KDA_Defacto - --39 F ham 38 F sliced tomatoes 41 F pork in walk in cooler 40 F raw chicken 42 F diced ham in McCall reach in cooler 41 F milk --A hand sink has been installed in the dish room.
08/20/2015
1
Follow-up
In
2-301.14(E) - --Employee handled soiled utensils to load a dish machine tray, then removed clean utensils from the dish machine without first washing her hands. COS=educated
KDA_3_30111B - --Employee placed leaf lettuce on a sandwich using her bare hands. COS=educated
KDA_3_30211A1b - --Raw sausage was stored above fully cooked pork chops in the walk in cooler. Raw shell eggs were stored above bottled beer in the walk in cooler. COS=employee rearranged items
KDA_4_60111A - --Stickers and adhesive residue were present on food containers that were stacked and stored as clean.
KDA_5_20411A - --A hand washing sink is not available for employees in the dish wash area.
KDA_6_50111 - --The seals on the walk in cooler door are damaged and not sealing properly.
KDA_Defacto - --154 F Swiss steak 145 F fried chicken 166 F green beans 159 F gravy --212 F chicken fried steak from fryer --37 F ground beef in walk in cooler 38 F raw chicken 42 F pasta salad in McCall reach in cooler 42 F milk 43 F chicken salad in make table 43 F diced tomatoes 38 F ground beef 42 F raw chicken in ice bath 40 F cottage cheese on salad bar 41 F pasta salad 41 F shredded lettuce 38 F diced ham 38 F diced tomatoes freezers ok --50 parts per million chlorine in dish machine
08/06/2015
7
Regular
Out
Details not available.
04/04/2014
Details not available.
03/19/2014
Violation descriptions:
2-301.14(E) - Wash Hands (After handling soiled equip and utensils) 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 after handling soiled EQUIPMENT or UTENSILS
KDA_3_30111B - FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT.
KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_5_20411A - A Handwashing SINK shall be located to allow convenient use by EMPLOYEES IN FOOD preparation, FOOD dispensing, and WAREWASHING areas
KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
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