Food Establishment Inspection Report Page 1 of 4 12/10/2012 http ...

http://www.inspectionsonline.us/mo/usakansascity/inspect.nsf/xxvw_AllDocs/950DE0C...Page 1 of 412/10/2012As Governed byKansas City Health Department2400 Troost Unit # 3200Kansas City MO 64108(816) 513-6315EstablishmentSung Son A VietnameseBistroLicense/Permit #100623Food Establishment Inspection ReportNo. of Risk Factor/Intervention Violations : 7No. of Repeat Risk Factor/Intervention Violations : 1Address4118 Pennsylvania AveKansas City MO 64111Permit HolderSung Son/ SUNG LINH INC.City/StateKansas City /MOPurpose ofInspectionRoutineZip Code64111Risk CatHighFOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONSDate: Aug 29, 2012Time In: 02:00 PMTime Out: 04:00 PMTelephone(816) 931-0670Est. 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 R Compliance StatusCOS RSupervisionPotentially Hazardous Food Time/Temperature1 IN PIC present, demonstrates knowledge, and performsduties16 N/O Proper cooking time & temperatures17 N/O Proper reheating procedures for hot holdingEmployee Health18 OUT Proper cooling time & temperatures2 IN Management awareness; policy present19 IN Proper hot holding temperatures3 IN Proper use of reporting, exclusion & restrictionGood Hygienic Practice4 N/O Proper eating, tasting, drinking, or tobacco use5 IN No discharge from eyes, nose, and mouthPreventing Contamination by Hands6 IN Hands clean & properly washed7 OUT No bare hands contact with RTE foods or approvedalternate method properly followed8 OUT Adequate handwashing facilities supplied &accessibleApproved Source9 IN Food obtained from approved source10 N/O Food received at proper temperature11 IN Food in good condition, safe, & unadulterated12 N/A Required records available: shellstock tags, parasitedestructionProtection from Contamination13 OUT Food separated & protected X14 IN Food-contact surfaces: cleaned & sanitized15 IN Proper disposition of returned, previously served,reconditioned, & unsafe foodXX20 OUT Proper cold holding temperatures21 IN Proper date marking & disposition22 N/A Time as a public health control: procedures &recordsConsumer Advisory23 N/A Consumer advisory provided for raw or undercookedfoodsHighly Susceptible Populations24 N/A Pasteurized foods used; prohibited foods not offeredChemicals25 N/A Food additives: approved & properly used26 OUT Toxic substances properly identified, stored, & used XConformance with Approved Procedures27 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 PRACTICESGood 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 violationSafe Food and Water28 Pasteurized eggs used where required29 Water & ice from approved source30 Variance obtained for specialized processing methodsFood Temperature Control31 Proper cooling methods used; adequate equipment fortemperature control32 Plant food properly cooked for hot holding33 X Approved thawing methods used34 Thermometers provided & accurateFood Indentification35 Food properly labeled; original containerPrevention of Food Contamination36 Insects, rodents, & animals not present37 X Contamination prevented during food preparation,storage & display38 Personal cleanliness39 Wiping cloths: properly used & stored40 Washing fruits & vegetablesXProper Use of Utensils41 X In-use utensils: properly stored42 Utensils, equipment & linens: properly stored, dried, &handled43 Single-use & single-service articles: properly stored &used44 Gloves used properlyUtensils, Equipment and Vending45 X Food & non-food contact surfaces cleanable, properlydesigned, constructed, & used46 Warewashing facilities: installed, maintained, & used;test strips47 X Non-food contact surfaces cleanPhysical Facilities48 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 Physical facilities installed, maintained, & clean54 X Adequate ventilation & lighting; designated areas used

http://www.inspectionsonline.us/mo/usakansascity/inspect.nsf/xxvw_AllDocs/950DE0C...Page 2 of 412/10/2012As Governed byKansas City Health Department2400 Troost Unit # 3200Kansas City MO 64108(816) 513-6315EstablishmentSung Son A Vietnamese BistroQuestionNumberItemNumberFood Establishment Inspection ReportLicense/Permit #100623Address4118 Pennsylvania AveKansas City MO 64111City/StateKansas City / MOTEMPERATURE OBSERVATIONSItem/Location Temp (° F)fried rice/buffet line 133cooked pork/pho make table 42.6rice/rice warmer (cooling) 123ambient/reach-in cooler 40cooked beef/4 door reach-in freezer 40ambient/kitchen make table cooler 51**crab/pho make table 49**spring roll/buffet line 65**cooked noodles/kitchen make table (cooling) 90*cooked beef/3 door reach-in cooler 41beef/make table cooler 51**ambient/reach-in freezer 26shrimp/make table cooler 50**raw pork/pho make table 42.4chicken/kitchen make table cooler 49**cooked chicken/cooling 140bean sprouts/pho make table 66**bean sprouts/kitchen make table 56**tofu/back make table 39cooked eggroll/3 door reach-in cooler 40Zip Code64111Date: Aug 29, 2012Time In: 02:00 PMTime Out: 04:00 PMTelephone(816) 931-0670OBSERVATIONS AND CORRECTIVE ACTIONSCritical 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.7 3-301.11 * Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensilssuch as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.CRITICALCorrected on siteRecommended Resolution - Food employees shall minimize bare hand and arm contact with exposed food thatis not in a ready-to-eat form.Observations and Corrective Actions - Observed employee touch lettuce that was being prepared for aconsumer complaint. Inspector spoke to employee and abated.8 6-301.12 Hand Drying Provision - Each handwashing lavatory or group of adjacent lavatories is not provided withIndividual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heatedairhand drying device.Recommended Resolution -Corrected on siteObservations and Corrective Actions - Observed no paper towels at hand washing sink. Paper towels wereprovided.8 6-301.14 Handwashing Signage - A sign or poster that notifies food employees to wash their hands is not provided at allhandwashing lavatories used by food employees and/or is not clearly visible to food employees.Comply by Nov 27, 2012Recommended Resolution - Provide handwashing signage at all handsinks and handwashing lavatories used byfood employees and that are clearly visible to food employees.Observations and Corrective Actions - Establishment did not have proper hand washing signage at handwashing sinks. Inspector left signs.13 3-304.11 * Food Contact with Equipment & Utensils - Food was allowed to contact surfaces of equipment and utensils thatare not cleaned as specified according to the Food Code.CRITICALRecommended Resolution -Corrected on siteObservations and Corrective Actions - Observed employee grab head of lettuce and then place on cuttingboard that had been being used for raw meat. Inspector had employee immediately remove from cutting boardand discarded.

