KDA_2_30114H - --Employee handled money at the cash register, then donned gloves and removed tortilla chips from a bag without first washing her hands. COS=educated
KDA_3_50116A1 - --Pork burger sandwiches were being held at 115 F in the warmer. The warmer plate temperature was 92 F. COS=employee said that the sandwiches were placed in the warmer thirty minutes earlier
KDA_4_204112B - --A thermometer was not present in the display warmer.
KDA_4_30111 - --The display warmer is not maintaining potentially hazardous foods at 135 F or above. The plate temperatures of the warmer ranged from 83 F to 103 F. COS=employees discontinued use of the warmer for sandwich storage
KDA_Defacto - --155 F cheese sauce 143 F chili 133 F hot link 155 F pork burger held on grill --202 F pork fritter from fryer --34 F shredded lettuce 35 F sausage links 43 F sliced tomatoes 42 F shredded lettuce freezer ok --50 parts per million chlorine in three vat sink
09/11/2015
5
Regular
In
Details not available.
09/05/2014
Details not available.
09/07/2013
Violation descriptions:
KDA_2_30114H - Wash Hands (Gloves) FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and before donning gloves for working with FOOD.
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_204112B - Temperature Measuring Devices (Integrated or Affixed) Cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display.
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.
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