Inspection Report for Buca Di Beppo - Kshb

Page 1 of 3As Governed byKansas City Health Department2400 Troost, Unit # 3000,Kansas City, MO, 64108EstablishmentBuca Di BeppoLicense/Permit #29931Food Establishment Inspection ReportAddress310 W 47th St.Kansas City MO 64112Permit HolderBuca Restaurants Inc.No. of Risk Factor/Intervention Violations : 3No. of Repeat Risk Factor/Intervention Violations : 1City/StateKansas City /MOPurpose ofInspectionComplaintZip Code64112Risk CatMediumDate: Oct 28, 2010Time In: 09:30 AMTime Out: 11:00 AMTelephone(816) 931-6548Est. TypeRestaurant/DeliIN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable COS=corrected on-site during inspection R=repeat violationCompliance StatusCOS RCompliance StatusCOS R1 IN PIC present, demonstrates knowledge, and performsduties2 IN Management awareness; policy present3 IN Proper use of reporting, exclusion & restriction4 N/O Proper eating, tasting, drinking, or tobacco use5 N/O No discharge from eyes, nose, and mouth16 N/O Proper cooking time & temperatures17 N/O Proper reheating procedures for hot holding18 N/O Proper cooling time & temperatures19 N/O Proper hot holding temperatures20 IN Proper cold holding temperatures21 N/O Proper date marking & disposition22 N/A Time as a public health control: procedures &records6 N/O Hands clean & properly washed7 N/O No bare hands contact with RTE foods or approvedalternate method properly followed8 IN Adequate handwashing facilities supplied &accessible9 IN Food obtained from approved source10 N/O Food received at proper temperature11 OUT Food in good condition, safe, & unadulterated X12 N/O Required records available: shellstock tags, parasitedestruction13 IN Food separated & protected14 OUT Food-contact surfaces: cleaned & sanitized X15 IN Proper disposition of returned, previously served,reconditioned, & unsafe food23 N/A Consumer advisory provided for raw or undercookedfoods24 N/A Pasteurized foods used; prohibited foods not offered25 N/A Food additives: approved & properly used26 IN Toxic substances properly identified, stored, & used27 N/A Compliance with variance, specialized process, &HACCP planRisk factors are improper practices or procedures identifiedas the most prevalent contributing factors of foodborne illnessor injury. Public Health Interventions are control measures toprevent foodborne illness or injury.Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.Numbered items marked 'X' are not in compliance COS=corrected on-site during inspection R=repeat violation28 Pasteurized eggs used where required29 Water & ice from approved source30 Variance obtained for specialized processing methods31 Proper cooling methods used; adequate equipment fortemperature control32 Plant food properly cooked for hot holding33 Approved thawing methods used34 Thermometers provided & accurate35 Food properly labeled; original container41 In-use utensils: properly stored42 Utensils, equipment & linens: properly stored, dried, &handled43 Single-use & single-service articles: properly stored &used44 Gloves used properly45 Food & non-food contact surfaces cleanable, properlydesigned, constructed, & used46 Warewashing facilities: installed, maintained, & used;test strips47 X Non-food contact surfaces clean36 Insects, rodents, & animals not present37 Contamination prevented during food preparation,storage & display38 Personal cleanliness39 Wiping cloths: properly used & stored40 Washing fruits & vegetables48 X Hot & cold water available; adequate pressure49 Plumbing installed; proper backflow devices50 Sewage & waste properly disposed51 Toilet facilities: properly constructed, supplied, &cleaned52 Garbage & refuse properly disposed; facilitiesmaintained53 X Physical facilities installed, maintained, & clean X54 Adequate ventilation & lighting; designated areas usedhttp://www.inspectionsonline.us/mo/usakansascity/inspect.nsf/xxvw_AllDocs/E2215ED0...10/28/2010

http://www.inspectionsonline.us/mo/usakansascity/inspect.nsf/xxvw_AllDocs/E2215ED0...Page 2 of 310/28/2010As Governed byKansas City Health Department2400 Troost, Unit # 3000,Kansas City, MO, 64108EstablishmentBuca Di BeppoFood Establishment Inspection ReportLicense/Permit #29931Address310 W 47th St.Kansas City MO 64112City/StateKansas City / MONo temperatures observations were recorded for this inspectionZip Code64112Date: Oct 28, 2010Time In: 09:30 AMTime Out: 11:00 AMTelephone(816) 931-6548QuestionNumberItemNumberCritical Violations are indicated by an asterisk (*).Violations cited in this report must be corrected within the time frames below, or as stated in the Food Code.11 3-101.11 * Safe, Unadulterated, & Honestly Presented - Food was not seen to be safe, unadulterated, and/or honestlypresented.CRITICALRecommended Resolution -Corrected on siteObservations and Corrective Actions - Observed exposed loaves of bread in vicinity of fire and dry chemical.Bread was discarded.14 4-601.11 * Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight andtouch.CRITICALRecommended Resolution -Comply by Oct 31, 2010Observations and Corrective Actions - Food contact surfaces including prep refrigerators, counters, utensils,and dishes exposed to smoke and dry chemical.14 4-602.12 Cooking & Baking Equipment - The food-contact surfaces of cooking and baking equipment are not cleaned atleast every 24 hours and/or the cavities and door seals of microwave ovens are not cleaned at least every 24hours by using the manufacturer's recommended cleaning procedure.Recommended Resolution -Comply by Jan 26, 2011Observations and Corrective Actions - Observed flour and dry chemical on stove.47 4-602.13 Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residueRecommended Resolution -Comply by Jan 26, 2011Observations and Corrective Actions - Observed nonfood-contact surfaces in vicinity of fire exposed to smokeand dry chemical contamination.48 5-103.11 * Water source not of sufficient capacity to meet demands;* and/or Pressure not adequate to meet facilitydemandsCRITICALRecommended Resolution -Comply by Oct 31, 2010Observations and Corrective Actions - Observed gas was shut off while gas company tested lines for safety.53 6-501.11 Physical facilities not maintained in good repair & cleaned as often as necessary to keep them cleanRecommended Resolution -Comply by Jan 26, 2011Observations and Corrective Actions - Observed flour and dry chemical on floor in area of fire.Investigation performed due to complaint received on 28 October 2010 regarding incident same day.Complaint as follows:"Establishment has experienced a gas fire in the kitchen behind the stove."Inspector spoke with Mr. Thomas Kielven of Kansas City, MO, Fire Department who explaint that a fire was ignited from the gas line behindthe stove and dry chemical and baking flour was used to extinguish flames. Upon investigation inspector observed dry chemical residue onfloor, exterior of prep refrigerators,and stove. Exposed loaves of bread, dishes, and utensils were observed in the vicinity of the fire. Also gaswas shut off to establishment for lines to be pressure tested.Hood vents must be cleaned, gas restored, and entire exposed area washed, rinsed and sanitized prior to requesting a re-instatement followupinspection.Suspension of permit notice delivered with report. Establishment must cease operation effective immediately and contact KCMO HealthDepartment-Environmental Public Health Services Program (816) 513-6315 to request re-instatement follow-up inspection.PHS Joe Williamson accompanied inspector on investigation.Follow-up Required :YesFollow-up Date : Oct 31, 2010

http://www.inspectionsonline.us/mo/usakansascity/inspect.nsf/xxvw_AllDocs/E2215ED0...Page 3 of 310/28/2010Signature Date : Oct 28, 2010Person in Charge: Kim CollinsInspector: Andrew Udofia