Name: FORK TO FENDER
Type: Restaurant
Address: 1447 W 23rd ST, Lawrence, KS 66046
Phone: 785-856-3240
Total inspections: 2
Last inspection: Jan 22, 2016
KDA_3_50118A2 - --In the Frigidaire there was 2 containers of chicken rice, 1 container of milk, 1 container of cooked carrots, I container of cooked celery and 1 container of cooked cucumbers without date marking.PIC stated they were all cooked on 1/19/15. COS- all items dated
KDA_4_60212A - --The oven in the kitchen has an accumulation of dried food debris.
KDA_4_60212B - --The microwave in the kitchen had an accumulation of dried food debris. COS- cleaned microwave
KDA_6_20215A3 - --There is a 1/2 gap in the bottom left corner of the back door.
KDA_6_50111 - --There is 2 ceiling tiles missing in the kitchen
KDA_Defacto - --Critical (Critical)
01/22/2016
6
First Operational Inspection After Licenstion
In
KDA_3_30211A1b - --Located in the RIC there was one carton of raw shell eggs sitting on the shelf directly above RTE cheese and salad dressing. COS. Eggs were moved.
KDA_4_60211E4 - --The ice machine guard plate has visible black mold on the edges.
KDA_Defacto - --3 vat sink uses chlorine as a sanitizer. Test strips are available. --Critical (Critical)
10/23/2015
3
Licensing
In
Violation descriptions:
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_60211E4 - Non-PHF/TCS Food Contact Surface Cleaning Frequency (ice bins, soda nozzles) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned, in EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: at a frequency specified by the manufacturer- or, absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
KDA_4_60212A - Cleaning Cooking & Baking Equipment Food Contact Surfaces - The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours.
KDA_4_60212B - Cleaning Microwaves - The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
KDA_6_20215A3 - Outer openings (Doors) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.
KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
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