- 3-302.11(A)(2) - --In walk in cooler, raw pork and raw chicken stored over raw fish. COS-Educate, moved raw fish to upper shelf.
- KDA_3_50116A2 - --In make table, lettuce stored above food rim level at 47F. Ambient air of cooler at 39F. Person in charge stated the lettuce was placed in make table 30 minutes prior. COS-Placed lettuce in reach in cooler to rapid cool.
- KDA_3_50118A1 - --In reach in cooler, gorgonzola pear dressing made on site with preparation date of 9-19. COS-Voluntary discard.
- KDA_4_20211A2 - --One cracked lid covering celery in the walk in cooler. COS-Voluntary discarded lid and container. One cracked lid stored as clean. COS-Voluntary discard. Cutting board on make table with chips and cuts. COS-Educate, flipped over cutting board to smooth side.
- KDA_4_204112E - --Food temperature measuring device read 115F ambient room temperature. Inspectors thermometer read 81F. COS-Educated and recalibrated thermometer.
- KDA_4_60111A - --On shelf above 3 vat sink, dicer stored as clean with dried food debris on blades. COS-Rewash and sanitize. On shelf near warewash area 7 metal pans stored as clean with dried food debris. COS-Rewashed and sanitized. Accumulation of food debris on lid covering chips. COS-Rewashed and sanitized.
- KDA_4_60111C - --In bar area, soda gun holder with accumulation of mold and debris.
- KDA_6_30112 - --Hand sink near make table not provided with hand drying provisions. COS-Provided paper towels.
- KDA_7_20111A - --On shelf underneath preparation table, bucket of sanitizer stored next to potatoes and rice. COS-Moved sanitizer bucket. In bar area, 2 bottles of sanitizer stored next to clean equipment. COS-Moved sanitizer.
- KDA_Defacto - --Cold Holding-Make table 1, salsa/40F, Make table 2, Tomato/38F, Walk in cooler, chicken/39F --Upon arrival, gravy, chili, ground beef and queso cheese being reheated in steam tables. Person in charge stated the items were placed in steam table 1 hour prior, items measured at 113F-120F. Inspector educated person in charge of reheating. Items were reheated on the stove and placed in steam table to hot hold.
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09/28/2015 | 10 | Follow-up to Administrative Order | Out |
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