- KDA_3_50116A2 - --Located in glass RIC artichoke dip prepared Tuesday 1/1/2016 with an internal temperature of 44.0F. COS- voluntarily discarded.
- KDA_4_20211A2 - --Stored as clean in a plastic tub on a wire shelf, 1 measuring cup with deep cracks and inclusions not easily cleanable. COS- discarded.
- KDA_6_50112A - --Behind oven where baked potatoes are kept, dried food, dust and debris are present on shelving area.
- KDA_7_20111B - --Observed bucket of sanitizer liquid on metal table above tubs of raw onion. COS- educated and corrected.
- KDA_Defacto - --Fried chicken 171F --Lowboy: seafood buttermilk 40F, shrimp 38F RIC: artichoke dip 41F, cut salad 39F Salad prep table: bleu cheese 42F, diced tomato 32F Lowboys under stove: ribs 38F, tilapia 39F, salmon 41F Sauce station: horseradish cream sauce 41F, bleu cheese 31F RIC under coffee: butter 31F WIC: horseradish cream 33F, borddaise 36F, cut salad (romaine/iceberg) 36F, ambient 36F, baked potato 41F --Mechanical warewashing machine: Chlorine Sanitizer 100ppm Quaternary Ammonium 200ppm --Shrimp and lobster bisque 176F, French onion soup 171F Potato hot hold: russet 166F, sweet potato 165F --WIC: cooling 20 minutes rice pilaf 81F in single layer on sheet tray
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01/07/2016 | 5 | Complaint | In |
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