SANTA ROSA MARKET, 160 W PANCAKE, LIBERAL, KS - Restaurant inspection findings and violations
Violation code | Inspection Date | Violations | Type | Compliance |
|---|---|---|---|---|
|
08/31/2015 | 6 | Follow-up to Administrative Order | In |
| Details not available. | 03/12/2015 | |||
| Details not available. | 02/24/2015 | |||
| Details not available. | 03/10/2014 | |||
| Details not available. | 02/25/2014 | |||
| Details not available. | 02/04/2013 |
- Violation descriptions:
- 3-304.15(A) - If used, single-use Gloves shall be used for only one task such as Working with READY-TOEAT FOOD or with Raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur IN the operation.
- KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
- KDA_3_50113B - TCS Thawing (Cold Water) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed completely submerged under running water at a water temperature of 21°C (70°F) or below, with sufficient water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5°C (41°F). Alternatively, for a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking to be above 5°C (41°F), for more than 4 hours including: the time the FOOD is exposed to the running water and the time needed for preparation for cooking- or, the time it takes under refrigeration to lower the FOOD temperature to 5°C (41°F).
- KDA_3_50114D - Raw EGGS shall be received in refrigerated equipment and immediately placed in refrigerated EQUIPMENT that maintains an ambient air temperature of 7°C (45°F) or less.
- KDA_3_50115A - TCS Cooling (Methods) - Cooling shall be accomplished IN accordance with the required time and temperature criteria by using one or more of the following Methods based on the type of FOOD being cooled: placing the FOOD IN shallow pans- separating the FOOD into smaller or thinner portions- using Rapid Cooling equipment- stirring the FOOD IN a CONTAINER placed IN an ice WATER bath- using containers that facilitate heat transfer- adding ice as an ingredient- or, other effective methods.
- KDA_6_30111 - Each HANDWASHING SINK or group of two adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
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