KDA_6_20215A3 - --There was an inch gap along the bottom of the east exterior door to the kitchen. Repeated
KDA_Defacto - --Dishmachine: 160.5 F
11/10/2015
2
Follow-up
In
2-301.14(E) - --The dish washing employee handled dirty dishes, dipped her hands in a sanitizer bucket, donned gloves, then served ready to eat bread to students with her gloved hands. The employee did not wash her hands after handling dirty dishes or before donning gloves. "Corrected on site" (COS-educated).
KDA_3_20215 - --There was a can of diced tomatoes, stored on a storage shelf by the walk in freezer, with dents on the top and bottom seam of the can. There were three cans of diced tomatoes, stored on the can rack, with dents on the top and bottom seams of the cans. (COS-removed from service).
KDA_3_30511A1 - --Assorted cases of food were stored on the floor in the walk in cooler.
KDA_3_50113A - --Two containers of raw ground beef were thawing at room temperature by the 3-vat sink. (COS-placed in the walk in cooler).
KDA_4_70211 - --The maximum water temperature in the dishmachine was 156.2 F while an employee was washing dishes. (COS-the water was drained from the dishmachine and the maximum water temperature was 159.6 F)
KDA_6_20215A3 - --There was an inch gap along the bottom of the east exterior door to the kitchen.
KDA_6_501111A - --There were approximately a dozen fresh rodent droppings on a shelf by mixer attachments and toasters in the north storage room. The facility monitors for pest and has a pest control company treat. The most recent treatment was last week, but an invoice was not available, as per employee.
KDA_Defacto - --Salad bar: lettuce salad 43 F Milk cooler: milk 35 F On ice by the serving line: cottage cheese 37 F Serving line cold holding unit: lettuce salad 43 F Hotpoint cooler: ambient air temperature of 43 F Walk in cooler: milk 41 F --Sanitizer bucket by the dishmachine: 200 parts per million quaternary ammonia --Steam table: peas and carrots 181 F
10/27/2015
8
Regular
Out
Details not available.
01/23/2015
Details not available.
01/13/2015
Details not available.
08/28/2014
Details not available.
03/13/2014
Details not available.
10/16/2013
Details not available.
03/07/2013
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_20215 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
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_50113A - TCS Thawing (Refrigeration) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less.
KDA_4_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
KDA_6_20215A3 - Outer openings (Doors) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.
KDA_6_501111A - Pests (Prohibited) the PREMISES shall be maintained free of insects, rodents, and other pests.
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