KDA_3_50115B - --Cooling chicken breasts inside a a 6 inch deep plastic pan COS Moved to sheet pan
KDA_4_20211A2 - --Cracked plastic lid on peppers and onions in make table Chip black bowl on clean dish shelf above portable steam table COS Disposed of lid and bowl
KDA_4_204112B - --No thermometer available inside drawer RIC, Make table RIC or True RIC
KDA_4_50111B - --Drawer cooler and beer Walk in Cooler doors will not completely close
KDA_4_60111A - --Can opener blade has a build up of food debris Magnetic knife rack holding knives is covered in food debris Corrected on Site (COS) Moved can opener and knives to warewashing and cleaned magnetic knife rack in place
KDA_4_60213 - --Interior bottom shelf of make table and True RICs are covered in food debris
KDA_4_90311A - --Plastic bag full of to-go black foam containers setting on floor of wait staff area
KDA_6_50111 - --There is a hole in the ceiling above the food prep area
KDA_6_50112A - --HVAC vent above warewashing and food prep area are full of dust
KDA_7_10211 - --Bottle of orange pink liquid not labeled with common name in wait staff area COS Labeled santizer
KDA_7_20111A - --3 cans of stainless steel cleaner setting on top of ice machine COS Moved to mop sink
KDA_Defacto - --Chicken wings 42 / Raw hamburger patty 42 / Raw chicken 41 / Drawer cooler 38 Chicken breast 35 / Sliced tomatoes 36 / Sliced ham 41 / Make table Reach in Cooler (RIC) 38 Raw shell eggs 41 /Mik 40 / Chili 39 / True RIC 37 Deli turkey 40 / Raw hamburger 42 / Cut bagged lettuce 41 / East Walk in Cooler 40 --Chili 172 / Queso 184 / Portable steam table --Fish 178.4 --Kitchen manual warewashing sanitizer 200 ppm quaternary ammonia --Per PIC wings cooked at approximately 9:30 are 49.1 degrees F at 11:30 --Wiping cloth sanitizer 200 ppm quaternary ammonia
11/17/2015
12
Regular
In
Details not available.
12/16/2014
Details not available.
11/26/2013
Details not available.
06/26/2013
Violation descriptions:
KDA_3_50115B - TCS Cooling (Placement) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: arranged in the EQUIPMENT to provide maximum heat transfer through the container walls- and, loosely covered, or uncovered if protected from overhead contamination, during the cooling period to facilitate heat transfer from the surface of the FOOD.
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_204112B - Temperature Measuring Devices (Integrated or Affixed) Cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display.
KDA_4_50111B - EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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_60213 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
KDA_4_90311A - Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLEUSE ARTICLES shall be stored: In a clean, dry location- Where they are not exposed to splash, dust, or other contamination- and, At least 15 cm (6 inches) above the floor.
KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
KDA_7_10211 - Common Name (Working containers) Working containers used for storing POISONOUS or TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the Common Name of the material.
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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