J's Fish & Chicken Market

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.

Observed No certified manager in the food service area at time of inspection and less than 80%

Before Use After Cleaning - Utensils and food-contact surfaces of equipment are not sanitized before use after cleaning.

Observed the chlorine sanitizer bucket to have a concentration of 200ppm. Person in charge remade sanitizer to have a concentration between 50-100 ppm at the time of inspection.

Common Name, Working Containers - Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are not clearly and individually identified with the common name of the material.

Observed a unlabeled spray bottle at the 3 compartment sink. Person in labeled the spray bottle at the time of inspection.

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

Observed rice in the crockpot to have a temperature less than 135F. Observed fried chicken in the warmer to have a temperature less than 135F for 15 minutes Person in charge turned up crockpot and refried the chicken at the time of inspection. (See temperature log)

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

Observed build up under the dry storage rack and ice machine in back storage area. Observed dust build up inside the ceiling vent grate above 3 compartment sink in ware wash area. Observed the floor tile in the ware wash area to be cracked.

Floors/walls/ceilings not smooth & easily cleanable; and/or Utility lines unnecessarily exposed

Observed exposed utility lines in the ware wash area.

Equipment not maintained free of encrusted grease/soil deposits

Observed grease build up on the vent hoods in the kitchen. ( *REPEAT VIOLATION WILL BE ASSESSED IN 3-10DAYS*)

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

Observed ice build inside the walk in freezer and door. ( *REPEAT VIOLATION WILL BE ASSESSED IN 3-10DAYS*)

Plumbing system not maintained in good repair

Observed the lever on the wash basin of the 3 compartment sink to not hold water.

Effective pest control measures not in place

Observed swarms of flies in the kitchen, ware wash area, dry storage area , lobby office space.

Designated dressing rooms/lockers not used by employees

Observed a purse stored on the dry storage rack in back room. Observed a purse on the dry storage rack in the kitchen.

Employee accommodations not clearly designated for eating/drinking/smoking

Observed employee food stored inside the reach in cooler next to fryers in the kitchen.

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

Observed the warmer in the kitchen to be in disrepair.

Cooking & Baking Equipment - The food-contact surfaces of cooking and baking equipment are not cleaned at least every 24 hours and/or the cavities and door seals of microwave ovens are not cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.

Observed build up inside the microwave in the kitchen.