KDA_3_50114B - --1 container of sliced tomatoes were in the make table at 50.6.According to the cook, the tomatoes were sliced 6 hours prior to testing and left out on the counter until they were moved to the make table 1 hour prior to testing. The whole tomatoes are kept at room temperature prior to cutting.-COS discarded tomatoes.
KDA_3_50115A - --The sliced tomatoes in the make table were at 50.6, 6 hours after preparation. The cook said that they were left out on the counter without any form of temperature control for the first 5 hours after preparation from room temperature.-COS educated
KDA_4_50111B - --The make table door seal is torn all the way across the top of the door.
KDA_4_60111A - --The wall mounted potato slicer had dried food debris on its blades. The manager said that it was last used this morning, more than 4 hours prior to inspection.-COS moved to be cleaned.
KDA_4_60111C - --There is grease and food build up on the sides of the fryers and grills.
KDA_6_20211A - --All 5 light fixtures in the kitchen are missing their protective covers.
KDA_6_50111 - --The kitchen and storage area have water damaged ceiling tiles throughout.
KDA_Defacto - --The make table had an ambient air temperature of 40.3.
08/11/2015
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Follow-up
In
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07/21/2015
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04/23/2014
Details not available.
03/31/2014
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03/01/2013
Details not available.
02/15/2013
Violation descriptions:
KDA_3_50114B - Cooling PHF/TCS (ambient temp ingredients) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within 4 hours to 5°C (41°F) or less if prepared from ingredients at ambient temperature, such as reconstituted FOODS and canned tuna.
KDA_3_50115A - TCS Cooling (Methods) - Cooling shall be accomplished IN accordance with the required time and temperature criteria by using one or more of the following Methods based on the type of FOOD being cooled: placing the FOOD IN shallow pans- separating the FOOD into smaller or thinner portions- using Rapid Cooling equipment- stirring the FOOD IN a CONTAINER placed IN an ice WATER bath- using containers that facilitate heat transfer- adding ice as an ingredient- or, other effective methods.
KDA_4_50111B - EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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_20211A - Except as specified in ¶ 6-202.11(B), light bulbs shall be shielded, coated, or otherwise shatter resistant in areas where there is exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
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