Page 1 of 5 As Governed by Kansas City Health Department 2400 Troost Unit # 3200 Kansas City MO 64108 (816) 513-6315 Establishment Sung Son A Vietnamese Bistro License/Permit # 100623 Food Establishment Inspection Report No. of Risk Factor/Intervention Violations : 8 No. of Repeat Risk Factor/Intervention Violations : 1 Address 4118 Pennsylvania Ave Kansas City MO 64111 Permit Holder Sung Son/ SUNG LINH INC. City/State Kansas City / MO Purpose of Inspection Routine Zip Code 64111 Risk Cat High FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS Date: Dec 07, 2012 Time In: 02:15 PM Time Out: 05:00 PM Telephone (816) 931-0670 Est. Type Restaurant/Deli IN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable COS=corrected on-site during inspection R=repeat violation Compliance Status COS R Compliance Status COS R Supervision 1 OUT PIC present, demonstrates knowledge, and performs duties Employee Health 2 IN Management awareness; policy present Potentially Hazardous Food Time/Temperature 16 N/O Proper cooking time & temperatures 17 N/O Proper reheating procedures for hot holding 18 N/O Proper cooling time & temperatures 3 IN Proper use of reporting, exclusion & restriction Good Hygienic Practice 4 OUT Proper eating, tasting, drinking, or tobacco use X 5 IN No discharge from eyes, nose, and mouth Preventing Contamination by Hands 6 IN Hands clean & properly washed 7 IN No bare hands contact with RTE foods or approved alternate method properly followed 8 IN Adequate handwashing facilities supplied & accessible Approved Source 9 IN Food obtained from approved source 10 N/O Food received at proper temperature 11 OUT Food in good condition, safe, & unadulterated X 12 N/A Required records available: shellstock tags, parasite destruction Protection from Contamination 13 OUT Food separated & protected 14 OUT Food-contact surfaces: cleaned & sanitized 15 IN Proper disposition of returned, previously served, reconditioned, & unsafe food 19 OUT Proper hot holding temperatures X 20 IN Proper cold holding temperatures 21 OUT Proper date marking & disposition 22 N/A Time as a public health control: procedures & records Consumer Advisory 23 N/A Consumer advisory provided for raw or undercooked foods Highly Susceptible Populations 24 N/A Pasteurized foods used; prohibited foods not offered Chemicals 25 N/A Food additives: approved & properly used 26 IN Toxic substances properly identified, stored, & used Conformance with Approved Procedures 27 N/A Compliance with variance, specialized process, & HACCP plan Risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public Health Interventions are control measures to prevent foodborne illness or injury. GOOD RETAIL PRACTICES 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 violation Safe Food and Water 28 Pasteurized eggs used where required 29 Water & ice from approved source 30 Variance obtained for specialized processing methods Food Temperature Control 31 Proper cooling methods used; adequate equipment for temperature control 32 Plant food properly cooked for hot holding 33 Approved thawing methods used 34 Thermometers provided & accurate Food Indentification 35 Food properly labeled; original container Prevention of Food Contamination 36 X Insects, rodents, & animals not present X 37 X Contamination prevented during food preparation, storage & display 38 Personal cleanliness 39 Wiping cloths: properly used & stored 40 Washing fruits & vegetables Proper Use of Utensils 41 X In-use utensils: properly stored X 42 Utensils, equipment & linens: properly stored, dried, & handled 43 Single-use & single-service articles: properly stored & used 44 Gloves used properly Utensils, Equipment and Vending 45 X Food & non-food contact surfaces cleanable, properly X designed, constructed, & used 46 Warewashing facilities: installed, maintained, & used; test strips 47 X Non-food contact surfaces clean Physical Facilities 48 Hot & cold water available; adequate pressure 49 X Plumbing installed; proper backflow devices X 50 Sewage & waste properly disposed 51 Toilet facilities: properly constructed, supplied, & cleaned 52 Garbage & refuse properly disposed; facilities maintained 53 X Physical facilities installed, maintained, & clean X 54 X Adequate ventilation & lighting; designated areas used
Page 2 of 5 As Governed by Kansas City Health Department 2400 Troost Unit # 3200 Kansas City MO 64108 (816) 513-6315 Establishment Sung Son A Vietnamese Bistro Question Number Item Number Food Establishment Inspection Report License/Permit # 100623 Address 4118 Pennsylvania Ave Kansas City MO 64111 City/State Kansas City / MO TEMPERATURE OBSERVATIONS Item/Location Temp ( F) Crab Meat/ Noodle Make Table Cooler 24 Beef/ Make Table Cooler 39 Beef/ Noodle Make Table Cooler 37 Chicken/ Make Table Cooler 40 Ambient Temp./ Rice Make Table Cooler 40 Beef/ Reach-in Cooler 37 Shrimp/ Make Table Cooler 40 Rice/ Crock Pot 105*** Half and Half/ Reach-in Cooler 39 Zip Code 64111 Date: Dec 07, 2012 Time In: 02:15 PM Time Out: 05:00 PM Telephone (816) 931-0670 OBSERVATIONS AND CORRECTIVE ACTIONS Critical 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. Observations and Corrective Actions - Employees in the kitchen are not knowledgeable about food practices and 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 in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection could result. CRITICAL Corrected on site Observations and Corrective Actions - Observed an open employee drink being stored on the Prep Table in the kitchen. Employee discarded the drink. 