KC Live - Shark Bar

Violations (7)

• 6-202.11

  No protective shielding on light bulbs over exposed food/utensils/equipment

  Observed light above dish machine to be missing its protective shield.

• 4-903.11

  Single-service/use items not stored as specified in the Food Code

  Observed boxes of single use cups on the floor behind bar.

• 6-301.12Corrected on site

  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.

  Observed no paper towels at bar hand sink. Person in charge supplied paper towels at the time of inspection.

• 4-501.114Corrected on site

  Chemical Sanitization-Temp, pH, Concentration, Hardness - A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation does not conform to the Food Code.

  Observed chlorine dish machine test below 50PPM. Person in charge primed dish machine making it test between 50-100PPM at the time of inspection.

• 4-602.11Corrected on site

  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. Person in charge burned ice and sanitized ice machine at the time of inspection.

• 4-702.11Corrected on site

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

  Observed no sanitizer buckets made for bar area. Person in charge made quat sanitizer buckets for behind bar at the time of inspection.

• 6-501.11

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

  Observed missing ceiling tiles in back area above dry storage, ice machine and dish machine.