4-302.14 - --The facility has the wrong type of test strips. They have quaternary ammonium sanitizer and chlorine test strips. Advised to purchase quaternary ammonium test strips.
KDA_3_10111 - --There were 8 tomatoes with mold growth in the WIC. COS-discarded
KDA_3_20111A - --There was chopped and dried seaweed that the owner said he received from a friend while he was in China visiting. There were no distinguishable marks on the package. It is used in the establishment. COS-owner is going to take the seaweed home
KDA_3_30211A1a - --In the WIC, raw beef was stored over whole tomatoes. COS-moved raw beef to different shelf.
KDA_3_30211A1b - --In the WIC, raw ground beef was stored over ready to eat (RTE) chicken. COS-moved beef to a different shelf.
KDA_3_50113A - --Raw chicken was being thawed on the counter in the basement. COS-placed chicken in WIC
KDA_3_50116A2 - --Cubed potatoes were being held on the counter at 80.0F, crab rangoons held at 88.0F, and egg rolls at 79.6F. The PIC stated the PHFs had been on the counter for 1 hour. COS-placed PHFs back into the cooler.
KDA_3_50118A2 - --In the WIC, opened cream cheese lacked date marking. The PIC stated it had been opened on 8/25/15. COS-dated
KDA_5_20314 - or, Installing an APPROVED backflow prevention device as specified under § 5-202.14.
KDA_6_30111 - --The upstairs kitchen hand sink did not have soap. Corrected on site (COS)-supplied
KDA_6_30112 - --The downstairs kitchen hand sink did not have paper towels.
KDA_Defacto - --(Make table- bean sprouts-38F)(Make table- no PHFs however the ambient temperature was 48F, advised not to place any PHFs in this cooler)(WIC-raw beef-43F, advised to monitor unit)(Freezer OK) --Buffet- potatoes-166F, lo mein noodles-178F --noodles cooling in the RIC for 2 hours-48F
08/28/2015
12
Regular
Out
Details not available.
07/10/2015
Violation descriptions:
4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
KDA_3_20111A - FOOD shall be obtained from sources that comply with LAW.
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_50116A2 - PHF/TCS Cold Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained at 5°C (41°F) or less.
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_5_20314 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: Providing an air gap as specified under § 5-202.13
KDA_6_30111 - Each HANDWASHING SINK or group of two adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
KDA_6_30112 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: Individual, disposable towels- a continuous towel system that supplies the user with a clean towel- a heated-air hand drying device- or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
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