2-301.14(E) - --Owner touched soiled dishes from table and placed the soiled dishes into the 3 Vat Sink and proceeded to put on clean gloves without washing hands. Corrected on Site - Educated and discarded gloves and washed hands.
KDA_3_30111B - --The Owner touched 2 flour tortillas with bare hands. Corrected on Site - Educated and Voluntary Discarded.
KDA_3_30211A1b - --In the GE Reach In, there were raw shell eggs stored directly above RTE (Ready to Eat) cheese slices. Corrected on Site - Rearranged.
KDA_3_50116A1 - --Sitting on the Counter, there was a skillet of cooked taco meat at 87.7F. According to the owner, the taco meat was made at 11:00 a.m. Note: The temperature was taken at 12:40 p.m. Corrected on Site - Placed back on stove top and warmed back up to 170.0F.
KDA_5_20212A - --At the Kitchen Handwashing Sink the hot water was at 75.4F. According to the owner they turned off the hot water to the sink. Corrected on Site - Turned Hot Water back on at the sink and the temperature was at 102.5F.
KDA_6_50112A - --There is grease build up on the floor around the cooking equipment. There is dust build up on the ceiling fan in the kitchen. There is dust build up on the osculating fan in the dining area.
KDA_6_50118 - --The kitchen handwashing sink has grime build up on the hot/cold water knobs and around/through the bowl.
KDA_Defacto - --Freezers - OK --GE Refrigerator - Sour Cream - 39.1F. GE Reach In - Milk - 36.6F. Soft Serve Ice Cream Machine - Vanilla - 39.1F.
08/31/2015
8
Regular
Out
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_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_5_20212A - A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
KDA_6_50118 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
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