KDA_3_30412B - --Ice scoop laying on top of ice with handle touching ice - COS by removing handle from ice.
KDA_3_30414B1 - --Three soiled wiping cloths on tables in kitchen not stored in sanitizer.
KDA_3_30511A1 - --Ice tea dispenser with freshly made tea without cover - COS by supplying with cover.
KDA_3_50116A1 - --Spanish rice at Steam Table (ST) at 86 F - less than 2 hours since preparing - COS by cooling in ice water bath in WIC, mozzarella cheese sauce in crock (warm water bath)at 119 F - COS by reheating in microwave to 135 F - less than two hours on reheating, ST: 122 F RTE beef and 116 F spicy ground beef - > 4 hours from cold holding on reheating - COS by VD
KDA_3_50118A2 - --Gallon of milk in refrigerator opened Monday without date marking - COS by dating 10/19
KDA_5_20515B - --The front wait area employee hand sink has a leak at the faucet from hot water side of mixing valve.
KDA_Defacto - --50 ppm Chlorine at the mechanical dish wash machine --Freezers with foods frozen solid, WIC: 41 F tub of grated cheese 39 F ambient Make Tables: 42 F diced tomatoes 41 F shredded lettuce 38 F raw beef RIC: 40 F open container of milk
10/21/2015
7
Regular
In
Details not available.
08/12/2014
Details not available.
03/10/2014
Details not available.
02/28/2013
Details not available.
02/12/2013
Violation descriptions:
KDA_3_30412B - In-use utensil storage (Non-PHF/TCS-handles above food) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon.
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.
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_50116A1 - PHF/TCS Hot Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURECONTROL FOR SAFETY FOOD) shall be maintained at 57°C (135°F) or above.
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.
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