KDA_3_50116A1 - --Mashed potatoes in 4 door hot box at 119. in hot box for 1 hour. hot box air temp is 159. COS (corrected on site) re-heated to 165.
KDA_5_20314 - or, Installing an APPROVED backflow prevention device as specified under § 5-202.14.
KDA_6_20212 - --A/C vents prep area wit a build up of dust on and around the vents.
KDA_6_50112A - --dust build up on light cover in the WIC
KDA_Defacto - --breaded chicken tenders- 182 --breaded par-cooked tenders 80 in WIC. 1/2 hour --Hot water 108 at the hand sink --mashed potatoes 165 --raw chicken 35 in the Raw WIC Walk in cooler-beans 38 in RTE WIC-Mac salad 38 on buffet. --Roasted chicken 139 in Hot box #1- breaded chicken strips 157 hot box #2-Fried chicken breast 159 in hot box #3-Mashed potatoes 139 hot box #4-Brown gravy 141 in serve table-Chicken and rice 144 buffet-potato wedges 139 in serve table-Cream chicken 159 in large 2 door hot box at buffet-.
11/10/2015
5
Regular
In
Details not available.
12/04/2014
Details not available.
02/06/2014
Violation descriptions:
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_20314 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: Providing an air gap as specified under § 5-202.13
KDA_6_20212 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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