KDA_3_50116A1 - --One hot hold Metro Flavor Hold hot cart wasn't plugged in the RTE fried chicken legs were at 111.6 F - at > 135 at 9:30 AM. They will be consumed or thrown away by 11:30 AM - COS by plugging in hot cart and discarding all if not served by end of lunch hour.
KDA_3_50119B2 - --Raw sliced tomatoes in plastic container at serving line and at 63 F but not marked with time - COS by VD.
KDA_Defacto - --400 ppm Quaternary ammonium sanitizer set up and in use at the three compartment sink 170.4 F on hot water sanitizing dish wash machine
01/21/2016
3
Regular
In
KDA_Defacto - --173.1 F on hot water sanitizing dish wash machine --200 ppm quaternary sanitizer in use --All freezers with foods frozen solid True RIC: 41 F RTE sliced ham Milk Coolers: 39 F ambient 40 f on exterior of milk carton 29 F ambient 34 F on milk carton Salad bar serving line: 43 F shredded lettuce --Steam Table serving line: 144 F chili 18o F can corn
10/13/2015
1
Regular
In
Details not available.
01/08/2015
Details not available.
11/04/2014
Details not available.
01/22/2014
Details not available.
09/23/2013
Violation descriptions:
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_50119B2 - Time as a PHC - 4 hours (marked with time) If time without temperature control is used as the public health control up to a maximum of 4 hours, the FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control.
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