- KDA_3_50114A2 - --In the whitewesting house reach in, cooked on site peppers made at 11:00PM today were 49.4F. Peppers were in a small plastic container with not a large amount. COS-Peppers were voluntarily discarded.
- KDA_3_50116A2 - --In the Whitewesting house, cooked on site meat taco meat 48.5F, uncooked hotdogs 52.4F, deli ham lunch meat 48.4F, 48.1F,47.6F and raw pork shoulder at 46.7F. These items had been in reach in since yesterday. COS-these items were discarded Ambient of Whitewesting house was 54F at 4:30PM. was 52.5F at 5:00PM 50F at 5:20PM.
- KDA_3_50116B - --In the Whitewesting house, raw shell eggs were at 55.8F. COS- eggs were discarded.
- KDA_3_50118A1 - --In the Whitewesting house, cooked on site intestines had a discard date of 10/6. They were held over seven days.
- KDA_4_30111 - --The Whitewesting house ambient was: at 4:30PP 54F, at 5:00PM 52.5F and at 5:20PM 50F. The GE ambient was 54F, no potential hazards food stored there. In the garage a two door reach in ambient was 51.8F.
- KDA_6_50112A - --The vent cover has an accumulation of dust.
- KDA_8_40411 - --The reach in coolers were not cooling proper and causing imminent health hazard. COS-Voluntary closure.
- KDA_Defacto - --Cooked on site refried beans were 76.9F employee said they were cooked a half hour ago. Cooked on site diced steak 55.3F. Employee said it was cooked at 10:00AM today. --In the Whitewesting house reach in, cooked intestines were 40.5F. --Three compartment sink, had a 100PPM chlorine sanitizer. --Was only putting discard date on food items. Educated on putting the date made on food items.
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10/12/2015 | 8 | Regular | Out |
Restaurant representatives - add corrected or new information about TAQUERIA MEXICO LINDO '2', 1120 NE SEWARD AVE, TOPEKA, KS »