- KDA_2_30112B3 - --In kitchen, food service worker washed hands for only 3-4 seconds. COS. Owner instructed employee to rewash hands for 20 seconds with hot soapy water.
- KDA_3_30215A - --In make table, avocados used for immediate service have stickers with adhesive residue. COS. Manager washed avocados.
- KDA_3_30412A - --At kitchen make table, there are plastic portion cups being used as scoops. COS. Manager discarded and obtained utensils with a handle for the ingredients.
- KDA_3_30511A1 - --Boxed canned tomatoes stored directly on floor near back door in kitchen.
- KDA_4_60111A - --In kitchen, food chopper has visible food debris in between tines and built up in plunger portion of mechanism. Knife stored as clean on magnetic strip has visible food debris on it. Can opener blade has visible food debris. COS. All items taken to warewashing to be cleaned.
- KDA_4_90311C - --On Expo line and in kitchen area, single service clamshells are not stored inverted. COS. Manager inverted items.
- KDA_6_50112A - --The following areas need to be cleaned: walls and floors of kitchen, under grill, under tortilla station, prep table walls and under shelving.
- KDA_Defacto - --Barbacoa- 211.6 F- stove top. --Bucket sanitizer at 200 ppm quat. --Cooked chicken in blast chiller at 67.8 F, manager states that it was just hand shredded, reheated to 165 F, and then placed in blast chiller, entire process for chicken from stove top to under 41 F is under 4 hours. --Dishmachine at 50 ppm chlorine. --Steam unit- 163.5 F- Spanish rice. --WIC- 38.5 F- Spanish rice, make table: top- 38.5 F- pico, bottom- tamales- 37.8 F, outside WIC- 37.8 F- milk.
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08/31/2015 | 8 | Follow-up to Administrative Order | In |
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