- KDA_3_50115A - --In walk in cooler 2, portions of gravy cooling while stored covered and stacked. Not allowing for adequate air flow. COS-Educate, portions placed in ice bath to rapid cool.
- KDA_3_50116A2 - --At server make table, cut melon at 47F, cole slaw at 48F. Ambient air of cooler at 40F. Frost built up around edges. Person in charge stated items were in make table since 6:30am. COS-Voluntary discard. Person in charge removed all items from make table to defrost.
- KDA_4_20211A2 - --Stored as clean plastic containers with broken and cracked edges. Person in charge stated new have been ordered. COS-Removed from shelf and not for use.
- KDA_4_60111A - --In utensil drawer, 5-7 utensils stored as clean with dried food residue. COS-Rewashed and sanitized
- KDA_4_60111C - --Accumulation of grease and food debris and towels between bottom of grill and top of cooler drawer.
- KDA_6_30311C - --One light bulb not working above oven
- KDA_6_50112A - --Accumulation of grease and debris on floor underneath equipment.
- KDA_7_10211 - --On counter, 1 bottle of blue liquid not labeled. Person in charge stated it was window cleaner. COS-Labeled
- KDA_Defacto - --Chlorine warewash machine measured at 100ppm --Cold Holding-Cook line make table-Tomato/40F, Turkey/40F, Bottom drawers-Turkey/40F, Cook line make table 2-Not in use-Ambient air 40F, Produce walk in cooler-Lettuce/40F, Walk in cooler 2-Tomato/39F, Ham/40F, Server reach in cooler-Milk/39F --Cooking temperature-Hamburger off grill at 196F --Hot Holding-Steam table-Gravy/150F --In walk in cooler, portions of gravy cooling, measured at 165F at 10:15am. Portions of gravy were placed on ice bath. Second temperature of gravy at 139F at 10:45. Third temperature measured at 107F at 11:20am --Reheating temperature-Commercially packaged soup reheated to 176F for hot holding
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08/26/2015 | 9 | Regular | In |
Restaurant representatives - add corrected or new information about PERKINS RESTAURANT & BAKERY #1101, 1828 EAST SANTA FE, OLATHE, KS »