- KDA_3_30414B1 - --Two wet wiping cloths are left on food prep counters - not stored in sanitizer solution as required.
- KDA_3_50118A1 - --Red salsa dated 11-23 in the McCall RIC, and canned pumpkin in an opened container dated 11-26 in the WIC, prepared and held over 7 days. COS by VD
- KDA_4_70211 - --The final rinse temperature in the dish machine is 152.6F, 151.3F, and 157.5F. COS - ran the machine several more times, and it got up to 164.7F. Manager called the repair company, who will come out and check the chain drive and timing sensors. Then, manager had employees set up a sanitizing rinse in the 3-compartment sink, and instructed them to put all the utensils/wares through this sink for a 60-second soak before air-drying.
- KDA_Defacto - --McCall RIC in the middle of the kitchen by the cook's line - fruit salad with melons 36.1F. McCall RIC 2 - ambient 36.3F. Salad bar - lettuce salad 43F No PHF's on countertop.
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12/03/2015 | 4 | Follow-up | Out |
- KDA_2_30115 - --Cook washes his hands in the kitchen food prep sink. COS - educated, he explained where the handwashing sinks are located.
- KDA_3_30412B - --The handle is down, buried in the flour, in the large flour bin.
- KDA_3_30412F - --Two ice cream scoops are in a container of water which is 101F - not a minimum of 135F as required.
- KDA_3_30414B1 - --Wet wiping cloths (at least 5) are on the food prep counters - not stored in sanitizer solution as required. Employee tried to correct, but used a degreasing soap solution instead of sanitizer. Then, used the correct chemical and COS.
- KDA_3_30611 - --Croutons, sunflower seeds, bacon bits, raisins, and craisins are in open containers on a table by the salad bar, with no sneeze shields or coverings to protect food from contamination.
- KDA_3_50116A2 - --In the McCall RIC in the middle of the kitchen by the cook's line - red salsa 44F, fruit salad with melons 44.9F, yogurt 44.2F, sliced ham 45.3F, heavy cream 44.6F, green salsa 48.5F, tartar sauce made on site 45.5F, corn meal mush 45.3F, pooled raw eggs 46.4F, raw ground sausage 44.6F. McCall RIC 2 - heavy cream 43.9F, milk 45.7F, beef with red peppers 50F. Salad bar - lettuce salad 52.7F. Countertop - sliced tomatoes 65.7F. COS by VD
- KDA_3_50118A1 - --Red salsa dated 11-12, and cooked sausage dated 11-12, are in the McCall RIC, prepared and held over 7 days. COS by VD
- KDA_4_20211A2 - --The lid on one of the blue ice cream containers (chocolate) in the freezer is split and cracked, with portions broken out. COS - replaced with intact lid and discarded cracked lid. Three rubber spatulas in the clean utensil drawer have cracks, chips, and splits. COS - trimmed to make smooth
- KDA_4_70211 - --The final rinse temperature in the dish machine is 152.8F, 155.4F, and 157.4F. COS - Cleaned and sanitized the 3-vat sink, set up a compartment there for sanitizing with 200 ppm QA, until repair company can fix the conveyor dish machine. Repair company called & responded during the inspection. Found a safety switch had been tripped on the dish machine, reset the switch, and now the machine is functioning properly.
- KDA_6_30112 - --No hand drying provisions at the handwashing sink in the servers' area. COS - employee refilled paper towel dispenser
- KDA_6_50112A - --There is a build up of dust and debris on some of the ceiling vents in the kitchen and warewashing area.
- KDA_7_10211 - --Five squeeze-bottles with a blue liquid, identified by employee as dish soap, are in the warewashing area, with no labels identifying contents. COS - labeled properly
- KDA_Defacto - --Buffet - grilled chicken breast 163.9F, chili 145.3F --SB - diced ham 39.2F, pasta salad 41.3F, ham salad 39.7F McCall RIC 3 - milk 42F WIC - cooked sausage 42.4F, cooked turkey 41.9F, sour cream 43F Freezers - food solid
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11/19/2015 | 13 | Regular | Out |
Restaurant representatives - add corrected or new information about WATERS EDGE (THE), 701 S MAIN, HESSTON, KS »