- KDA_3_10111 - --In the walk in cooler, a container of cooked jambalaya had no date marking. Employee did not know when it was made. Corrected on site (COS): Employee voluntarily discard item in the trash. In the walk in cooler, open packages of deli meat ends had no date marking. Employee was not sure when they were opened. COS: Employee voluntarily discarded item in the trash can.
- KDA_3_30412B - --The bulk flour container in the dry storage area had a styrofoam cup in direct contact with the flour.
- KDA_3_30412C - --Between the prep table and the salad make table there was an in-use knife stored between the 2 tables. COS: Employee removed and took to the 3 compartment sink.
- KDA_3_50118A1 - --In the make table by the grill, open packages of sliced ham (8/25) and sliced ham/turkey (8/23) were held more than 7 days. COS: Employee voluntarily discard items in the trash can. In the walk in cooler, open packages of sliced corned beef (8/24), 2 sliced ham/turkey (8/25), and 2 sliced roast beef (8/24 & 8/21) were held over 7 days. COS: Employee voluntarily discarded item in the trash can. In the walk in cooler, a container with 12 cooked chicken wings (8/24) was held over 7 days. COS: Employee voluntarily discarded them in the trash can. In the walk in cooler, a container of made in house habanero sauce (8/24) was held over 7 days. COS: Employee voluntarily discarded item in the trash can. In the walk in cooler, open packages of deli meat ends were dated 8/10, 8/16, and 8/24. Items were held over 7 days. COS: Employee voluntarily discarded items in the trash can.
- KDA_4_20211A2 - --Under the prep table by the walk in cooler, there were several cracked/broken plastic food bins. Inspector spoke with the kitchen manager about going through them and discarding the cracked/broken ones since they are not smooth and easily cleanable. Manager voluntarily discarded a few containers during the inspection.
- KDA_4_50112 - --There were several cutting boards there were dark stained and had deep cut and scours that cannot be sanitized. Inspector spoke with the kitchen manager about resurfacing them or getting new ones.
- KDA_4_60111C - --In the bottom of the make table there was standing water and food debris.
- KDA_4_60213 - --The vent hood has a build up of grease. The professional cleaning tag states it is due to be cleaned in October 2015. The kitchen manager said they have called the company to come out sooner to clean it.
- KDA_5_20314 - or, Installing an APPROVED backflow prevention device as specified under § 5-202.14.
- KDA_6_50111 - --There are several ceiling tiles throughout the kitchen area that are stained and some are broken.
- KDA_Defacto - --Bar Warewasher: 100 parts per million chlorine. Kitchen Warewasher: 100 parts per million chlorine. --Chicken: 205.3F Burger: 163.4F --Salad Make Table Sliced Tomatoes: 42.7F Spinach Dip: 42.3F Make Table (grill area) Sliced Tomatoes: 41.9F Salsa: 41.8F Walk in Cooler Queso: 40.3F Lettuce: 40.1F Small Kenmore Refrigerator (by grill) Raw Chicken: 39.3F Bar 2 Drawer Cooler Milk: 43.5F --Steam Table Queso: 136.7F Jambalaya: 141.3F --Wiping Cloth Bucket: 200 parts per million quaternary ammonia.
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09/01/2015 | 11 | Regular | Out |
Restaurant representatives - add corrected or new information about WILLIE'S LLC, 151 N MAIN, EL DORADO, KS »