- KDA_3_30211A4 - --In the reach in cooler with the dirty seals under the prep table, open containers of raw catfish, raw chicken, and breading were stored uncovered.
- KDA_3_50116A2 - --A bowl of waffle batter sitting on the counter was at 67F. PIC said it had been removed from the walk in cooler approximately three and a half hours earlier. COS: discarded. Discussed using time as a public health control.
- KDA_3_50116B - --Raw shell eggs sitting next to the grill were at 69F. PIC said they had been out for approximately one hour. COS: placed on ice and moved to walk-in cooler for rapid cooling.
- KDA_3_50118A2 - --A container of ham in the (WIC) had no date. The person in charge (PIC) stated the ham was prepared 11/10. Corrected on site (COS): PIC chose to discard the ham rather than label it.
- KDA_3_60311C - --The menu disclosure did not include individual items tied to the disclosure. COS: Asterisk added to relevant menu items.
- KDA_4_20111 - --Microwave had rust and blistering and chipping paint on the front face inside the door.
- KDA_4_20211A2 - --A plastic bucket stored as clean was cracked. COS: discarded.
- KDA_4_50213B - --The milk dispenser was cut flat and was approximately one and a half inches long.
- KDA_4_60111A - --A plastic container stacked and stored as clean had sticker residue on it. COS: removed for washing. Door seals on the reach in cooler under the prep table had dried food debris. Open containers of breading, raw catfish, and raw chicken were stored under the prep table. COS: cleaned.
- KDA_4_60111C - --The vent covers in the walk in cooler had dust buildup.
- KDA_4_90311B - --Assorted pans stored near the three-compartment sink were not covered or inverted and stacked wet.
- KDA_6_30114 - --Handwashing sinks in the kitchen and both restrooms did not have handwashing signage.
- KDA_6_50112A - --Floor behind grill had an accumulation of grease and food debris.
- KDA_Defacto - --Chlorine sanitizer concentration at front warewashing machine was 100 parts per million (ppm). Chlorine sanitizer concentration at back warewashing machine was approximately 50 ppm. --Coached PIC on how to calibrate thermometer. --Eggs: 188F --Grill cooler drawers: beef - 38F, curly fries - 37F, French fries - 39F, salad - 41F, hash browns - 35F, pork sausage - 37, tomatoes - 37F, ham - 37F, hamburger - 39F, turkey - 39F, chorizo - 39F. Maketable: French toast batter - 39F, lettuce - 39F, tomato - 37F, pooled eggs - 39F. Cooler under freezer: hamburger - 38F. Under maketable: lettuce - 37F, chicken - 35F, catfish - 37F. Shake dispenser: milk - 37.8F. Walk in cooler (WIC): melon - 40F, hamburger - 42F. --Steam table: Potato soup - 165F, Chicken noodle - 187F.
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11/16/2015 | 14 | Regular | In |
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