KDA_6_20215A1 - --There is a gap approximately 1/2 inch in diameter at the center threshold of the back receiving door.
KDA_Defacto - --Continental RIC: ambient at 38F --mechanical warewash machine hot water achieved 160F. --Salad bar: black beans at 42F. chopped lettuce at 42F.
10/07/2015
2
Follow-up
In
KDA_3_50116A2 - --salad bar: black beans at 45.7F. Employee indicated the beans had been in RIC prior to being placed in salad bar. COS-discarded. In back room Continental RIC: yogurt at 45.7F. Ambient temperature of unit at 48F. COS-discarded.
KDA_4_20311 - --back room milk case: integrated thermometer indicated ambient temperature was 32F. Actual temperature was 42F.
KDA_4_30111 - --Back room Continental RIC: ambient temperature at 48F. PHF stored in unit were at temperatures greater than 41F.
KDA_4_70211 - --Mechanical warewash machine was in operation during inspection. Maximum hot water temperature achieved was 157.2. Multiple attempts resulted in temperatures of 152.8F, 157.2, 155.4F. Equipment manually sanitized.
KDA_Defacto - --kitchen RIC: ravioli at 41F, hot dog at 39F, roast beef at 39F. milk case: strawberry milk at 39F. Salad bar: cut lettuce at 42F. Back room True RIC: cut lettuce at 39F. Milk case: white milk at 42F. --service line: curly fries at 151F, chicken at 145F, rice at 159F. Cres-Cor hot box: pork tenderloin at 139F. Buffet: broccoli at 150F.
09/18/2015
5
Regular
Out
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_4_20311 - FOOD thermometers (Accuracy) FOOD temperature MEASURING devices that are scaled only IN Celsius or dually scaled IN Celsius and Fahrenheit shall be accurate to ±1°C IN the intended range of use. FOOD temperature MEASURING devices that are scaled only IN Fahrenheit shall be accurate to ±2°F IN the intended range of use.
KDA_4_30111 - Temperature Capacity - EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
KDA_4_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
KDA_6_20215A1 - Outer openings (Solid) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings.
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