KDA_4_60111C - --There is dust on the outside of the RIC. There is an accumulation of ice in the ice cream chest freezer.
10/05/2015
1
Follow-up
In
4-302.14 - --There were no test strips available to test the chlorine concentration of sanitizer in the three vat sink.
KDA_3_30511A1 - --Located next to the popcorn machine, there was a bag of unpopped popcorn stored on the floor.
KDA_3_50116A2 - --Located in the self service reach in cooler (RIC), there was a package of sliced cheese at 46.6F. COS- discarded.
KDA_4_204112B - --There was no thermometer in the self serve RIC to measure the ambient air temperature.
KDA_4_30212B - --There was no probe thermometer available to measure the internal temperature of potentially hazardous foods.
KDA_4_60111A - --Located in a cabinet under the three vat sink, there was a metal pot that was filled with water and debris. Corrected on site (COS)- moved to wash area.
KDA_4_60111C - --There is dust on the outside of the self serve RIC. There is an accumulation of ice in the ice cream chest freezer. There is an accumulation of grease on and inside of the oven. There is food debris inside the microwave.
KDA_4_90311A - --Located under the shelf with the microwave, there was a bag of paper plates stored on the floor.
KDA_6_50112A - --There is debris on the floor. There is dust on the shelves and in the cabinets under the three vat sink. There is food debris and dust on the counters of the establishment.
4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
KDA_3_30511A1 - Food storage - Except as specified in ¶¶ (B) and (C) of 3-305.11, FOOD shall be protected from contamination by storing the FOOD: in a clean, dry location- where it is not exposed to splash, dust, or other contamination- and at least 15 cm (6 inches) above the floor.
KDA_3_50116A2 - PHF/TCS Cold Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained at 5°C (41°F) or less.
KDA_4_204112B - Temperature Measuring Devices (Integrated or Affixed) Cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display.
KDA_4_30212B - FOOD temperature MEASURING devices (Thin Probe) a temperature MEASURING DEVICE with a suitable small-diameter Probe that is designed to measure the temperature of Thin masses shall be Provided and readily accessible to accurately measure the temperature IN Thin FOODS such as MEAT patties and FISH filets.
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_4_90311A - Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLEUSE ARTICLES shall be stored: In a clean, dry location- Where they are not exposed to splash, dust, or other contamination- and, At least 15 cm (6 inches) above the floor.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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