- 2-301.14(E) - --Dishwasher handled dirty dishes while pre-washing dishes in dish room, then handled clean dishes with no hand wash between tasks. COS, instructed employee when to wash After instruction, dish washer was again observed handling dirty dishes while pre-washing, then handled clean dishes with no hand wash between tasks.
- 3-302.11(A)(2) - --WIC: raw chicken stored on shelf above raw salmon and raw calamari. COS, moved chicken to bottom shelf
- KDA_3_10111 - --Bag of spinach in kitchen reach in cooler (RIC) slimy in appearance with brown liquid seeping from bag. No date marking on made on site Gargonzola dressing in wait station make table. Manager had no idea when dressing was made. COS, VD
- KDA_3_30211A1b - --Kitchen RIC: raw eggs stored on shelf above bags of cooked pasta. Walk in cooler: raw eggs stored on shelf above containers of mayo, mustard and sour cream. COS, moved raw eggs to bottom shelves
- KDA_3_30412B - --Bowl with no handle found lying in dry batter mix in batter storage container.
- KDA_3_50114A2 - --Containers of alfredo sauce in RIC with internal temps of 46F, 44F, 48F & 50F. Alfredo sauce was dated 1/10 and employee stated they were made yesterday around 10am, then placed in the RIC and WIC to cool around 11am. Marinara with date of 1/10 with internal temps of 48F & 50F in RIC. Manager stated the marinara was cooked yesterday around 10am, then placed in the RIC to cool. Manager was unsure if cooling sticks were used on items. Ambient air of bottom area of cooler were marinara and alfredo sauce are stored was 45.6F. Top area ambient of cooler was 40.5F. Two containers of alfredo sauce in WIC with internal temps of 44F & 46F. Manager stated the sauce was made yesterday around 10am, then placed in the WIC to cool. Ambient air temp of WIC 37F. COS, items voluntarily destroyed (VD)
- KDA_3_50115A - --Container of cooked penne pasta in plastic container with lid intact and food container stacked on top in WIC. Pasta cooling since 9:30am today, per kitchen manager. Internal temp taken at 11:53am was 54F. COS, educated manager and manager pulled pasta to ice bath
- KDA_3_50116A2 - --RIC: Meat sauce at 45F and marinara 48F & 50F. Ambient air temp of RIC 45.6F. Real butter stacked above the fill line in make table #1. Top portion above fill line was 49F.
- KDA_3_50118A1 - --Cut romaine lettuce dated 1/3 to 1/8 in make table #2. Diced ham & bacon mix dated 1/2 to 1/7 in make table #1. COS, VD
- KDA_3_50118A2 - --No date on opened cheesecake in RIC. Manager stated it was opened on 1/9.
- KDA_3_50118A3 - --Cut romaine lettuce with date marking 1/5 to 1/12 in make table #2. Beef ravioli dated 1/9 to 1/16 in make table #3. Rum sauce (contains butter & cream) dated 1/9 to 1/17 in RIC. Eggplant stuffing (contains spinach & ricotta) dated 1/6 to 1/13 in RIC. Diced tomatoes dated 1/8 to 1/15 in make table #1. Tri colored tortellini dated 1/5 to 1/12 in make table #2. Cooked chicken (2 containers) dated 1/8 to 1/15 & 1/9 to 1/16 in make table #3. Meat balls dated 1/7 to 1/14 in make table #3. Portabella lasagna dated 1/5 to 1/12 in make table #3. Diavola sauce (tomato puree, garlic & oil) dated 1/4 to 1/11 in make table #1.(VD) COS, dates updated to reflect 7 day hold
- KDA_3_60311A - --No consumer advisory posted or on menu for steaks cooked to order. Label on box of steaks do not indicate they are whole, muscle intact steaks.
- KDA_4_10119 - --Exposed brick wall behind food prep table near grill area hand washing sink. Brick is rough, not easily cleanable.
- KDA_4_20211A2 - --10 cracked plastic food containers found in use and in clean dish storage in dish room. Cracked plastic lid in use in the WIC. Deep cracks on steam table cutting board.
- KDA_4_204112B - --No thermometers in all three make tables.
- KDA_4_30111 - --RIC not holding potentially hazardous foods at 41F or below. Ambient air temp 45.6F.
- KDA_4_60111A - --Visible food debris and sticker residue on food containers stored as clean in the dish room on shelf.
- KDA_4_60111C - --Food and dirt build up on grill area handsink handles. Soda residue build up on underside of fountain drink machine near soda nozzles. Visible soda debris and standing cloudy water in bar soda gun holder. Dust build up on vents in kitchen prep areas. Dust build up on fan covers in WIC. Visible orange mold like substance and standing water on inside surfaces of ice scoop holder in dish room.
- KDA_4_60211E4 - --Slimy soda residue build up in soda gun nozzle in bar.
- KDA_4_70211 - --No detectable sanitizer at dish machine. Dishes were observed being washed during inspection. COS, Dish machine was primed and 100ppm chlorine available
- KDA_5_20411A - --No hand washing sink in dish room. Hand washing violations were observed in this area. The nearest hand sinks are in the grill line and wait station areas.
- KDA_5_20515B - --Slight leak at mop sink faucet.
- KDA_6_10111A - --Floor in kitchen and dish room have missing sections of flooring, cracks and eroded concrete. Floors are not easily cleanable and have visible standing water and food debris build up.
- KDA_6_20211A - --Lights not shielded in kitchen grill & prep area, dish room and wait station prep areas. Light shields in place are open grates.
- KDA_6_50112A - --Food debris and trash build up on floors under equipment in kitchen, under ice machine in dish room, under dish machine, under equipment in bar, under equipment in wait station and on floor in back storage areas. Dust build up on ceiling in kitchen. Food build up and food splatters on brick wall behind food prep table near grill area hand sink.
- KDA_7_20111B - --Ziploc food bags stored on chemical storage shelf next to soap packets with bag of hand soap hanging overfood bags. COS, moved food bags
- KDA_7_20411 - --Sanitizer in spray bottle at a concentration of greater than 400ppm quat used on food contact surface of make table #1 and on knife. Sanitizer was sprayed on knife and knife was returned to storage on top of make table. COS, reduced concentration and surfaces cleaned & sanitized again, knife returned to dish machine. Label on sanitizer indicated 200ppm to 400ppm concentration approved for food contact surface.
- KDA_Defacto - --Chlorine sanitizer at bar dish machine was less than 50ppm concentration. No dishes observed being washed during inspection. Sanitizer was primed and concentration was 100ppm chlorine. --Cold holding Make table #1: Diavola sauce 38F, cut tomatoes 39F, diced ham & bacon 40F, diced tomatoes 38F Make table #2: cooked penne pasta 42F, cooked linguine 40F, cheese ravioli 39F, cooked shell pasta 38F, calamari 39F, italian salsa 39F, asiago garlic ravioli 41F Make table #3 (near fryer): raw chicken 33F, sausage 42F, lasagna 38F WIC: cooked sausage 38F, cooked pasta 37F, lasagna 34F & 38F, ambient air temp 37F Wait station make table: cut lettuce 38F, sliced tomatoes 34F, gargonzola dressing 40F RIC top shelves: rum sauce 40F, meat sauce 42F, tiramasu 40F --Hot holding Steam table: tomato alfredo sauce 186F, alfredo sauce 172F & 179F, meat sauce 176F & 188F, marinara 167F Wait station steam table: minestrone soup 171F, chicken florentine soup 174F --Wiping cloths in grill area stored in quat sanitizer at 400ppm (200-400ppm allowed per label for food contact surfaces)
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01/11/2016 | 28 | Standardization | Out |
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