KDA_2_30114F - --Employee handled credit card then put on gloves and handled single service container without washing hands. Corrected on site by educating and washing hands.
KDA_7_20111B - --Storage closet: two containers of soap on shelf above box of single service cups. Corrected on site by moving soap.
KDA_Defacto - --Fryer: chicken 180.4 --Reach in coolers: raw chicken 33.0, milk 39.7 Display case: air 41.1
10/21/2015
3
Quality Assurance
In
KDA_3_50118A1 - --Container of pasta salad inside McCall RIC date marked 10-6 / 10-12 Corrected on Site (COS) Disposed of pasta salad
KDA_2_30114F - Wash Hands (Prevent Cross Contamination) 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 during FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks
KDA_3_50118A1 - P - RTE PHF/TCS, Disposition (discard if held more than 7 days) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is held at a temperature of 5°C (41°F) or less for more than 7 days, with the day of preparation counted as Day 1.
KDA_7_20111B - Chemical storage (not above FOOD, etc.) POISONOUS or TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, equipment, UTENSILS, LINENS, and single-service and SINGLEUSE ARTICLES by locating the POISONOUS or TOXIC MATERIALS IN an area that is not above FOOD, equipment, UTENSILS, LINENS, and single-service or single-use ARTICLES.
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