KDA_3_30211A1b - --In the WIC a whole raw chicken was stored in contact with a pan of cooked RTE tamales. Raw shell eggs were stored on a wire rack above margarita mix.COS-items were rearranged.
KDA_3_50118A2 - --In the WIC a large container of salsa and a pan of cooked tamales lacked a date mark. The PIC said the items were made on Saturday. COS-items were dated.
KDA_4_60111A - --There is a heavy accumulation of dried food on the blade of the manual can opener.
KDA_4_60111C - --There is dust and mold on the fan guards in the WIC. There is a heavy accumulation of grease and food debris on most of the shelving and equipment in the kitchen.
KDA_6_20215A1 - --There is a 1/4 inch gap at the bottom of the west exterior door near the restrooms.
KDA_6_30111 - --There is no hand soap at the hand sink near where chips and salsa are stored. COS-supplied
KDA_6_30112 - --There are no paper towels at the hand sink near where chips and salsa are stored. COS-supplied.
KDA_6_501114A - --At the storage area west of the kitchen there are numerous items unnecessary to the operation of the establishment such as a car seat, toy car, rocking chair etc.
KDA_6_50112A - --There is an accumulation of grease and food debris on the floor in the kitchen.
KDA_7_10211 - --At the bar there was a spray bottle containing a pink liquid lacking a label. The PIC said it contained sanitizer. COS-labeled.
KDA_Defacto - --100 PPM chlorine at mechanical dishmachine --raw shrimp cooked to 146F --steamtable: ground beef 134F, black beans 134F, cheesy spinach 147F hot cart: chicken 145F, beans 164F --WIC: refried beans 37F, ground beef 36F Make table: cheese 42F, diced tomatoes 40F RIC: salsa 36F Freezer OK
01/05/2016
11
Complaint
In
Details not available.
04/02/2015
Violation descriptions:
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_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_4_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
KDA_6_20215A1 - Outer openings (Solid) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings.
KDA_6_30111 - Each HANDWASHING SINK or group of two adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
KDA_6_30112 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: Individual, disposable towels- a continuous towel system that supplies the user with a clean towel- a heated-air hand drying device- or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
KDA_6_501114A - Premises (Unnecessary items) The PREMISES shall be free of items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
KDA_7_10211 - Common Name (Working containers) Working containers used for storing POISONOUS or TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the Common Name of the material.
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