11 3-101.11 * Safe, Unadulterated, & Honestly Presented - Food was not seen to be safe, unadulterated, and/or honestly presented. 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 Food Code. Observations and Corrective Actions - Observed raw chicken being stored above raw shrimp and raw beef in the 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 and touch. 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 at least every 24 hours and/or the cavities and door seals of microwave ovens are not cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observations and Corrective Actions - Observed excessive burned food build up on the inside of the unused stove in the kitchen. 19 3-501.16 * Hot Holding - Potentially hazardous hot food was not maintained at temperatures in accordance with the Food Code.
Page 3 of 5 CRITICAL Corrected on site Observations and Corrective Actions - Observed cooked rice in crock pot in kitchen that was being held out of temperature. 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 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. Observations and Corrective Actions - Observed cooked foods in reach in cooler next to water heater that were 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 installed Observations and Corrective Actions - Observed numerous insect control devices throughout the kitchen that do 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 adequate frequency Observations and Corrective Actions - Observed dead cockroaches and cockroach egg sacks in the unused ice 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 reach in 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 kitchen by 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.
Page 4 of 5 Observed 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 source Observations and Corrective Actions - Observed a dirty fan with excessive dust build up on it being stored on packages of food in the kitchen on the food rack across from the Reach-in Cooler that is closest to the water heater. 41 3-304.12 In-use utensils not properly stored between uses Observations and Corrective Actions - Observed that the food tongs are being stored on the handle of the stove 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* Observations and Corrective Actions - Observed numerous foods in the Coolers and Freezers that were being stored 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 it was opened. 45 4-501.11 Equipment not in good repair & adjusted per manufacturer's specs; and/or Scratched cutting boards not resurfaced or discarded Observations and Corrective Actions - Observed that there are no stoppers available at the three compartment sink. 47 4-601.11 Equipment not maintained free of encrusted grease/soil deposits Observations and Corrective Actions - Observed dead roaches and food build up in the unused Make Table Cooler 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 on the 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 * Observations and Corrective Actions - Observed that the water continues to leak out of the faucet at the hand 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 exposed Observations 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 clean Observations 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.
Page 5 of 5 Observed 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/litter Observations and Corrective Actions - Observed an unused soda dispensing machine and ice bin being stored in 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 floors Observations and Corrective Actions - Observed that a mop was sitting in the wringer of the mop bucket and not being allowed to air dry. 54 6-303.11 Lighting intensity not adequate in food prep, storage & service areas Observations and Corrective Actions - Observed that the light is not working inside of the Reach-in Cooler in the kitchen. 54 6-501.110 Designated dressing rooms/lockers not used by employees Observations and Corrective Actions - Observed an employees coat hanging on the food rack in the kitchen by the Reach-in Cooler. GENERAL COMMENTS Food Handler's Card audit: A certified manager with a food manager s card was present at time of inspection. Establishment is In Compliance with 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 reinspection fee will be assessed at that time. Critical and repeat non-critical violations must be corrected at that time. If not, an additional reinspection will occur and additional fee will be assessed. (8-405.11 KCMO Food Code). Follow-up Required : No Signature Date : Dec 07, 2012 Person in Charge: Sung Inspector: