KDA_3_30511A1 - --The ceiling of the kitchen is not finished and the corners have an accumulation of greasy lint. The owner said the center area of the business had been the kitchen and he had opened up the back room and made it into the kitchen. Educated owner that areas of food preparation are to be conducted in areas safe from contamination. Owner said he has plans on finishing the room with corrugated metal.
KDA_3_50115A - --In the walk in cooler, a container of prepared on site, cooked ground beef 50.2 and the lid of the container was not vented for allowing heat facilitation. Corrected on site Education of approved cooling method and public health reason. Lid was vented.
KDA_6_10111A - --The floor of the bar is an unfinished plywood, the floor of the walk in cooler is plywood with a sheet of rusted metal and the floor in the food prep area is concrete. The floors are not a smooth cleanable surface. The owner said he has plans on painting these areas.
KDA_Defacto - --3 compartment sink - no wares cleaned during inspection - chlorine test kit provided. --Reach in cooler - commercial enchiladas 39.6 Walk in cooler - shredded lettuce 37.1 --The commercial prepared enchiladas had no date mark. The owner identified the enchiladas as being removed from the freezer yesterday. Education provided for approved date marking freezer items with day one being the day they are removed from the freezer, may be kept another 6 additional days (total of 7 days).
12/21/2015
4
Regular
In
Details not available.
12/08/2014
Details not available.
12/23/2013
Details not available.
12/11/2013
Details not available.
02/04/2013
Violation descriptions:
KDA_3_30511A1 - Food storage - Except as specified in ¶¶ (B) and (C) of 3-305.11, FOOD shall be protected from contamination by storing the FOOD: in a clean, dry location- where it is not exposed to splash, dust, or other contamination- and at least 15 cm (6 inches) above the floor.
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_6_10111A - Except as specified in ¶6-101.11(B), materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted- Closely woven and EASILY CLEANABLE carpet for carpeted areas and, Nonabsorbent for areas subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods.
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