KDA_Defacto - --155 F refried beans 147 F taco meat --34 F ground beef 39 F raw chicken 42 F salsa
12/01/2015
1
Follow-up
In
4-302.14 - --There were no sanitizer test strips available in the facility.
KDA_3_30511A1 - --A sack of onions and a sack of rice were stored on the floor in the storage room.
KDA_3_50116A1 - --On the stove, hamburger on the stove was at 76F. Person in charge (PIC) said it had been out of temperature control for approximately three and a quarter hours. Corrected on site (COS): discarded. On the stove, pork was at 113F. PIC said it had been about three and a quarter hours since it had been removed from temperature control. COS: discarded.
KDA_3_50116A2 - --Raw hamburger patties in bottom of make table were at 45F. PIC said they had been made approximately three and a half hours ago. COS: moved to freezer for rapid cooling.
KDA_3_50118A2 - --In the RIC, homemade ranch was not date labeled. PIC said it was prepared 11/12. In the RIC, an open container of milk was not date labeled. PIC said it was opened 11/13. COS: Manager labeled.
KDA_4_90311A - --In the storage area, foam containers were stored on the floor.
KDA_7_20111B - --Hand soap was stored above cans of nacho cheese. COS: employee moved soap.
KDA_Defacto - --Freezer ok. --RIC: enchilada sauce - 37F
11/18/2015
8
Regular
Out
KDA_Defacto - --41 F ambient air in display cooler 36 F ambient air in Traulsen reach in cooler freezers ok
10/07/2015
1
Licensing
In
Violation descriptions:
4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
KDA_3_30511A1 - Food storage - Except as specified in ¶¶ (B) and (C) of 3-305.11, FOOD shall be protected from contamination by storing the FOOD: in a clean, dry location- where it is not exposed to splash, dust, or other contamination- and at least 15 cm (6 inches) above the floor.
KDA_3_50116A1 - PHF/TCS Hot Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURECONTROL FOR SAFETY FOOD) shall be maintained at 57°C (135°F) or above.
KDA_3_50116A2 - PHF/TCS Cold Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained at 5°C (41°F) or less.
KDA_3_50118A2 - P - RTE PHF/TCS, Disposition (discard if in a container w/out a date) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is not clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5°C (41°F) or less for a maximum of 7 days, with the day of preparation counted as Day 1.
KDA_4_90311A - Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLEUSE ARTICLES shall be stored: In a clean, dry location- Where they are not exposed to splash, dust, or other contamination- and, At least 15 cm (6 inches) above the floor.
KDA_7_20111B - Chemical storage (not above FOOD, etc.) POISONOUS or TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, equipment, UTENSILS, LINENS, and single-service and SINGLEUSE ARTICLES by locating the POISONOUS or TOXIC MATERIALS IN an area that is not above FOOD, equipment, UTENSILS, LINENS, and single-service or single-use ARTICLES.
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