- KDA_3_50115A - --Grilled, diced chicken is placed in the deep pans on the make-table for cooling - not spread in shallow pan as required. COS - placed all the cooling chicken on sheet pans in the WIC.
- KDA_4_60111A - --On the rack above the dishwasher drain board, where clean utensils are hung (per manager), 3 utensils have dried on food residue. COS - sent these items back for repeat cleaning There is an accumulation of water and food debris in the drawer coolers below the grill/griddle. COS - cleaned out by employee
- KDA_6_30112 - --There are no paper towels at the hand sink in the back food prep room. COS - employee provided paper towels - refilled the dispenser
- KDA_Defacto - --Hot hold shelf - au jus with cooked onions 176F Stovetop - mashed potatoes 136F Steam well - marinara 146F --MT's - seasoned rice 41F, pico de gallo 34F, meatballs 43.3F, spinach dip 33.3F WIC - cooked pasta 43F, cooked brisket 41F Traulsen RIC - cooked red potatoes 36F Cold drawers under grill - raw chicken 36F, raw steak 35F Small Traulsen RIC - cheesecake 36F Beer cooler at bar - ice cream mix 40F Freezers - food solid --MT1 - grilled, diced chicken 59F MT2 - grilled, diced chicken 50F WIC - rice 51F, breaded chicken wings 50F, chipotle grilled chicken 59F (All cooling over 2 hours, but less than 6 hours.) --Warewash machine=200ppm Cl Dish machine at bar=100ppm Cl --Wiping cloth bucket=200ppm QA
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08/18/2015 | 4 | Complaint | In |
Restaurant representatives - add corrected or new information about APPLEBEE'S #11, 601 MANCHESTER LN, NEWTON, KS »