- 4-302.14 - --There was no test kit for quaternary sanitizer.
- 3-302.11(A)(2) - --In the walk in cooler, raw shell eggs were stored over raw beef eggs. COS-eggs were moved to the bottom shelf. Raw shell eggs were not leaking, issued a FWL.
- KDA_3_50116A2 - --Make table, shredded lettuce 50.1F. Reach in make table, shredded lettuce 46.2F. Employee said lettuce had been prepped at 11:30AM. COS-lettuce was moved to walk in cooler. Walk in cooler. lettuce leaves 56.8F. Person in charge said they were taken out at 11:30 to prep to use and they were not needed, so they were put back in the walk in cooler. COS-left in walk in cooler to reach 41F. Pie case containing cream pies, 48.4F. COS-pies were moved to walk in cooler and cooler was turned down in temperature and person in charge will vacuum fans.
- KDA_4_60111A - --Located on a bottom shelf where the clean dishes are stored, there were two plastic containers that were stored as clean with sticker residue on them. COS-containers were moved to three compartment sink to be re-washed.
- KDA_4_60111C - --In the walk in cooler, the fan covers had an accumulation of dust. The pie cooler fan, had an accumulation of dust. The handle on the Frigidaire freezer was greasy to the touch.
- KDA_6_20211C - --The lights above the salad bar are not shatter resistant.
- KDA_6_20214 - --In the restroom in the back office, does not have a self closing door.
- KDA_6_50111 - --In the restroom in the back, the water tank is not covered.
- KDA_6_50112A - --In the dining area, the vent covers have an accumulation of dust.
- KDA_7_10211 - --Located at the end of the three compartment sink, was a spray bottle with blue liquid in it with out a common name. Person in charge said it was degreaser. COS-bottle was labeled.
- KDA_7_20111B - --In the chemical storage room, there was pink pot and pan cleaner stored over single use gloves. COS-cleaner was moved to a lower shelf. The cleaner was not leaking so issued a FWL.
- KDA_7_20411 - --At the cashier station, there were four spray bottles of quaternary sanitizer with over 500PPM. Label on bottle says recommended 200PPM. COS-sanitizer level was corrected to 200PPM.
- KDA_Defacto - --Cooking on the grill, hamburger patty 185.3F. --Frozen food is frozen. --In reach in behind the grill, raw beef patty 41.2F. Make table, sliced tomato 40.7F. Reach in make table, shredded lettuce 42.3F. Walk in cooler, made on site chili 39.9F. Reach in cooler in malt area, milk 41.3F. Ice cream machine, mix 41F. Salad bar, potato salad 42.1F. --In the soup steamer, chili 151.6F. Beside the grill cooked hamburger patty 158.2F. Under the heat lamp, fries 136.3F. In the back room, in soup warmer vegetable soup 142.6F. --The sanitizing cloth bucket had 50PPM chlorine bleach.
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10/26/2015 | 13 | Regular | In |
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