KDA_3_50116A1 - --In the Hot Holding Case, there was a container of cooked carrots at 130.4F. According to employee, the carrots were placed in the Hot Holding Case at 9:30 a.m. Note: The temperature was taken at 10:45 a.m. Corrected on Site - Placed container into the steamer and warmed the carrots to 173.1F.
KDA_4_60111A - --On the hanging rack above the food prep table, there was a ladle (stored as clean) with dried food debris on the food contact surface. Corrected on Site - Moved to Warewashing Machine.
KDA_4_60111C - --In the Walk In Cooler, there is dust build up on the fan blade covers.
KDA_Defacto - --Freezers - OK. --Hot Holding Case - Spanish Rice - 168.5F. Steam Table - Cooked Carrots - 158.5F. Steamer - Spanish Rice - 186.6F. --Milk Cooler - Chocolate Milk - 39.9F. Salad Bar - Shredded Lettuce - 39.0F. Walk In Cooler - Hamburger - 40.6F. --Out of Oven - Chicken Strips - 187.8F. --Owned by: USD # 331 No Certified Manager on Staff. --Sanitizer Bucket - 100 parts per million Chlorine Sanitizer. --Warewashing Machine - 178.3F.
10/07/2015
4
Regular
In
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_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.
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