- 4-302.14 - --They are using quaternary ammonia for sanitizing, but do not have test strips for this chemical.
- KDA_2_30114G - --Cook, with gloved hands, places raw burger patties on the griddle. She then handles a bun, squirt-bottles of ketchup and mustard, raw onion slices, and pickles, preparing the top bun with the same gloved hands. No handwash (or glove change) in between raw and ready-to-eat. COS - educated, she then washed her hands.
- KDA_3_10111 - --Burritos, prepared, frozen, and then removed from the freezer on an unknown date (per cook, employee, and owner), have no date mark and have been held unknown length of time. COS by VD --Cook, with gloved hands, places raw burger patties on the griddle. She then handles a bun, clean squirt-bottles of ketchup and mustard, raw onion slices, and pickles, preparing the top bun with the same gloved hands. No hand wash (or glove change) in between raw and ready-to-eat. COS - discarded bun and toppings
- KDA_3_30412E - --The ice scoop used for beverages is in a plastic container with soiled water covering at least half the scoop. The water is visibly soiled with particles. COS - cleaned scoop and placed in a clean, dry Styrofoam drink cup.
- KDA_3_50116A2 - --In the make-table - hot sauce (made on site) 57F, shredded lettuce 56F, mild sauce 66F. Cook states that these items have been left out during the lunch rush, with no attempt at cold-holding. Other food in the MT is 35F. COS - left these foods in the cooler for rapid cooling. Discussed obtaining some type of cold-holding method for these foods when they are not in the make-table.
- KDA_3_50118A2 - --Mild sauce (prepared-on-site) from Thursday, picante sauce in a jug (commercially-prepared) opened on Friday, & shredded lettuce from a bag opened Saturday - all per cook - all have no date marks and have been held over 24 hours. COS - correctly date-marked
- KDA_4_20311 - --The only stem thermometer they have for monitoring food temperatures is inaccurate by 18 degrees.
- KDA_4_30111 - --They have no method or equipment for cold-holding of PHF/TCS foods left out during busy times of food prep. Educated about checking for equipment or methods, even as simple as ice baths, for these foods to maintain temperatures at 41F or lower.
- KDA_4_60111A - --Stainless steel tongs, hanging on the clean utensil rack by the dish sinks, are visibly soiled with grease/oil. COS - removed and placed in sink for cleaning
- KDA_4_60211C - --The large spoon used for serving taco meat is on the counter, at room temperature, visibly soiled with taco meat. The cook reports that this spoon is cleaned only once a day (at night after closing). COS - set aside for cleaning and used a fresh spoon
- KDA_6_30111 - --No soap at the employee toilet room hand sink. COS - provided
- KDA_6_30112 - --No paper towels at the employee toilet room hand sink. COS - provided
- KDA_6_50112A - --The floor in the WIC is soiled with food and other debris.
- KDA_Defacto - --Breaded chicken tenders - fry - 186F In crock pot - taco meat 176F --In crock pot - taco meat 176F --MT - raw burger patties 35F
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11/02/2015 | 14 | Regular | Out |
Restaurant representatives - add corrected or new information about JD'S KWIK BURGER, 629 W KANSAS, MCPHERSON, KS »