KDA_3_30412C - --The produce knife is being stored in a crack in a shelf. It is not easily cleanable. COS-moved knife to table
KDA_3_50118A1 - --In the deli display cooler chopped ham was opened 10/29/15, jalapeno ham was opened 11/3/15, black angus beef was opened 11/3/15, and maple ham was opened on 10/28/15. They had all been held greater than 7 days. COS-VD In the meat display cooler ready to eat (RTE) chicken strips packaged on site had a discard date of 11/9/15. It was held greater than 7 days. COS-VD
KDA_3_50118A3 - --In the meat display cooler fully cooked chicken breast were packaged on site and had a discard date of 11/23/15. It was dated for more than 7 days. COS-dated accordingly.
KDA_3_60211B1 - --In the produce department, a container of tomatoes, cucumbers, and onions lacked the common name. COS-labeled
KDA_6_20211A - --The light in the produce WIC is not shielded.
KDA_6_30112 - --The deli and meat department handwashing sink did not have paper towels. Corrected on site (COS)-supplied
KDA_6_50112A - --The floor in the produce WIC had old food and grime under the shelving. Advised to clean.
KDA_7_20111A - --The sanitizer dispenser was mounted to the wall and directly over the sanitizing vat in the deli. The sanitizer chemical can leak down into the sanitizing sink and contaminate clean dishes. COS-dismantled the dispenser before inspection concluded and plans to move the dispenser
KDA_Defacto - --Pork ribs in the smoker-170F Green beans on the stove-199F --Produce WIC- bagged salads-41F Deli WIC- brisket-34F Meat WIC- raw chicken-38F Dairy cooler- eggs-38F Deli RIC- black angus beef-32F Produce display cooler- salsa-38F Meat display cooler- raw ground beer-39F Whole ham display cooler- ham-39F --Steam table- gravy-135F
11/10/2015
9
Regular
In
Details not available.
12/02/2014
Details not available.
11/17/2014
Details not available.
04/30/2014
Details not available.
04/28/2014
Details not available.
01/10/2014
Violation descriptions:
KDA_3_30412C - In-use utensil storage (Cleaned/sanitized surface) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored on a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at the required frequency.
KDA_3_50118A1 - P - RTE PHF/TCS, Disposition (discard if held more than 7 days) 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 held at a temperature of 5°C (41°F) or less for more than 7 days, with the day of preparation counted as Day 1.
KDA_3_50118A3 - P - RTE PHF/TCS, Disposition (discard if dated for more than 7 days) 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 marked to indicate a 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 that is more than 7 days from the date of preparation or opening, with the day of preparation counted as Day 1.
KDA_3_60211B1 - Label information (packaged in establishment - Common Name) Label information shall include the common name of the FOOD, or absent a common name, an adequately descriptive identity statement.
KDA_6_20211A - Except as specified in ¶ 6-202.11(B), light bulbs shall be shielded, coated, or otherwise shatter resistant in areas where there is exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
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.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
KDA_7_20111A - Chemical Storage (spacing/partitioning) POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning.
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