St. Elizabeth's Bistro @ St. Anthony's Senior Living

Violations (8)

• 3-501.17Corrected on site

  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 3 containers of chicken tortilla soup without a date mark label in the walk in cooler. Person in charge provided a label at time of inspection.

• 3-501.16Corrected on site

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

  Observed the pizza in the memory care steam table hot holding below 135 degrees. Person in charge reheated pizza at time of inspection.

• 6-501.11

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

  Observed dust buildup on the ceiling vents throughout the main kitchen area. Observed a missing ceiling tile above the high heat dish machine.

• 6-501.111

  Effective pest control measures not in place

  Observed gnats throughout the kitchen area. Observed mice droppings under the rack in the office. Observed little eggs throughout the floors in the mop room.

• 4-703.11

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

  Observed high heat dish machine not temping at the correct temperature.

• 4-601.11

  Equipment not maintained free of encrusted grease/soil deposits

  Observed grease build up on the front and sides of the fryers.

• 3-304.12Corrected on site

  In-use utensils not properly stored between uses

  Observed tongs hanging on the oven handle. Person in charge removed tongs at time of inspection.

• 8-304.11

  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: 0 out of 0 employees =0%