KDA_Defacto - --Gravy, cooling for 2 hours was 71.2F. --Gravy: 146.2F Chili: 147.3F Cheese Sauce: 151.8F --Walk in Cooler Cheese Sauce: 42.3F
12/21/2015
1
Follow-up
In
KDA_3_50113A - --On the prep table by the steam oven, a bag of mushroom sauce was thawing on a cotton towel. COS: The item was still frozen and the manager placed it in the walk in cooler.
KDA_3_50114A2 - --In the walk in cooler, a container of gravy cooling for less than 4 hours was 105.8F. Corrected on site (COS): The manager reheated the gravy to 165F and restarted the cooling process using an ice bath and placed in the walk in cooler.
KDA_3_50116A1 - --In the steam table and the hot hold dispensers, gravy (109.8F), cheese sauce (113.6F), and chili (128.7F) were not maintained at 135F or above. COS: The manager reheated to 165F to hold at 135F.
KDA_3_50118A2 - --In the walk in cooler, a container of chili had no date marking. COS: The manager said it was made on Saturday and labeled the container.
KDA_4_20211A1 - --The in-use knife by the toaster was melted on one side and not smooth and easily cleanable. COS: The manager pulled the knife and switched it out.
KDA_5_20315 - --In the basement the middle carbonator has a dual check valve but no intermediate vent.
KDA_6_50111 - --In the kitchen area there are several broken/missing floor tiles.
KDA_Defacto - --Chicken Strip: 173.6F --Gravy: 138.7F --Inspector suggests if there is a remodel to place a hand washing sink closer to the kitchen/prep area. --Make Table Chicken: 40.1F Sliced Tomatoes: 40.3F Walk in Cooler Milk: 42.3F Shredded Cheese: 41.3F Orange Julius Make Table Ambient Air: 39.8F Milk on ice by the drive thru: 41.1F --Wiping Cloth Bucket: 100 parts per million chlorine.
12/07/2015
8
Regular
Out
Details not available.
01/26/2015
Details not available.
03/26/2014
Details not available.
03/19/2013
Violation descriptions:
KDA_3_50113A - TCS Thawing (Refrigeration) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less.
KDA_3_50114A2 - Cooling PHF/TCS (Reach 41°F within 6 hours total) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within a total of 6 hours from 57ºC (135°F) to 5°C (41°F) or less. [must cool from 135°F to 70°F in the first two hours]
KDA_3_50116A1 - PHF/TCS Hot Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURECONTROL FOR SAFETY FOOD) shall be maintained at 57°C (135°F) or above.
KDA_3_50118A2 - P - RTE PHF/TCS, Disposition (discard if in a container w/out a date) 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 not clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5°C (41°F) or less for a maximum of 7 days, with the day of preparation counted as Day 1.
KDA_4_20211A1 - FCS (Smooth) Multiuse FOOD-Contact SURFACES shall be SMOOTH.
KDA_5_20315 - If not provided with an air gap as specified under § 5-202.13, a dual check valve with an intermediate vent preceded by a screen of not less than 100 mesh to 25.4 mm (100 mesh to 1 inch) shall be installed upstream from a carbonating device and downstream from any copper in the water supply line.
KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
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