4-302.14 - --There is no test kit to accurately measure the chlorine sanitizing solution used in establishment. Corrected on site. Issued small supply of chlorine test strips.
KDA_3_30212 - --On shelf, bag of green spices identified as oregano has no label of common name. Corrected on site. Oregano was labeled.
KDA_3_50116A1 - --Atop counter, a skillet of cooked beef temped at 96.3F. Person in charge said meat was cooked about one hour ago and will be reheated to order. Educated person in charge on cold-holding and hot-holding options. Corrected on site. Beef was placed uncovered in cooler for rapid cooling.
KDA_Defacto - --beef on grill: 163.8F --Make table:cut lettuce: 42.8F Reach in cooler affixed to make table: shredded cheese: 43.2F --Running water is now available at every distribution point in establishment. Hot water at handsink measured at 108.4F.
01/25/2016
4
Reopening
In
KDA_5_10311B - --There is no hot water at any distribution point in establishment.
KDA_5_10312 - --There is no running hot water at any distribution point in establishment.
KDA_5_20511B - --Box of gloves were in basin of handsink. Corrected on site. Gloves were moved.
KDA_8_40411 - --There is no running water at any distribution point in the food establishment.
01/16/2016
4
First Operational Inspection After Licenstion
Out
4-302.14 - --There are test strips for the multi-quatenary sanitizer used in establishment. Corrected on site. Issued multi-quatenary test strips.
KDA_6_30114 - --There is no handwashing sign at the hand sink.
KDA_Defacto - --Reach in cooler: Ambient: 37.9F
08/19/2015
3
Licensing
In
Violation descriptions:
4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
KDA_3_30212 - Food storage containers (Common Name) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the 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_5_10311B - Hot WATER shall be available at all Distribution POINTS IN the FOOD ESTABLISHMENT, at all times.
KDA_5_10312 - Water under pressure shall be provided to all fixtures, EQUIPMENT, and nonFOOD EQUIPMENT that are required to use water except that water supplied as specified under ¶¶ 5-104.12(A) and (B) to a TEMPORARY FOOD ESTABLISHMENT or in response to a temporary interruption of a water supply need not be under pressure.
KDA_5_20511B - A HANDWASHING SINK may not be used for purposes other than handwashing.
KDA_6_30114 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
KDA_8_40411 - A LICENSEE shall immediately discontinue operations and notify the regulatory AUTHORITY if an IMMINENT Health HAZARD may exist because of an emergency such as a fire, flood, extended interruption of electrical or WATER service, SEWAGE backup, misuse of POISONOUS or TOXIC MATERIALS, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger Public health. a LICENSEE need not discontinue operations IN an area of an ESTABLISHMENT that is unaffected by the IMMINENT Health HAZARD.
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