KDA_2_40111 - --Open employee drink on prep table top by hallway to walk in cooler. COS discarded
KDA_4_20211A2 - --3 lids stored as clean with cracked rims and one with a melted rim to the lid. COS discarded.
KDA_4_60111A - --Lid stored as clean on shelving over 3 vat sink with visible food debris on surface. 3 metal pans stored as clean with visible food debris on surface, COS rewashed
KDA_4_90311B - --Equipment stored on shelving for clean equipment were not allowed to air dry.
KDA_Defacto - --Sliced tomatoes in make table top in drive thru window at 42F, sliced tomatoes in cash register make table top at 42F in walk in cooler, shredded lettuce at 43F
11/02/2015
5
Follow-up
In
4-302.14 - --No strips in place for quat. Establishment uses quat for sanitizing equipment.
3-302.11(A)(2) - --Raw chicken stored in cooler over raw hamburger. Cooler is an open cooler and is not a separate unit. PIC will look for solution.
KDA_2_40111 - --Open employee energy drink on prep table top in prep area. COS discarded
KDA_3_50115A - --Cooked sausage, sausage gravy, and oatmeal in walk in cooler are not cooled prior to being covered and placed in the walk in cooler. Discussed cooling options with PIC who discarded all three items.
KDA_3_50116A2 - --cut tomato in drive thru make table top at 47F, shredded lettuce at 49F. Ambient of reach in cooler underneath at 35.1F per lollipop thermometer. In front line make table top, sliced tomatoes at 48F, cut leaf lettuce at 46F.
KDA_4_20211A2 - --Lid covering raw hamburger in cooler with crack in rim all the way through plastic. Lid stored as clean on shelving for clean equipment with crack all the way through rim. COS discarded.
KDA_6_50111 - --Broken tiles (2) at exterior door of establishment backroom.
KDA_6_50112A - --Dirt buildup on wall behind ice machine.
KDA_7_20111B - --Container of handsoap in back storage rack over potatoes wrapped in foil and over a box of gloves. COS moved.
KDA_Defacto - --Chili in steam table top in drive thru area at 176F, chili in cash register area at 152F, chili in back prep area at 172F chicken in henny penny at 172F --Contracted pest control, comes monthly --Fried chicken at 199F --Handsink at 103F in kitchen, 105F in toilet room --ice cream mix in machine at 31F
10/20/2015
10
Regular
Out
Details not available.
06/17/2014
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.
3-302.11(A)(2) - Cross contamination by Raw Animal FOOD type - FOOD shall be protected from cross contamination by separating types of Raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: using separate equipment for each type- arranging each type of FOOD IN equipment so that cross contamination of one type with another is prevented- or, preparing each type of FOOD at different times or IN separate areas
KDA_2_40111 - EMPLOYEES shall eat, drink, or use any form of tobacco only 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 cannot result.
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_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_4_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
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_90311B - Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) of this section and shall be stored: In a self-draining position that allows air drying- and, Covered or inverted.
KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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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