The Seed Kitchen

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 1 employees =0%

Plumbing system not maintained in good repair

Observed leak coming from 3 compartment sink faucet. *Repeat violation, will be assessed at re-inspection*

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

Observed chlorine sanitizer to be above 100ppm. Person in charge diluted the sanitizer.

Food packaged in the food facility not labeled as specified in law

Observed 7 jars of juice in the reach in 2 cooler to not be labeled as specified in law. *Repeat violation, will be assessed at re-inspection*

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

Observed tomatoes and leafy greens in salad bar make table cooler to be cold holding above 41 degrees. Person in charge moved items to the reach in 1 cooler.

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

Observed salad bar make table cooler to be cold holding above 41 degrees at 51 degrees. Observed salad bar lowboy cooler to be cold holding above 41 degrees at 49 degrees. *Violation will be assessed at re-inspection*