KDA_3_30511A1 - --Bags of hamburger buns were stored on the floor in the back of the trailer. (COS-buns were removed from the floor).
KDA_3_50116A1 - --Roaster #2: pork 115 F. The pork had been cooked then placed in the roaster 3 1/2 hours prior to hot hold, as per owner. "Corrected on site" (COS-reheated to 167 F).
KDA_4_50119 - --The maximum water temperature at the 3-vat sink was 63 F. (COS-the water heater was lit and hot water was supplied).
KDA_4_90311A - --A package of clam shell food containers were stored on the floor in the back of the trailer. (COS-removed from the floor).
KDA_5_10311B - --There was no hot water available at any of the fixtures in the trailer. The maximum water temperature was 63 F. (COS-the owner lit the water heater).
KDA_5_20212A - --The maximum water temperature at the hand washing sink was 63 F. (COS-the water heater was lit and hot water was supplied).
KDA_6_20215D - --The screen protecting the back lift gate of the trailer was not tight fitting around the edges.
KDA_8_40411 - --The facility was open and operating with no hot water available in the trailer. (COS-the water heater was lit and hot water was supplied).
KDA_Defacto - --Hotpoint cooler: potato salad 42 F --Roaster #1: shredded beef 162 F Crock pot: beans 183 F Heat lamp: chicken strips 135 F --Roaster: pork 167 F. Reheated from 115 F to 167 F within 30 minutes.
10/09/2015
9
Regular
In
Violation descriptions:
KDA_3_30511A1 - Food storage - Except as specified in ¶¶ (B) and (C) of 3-305.11, FOOD shall be protected from contamination by storing the FOOD: in a clean, dry location- where it is not exposed to splash, dust, or other contamination- and at least 15 cm (6 inches) above the floor.
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_4_50119 - The temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 43°C (110°F) or the temperature specified on the cleaning agent manufacturer's label instructions.
KDA_4_90311A - Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLEUSE ARTICLES shall be stored: In a clean, dry location- Where they are not exposed to splash, dust, or other contamination- and, At least 15 cm (6 inches) above the floor.
KDA_5_10311B - Hot WATER shall be available at all Distribution POINTS IN the FOOD ESTABLISHMENT, at all times.
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_20215D - Outer openings (Screens/Air Curtains) Except when flying insects and other pests are absent due to the location of the ESTABLISHMENT, the weather, or other limiting condition, if the windows or doors of a FOOD ESTABLISHMENT, or of a larger structure within which a FOOD ESTABLISHMENT is located, are kept open for ventilation or other purposes, or a TEMPORARY FOOD ESTABLISHMENT is not provided with windows and doors, the openings shall be protected against the entry of insects and rodents by: 16 mesh to 25.4 mm (16 mesh to 1 inch) screens- properly designed and installed air curtains to control flying insects- or, other effective means.
KDA_8_40411 - A LICENSEE shall immediately discontinue operations and notify the regulatory AUTHORITY if an IMMINENT Health HAZARD may exist because of an emergency such as a fire, flood, extended interruption of electrical or WATER service, SEWAGE backup, misuse of POISONOUS or TOXIC MATERIALS, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger Public health. a LICENSEE need not discontinue operations IN an area of an ESTABLISHMENT that is unaffected by the IMMINENT Health HAZARD.
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