UMKC Food Service - Inspection Report
Address:5000 Holmes Kansas City MO 64112
Establishment Type:Restaurant/Deli
Phone No.:(816) 235-1417

Inspection details
Inspection Date25 March, 2021
Inspection TypeRoutine
Critical Violations3
Non-critical Violations2

Violation Details
Regulation Code
Reference
Violation & Comments
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 3 dented cans on the canned good rack in the dry storage area. Person in charge moved cans to a segregated area.
6-501.11
Physical facilities not maintained in good repair & cleaned as often as necessary to keep them clean
Comply by : Jun 23, 2021
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed dust build up on the ceiling vent to the right of the kitchen office.
4-602.13
Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue
Comply by : Jun 23, 2021
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed food debris on the floor in walk in freezer 15. Observed debris in the catch plate of the grills on the equipment line.
6-301.12
Hand Drying Provision - Each handwashing sink, or group of adjacent sinks, is not provided with Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no paper towels at the handsink by the produce walk in cooler and the handsink at the deli station. Person in charge replaced paper towels 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.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed the hot water dish machine to not reach a surface temperature of 160 degrees F. Person in charge restarted machine, and it then reached 160 F at time of inspection.