KDA_2_30112A - --Employee used bare hans as allowed to handle raw hamburger patties to be placed on the grill and then did a 5 second hand was at the employee hand sink to go to working with reheating chili - COS by instruction for the need of a thorough hand wash procedure.
KDA_3_50116A2 - --Half n half, whipped butter spread, sour cream packets above RIC in pans at 62 - 70 F - COS by VD. Packaged salads in front small RIC at 45 - 47 F may be cooling from preparation one at 55 F - COS by VD of 55 F salad - ambient 35 F.
KDA_4_90111A - --Clean stainless steel food pans were wet stacked on clean wire shelf rack for storage of clean pans - COS by un-stacking and spreading them to dry.
KDA_6_20213B2 - --Black light insect control device over grease filter paper - dead fly on packaging and also fly parts - COS by moving filter paper.
KDA_Defacto - --178 F on hamburger on grill --Hot Hold drawer: 165 F whole baked potato 178 F hamburger on grill 175 F cheese sauce ST 147 F RTE chicken patties in drawer 150 F chicken plank 165 F shredded pork --our cream packet in RIC 38 F frosty mix machines 41 F raw hamburger pattie in RIC 43 F sliced tomatoes at make table WIC: 37.2 F ambient 35.6 F shredded pork 37.2 F cut tomatoes --Quite a few flies (six or more)_ in establishments kitchen around and on the food preparation table with the table mounted vegetable slicer --Two bags of left over chili one cold from yesterday one today cooling and a cold bag of sliced tomatoes from yesterday in WIC with no date marking - < 24 hours - Manager dated bags.
09/24/2015
5
Regular
In
Violation descriptions:
KDA_2_30112A - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using a cleaning compound in a HANDWASHING SINK.
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_4_90111A - Equipment/utensils (Air drying) After cleaning and SANITIZING, EQUIPMENT and UTENSILS shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD.
KDA_6_20213B2 - Insect control devices shall be installed so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
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