Food Establishment Inspection Report Page 1 of 5 12/10/2012 http ...

http://www.inspectionsonline.us/mo/usakansascity/inspect.nsf/xxvw_AllDocs/A651F418...Page 1 of 512/10/2012As 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 : 8No. 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: Dec 07, 2012Time In: 02:15 PMTime Out: 05:00 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 RSupervision1 OUT PIC present, demonstrates knowledge, and performsdutiesEmployee Health2 IN Management awareness; policy presentPotentially Hazardous Food Time/Temperature16 N/O Proper cooking time & temperatures17 N/O Proper reheating procedures for hot holding18 N/O Proper cooling time & temperatures3 IN Proper use of reporting, exclusion & restrictionGood Hygienic Practice4 OUT Proper eating, tasting, drinking, or tobacco use X5 IN No discharge from eyes, nose, and mouthPreventing Contamination by Hands6 IN Hands clean & properly washed7 IN No bare hands contact with RTE foods or approvedalternate method properly followed8 IN Adequate handwashing facilities supplied &accessibleApproved Source9 IN Food obtained from approved source10 N/O Food received at proper temperature11 OUT Food in good condition, safe, & unadulterated X12 N/A Required records available: shellstock tags, parasitedestructionProtection from Contamination13 OUT Food separated & protected14 OUT Food-contact surfaces: cleaned & sanitized15 IN Proper disposition of returned, previously served,reconditioned, & unsafe food19 OUT Proper hot holding temperatures X20 IN Proper cold holding temperatures21 OUT 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 IN Toxic substances properly identified, stored, & usedConformance 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 Approved thawing methods used34 Thermometers provided & accurateFood Indentification35 Food properly labeled; original containerPrevention of Food Contamination36 X Insects, rodents, & animals not present X37 X Contamination prevented during food preparation,storage & display38 Personal cleanliness39 Wiping cloths: properly used & stored40 Washing fruits & vegetablesProper Use of Utensils41 X In-use utensils: properly stored X42 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, properly Xdesigned, constructed, & used46 Warewashing facilities: installed, maintained, & used;test strips47 X Non-food contact surfaces cleanPhysical Facilities48 Hot & cold water available; adequate pressure49 X Plumbing installed; proper backflow devices X50 Sewage & waste properly disposed51 Toilet facilities: properly constructed, supplied, &cleaned52 Garbage & refuse properly disposed; facilitiesmaintained53 X Physical facilities installed, maintained, & clean X54 X Adequate ventilation & lighting; designated areas used

http://www.inspectionsonline.us/mo/usakansascity/inspect.nsf/xxvw_AllDocs/A651F418...Page 2 of 512/10/2012As 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)Crab Meat/ Noodle Make Table Cooler 24Beef/ Make Table Cooler 39Beef/ Noodle Make Table Cooler 37Chicken/ Make Table Cooler 40Ambient Temp./ Rice Make Table Cooler 40Beef/ Reach-in Cooler 37Shrimp/ Make Table Cooler 40Rice/ Crock Pot 105***Half and Half/ Reach-in Cooler 39Zip Code64111Date: Dec 07, 2012Time In: 02:15 PMTime Out: 05:00 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.1 2-102.11 * Demonstration - The person in charge could not demonstrate knowledge of foodborne disease prevention,application of the Hazard Analysis Critical Control Point principles, and the requirements of the Food Code.CRITICAL Comply by Dec 10, 2012Recommended Resolution -Observations and Corrective Actions - Employees in the kitchen are not knowledgeable about food practicesand how to setup a three compartment sink.4 2-401.11 * Eating, Drinking, or Using Tobacco - An employee was seen eating, drinking, or using a form of tobacco indesignated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrappedsingle-service and single-use articles; or other items needing protection could result.CRITICALRecommended Resolution -Corrected on siteObservations and Corrective Actions - Observed an open employee drink being stored on the Prep Table inthe kitchen. Employee discarded the drink.11 3-101.11 * Safe, Unadulterated, & Honestly Presented - Food was not seen to be safe, unadulterated, and/or honestlypresented.CRITICAL Comply by Dec 10, 2012Recommended Resolution -Observations and Corrective Actions - Observed dead cockroach on an onion in the onion bin.13 3-302.11 * Separation, Packaging & Segregation - Food was not protected from cross contamination according to the FoodCode.CRITICAL Comply by Dec 10, 2012Recommended Resolution -Observations and Corrective Actions - Observed raw chicken being stored above raw shrimp and raw beef inthe reach in cooler by the water heater.14 4-601.11 * Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight andtouch.CRITICAL Comply by Dec 10, 2012Recommended Resolution -Observations and Corrective Actions - Observed dead roaches on the Prep Tables in the kitchen.Observed some mold build up on the inside of the ice machine in the kitchen.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 Mar 7, 2013Observations and Corrective Actions - Observed excessive burned food build up on the inside of the unusedstove in the kitchen.19 3-501.16 * Hot Holding - Potentially hazardous hot food was not maintained at temperatures in accordance with the FoodCode.

