Chewology

Physical facilities not maintained in good repair & cleaned as often as necessary to keep them clean

Observed build up on floor and wall next to iCombi Pro oven. *Repeat violation, will be assessed at re-inspection* Observed build up on ceiling fan guard above pasta station.

Plumbing system not maintained in good repair

Observed leak coming from wash basin of 3 compartment sink. Observed back up coming from 3 compartment sink floor drain. *Establishment has an operational dishwasher*

Employee accommodations not clearly designated for eating/drinking/smoking

Observed employee water bottle next to food mixer in pasta making area.

Handwash sinks with disposable towels not supplied with waste receptacle

Observed no trash can at warewash handwashing sink.

Using a Handwashing Sink - A handwashing sink 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

Observed employee dump food waste in kitchen handwashing sink.

Pressure not adequate to meet facility demands

Observed handwashing sink to the left of the true reach in to not have adequate pressure. *Repeat violation, will be assessed at re-inspection*

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.

Food Handler Card audit: 2 out of 3 employees =66%

RTE TCS, Date Marking - Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours was not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, in accordance with the Food Code.

Observed no date mark on marinated eggs in lowboy cooler.

Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue

Observed ice build up in bar mini freezer. Observed build up on fan guards in bar reach in (beverage-air).

Cold Holding - Time/temperature control for safety cold food was not maintained at temperatures in accordance with the Food Code.

Observed a crate of eggs to the left of the reach in freezer to be stored at room temperature. Person in charge stated that they put the eggs out the night before to rest at room temperature. Person in charge discarded of the eggs.

Equipment & Food-Contact Cleaning Frequency - Equipment food-contact surfaces and utensils shall be cleaned according to the Food Code.

Observed build up on ice machine catch plate.