Temperature measuring device provided and readily accessible for manual warewashing Observation: No test strips to check heat sanitizing dish machine - left strips - corrected on site.
Eating, drinking, or using tobacco Observation: Open glass of water on the prep counter in the Kitchen - removed - corrected on site.
Handwashing aides and devices, use restrictions Observation: Plastic container in the handwash sink - removed - corrected on site.
Designated areas for employees use of designated areas by employees
Frozen PHF/TCS foods are properly slacked and thawed Observation: Fish thawing in the three compartment sink at 55 degrees - disposed of - corrected on site.
Storage and maintenance of wet and dry wiping cloths Observation: Wet wiping cloths laying on the counter.
11/06/2015
Regular
No violation noted during this evaluation.
06/02/2014
Follow Up LOC
Miscellaneous sources of contamination Observation: Employee food stored in refrigerator with Establishment food - must designate one area for Employee food storage.
Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness Observation: Water in the Bar sink with Quat sanitizer too hot - sanitizer evaporating - Corrected at time of Inspection.
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation: Sack of vegetables in between raw Hamburger and raw Pork - Corrected at time of Inspection.
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