http://www.inspectionsonline.us/mo/usakansascity/inspect.nsf/xxvw_AllDocs/A651F418...Page 3 of 512/10/2012CRITICALRecommended Resolution -Corrected on siteObservations and Corrective Actions - Observed cooked rice in crock pot in kitchen that was being held out oftemperature. Food was discarded by Manager. Food is listed in temperature section and is labeled with a ***.21 3-501.17 * RTE PHF, Date Marking - Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a foodestablishment for more than 24 hours was not clearly marked to indicate the date or day by which the food shallbe consumed on the premises, sold, or discarded, in accordance with the Food Code.CRITICAL Comply by Dec 10, 2012Recommended Resolution -Observations and Corrective Actions - Observed cooked foods in reach in cooler next to water heater thatwere not date marked.Observed foods in noodle make table cooler that were not date marked.36 6-202.13 Insect control devices do not retain insect within device and/or are not properly installedRecommended Resolution -Comply by Mar 7, 2013Observations and Corrective Actions - Observed numerous insect control devices throughout the kitchen thatdo not retain the insects.36 6-501.111 * Effective pest control measures not in place *; and/or Dead or trapped pest not removed from traps at adequatefrequencyCRITICAL Comply by Dec 10, 2012Recommended Resolution -Observations and Corrective Actions - Observed dead cockroaches and cockroach egg sacks in the unusedice bin in the kitchen.Observed live cockroaches on the floor under the handwashing sink in the kitchen.Observed live and dead cockroaches on top of the unused soda dispensing machine in the kitchen.Observed dead cockroaches on the prep table in the kitchen that holds the rice crock pot.Observed live cockroaches crawling in the unused stove in the kitchen.Observed live cockroaches and cockroach feces on and inside the egg roll packages in the kitchen.Observed numerous live cockroaches crawl out of the temperature control box underneath the dry storage reachin cooler in the kitchen when it was tapped.Observed numerous dead cockroaches on the floor on the side of the kitchen reach in coolers.Observed a dead cockroach carcass on an onion in the onion bin.Observed dead cockroaches and cockroach feces on the paper towel packs stored on the food rack in the kitchenby the walk in cooler.Observed numerous dead cockroaches on top of the water heater in the kitchen.Observed numberous dead cockroaches on the floor surrounding the water heater in the kitchen.Observed numerous dead cockroaches in the light shields throughout the kitchen.Observed numerous live cockroaches congregating on the wall behind the water heater in the kitchen.Observed cockroach egg sacks on top of the grease trap in the kitchen.Observed live cockroaches in food bags that were removed from underneath the prep table in the kitchen.Observed numerous cockroaches crawling on the wall above and below the three compartment sink.Observed numerous dead cockroaches in the corners below the prep table in the kitchen.Observed numerous live cockroaches in the crack below the prep table in the kitchen.Observed numerous live cockroaches scatter on the prep table in the kitchen when the utensil bin was moved.Observed dead cockroaches on the prep table across from the dishwasher in the kitchen.Observed dead cockroaches in the coils in the unused make table cooler in the kitchen.Observed numerous live cockroaches congregating on the wall next to the noodle make table cooler.Observed dead cockroach carcasses in the consumption ice bin at the bar.

