KDA_3_50116A2 - --In the walk in cooler, shredded cheese was 44.8F. COS-cheese was discarded.
KDA_3_50118A1 - --In the walk in cooler, made on site salsa was with out a date mark. Employee said it was made last Thursday. COS-salsa was discarded.
KDA_4_20211A2 - --Stored under the make table, three plastic lids had cracks along the food contact surface. COS-lids were discarded.
KDA_4_60211E4 - --In the ice machine, the interior ledge has a slimy build up of calcium deposit and hard water deposit.
KDA_6_50112A - --There are two fans mounted on the wall with dust on the blade covers.
KDA_Defacto - --At the three compartment sink, 150PPM Quat. --Cooking on grill: hamburger 183F. On the stove chicken strips 186.5F. --Frozen food is frozen. Ambient of make table on food line: 37.6F. --In the milk cooler: milk 35.4F. In the walk in cooler: salsa 42.3F, tex mex ranch dressing 40.2F. --Three dented cans around the rim, set aside to be returned.
09/10/2015
6
Regular
In
Details not available.
04/15/2015
Details not available.
10/21/2014
Details not available.
01/15/2014
Details not available.
10/10/2013
Violation descriptions:
KDA_3_50116A2 - PHF/TCS Cold Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained at 5°C (41°F) or less.
KDA_3_50118A1 - P - RTE PHF/TCS, Disposition (discard if held more than 7 days) 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 held at a temperature of 5°C (41°F) or less for more than 7 days, with the day of preparation counted as Day 1.
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_60211E4 - Non-PHF/TCS Food Contact Surface Cleaning Frequency (ice bins, soda nozzles) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned, in EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: at a frequency specified by the manufacturer- or, absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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