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Restaurant: KFC/A&W #24
Address: 1201 MAIN ST, PARSONS, KS 67357
Total inspections: 1
Last inspection: Jul 10, 2008
Violation code | Inspection Date | Violations |
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- 3-501.16A1 - Critical - Hot Holding: Food held at 140F or above excepts roasts cooked in accordance with time/temp requirements may be held at 130F (Corrected on site)
- 3-501.16A2a - Critical - (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under ' 3-501.19,and except as specified under ¶ (B) of this section, POTENTIALLY HAZARDOUS FOOD shall be maintained: (2) At a temperature specified in the following: (a) 5oC (41oF) or less; or (Corrected on site)
- 3-501.17B1 - Critical - Food thawed dated and consumed within 24 hours (Corrected on site)
- 8-103.12 - Critical - The Licensee shall comply with the provisions of a variance or wavier including the requirements for a HACCP plan.
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Jul 10, 2008 | 4 |
Violation descriptions:
- 3-501.16A1 - (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under ' 3-501.19,and except as specified under ¶ (B) of this section, POTENTIALLY HAZARDOUS FOOD shall be maintained:
(1) At 57oC (135oF) or above, except that roasts cooked to a temperature and for a time specified in ¶ 3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at a temperature of 54oC (130oF) or above; or
- 3-501.17B1 - (B) Except as specified in ¶¶ (D) - (F) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT shall be clearly marked, at the time the original container is opened in a FOOD ESTABLISHMENT and if the FOOD is held for more than 24 hours, to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded, based on the temperature and time combinations specified in ¶ (A) of this section and:
(1) The day the original container is opened in the FOOD ESTABLISHMENT shall be counted as Day 1; and
- 8-103.12 - If the REGULATORY AUTHORITY grants a VARIANCE as specified in § 8-103.10, or a HACCP PLAN is otherwise required as specified under § 8-201.13, the LICENSEE shall:
(A) Comply with the HACCP PLANs and procedures that are submitted as specified under § 8-201.14 and APPROVED as a basis for the modification or waiver; and
(B) Maintain and provide to the REGULATORY AUTHORITY, upon request, records specified under ¶¶ 8-201.14(D) and (E) that demonstrate that the following are routinely employed;
(1) Procedures for monitoring the CRITICAL CONTROL POINTS,
(2) Monitoring of the CRITICAL CONTROL POINTS,
(3) Verification of the effectiveness of the operation or process, and
(4) Necessary corrective actions if there is failure at a CRITICAL CONTROL POINT.
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