http://www.inspectionsonline.us/mo/usakansascity/inspect.nsf/xxvw_AllDocs/A651F418...Page 4 of 512/10/2012Observed numerous dead cockroaches in the make table cooler at the rice action station.Observed numerous dead cockroaches on the floor in the rice action station.Observed numerous dead cockroaches on the floor underneath the counter at the rice action station.37 3-307.11 Food not protected from contamination by another sourceRecommended Resolution -Comply by Mar 7, 2013Observations and Corrective Actions - Observed a dirty fan with excessive dust build up on it being stored onpackages of food in the kitchen on the food rack across from the Reach-in Cooler that is closest to the waterheater.41 3-304.12 In-use utensils not properly stored between usesRecommended Resolution -Comply by Mar 7, 2013Observations and Corrective Actions - Observed that the food tongs are being stored on the handle of thestove in the kitchen.Observed utensils being stored in a container of standing water on the Prep Table with the crock pot on it.45 4-101.11 * Utensils/food-contact surfaces not made of safe, durable, smooth materials*CRITICAL Comply by Dec 10, 2012Recommended Resolution -Observations and Corrective Actions - Observed numerous foods in the Coolers and Freezers that were beingstored in plastic grocery bags.Observed that the BBQ Sauce is being stored in it's original container on the food rack by the wok station after itwas opened.45 4-501.11 Equipment not in good repair & adjusted per manufacturer's specs; and/or Scratched cutting boards notresurfaced or discardedRecommended Resolution -Comply by Mar 7, 2013Observations and Corrective Actions - Observed that there are no stoppers available at the threecompartment sink.47 4-601.11 Equipment not maintained free of encrusted grease/soil depositsRecommended Resolution -Comply by Mar 7, 2013Observations and Corrective Actions - Observed dead roaches and food build up in the unused Make TableCooler in the kitchen.Observed excessive food and grease build up on the wok station in the kitchen.Observed excessive grease and food build up in the crack between the unused stove and fryer in the kitchen.Observed excessive food and grease build up on the food rack that is next to the wok station in the kitchen.Observed excessive food and grease build up on the sides and in between the cracks of the fryers in the kitchen.Observed food build up in some of the door seals of the Coolers and Make Table Coolers in the kitchen.Observed excessive food build up on the large plastic tote that is holding some food packages and old dishes onthe foor rack by the Reach-in Cooler closest to the water heater in the kitchen.49 5-205.15 * Plumbing system not maintained in good repair *CRITICAL Comply by Dec 10, 2012Recommended Resolution -Observations and Corrective Actions - Observed that the water continues to leak out of the faucet at thehand washing sink in the noodle station when the handles are turned off.53 6-201.11 Floors/walls/ceilings not smooth & easily cleanable; and/or Utility lines unnecessarily exposedRecommended Resolution -Comply by Mar 7, 2013Observations and Corrective Actions - Observed a few ceiling tiles that are not in place in the kitchen.53 6-501.11 Physical facilities not maintained in good repair & cleaned as often as necessary to keep them cleanRecommended Resolution -Comply by Mar 7, 2013Observations and Corrective Actions - Observed food buildup and cockroaches on the wall by the mop sink.Observed excessive food and grease buildup on the floors underneath the fryers, wok station, and stove.

http://www.inspectionsonline.us/mo/usakansascity/inspect.nsf/xxvw_AllDocs/A651F418...Page 5 of 512/10/2012Observed excessive food and grease build up in the floor drain underneath the stove and fryers in the kitchen.Observed food and grease build up on the wall by the wok cooking station.Observed build up on the pipes underneath the three compartment sink.Observed some small holes in the wall behind the water heater in the kitchen.Observed dead roaches and some food build up on the wall above the three compartment sink in the kitchen.Observed debris build up on the floor underneath the counter at the rice station.Observed cigarette butts on the floor underneath the counter at the rice station.53 6-501.113 Maintenance tools not properly stored; and/or Premises not free of unnecessary items/litterComply by Mar 7, 2013Recommended Resolution -Observations and Corrective Actions - Observed an unused soda dispensing machine and ice bin being storedin the kitchen.Observed an unused and broken make table cooler in the kitchen.53 6-501.16 Mops not allowed to air dry after use; Sawdust/wood shavings/granular salt used on floorsRecommended Resolution -Comply by Mar 7, 2013Observations and Corrective Actions - Observed that a mop was sitting in the wringer of the mop bucket andnot being allowed to air dry.54 6-303.11 Lighting intensity not adequate in food prep, storage & service areasRecommended Resolution -Comply by Mar 7, 2013Observations and Corrective Actions - Observed that the light is not working inside of the Reach-in Cooler inthe kitchen.54 6-501.110 Designated dressing rooms/lockers not used by employeesRecommended Resolution -Comply by Mar 7, 2013Observations and Corrective Actions - Observed an employees coat hanging on the food rack in the kitchenby the Reach-in Cooler.GENERAL COMMENTSFood Handler's Card audit: A certified manager with a food manager’s card was present at time of inspection. Establishment is In Compliancewith the KCMO Food Code.***A cease of operation was issued for the Food Permit due to excessive roaches.***Establishment had turned off buffet line to allow for cooling and inspector was unable to obtain temperatures on buffet line.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 and repeat non-critical violations must be corrected at that time. If not, an additional reinspectionwill occur and additional fee will be assessed. (8-405.11 KCMO Food Code).Follow-up Required :NoSignature Date : Dec 07, 2012Person in Charge: Sung Inspector: