4-302.14 - --No chlorine test strips available for mechanical warewashing machine COS Supplied with chlorine test strips
KDA_3_30111B - --Cook handled ready to eat toast with bare hands Corrected on Site (COS) Disposed of toast, gloved and remade
KDA_3_30412D - --Pie spatulas stored in 81.4 degree non running water at wait staff station COS Moved to warewashing and turn running water on
KDA_3_50116A1 - --Sausage patties 131.2 degrees F in steam table for approximately 1 hour COS Moved to refrigeration to quick chill
KDA_3_50118A1 - --Taco meat inside East WIC dated 11-5 / 11-11 COS Disposed
KDA_4_60111A - --Slicer and arm above clean mixing bowl have accumulation of dried on food debris COS Cleaned in Place
KDA_4_90311B - --Stainless steel steam table pans stored on clean dish rack nested together with water between pans
KDA_5_20515B - --Garbage disposal does not work per owner and backflow for disposal is missing top cap
KDA_7_20111B - --Spray can of insect spray setting on top of case of wrapped cardboard trays COS Moved insect spray to office
KDA_Defacto - --Frozen foods frozen --Gravy 170 --Sliced tomatoes 39 / Ham cubes 40 / North make table REach in Cooler (RIC) 40 Egg mix 38 / Raw hamburger 38 / Raw chicken 40 / North McCall RIC 36 Sour cream 3 / South line make table 35 Milk 36/ Bakery Walk in Cooler (WIC) 34 Potato salad 38 / Taco meat 40 / West WIC 39 Ham slices 40 / Taco meat 40 / East WIC 41 Milk 35 / Banana Cream Pie 34 / Pie RIC 33 Milk 38 / Milk Machine 37 --Wiping cloth sanitizer 200 ppm Chlorine
11/16/2015
10
Complaint
In
Details not available.
05/26/2015
Details not available.
05/04/2015
Details not available.
04/15/2014
Details not available.
04/22/2013
Details not available.
04/10/2013
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_30111B - FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT.
KDA_3_30412D - In-use utensil storage (Running water) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS used with moist FOOD such as ice cream or mashed potatoes shall be stored in running water of sufficient velocity to flush particulates to the drain.
KDA_3_50116A1 - PHF/TCS Hot Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURECONTROL FOR SAFETY FOOD) shall be maintained at 57°C (135°F) or above.
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_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_4_90311B - Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) of this section and shall be stored: In a self-draining position that allows air drying- and, Covered or inverted.
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
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.
Restaurant representatives - add corrected or new information about RUSSELL'S RESTAURANT, 649 WESTPORT BLVD, SALINA, KS »