KDA_3_30211A1b - --2 containers of raw shell eggs were directly next to ready-to-eat mushrooms and jelly. Corrected on site. Mushrooms and jelly were moved to another location in cooler.
KDA_3_30212 - --On shelf, containers of white and black substances identified as salt and pepper have no label of common name. Corrected on site. Salt and pepper were labeled.
KDA_3_50118A1 - --In reach in cooler, open container of bleu cheese had no datemark. Corrected on site. Bleu cheese was voluntarily discarded.
KDA_4_501114A - --In-use mechanical dishwashing machine had chlorine solution that read at 0 parts per million. Person in charge called for service appointment during inspection.
KDA_7_20111B - --On kitchen rack, bottle of sanitizer was directly above food container. Corrected on site. Sanitizer was moved.
KDA_Defacto - --Reach in cooler: butter: 42.7F Reach in cooler: raw bacon: 41.1F --Stored frozen food in the reach in freezer was frozen to the touch. Reach in cooler 1: Ambient: 37F Reach in cooler 2: Ambient: 35F
01/07/2016
6
Regular
Out
Details not available.
08/29/2014
Violation descriptions:
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_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_501114A - Chemical Sanitization-Chlorine concentration - A chlorine SANITIZING solution for a manual or mechanical operation shall have a minimum temperature of: 49°C (120°F) and pH of 10 or less for a chlorine concentration of 25-59 mg/L- 38°C (100°F) and pH of 8 to 10 for a chlorine concentration of 50-99 mg/L, 24°C (75°F) and pH of 8 or less for a chlorine concentration of 55-99 mg/L- and 13°C (55°F) and pH of 10 or less for a chlorine concentration of 100 mg/L.
KDA_7_20111B - Chemical storage (not above FOOD, etc.) POISONOUS or TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, equipment, UTENSILS, LINENS, and single-service and SINGLEUSE ARTICLES by locating the POISONOUS or TOXIC MATERIALS IN an area that is not above FOOD, equipment, UTENSILS, LINENS, and single-service or single-use ARTICLES.
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