KDA_3_50116A2 - --In make table 1 on the right side there was a plastic food grade container of mixed shredded cheese at 47.5F. It has been in the unit longer than 4 hours. The ambient air temperature of the unit is reading 37.6F. COS-discarded. In the front display cooler there were mini Papa Murphy's pizzas with marinara sauce at 52.1, cheese at 53.6F and pepperoni slices at 51.9F. They have been in the unit longer than 4 hours. COS-discarded the individual cups of marinara sauce, cheese and pepperoni slices. The ambient air temperature of the unit was reading 42.3F.
KDA_4_20211A2 - --On the utensil rack to the right of the WIC there were 2 large plastic food grade lids with cracks on the corners (not easy to clean). COS-removed from the shelf to be discarded. (Note: 2 out of 50+ lids, less than 10%).
KDA_4_30111 - --The front display cooler is reading 42.3F.
KDA_4_60111A - --On the utensil rack to the right of the WIC,there was one 1/6 plastic food grade container with a sticker left on the outside and stored clean. COS-moved to the ware wash area. (Note: l out of 30+, less than 10%).
KDA_7_20111B - --There was a working spray bottle of degreaser hanging on a rack above the 3 compartment sink above clean dishes. COS-removed chemical.
KDA_Defacto - --Make Table 1 marinara sauce 41.4F pepperoni slices 40.4F diced tomatoes 41.6F RIC (below MT 1) shredded mixed cheese 40.9F Ready to eat ground sausage 38.7F marinara sauce 39.9F Make Table 2 artichoke hearts 43.4F shredded parmesan cheese 42.0F ready to eat steak 42.2F creamy garlic/ranch sauce 38.6F RIC (below MT2) marinara sauce 42.1F Caesar dressing 42.0F cut salad 43.0F *ambient air temperature is reading 41.0F WIC ready to eat chicken 43.4F ready to eat ground beef 43.4F *ambient air temperature is reading 38.1F
10/07/2015
6
Follow-up to Administrative Order
Out
Details not available.
05/28/2015
Details not available.
05/18/2015
Details not available.
09/16/2014
Details not available.
08/01/2013
Violation descriptions:
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_4_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
KDA_4_30111 - Temperature Capacity - EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_7_20111B - Chemical storage (not above FOOD, etc.) POISONOUS or TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, equipment, UTENSILS, LINENS, and single-service and SINGLEUSE ARTICLES by locating the POISONOUS or TOXIC MATERIALS IN an area that is not above FOOD, equipment, UTENSILS, LINENS, and single-service or single-use ARTICLES.
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