- KDA_3_10111 - --In the WIC, a partial pan of refried beans has no date mark, and owner does not know when they were prepared. COS by VD
- KDA_3_30211A1a - --In the glass-dr RIC in the kitchen, a partial roll of raw chorizo is on a wire shelf above an uncovered pan of sliced raw onions. COS - removed chorizo from cooler
- KDA_3_30211A1b - --In the WIC, pans of raw chicken and raw beef are on a wire shelf above buckets of cooked chicken broth (the buckets do have lids on top of them, but are not tightly sealed). COS - moved raw meats to another portion of the shelf, not above cooked, RTE foods.
- KDA_3_30211A4 - --In the WIC, several pans and containers of food are stored with no coverings or lids to protect against cross-contamination. They are stored on a shelf below other wire shelves that are rusty and have old food, dust, and debris hanging down off of them.
- KDA_3_50113A - --Two large packages of raw beef are thawing at room temperature in the kitchen. On the outside surface, the meat is 53.1F. COS - employee was instructed to go ahead and cut up the meat, then place it back in the WIC.
- KDA_3_50114A2 - --Two 5-gallon buckets of queso cheese sauce are in the WIC, cooling since yesterday per owner, at 50F in the center (and 45F on the outer edges of the bucket). Not properly cooled. COS by VD
- KDA_3_50116A1 - --Upon inspector's arrival, a steam pan of queso cheese dip is on top of the steam table, on a lid with foil over it. (Not down in the steam well.) The cook immediately placed the pan down into the steam well. Queso is 120F. COS by reheating to 165F, placing back into the steam well.
- KDA_3_50116A2 - --In the kitchen, sheet pans are on a chart, holding beef chimichangas and chicken fluatas. Chimichangas 72.7F Flautas 73.4F. Owner says these were probably removed from the WIC for lunch service, and apparently not returned to the WIC. COS by VD
- KDA_3_50116B - --In the kitchen, a bowl of raw shell eggs is on top of the microwave oven, at room temperature. The ambient air temperature in the bowl is 68.9F. Owner says these were probably removed from the WIC for lunch service, and apparently not returned to the WIC. COS by VD
- KDA_3_50118A1 - --Chili rellenos sauce, prepared in the establishment on 10-26, is held over 7 days. COS by VD
- KDA_4_20211A2 - --The lid on the bulk rice bin has a large crack in it.
- KDA_4_60111A - --One knife on the magnetic knife strip is visibly soiled with what appears to be raw meat particles. The counter-mounted can opener blade is soiled with dried-on food debris and rust. COS - set these in the sink for cleaning. In the WIC, some of the wire shelves are highly soiled with a build up of food debris, dirt, and rust.
- KDA_Defacto - --ST - Spanish rice 135F, chicken and vegetables 158F, taco meat 143F Steam pot - queso cheese dip 154F --WIC - chicken & vegetables 38.5F, diced tomatoes 39F MT - shredded lettuce 41F, pico de gallo 39F
|
11/03/2015 | 13 | Follow-up to Administrative Order | Out |
Restaurant representatives - add corrected or new information about TRES AMIGOS MEXICAN RESTAURANT, 121 W MARLIN, MCPHERSON, KS »