KDA_4_60111A - --Stored as clean, there were 8 food containers that were soiled with dried food debris and/or sticker residue. COS-removed for washing.
KDA_7_10211 - --Unlabeled spray bottle of blue liquid was identified by employee as glass cleaner. COS-labeled.
KDA_7_20111B - --There were two spray bottles. One labeled degreaser and the other labeled sanitizer. They were stored hanging on a rack near the oven above boxes of pan wipes. COS-removed.
KDA_Defacto - --Prep table: boneless wings at 35F. cooked chicken at 40F.
11/09/2015
4
Follow-up
In
KDA_3_50116A2 - --In back dry storage area there was a flat of mozzarella cheese with no temperature control. PIC stated she removed the flat from the walk in cooler 30 minutes earlier to accommodate a food delivery. Mozzarella cheese 57F COS PIC moved mozzarella cheese to walk in cooler.
KDA_3_50119B1 - --Initial temperature of pizza sauce was not recorded when removed from temperature control. COS- temperature was recorded.
KDA_3_50119B2 - --Initial time not recorded when pizza sauce removed from temperature control. COS- temperature was recorded.
KDA_4_20211A2 - --In the make table 6 containers were cracked and broken. COS- discarded
KDA_4_60111A - --There was 6 containers stored as clean but had sticker residue and food debris. COS removed to be washed.
KDA_5_20213 - --Spray nozzle at 3 compartment sink was hanging below flood rim of basin. COS- nozzle was hung up.
KDA_6_30114 - --Hand washing sink in kitchen has no signage. Corrected on site(COS) signage provided
KDA_7_10211 - --Spray bottle of what PIC identified as purple cleaner had no common name label. COS- labeled bottle
KDA_7_20111A - --Bottle of sanitizer stored over single use pizza boxes. COS- removed bottle of sanitizer.
KDA_Defacto - --Walk in cooler: ham 39F pasta 41F tomatoes 39F Make table: ham 43F steak 43F
10/23/2015
10
Regular
Out
Details not available.
05/29/2015
Details not available.
05/27/2015
Violation descriptions:
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_50119B1 - Time as a PHC - 4 hours (initial temperature) If time without temperature control is used as the public health control up to a maximum of 4 hours, the FOOD shall have an initial temperature of 5°C (41°F) or less when removed from cold holding temperature control, or 57°C (135°F) or greater when removed from hot holding temperature control.
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_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_5_20213 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
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_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.
KDA_7_20111A - Chemical Storage (spacing/partitioning) POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning.
KDA_7_20111B - Chemical storage (not above FOOD, etc.) POISONOUS or TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, equipment, UTENSILS, LINENS, and single-service and SINGLEUSE ARTICLES by locating the POISONOUS or TOXIC MATERIALS IN an area that is not above FOOD, equipment, UTENSILS, LINENS, and single-service or single-use ARTICLES.
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