KDA_Defacto - --All hand sinks hot water temperatures are 100F or above. --The produce preparation sink has been repaired and now has an air gap.
01/19/2016
1
Follow-up
In
KDA_4_60111A - --Located on the rack for clean utensils, there was one set of tongs that had dried food debris on the food contact surface. COS. Tongs were taken to dish area to be washed.
KDA_4_60111C - --The ice machine ice chute has visible pink mold on the outside surface.
KDA_5_20212A - --Hand sinks were not at 100F. pastry hand sink was 74.2F unisex toilet rooms hand sink 97.6F
KDA_5_40211 - --The produce preparation sink does not have an air gap and is directly connected to the sewage system.
KDA_Defacto - --Cooling was being done in the WIC. Shallow pans with ice paddles were being used. Foods spread out on sheet pans in thin layers and uncovered was also being used. --Critical (Critical)
01/06/2016
5
Regular
Out
Violation descriptions:
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_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
KDA_5_20212A - A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet.
KDA_5_40211 - Except for floor drains that originate IN refrigerated spaces that are constructed as an integral part of the building, a direct connection may not exist between the SEWAGE system and a drain originating from equipment IN which FOOD is placed.
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