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 tomatoes, raw steak, and raw shrimp at sushi line to be cold holding at a temperature of above 41 degrees Fahrenheit. Employee moved foods to the walk-in cooler; foods out less than four hours.
Observed cottage cheese, sour cream, shrimp, and ranch to be cold holding at a temperature above 41 degrees Fahrenheit at the buffet line. Employee moved foods to the walk-in cooler; foods out less than four hours.
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 20, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Food Handler Card audit: 2 out of 4 employees = 50%. 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.
3-501.19
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.
CRITICAL
Comply 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.
2-402.11
Hair restraints & clothes that cover body hair not worn by employees
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed one food prep employee to not be wearing a hair restraint. Employee put on hat at time of inspection.