KDA_2_30114F - --An employee handled a wet sanitizer rag with gloved hands and then moved a clean single service tray without changing gloves or handwashing. COS- educated staff on handwashing, PIC voluntaryily discarded the tray and employee washed hands before donning new gloves.
KDA_3_30211A1b - --There was a tray of raw salmon stored directly above a container of RTE shrimp in the reach in cooler on the wall. COS- staff member removed the salmon for immediate prep.
KDA_3_30414B1 - --There were wet wiping cloths left out on the prep table not being stored in the correct sanitizer solution.
KDA_Defacto - --Adequate PH log retained for acidity readings on sushi. PIC demonstrated acidity readings for rice, PH measured at 3.9 acidity. PIC knowledgeable about HACCP plan. --raw salmon 40 (reach in cooler on wall) shrimp 38 (make table) raw tuna 39 (reach in cooler under make table) sushi 40 (display cooler) --Sushi department washes dishes at the dishmachine used at the whole foods market directly behind the station.
12/09/2015
4
Regular
In
Violation descriptions:
KDA_2_30114F - Wash Hands (Prevent Cross Contamination) FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and during FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks
KDA_3_30414B1 - Wiping cloths (Storage) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at an appropriate concentration.
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