4-302.14 - --Chlorine test strips got wet and are ineffective- need to order more strips. COS. Some strips provided
KDA_3_30511A1 - --Bottled drinks and beer stored directly on the floor- behind and side of bar area, in back area near door.
KDA_3_50118A2 - --In make table- shredded cheese, sliced cheese, cut/portioned lettuce not date marked. COS. All items dated.
KDA_5_20515B - --Faucet at 3 vat sink in kitchen is leaking. Parts have been ordered.
KDA_6_30114 - --Need hand wash signage in restrooms. COS. Signs provided.
KDA_6_50112A - --The following areas need to be cleaned: Hood filters, sides and under fryers and grill station.
KDA_Defacto - --Bar 3-vat at 75 ppm chlorine. --Burger- 160.3 F- off grill. --Sliced turkey- 38.4 F- make table, shredded cheese- 35.9 F- Frigidaire, OJ- 41.9 F- Bud Light RIC
09/24/2015
7
Complaint
In
Details not available.
10/06/2014
Details not available.
09/17/2013
Violation descriptions:
4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
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_50118A2 - P - RTE PHF/TCS, Disposition (discard if in a container w/out a date) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is not clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5°C (41°F) or less for a maximum of 7 days, with the day of preparation counted as Day 1.
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
KDA_6_30114 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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