- KDA_3_30211A1b - --In the RIC (below MT2) there was a metal container of raw pork being stored directly above ready to eat cooked duck legs and chicken legs. COS-rearranged items.
- KDA_3_50116A2 - --In the RIC (below MT1) there was a bag of bean sprouts at 46.6F. They have been in the unit longer than 4 hours. The ambient air temperature is reading 30.9F. COS-discarded. In make table 2 there was an open bag of beef meatballs at 50.1F. The lid to the make table was left open since 10am (past 4 hours). COS-discarded. In the RIC (below MT2) there were bags of rice wrapped in plastic wrap at 50.8F, 53.7F, 48.7F and were made on 9/20/15. There was a metal sheet pan of crab ragoons at 44.9F. The cream cheese came from the WIC (the WIC went down sometime last night and this morning). There were plastic wrapped duck legs from 9/17/15 at 47.1F, 47.7F, 49.5F and 49.8F. There was a plastic container of wrapped stewed chicken legs at 56.8F, 57.5F, 55.6F, 55.6F, 56.3F, 56.3F, 56.4F, 46.4F, 47.2F, 48.1F. There were 3 bags of pork wontons at 54.4F, 55.1F and 50.8F. There was a bag of cooked beef at 45.1F (came from the WIC). COS-discarded.There were 5 bags of cooked steak at 50.9F, 50.8F, 50.6F, 53.6F and 55.6F. There were bags of cooked chicken at 46.8F, 48.3F, 48.4F, 52.7F, 48.7F. There were bags of cooked pork ribs at 51.8F, 50.4F, 46.5F, 48.0F, 51.1F, 50.0F, 52.5F and 51.5F. COS-discarded all items. The ambient air temperature of the unit is reading 39.7F. WIC (all PHF discarded) Duck legs 55.9F, 55.5F, 56.1F, 56.5F, 56.2F, 56.4F, 56.3F, 56.6F Beef Meatballs-55.4F Chicken Sausage-55.4F Fish Meatballs-55.9F Pork Meatballs-55.2F Cooked Pork Slices 57.7F, 58.1F, 56.1F, 57.1F, 57.7F, 56.1F, 56.2F, 57.2F, 57.0F, 51.4F, 59.6F, 58.2F Pork Dumplings 55.6F, 53.4F, 53.0F Egg Noodles-55.7F Tofu 55.3F, 52.7F, 53.1F, 52.7F, 53.6F, 54.3F, 55.3F, 52.4F, 54.1F, 53.2F, 52.9F, 52.9F, 52.4F, 53.2F, 52.7F, 53.0F, 53.3F, 53.6F, 53.2F, 52.0F, 53.0F, 53.5F, 53.8F, 53.1F, 54.0F, 53.3F, 53.0F, 52.6F, 54.4F, 54.2F, 52.9F, 52.8F, 53.9F, 51.7F, 51.9F, 52.7F, 53.5F, 52.5F, 52.8F, 54.0F, 52.5F, 52.2F, 52.4F, 51.3F Thin Noodles 54.0F, 61.2F, 54.0F, 54.3F, 54.0F, 52.5F, 53.0F, 53.5F, 55.4F Raw Pork-47.5F, 51.8F, 56.1F Raw Chicken-73.1F Raw Hard Shell Eggs-49.8F and 52.5F Fresh Rice Noodles 54.9F, 53.9F, 54.8F, 54.0F, 53.2F, 54.2F, 54.4F, 54.9F, 54.4F, 53.2F, 53.8F Cream Cheese 52.1F, 52.1F, 52.9F, 52.7F, 53.1, 52.7F, 51.8F, 52.5F, 52.1F, 20.9F, 53.6F, 52.4F, 51.9F, 51.8F, 52.0F, 52.4F, 53.1F, 52.8F, 51.9F, 53.0 Bean Sprouts 59.3F, 52.2F, 55.7F, 56.2F Raw Beef-46.4F, 48.3F, 53.1F Raw Chicken-54.6F Raw Chicken Bones-45.5F Cut Cabbage-64.1F *the ambient air temperature of the unit is now reading 36.3-the PIC called for the unit to be serviced by 10am and it was fixed by 2pm.
- KDA_3_50118A1 - --In the RIC (below MT2) there was an open container of half and half without a date. The PIC said it was opened on 9/14/15 (held past 7 days). COS-discarded. In the RIC (below MT2) there was a plastic container of individually wrapped duck legs make date of 9/13/15 (held past 7 days). COS-discarded.
- KDA_3_50118A2 - --In the Aquafina RIC there was an open container of half and half without a date. An employee said it was opened on 9/20/15. COS-item was date marked.
- KDA_4_60111C - --There is grease build up on the hood filters above the stove/grill.
- KDA_6_20215A3 - --There is an 1/8" gap along the door frame to the back exit door. This could allow the entrance for pests.
- KDA_Defacto - --Make Table 1 raw beef 42.7F bean sprouts 39.8F Make Table 2 shredded lettuce 42.2F RIC (below MT 2) tofu 41.7F Aquafina RIC half and half 40.2F
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09/21/2015 | 7 | Follow-up | In |
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