KDA_3_50118A2 - --1/25 RTE PHF in Cold Holding > 24 hours since preparing or opening out - 9/24 cut bagged lettuce salad in RIC with no date marking - Manager COS by dating - > 95% in compliance.
KDA_4_50111A - --Capacity of cold holding marginal for operation at the time of the inspection as interior WIC is down. Also cold holding equipment currently not useable are the 8 door McCall RIC and Dairy case RIC.
KDA_4_50111B - --Hot hold warmer with sprung door that will not seal by deli area.
KDA_4_90111A - --Clean food stainless steel pans were wet stacked on clean utensil storage shelving. Suggest more space to be provided to allow for air drying as required before placing clean pans away.
KDA_4_90312A - --WIF / WIC coat provided for employee and kitchen apron stored in men's toilet room - COS by moving uniforms out of toilet room.
KDA_5_50115A - --Garbage dumpsters provided with no lids.
KDA_Defacto - --154 F on beef stew at self serve warmer 167 F chili on self serve warmer --165.5 F on hot water sanitizing dish wash machine --36 F on packaged yogurt in front self serve RIC\ Deli Cold Hold RIC: 36 F pan of tuna salad 42 F pan of sliced tomatoes 41 F sliced RTE roast beef McCall RIC: 43 F on exterior of pasteurized liquid egg cartons. 39 F ambient 39 F open bag of cheddar cheese Preparation table RIC: 39 F bagged mozzarella cheese 36 F diced eggs WIC down, dairy case RIC down, 8 door McCall RIC is down. All freezers with foods frozen solid. --Capacity of cold holding marginal for operation at the time of the inspection as interior WIC is down. Also cold holding equipment currently not useable are the 8 door McCall RIC and Dairy case RIC.
09/28/2015
7
Regular
In
Details not available.
12/11/2014
Details not available.
04/23/2013
Details not available.
04/03/2013
Violation descriptions:
KDA_3_50118A2 - P - RTE PHF/TCS, Disposition (discard if in a container w/out a date) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is not clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5°C (41°F) or less for a maximum of 7 days, with the day of preparation counted as Day 1.
KDA_4_50111A - EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
KDA_4_50111B - EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
KDA_4_90111A - Equipment/utensils (Air drying) After cleaning and SANITIZING, EQUIPMENT and UTENSILS shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD.
KDA_4_90312A - Cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: In locker rooms (except for laundered LINENS and SINGLESERVICE and SINGLE-USE ARTICLES that are PACKAGED or in a facility such as a cabinet)- In toilet rooms- In garbage rooms- In mechanical rooms- Under sewer lines that are not shielded to intercept potential drips- Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed- Under open stairwells- or, Under other sources of contamination.
KDA_5_50115A - Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers.
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