- KDA_3_50116A2 - --On the make table, shredded lettuce was 46.4F. Employee said it had been there since 12:45PM. COS-lettuce was placed in the make table reach in. In the walk in cooler the following items had been in there for longer then four hours and were out of temperature, refried beans 44.7F, tamales 45.5F, 45.3F, made on site red sauce 43.4F, made on site salsa 44.7F,cheddar jack cheese 46.5F, 46.6F, 47.1F, 46.4F, 45.4F, 45.4F, 45.5F, super melt white cheese, 45.7F, 46.1F, 45.9F, 45.7F, 46.2F, 46.5F, 45F, 45.1F, extra melt cheese 45.1F, 45.1F, 44.8F. COS-these items were discarded. Raw steak was 43.7F, person in charge said this steak was bought and put in walk in freezer at 11AM. COS-steak was put in freezer. Person in charge turned the temperature of the walk in cooler down 5degrees. Ambient of walk in at 1:45PM was 45.7F. at 3:15PM ambient was 40.8F.
- KDA_4_30111 - --The walk in cooler, was not cooling to 41F. Person in charge turned thermostat down 5 degrees. Ambient at 1:45PM was 45.7F. at 3:15PM ambient was 40.8F.
- KDA_5_20515B - --There is a leak in the pipes under the three compartment sink. Person in charge said he has the parts to fix it.
- KDA_6_30112 - --The hand washing sink in the kitchen was with out hand drying towels. COS-Paper towels were placed at hand washing sink.
- KDA_6_50112A - --The light fixtures in the customer area have an accumulation of dust.
- KDA_Defacto - --Educated them on how to calibrate their food thermometers. --Frozen food is frozen. --In the steam table, shredded chicken 149.5F. --On the make table, shredded cheese 41.4F. In the reach in make table, salsa was 39.5F. In the walk in cooler, raw chicken was 42.1F. In the walk in cooler raw shell eggs were 41.2F.
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10/19/2015 | 6 | Regular | Out |
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