Cooper's Hawk Kansas City

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

Observed build up in the soda gun holder at the far end of the main level bar. Person in charge cleaned holder at time of inspection.

Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.

Observed the high temperature dish machine in the main kitchen to be below 160 degrees. Person in charge turned on booster heater dish machine reach 160 degrees at time of inspection.

RTE TCS, Disposition - Ready-to-Eat, Time/Temperature Control for Safety Food was not discarded in accordance with the Food Code.

Observed multiple food items held past 7 day discard date in the main kitchen walk in cooler. Person in charge discarded food items at time of inspection.

Plumbing system not maintained in good repair

Observed a backup in the left basin of the 3 compartment sink.

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

Observed build up on the fan guard back main kitchen prep area.

Employee accommodations not clearly designated for eating/drinking/smoking

Observed employee beverage on the expo line next to consumer utensils. Person in charge discarded beverage at time of inspection.

Designated dressing rooms/lockers not used by employees

Observed employee cell phones on the back prep table and main expo line.

Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code.

Observed eggs stored above butter in the main level walk in cooler. Person in charge relocated eggs at time of inspection. Repeat violation will be assessed in 3-10 days.

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

Observed pooling water and debris build up in the in the main bar wine cooler. Observed build up on the middle dump sink the main level bar.