NW Barry Road Kansas City MO 64155
Establishment Type:Restaurant/Deli
Phone No.:(816) 468-1685

Inspection details
Inspection Date14 June, 2019
Inspection TypeRoutine
Critical Violations9
Non-critical Violations10

Violation Details
Regulation Code
Reference
Violation & Comments
6-501.18
Maintaining & Using Handwashing Facilities - Handwashing facilities are not kept clean, maintained and/or used as specified in the Food Code.
Comply by : Sep 12, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed buildup on hand washing sink in warewash area.
6-403.11
Employee accommodations not clearly designated for eating/drinking/smoking
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed an open employee beverage being stored on utensil shelving. Person in charge discarded beverage at time of inspection.
4-601.11
Equipment not maintained free of encrusted grease/soil deposits
Comply by : Sep 12, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed heavy buildup on blender below white rice steamer at cookline. Observed dust buildup on fan guard inside walk-in cooler. Observed dust buildup on vent of drink station ice machine.
3-307.11
Food not protected from contamination by another source
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed crab Rangoon, tilapia, two containers of raw chicken, and two containers of fried chicken to be uncovered inside atosa reach-in cooler. Employee covered foods at time of inspection. Observed two containers of flour at cook line to be uncovered. Employee covered bins at time of inspection. Observed three containers of vegetables at cook line make table to be uncovered. Employee covered containers at time of inspection.
4-601.11
Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed cutting board being stored on utensil storage rack with food debris. Person in charge removed to be washed, rinsed, and sanitized at time of inspection.
6-301.20
Handwash sinks with disposable towels not supplied with waste receptacle
Comply by : Sep 12, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no waste receptacle to be close to warewash hand sink.
4-501.11
Equipment not in good repair & adjusted per manufacturer's specs; and/or Scratched cutting boards not resurfaced or discarded
Comply by : Sep 12, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed heavy ice buildup inside kitchen deep freeze. Observed heavy ice buildup at ice cream deep freeze.
3-202.15
Package Integrity - Food packages were not in good condition and did not appear to protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed three dented cans being stored in dry storage room. Employee discarded dented cans at time of inspection.
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:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed tomatoes, imitation crab, raw chicken, and raw shrimp to be cold holding at a temperature above 41 degrees Fahrenheit at sushi line. Employee moved all foods out of temperature to walk-in cooler - foods out less than four hours. Observed cottage cheese, cheese, and sour cream to be cold holding at a temperature above 41 degrees Fahrenheit at buffet line. Employee moved all foods out of temperature to walk-in cooler - foods out less than four hours.
3-304.12
In-use utensils not properly stored between uses
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed bowl being used as a scoop inside peanut bin. Person in charge removed bowl at time of inspection.
4-101.11
Utensils/food-contact surfaces not made of safe, durable, smooth materials*
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed three fryer baskets to have wires displaced/unattached. Person in charge discarded fryer baskets at time of inspection.
7-201.11
Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed vitamin c tablets being stored above cook line make table and various utensils. Person in charge removed medication at time of inspection.
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 at back prep area to be at 25 ppm. Person in charge remade sanitizer to be at 100 ppm.
6-501.16
Mops not allowed to air dry after use; Sawdust/wood shavings/granular salt used on floors
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed out-of-use mop not being hung to air dry in utility room. Person in charge hung up mop at time of inspection.
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
Comply by : Sep 12, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed person in charge rinse cutting board off into front hand washing sink. Inspector educated person in charge that hand washing sinks are to be used to wash hands only.
2-402.11
Hair restraints & clothes that cover body hair not worn by employees
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed two food prep employees to not be wearing hair restraints. Employees put on hats 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.
CRITICALComply by : Jun 17, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Food Handler Card audit: 3 out of 4 employees = 75%. 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.
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 raw eggs being stored next to raw chicken inside atosa reach-in cooler. Person in charge moved eggs to be above raw chicken at time of inspection.
3-501.19
Time as a Public Health Control - Potentially hazardous food before cooking, or for ready-to-eat potentially hazardous 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.
CRITICALComply by : Jun 17, 2019
RECOMMENDED RESOLUTION: (A) Except as specified under ¶ (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption: (1) The food shall be 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, (2) The food shall be cooked and served, served if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control, (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the food establishment and made available to the regulatory authority upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) § 3-501.14 for food that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a food establishment that serves a highly susceptible population, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed log book for sushi rice to only state morning times for rice cooking/discarding. Inspector educated sushi chef and person in charge that times need to be documented whenever new batches of sushi are made. Observed no time stamps located on individual sushi rolls.