- KDA_3_10111 - --In the WIC packages of thawed reduced oxygen packaged salmon filets were stored in a pan with the packaging intact. COS-inspector educated, discarded. (NEW)
- KDA_3_30211A1b - --In the kitchen RIC pans of raw chicken were stored in contact with pans of RTE deli turkey and deli beef. Raw shell eggs were stored on a wire rack above a container of cooked, RTE pasta. COS-rearranged. (repeat)
- KDA_3_50113B - --A roast was thawing on the counter in standing, hot water. COS-inspector educated. The roast was placed under cold, running water. (New)
- KDA_3_50116A1 - --On the steamtable, oatmeal was holding at 119F, chili was 128F, roast beef was 118F, and mashed potatoes were 100F. The oatmeal and chili had been on the steam table since this morning. The other items had been on the steam table for 2 hours. COS-chili and oatmeal were discarded. The other items were reheated. In a steam pan sausage patties that had been cooked this morning were holding at 122F. COS-discarded (repeat)
- KDA_3_50116A2 - --In the kitchen, in the top portion of the make table, sliced tomatoes were 49.6F, Swiss cheese 44.2F, cheddar cheese 45.5F. The PIC said the items had been refilled from the WIC recently. COS-placed PHFs in an ice bath. In the bottom portion of the make table roast beef was 45.9F, corned beef 47.4F, ham 45.6F, steak 48.3F, pork chop 49.1F, hamburger patties 48.1F, pooled eggs 46F, shelled hard boiled eggs 45.8F, and chicken breasts 46.4F. The PIC said the items had been in the unit since this morning (greater than 4 hours). COS-discarded. On a prep table, baked potatoes were 79.5F. The cook said he didn't know how long they had been out. COS-discarded. (Repeat)
- KDA_3_50118A1 - --In the WIC a bucket of chili was dated with a cook date of 8/6. In the bottom portion of the make table deli turkey had a prep date of 8/5. In the kitchen RIC a container of spaghetti sauce had a prep date of 8/3. The items were held greater than 7 days. COS-discarded. (NEW)
- KDA_3_50118A2 - --In the pie cooler, assorted pies lacked date marking. The PIC said the pies were made and delivered on Monday. COS-dated (New)
- KDA_4_10111A - --In the WIC tomatoes, peppers, onions and mushrooms were stored in contact with the plastic of non-food grade plastic Sterilite containers. COS-foods were placed in food grade containers. (new)
- KDA_4_20211A2 - --In the WIC there were two cracked containers used for food storage. On the storage shelf there were numerous cracked containers. COS-discarded (Repeat)
- KDA_4_30111 - --The kitchen make table was not holding PHFs at 41F or below. The ambient temperature was 44.1F. COS-discontinued use of unit for PHFs. (Repeat)
- KDA_4_60111A - --Stacked containers, stored as clean, had old stickers and sticker residue on them. (repeat)
- KDA_5_20314 - or, Installing an APPROVED backflow prevention device as specified under § 5-202.14.
- KDA_7_20111B - --In the kitchen, a spray bottle labeled sanitizer was stored hanging above baked potatoes. At the wait station hand sink, carafes were stored below the hand soap dispenser. COS-items were moved. (Repeat)
- KDA_Defacto - --Follow up to case 15 FS 11450 --Kitchen RIC turkey 40F Salad make table cottage cheese 39F sliced tomatoes 40F Pie cooler pie 38F Wait station RIC sour cream 38F --Steamtable: carrots 163F, gravy 135F, Wait station: soup 135F
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08/13/2015 | 14 | Follow-up | Out |
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