KDA_6_50112A - --Ceiling in prep and line areas are covered in dust
KDA_Defacto - --Frozen foods frozen --Hard boiled eggs 37 / South line make table Reach in Cooler (RIC) 34 Coleslaw 36 / Beef 40 / Delfield line make table 41 Steak 39 / Grill loboy 37 Steak 39 / Grill McCall RIC 41 Sour cream 38 / Expo area loboy 39 homemade salsa 39 / Expo area make table RIC 40 Turkey 38 / Brisket 39 / Sweet potato 38 / Cheese sauce 33 / Walk in Cooler (WIC) 33 --Mechanical warewashing sanitizer 50 ppm Chlorine
12/09/2015
7
Regular
In
Details not available.
02/03/2015
Details not available.
02/25/2014
Violation descriptions:
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_4_90111B - Equipment/utensils (Cloth drying) After cleaning and SANITIZING, EQUIPMENT and UTENSILS may not be cloth dried, except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.
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_30511B - Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.
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.
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