KDA_3_30211A1b - --In east refrigerator in store room, a container of raw shelled eggs was stored on top of RTE potato salad. COS - manager moved eggs to walk in cooler.
KDA_5_20314 - or, Installing an APPROVED backflow prevention device as specified under § 5-202.14.
KDA_Defacto - --Cold Holding: East refrigerator (store room) - ranch dressing 39F. West refrigerator (store room) - macaroni salad 42F. Milk cooler - 39.8F. Walk in cooler - ranch dressing 43F. Refrigerator (hallway) - juice 41.1F. Freezers ok. --Cooking temperature - Oven - taco meat 183F. --Dish machine sanitizer level tested at 100ppm chlorine. --Hot Holding: Oven - refried beans 178F. --Wiping cloth sanitizer tested at 100ppm chlorine.
01/12/2016
3
Regular
Out
KDA_3_50118A1 - --In refrigerator #2, an opened package of ready to eat (RTE)sliced deli turkey had an open date of 08/27. Corrected on site (COS) - meat disposed of in trash.
KDA_3_50118A1 - P - RTE PHF/TCS, Disposition (discard if held more than 7 days) 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 held at a temperature of 5°C (41°F) or less for more than 7 days, with the day of preparation counted as Day 1.
KDA_5_20314 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: Providing an air gap as specified under § 5-202.13
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