KDA_3_50116A1 - --Cheese Sauce temped at a maximum of 127.1 and Cream Gravy temped at a maximum of 118.2 on the ST. Items were marked for a 4 hour hold but PIC indicated that are to be under temperature control. Items were voluntarily discarded and COS.
KDA_3_50116A2 - --Honeydew Melon in the front Salad Bar RIC temped at 47.2. The Honeydew Melon stored at the bottom of the container temped at 40. Container had been out of the WIC for less than an hour and PIC COS by placing Honeydew Melon back into the WIC to cool.
KDA_6_20215A3 - --Visible gap at the bottom of the kitchen back door about a quarter to half inch.
KDA_Defacto - --Facility was thawing under temperature control or as part of a cooking step. --Grill: Scrambled Eggs 168. --Mechanical Dishwasher CL sanitizer solution concentration tested at 50ppm. Wiping Cloth Bucket QT sanitizer solution concentration tested at 200ppm. --Mop sink faucet was connected to a chemical dispenser labeled as containing an ASSE 1055B backflow prevention device. --RIC: Diced Tomatoes 35
12/02/2015
4
Regular
In
Details not available.
11/18/2014
Details not available.
09/29/2014
Details not available.
12/10/2013
Details not available.
10/31/2013
Details not available.
09/27/2013
Violation descriptions:
KDA_3_50116A1 - PHF/TCS Hot Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURECONTROL FOR SAFETY FOOD) shall be maintained at 57°C (135°F) or above.
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_6_20215A3 - Outer openings (Doors) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.
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