KDA_3_30211A1a - --In the WIC raw fruits and vegetables are stored on the same shelf and overlapping containers of raw meat without spacing or partitioning to effectively separate the foods. COS: Shelves rearranged by the PIC.
KDA_3_30412F - --At the rice hot hold station, scoops that are used to dispense rice are stored in water measured at 72.5F. Hot water storage was discussed with the PIC.
KDA_3_50115A - --In the WIC a plastic container of cooked rice is cooling at 130F after 1 hour of cooling. The food is completely covered by tight fitting plastic wrap. COS: The plastic wrap was removed and product was placed in stainless steel containers to expedite cooling. Cooling methods and time/temperature requirements were discussed.
KDA_3_50118A2 - --In the RIC: cooked, breaded chicken, cooked, breaded chicken legs, and cooked pork ribs are stored without date marking. In the make table cooked noodles, and cut cabbage are held without date marking. In the WIC cooked rice and cooked noodles are held without date marking. According to the PIC the products were cooked on or after 8/29, with 8/29 being the earliest confirmed date. COS: All products were dated 8/29-9/4.
KDA_3_60311A - --Pho beef dishes are prepared for in-house service or carry out where the beef is served raw. There is no Consumer Advisory provided. COS: Per the PIC the beef will be cooked before being included in Pho dishes going forward.
KDA_4_50213A - --In a RIC a #10 can previously storing bamboo shoots is re-used to store fresh cilantro.
08/31/2015
6
Complaint
In
Details not available.
01/13/2015
Details not available.
01/08/2015
Violation descriptions:
KDA_3_30412F - In-use utensil storage (135°F water) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in a container of water if the water is maintained at a temperature of at least 57°C (135°F) and the container is cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.
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_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_3_60311A - CONSUMER Advisory for Raw or Undercooked FOOD (Disclosure and Reminder) - if an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold Raw, Undercooked, or without otherwise being processed to eliminate pathogens, either IN READY-to-EAT form or as an ingredient IN another READY-to-EAT FOOD, the LICENSEE shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a Disclosure and Reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
KDA_4_50213A - SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused.
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