KDA_Defacto - --50 parts per million chlorine at dish machine
11/03/2015
1
Follow-up
In
5-202.14 - --The atmospheric vacuum breaker on the dish machine water line leaks while the unit is in use. (Employees will use three vat until repairs are made)
KDA_3_30212 - --A pump bottle containing a yellow liquid was without labeling on a shelf by the prep table. COS=employee identified contents as vegetable oil and labeled appropriately
KDA_3_30511A1 - --Several cases of food were stored on the floor of the walk in freezer.
KDA_4_20211A2 - --Several plastic food containers were cracked and chipped. The containers were stacked and stored as clean on the utensil rack. COS=educated
KDA_4_50111B - --The lids and hinges on the make table are damaged and/or missing. The lids have to be carefully positioned on the opening to stay in place. The lids do not seal properly due to damage.
KDA_4_60111A - --Dried food debris, stickers, and adhesive residue were present on food containers stacked and stored as clean. COS=employee moved containers to three vat sink for cleaning
KDA_4_60111C - --Dried food debris was present on the condensate and refrigeration lines of the pizza make table. There was dust accumulation on the condenser fan cover and compressor of the pizza make table.
KDA_4_70211 - --The chlorine concentration measured 0 parts per million in the dish machine after a load of food containers was washed. COS=employee sanitized containers in three vat sink
KDA_4_90311B - --Clean food containers were stacked and stored wet on the utensil shelves. COS=educated
KDA_5_20515B - --The hot water valve on the service sink faucet leaks when fully closed.
KDA_6_20215A3 - --There is a 3/8 inch gap around the perimeter of the pizza box storage shed door. There is also a five inch by two inch hole in the door.
KDA_6_50112A - --An accumulation of food debris was on the floor, walls, and ceiling around the dish machine.
KDA_6_50116 - --Wet mops were stored in the service sink basin.
KDA_8_30411A - --The license was not posted for public viewing.
KDA_Defacto - --36 F sliced tomatoes 34 F sliced ham 42 F sausage topping 38 F beef topping 43 F meat ball 37 F diced eggs in walk in cooler 34 F ham in walk in cooler 41 F cottage cheese on salad bar 39 F shredded lettuce 38 F diced eggs freezer ok
10/21/2015
15
Regular
Out
Details not available.
10/14/2014
Details not available.
10/11/2013
Details not available.
02/11/2013
Details not available.
01/29/2013
Violation descriptions:
5-202.14 - A backflow or backsiphonage prevention DEVICE installed on a WATER SUPPLY system shall meet American Society of Sanitary Engineering (A.S.S.E.) STANDARDS for construction, installation, maintenance, inspection, and testing for that specific application and type of device.
KDA_3_30212 - Food storage containers (Common Name) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
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_4_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
KDA_4_50111B - EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_4_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
KDA_4_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
KDA_4_90311B - Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) of this section and shall be stored: In a self-draining position that allows air drying- and, Covered or inverted.
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
KDA_6_20215A3 - Outer openings (Doors) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
KDA_6_50116 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
KDA_8_30411A - Upon issuance of the LICENSE by the REGULATORY AUTHORITY, the LICENSEE shall post the LICENSE in a location in the FOOD ESTABLISHMENT that is conspicuous to CONSUMERS.
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