KDA_3_30412B - --Bowl without a handle is stored inside bucket of Panko crumbs REPEAT Educated , removed bowl and replaced with scoop
KDA_Defacto - --All foods date marked --All foods date marked appropriately --All handwashings sinks clean to site --Filters in hood clean to site --Food is not kept inside make tables until approximately 3:00 PM. Chicken and rice 41 / Baked potatoes 38 / Hard boiled eggs 35 / Walk in Cooler 37 until 3:00 PM Raw shell eggs 41.5 degrees F inside Randell Reach in Cooler. No longer storing raw shell eggs next to grill --Food stored in food grade containers only All chemicals labeled appropriately --Gravy in hot holding pot is 171 degrees F Precooked sausage reheated to 207 in fryer --Large kitchen make table ambient 42.3, PIC will adjust again, just turned up due to freezing --Mechanical warewashing sanitizer 100 ppm Chlorine All food contact surfaces clean to site --No longer using portable fans in kitchen and expo area. Areas and equipment clean to site --No raw foods stored above Ready To Eat foods --No trash or full sanitizer buckets left over from last night. Steam table clean to site --Single service stored appropriately
09/24/2015
2
Follow-up
In
7-203.11 - --AuJus stored inside a Sheet rock all purpose compoundbucket COS Voluntary destruction of AuJus
KDA_3_10111 - --No date on open container of black beans inside Randell Reach in Cooler No date on open container of half and half inside bar case cooler No date on individual open packages of roast beef in Delfield RIC No date on open packages of slice turkey, ham and roast beef inside large make table RIC Not known when packages of food opened COS Voluntary destruction
KDA_3_30211A1b - --Raw beef stored above teriyaki sauce inside Delfield make table RIC Raw beef stored above Ready to Eat Turkey in Walk in Cooler COS Moved RTE foods to side and above raw foods
KDA_3_30412B - --Bowl without a handle is stored inside bucket of Panko crumbs
KDA_3_40311A - --Gravy put in hot holding pot for service on breakfast bar at 131 degrees F Corrected on Site (COS) Return to kitchen and reheated to 166 degrees F
KDA_3_50116A2 - --Cut bagged lettuce 65.2, Diced tomatoes 63.4, Lettuce salad 62.1,Grated Monterey jack and cheddar cheese 63.7, yogurt 51.5 inside M3 make table 57.1-63.5. COS Voluntary destruction on cut bagged lettuce, lettuce salad and diced tomatoes and grated cheese
KDA_3_50116B - --Raw shell eggs setting on counter area of grill are 64.1 degrees F out since 5:00 AM per PIC, temperature taken at 8:15 AM COS Moved to Randell Reach in Cooler
KDA_3_50118A1 - --Beans and Corn dated dispose by 9-12 COS Voluntary destruction
KDA_4_30111 - --M3 make table Reach in Cooler 57.1 - 63.5 degrees F Large make table RIC 46.4 degrees F COS Voluntary destruction of out of temperature PHFs and discontinues use and called for service
KDA_4_60111A - --Dicer blade is covered in dried on onion Slicer has an accumulation of dried on food on guide Can opener blade has hard dried on food debris COS Moved to warewashing area to be cleaned and slicer being cleaned in place
KDA_4_60111C - --Fan in expo area aimed at salad making area is full of dust
KDA_4_70211 - --No detectable sanitizer in mechanical warewasher, sanitizer bucket empty. COS Set up new bucket of sanitizer and primed warewasher till sanitizer concentration was 100 ppm Chlorine
KDA_4_90311A - --Case of single service cups setting on floor in dry storage room
KDA_6_20212 - --Filters in hood above grill and fryers are full of grease
KDA_6_50112B - --Sanitizing wiping cloth solution bucket left overnight in kitchen Trash in bar area not taken out at closing Steam table pans not cleaned at closing
KDA_6_50118 - --Handwashing sink in expo area and next to Walk in Cooler have dirty handles and basins
KDA_7_10211 - --White bucket of blue liquid and wet cloth on counter top in breakfast area not labeled with contents COS Labeled as sanitizer
KDA_Defacto - --Hard boiled eggs 43 / Breakfast bar Reach in Cooler (RIC) 39 Milk 41 / Hot point RIC in expo area 37 Raw steak 41 / Raw hamburger 41 / Raw chicken 41 / Black beans 40 / Randell RIC 41 Meat and beans 39 / Delfield make table RIC 27 Raw fish 43 / Cooked chicken wings 42 / Haier RIC 39 Gravy 41 / Ham slices 38 / Baked potato 37 / Walk in Cooler 35 Half and half 40 / Beer case cooler 38 Waffle batter 43 / dispenser --Hash browns 142 / Hot holding unit Sausage patties 138 / Eggs 164 / Hot holding unit --Wiping cloth sanitizer 200 ppm quaternary ammonia
09/14/2015
18
Licensing
Out
Violation descriptions:
7-203.11 - A CONTAINER previously used to store POISONOUS or TOXIC MATERIALS may not be used to store, transport, or dispense FOOD.
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
KDA_3_30412B - In-use utensil storage (Non-PHF/TCS-handles above food) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon.
KDA_3_40311A - Reheating PHF/TCS for Hot Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74°C (165°F) for 15 seconds.
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_3_50116B - PHF/TCS Cold Holding (Shell EGGS) EGGS that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated EQUIPMENT that maintains an ambient air temperature of 7°C (45°F) or less.
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_4_30111 - Temperature Capacity - EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
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_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
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_20212 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.
KDA_6_50112B - Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
KDA_6_50118 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
KDA_7_10211 - Common Name (Working containers) Working containers used for storing POISONOUS or TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the Common Name of the material.
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