KDA_Defacto - --Establishment uses chlorine as sanitizer and has chlorine test strips. --Kitchen make table is not plugged in and it is not currently being used. --Make table is not currently working and person in charge is not using it. Make table cannot be used until it can maintain food temperatures of 41 and below. --steam pot-rice 151 --walk in cooler-noodles 40, rice 41
11/19/2015
1
Follow-up
In
4-302.14 - --Establishment uses chlorine as sanitizer but does not have chlorine test strips.
KDA_3_30211A1b - --A package of cooked chicken was stored next to and touching a package of raw sausage. (corrected on site-meats were separated)
KDA_3_30511A1 - --There are boxes of food directly on floor in walk in freezer. There is a box of broccoli, eggs, and a container of tea directly on floor in walk in cooler. There is a container of rice and another container of sugar directly on floor in kitchen area.
KDA_3_50114A2 - --Two containers of rice stored in walk in cooler had a temperature of 47 and noodles with a temperature of 44. Person in charge said they were placed in walk in cooler 11/3/15 over 6 hours ago. (corrected on site-noodles and rice disposed of in trash)
KDA_3_50116A1 - --Sticky rice stored in rice pot had a temperature of 128. Person in charge said it had been in steam pot for 3.5 hours. Person in charge said he will use time as control by logging cook time and will dispose of rice every 4 hours. (corrected on site-rice disposed of in trash)
KDA_3_50116A2 - --Raw shelled eggs stored in kitchen make table had a temperature of 53, bean sprouts 43, raw sausage 44 and cooked chicken 42. Person in charge said they were placed in make table 3 hours ago. (corrected on site-all foods moved to walk in cooler or freezer for quick cooling)
KDA_3_50118A2 - --A container of cut lettuce and a container of cut cabbage was stored in coca cola reach in cooler without preparation date. Person in charge said they were prepared on 11/3/15 over 24 hours. (corrected on site-containers properly dated)
KDA_3_50119A1a - --Facility uses time as temperature control but did not have written procedure for this practice. (corrected on site-procedure written)
KDA_3_50119B2 - --Facility uses time as temperature control but did not have sticky rice marked with time. (corrected on site-rice disposed of in trash)
KDA_4_30111 - --Kitchen make table had an ambient temperature of 45.5. Make table cannot be used to store potentially hazardous foods until it can maintain food temperatures of 41 or below.
KDA_4_30212A - --Establishment does not have thermometer for taking internal food temperatures.
KDA_4_50111B - --The seals on kitchen make table are detaching from the door.
KDA_4_60111A - --The inside and door seals of kitchen make table has build-up of soil and dried food debris.
KDA_4_60111C - --The handle of door leading into kitchen from the walk in cooler has accumulation of soil and debris. The seals of walk in cooler and walk in freezer have build-up of soil and dirt.
KDA_6_30114 - --Handwashing sink in male restroom does not have handwashing sign. (corrected on site-sign added to sink)
KDA_6_501112 - --Two sticky traps with 5 dead roaches on them each were located under East storage tables in kitchen.
KDA_7_10211 - --Two unlabeled spray bottles of yellowish liquid were stored under 3 vat sink and on cart in customer area. Person in charge said they were bleach/water mix. (corrected on site-bottles properly labeled)
KDA_Defacto - --Establishment gets monthly pest control treatments from Bugs R Us. --steam pot-rice 166 --walk in freezer-all frozen coca cola reach in cooler-bean sprouts 40, cut lettuce 40 walk in cooler-beef broth 41, ambient 39.9
11/04/2015
18
Regular
Out
Violation descriptions:
4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
KDA_3_30511A1 - Food storage - Except as specified in ¶¶ (B) and (C) of 3-305.11, FOOD shall be protected from contamination by storing the FOOD: in a clean, dry location- where it is not exposed to splash, dust, or other contamination- and at least 15 cm (6 inches) above the floor.
KDA_3_50114A2 - Cooling PHF/TCS (Reach 41°F within 6 hours total) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within a total of 6 hours from 57ºC (135°F) to 5°C (41°F) or less. [must cool from 135°F to 70°F in the first two hours]
KDA_3_50116A1 - PHF/TCS Hot Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURECONTROL FOR SAFETY FOOD) shall be maintained at 57°C (135°F) or above.
KDA_3_50116A2 - PHF/TCS Cold Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained at 5°C (41°F) or less.
KDA_3_50118A2 - P - RTE PHF/TCS, Disposition (discard if in a container w/out a date) 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 not clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5°C (41°F) or less for a maximum of 7 days, with the day of preparation counted as Day 1.
KDA_3_50119B2 - Time as a PHC - 4 hours (marked with time) If time without temperature control is used as the public health control up to a maximum of 4 hours, the FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control.
KDA_4_30111 - Temperature Capacity - EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
KDA_4_30212A - Food Temperature Measuring Devices (Provided & Accessible) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of required FOOD temperatures.
KDA_4_50111B - EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_4_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
KDA_6_30114 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
KDA_6_501112 - Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
KDA_7_10211 - Common Name (Working containers) Working containers used for storing POISONOUS or TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the Common Name of the material.
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