http://www.inspectionsonline.us/mo/usakansascity/inspect.nsf/xxvw_AllDocs/950DE0C...Page 3 of 412/10/201218 3-501.15 Cooling methods not in accordance with time and temperature criteria as specified in the Food CodeRecommended Resolution -Comply by Nov 27, 2012Observations and Corrective Actions - Observed cooked chicken and noodles being cooled completelycovered. Manager uncovered food.20 3-501.16 * Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the FoodCode.CRITICAL Comply by Sep 1, 2012Recommended Resolution -Observations and Corrective Actions - Observed bean sprouts on both kitchen line and pho bar with aninternal temperature more than 41F (see temp log). Bean sprouts were discarded.Observed raw shrimp, chicken, and pork on make table line with an internal temperature more than 41F (seetemp log). Manager stated food had only been out since the beginning of lunch and moved back to reach-incooler since it had been less than 4 hours.Observed spring rolls on buffet line with an internal temperature more than 41F (see temp log). Food wasdiscarded.26 7-202.12 * Conditions of use - Poisonous or toxic materials are not used according to law and the Food Code.CRITICALRecommended Resolution -Corrected on siteObservations and Corrective Actions - Observed Ortho home defense stored underneath hand washing sinkin front pho bar area. Manager stated they use on a weekly basis in lieu of a pest control service. Container wasdiscarded.33 3-501.12 Frozen PHF not slacked in accordance with the Food Code; and/or PHS not thawed in accorance with the FoodCodeRecommended Resolution -Comply by Nov 27, 2012Observations and Corrective Actions - Observed chicken thawing at room temperature on drain board ofthree compartment sink.37 3-307.11 Food not protected from contamination by another sourceRecommended Resolution -Corrected on siteObservations and Corrective Actions - Observed cooked chicken being cooled uncovered on box by dirty fanthat was blowing during course of inspection. Manager moved chicken to prep table.41 3-304.12 In-use utensils not properly stored between usesRecommended Resolution -Observations and Corrective Actions - Observed rice scoops being stored in room temperature water next torice warmer.Observed tongs being stored on oven handle.Comply by Nov 27, 201245 4-501.11 Equipment not in good repair & adjusted per manufacturer's specs; and/or Scratched cutting boards notresurfaced or discardedRecommended Resolution -Observations and Corrective Actions - Observed gaskets in disrepair on make table.Observed scratched cutting boards in kitchen area.Observed small make table cooler not working at time of inspection. Establishment uses it to stored produce.Observed establishment did not have drain plugs for three sink.47 4-601.11 Equipment not maintained free of encrusted grease/soil depositsRecommended Resolution -Comply by Nov 27, 2012Comply by Nov 27, 2012Observations and Corrective Actions - Observed heavy grease build-up on fryer and on equipment aroundfryer in kitchen area.47 4-602.13 Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residueRecommended Resolution -Observations and Corrective Actions - Observed build-up on gaskets throughout establishment.Observed build-up on handles of coolers throughout establishment.Comply by Nov 27, 2012

http://www.inspectionsonline.us/mo/usakansascity/inspect.nsf/xxvw_AllDocs/950DE0C...Page 4 of 412/10/2012Observed heavy dust build-up on fan by mop sink.54 6-304.11 Mechanical ventilation not of adequate capacity to remove steam/heat/vapors/odors/smoke/fumeRecommended Resolution -Comply by Nov 27, 2012Observations and Corrective Actions - Observed ventilation in kitchen to sufficient enough to remove heatfrom kitchen. Kitchen had an ambient temperature of 90F.GENERAL COMMENTSEstablishment had turned off buffet line to allow for cooling and inspector was unable to obtain temperatures on buffet line.In ComplianceFood Handler's Card audit: A certified manager with a food manager’s card was present at time of inspection OR #1 out of #1 employees=100% of food handler staff possess a food handler’s card.Establishment is In Compliance with the KCMO Food Code.Notice of Re-inspection:Due to critical and/or repeat violations or a history of repeat non-critical violations; a re-inspection will occur in 3-10 days. A $116 reinspectionfee will be assessed at that time. Critical violations must be corrected at that time. If not, an additional re-inspection and fee willoccur. (8-405.11 KCMO Food Code)PHS IIwas contacted during course of inspection.Follow-up Required :YesFollow-up Date : Sep 03, 2012Signature Date : Aug 29, 2012Person in Charge: Son Inspector: