KDA_3_30211A1b - --In walk in cooler, raw sausage was setting above ready to eat (RTE) shredded cheese and tortillas. Corrected on site (COS) - sausage moved to bottom.
KDA_3_60211A - --Ice bagged in establishment, did not have establishment information on bags. COS - bags labeled.
KDA_6_20215A3 - --At back exit door (east side), there is a 1/4 inch by 20 inch gap above door handle.
KDA_6_30112 - --There were no handtowels at hand sink in kitchen. Corrected on site (COS) - papertowels placed at sink.
KDA_6_50112A - --There was 1 old (gray color) rodent droppings in cabinet under pop machine, and approximately 15 old rodent droppings in back corner in store room on west side.
KDA_Defacto - --Cold Holding: Walk in cooler - shredded cheese 42.1F Make table - shredded cheese 41.1F, sausage 39F Refrigerator (white) - ranch dressing 38.1F Refrigerator (silver) - milk 32.8F Freezers ok --Hot Holding: Pizza display - pepperoni pizza 139F Hot display cabinet - steak fingers 135F
09/03/2015
6
Regular
In
Violation descriptions:
KDA_3_60211A - FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in LAW, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.
KDA_6_20215A3 - Outer openings (Doors) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.
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.
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