KDA_4_60111C - --There are spots of mold on the racking in the walk in cooler. There is a build up of dust on the fan covers in the walk in cooler. There is a build up of dust on the fan cover of fan blowing air on clean dishes at exit end of mechanical dishwasher.
KDA_Defacto - --Cold holding: walk in cooler: cooked turkey 39.7
01/20/2016
2
Regular
In
KDA_3_10111 - --Two portion cups of hard boiled eggs on the salad bar are not dated. Salad bar prep person did not know when they were cooked. corrected on site, egg cups were discarded.
KDA_3_50118A1 - --In walk in cooler, opened container of garlic in oil is dated 3/2
KDA_3_50118A2 - --In the walk in cooler, opened package of sliced ham is not dated, person in charge (PIC) said it was opened last week on Thursday. Corrected on site, PIC chose to discard.
KDA_4_60111C - --There are spots of white mold on the wire racks in the walk in cooler.
KDA_6_30111 - --No hand soap available at the hand sink by the elementary serving line
KDA_6_30112 - --No paper towels or other drying provision available at the hand sink by the elementary serving line
KDA_Defacto - --Cold holding: walk in cooler: cooked chicken 40
10/06/2015
7
Regular
In
Violation descriptions:
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
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_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_4_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
KDA_6_30111 - Each HANDWASHING SINK or group of two adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
KDA_6_30112 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: Individual, disposable towels- a continuous towel system that supplies the user with a clean towel- a heated-air hand drying device- or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
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