Cristo Rey High School Kansas City

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: 1 out of 2 employees =50%

Equipment not in good repair & adjusted per manufacturer's specs

Observed Traulsen reach in cooler to be cold holding above 41 degrees at 51 degrees. *Violation will be assessed at re-inspection*

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

Observed build up on restroom vent.

Sanitizers, Criteria - Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces did not meet the requirements of the Food Code.

Observed quat sanitizer to be above 300 ppm. Person in charge diluted the sanitizer.

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

Observed tomatoes in the reach in 2 (Traulsen) cooler to be cold holding above 41 degrees at 49 degrees. Person in charge moved tomatoes to walk in to cool.