- KDA_3_50114A1 - --Spinach artichoke dip on ice prepared at 12pm, temperature taken at 4:10pm internal temperature 100.1F. COS- placed in WIF.
- KDA_3_50116A2 - --Stored on counter in metal pan, butter with an internal temperature of 74.6F (temperature taken at 3:47pm. PIC stated butter had been out of refrigeration since 11pm. COS- voluntarily destroyed.
- KDA_3_50118A2 - --Stored in WIC #2 on wire shelf, 2 gallons of milk with no date marking. PIC did not know when milk was opened. COS- voluntarily discarded.
- KDA_3_50118A3 - --Stored in RIC #1 crab dip with a preparation date of 10/19, over 7 days. Shrimp stuffing with preparation date of 10/14 COS-voluntarily discarded.
- KDA_6_30112 - --Handsink near mechanical warewashing machine does not contain a supply of hand drying materials. COS- replaced
- KDA_7_10211 - --Working spray bottle with green like liquid stored on wire storage rack, PIC stated that it was degreaser. COS- moved.
- KDA_7_20111A - --Working spray bottle of degreaser stored on wire rack above clean dishes. COS- removed.
- KDA_Defacto - --Lobster bisque 180F. --RIC#1: shrimp 40, calamari 40F MT#1: blue cheese dressing 40F, sliced tomatoes 41F (L side)diced tomato 40F, caramelized onions 35F (lower portion) sour cream 39F Lowboy cooler#1: (D1)shrimp 38F, (d2)lobster 38F Lowboy cooler#2: (d2)cooked chicken 40F,(d1)diced tomato Lowboy cooler#3: caramelized leeks 30F, Brussels sprouts 32F WIC#1: gumbo 38F, ambient 31F WIC#2: crab mix 32F, ambient 31F --Soup well: lobster bisque 181F Sauce hot well: chorizo sauce 159F
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10/26/2015 | 8 | Regular | Out |
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