- KDA_4_70311B - --In kitchen, dish washer doing dishes in mechanical dish washer with sanitizing rinse water 152.4 as checked by KDA calibrated 10/9/2015 thermometer. COS-Manager made up chemical sanitizer to 200ppm Quaternary Ammonia sanitizer, in 3 compartment sink, dishes earlier run thru dish machine were sanitized in 3 compartment sink.
- KDA_Defacto - --Facility uses min/max thermometer to check hot water sanitizing of dish machine. Employee said machine always gets the same temperature when run thru machine. I ran the thermometer thru the machine and it registered 167.4 against inspection thermometer 147.9. Review of the thermometer determined thermometer was not being cleared out between uses. Inspector cleared out the memory and the thermometer registered 154.6 versus 152.4 on inspection thermometer. Discussed clearing thermometer with manager. --Hot line, green beans 152.7, chicken nuggets 133.6, --In kitchen, on edge of oven chicken nuggets 193.7 --Milk service cooler, milk 38.7, chocolate milk 40.9, reach in cooler, strawberry milk 42.6 walk in cooler, chocolate milk 40.4, shredded cheese 37.5, yogurt 35.6, sliced ham 25.2 frozen foods ok --This facility uses time as a PHC, in the kitchen. The facility has a list of food products listing which food products are to be held as time as a control that does not include chicken nuggets or green beans. Inspector observed a sticker on some cooked green beans that noted TAC times. Suggested to manager that facility review what food items are included on TAC(time as a public health control) to make sure if a food is out of temperature the facility is correct in weather it can be served out of temperature.
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10/16/2015 | 2 | Regular | In |
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