KDA_5_20212A - --The handwashing sink water in the Women's Restroom tested at 82.9F. The handwashing sink water in the Men's Restoom tested at 89.3F. Note: The facility has contacted the plumbing company. Corrected on Site - The Women's Restroom tested at 103.0F. and the Men's Restroom tested at 103.5F. after the plumber reset the water temperature.
KDA_6_30111 - --There was no handwashing soap at the front kitchen handwashing sink. Corrected on Site - Supplied.
01/26/2016
2
Follow-up
In
KDA_3_40111A2 - the following if they are COMMINUTED: FISH, MEAT, GAME ANIMALS commercially raised for FOOD, and GAME ANIMALS under a voluntary USDA inspection program
KDA_4_60211E4 - --Pink mold build up in the ice maker on the dispensing bar. COS cleaned
KDA_4_90311A - --Box of cups and a box of lids stored directly on the floor in the store room. COS moved to a safe location.
KDA_4_90311B - --Plastic salad bowls stored with the food contact surface exposed to contamination. COS inverted
KDA_5_20212A - --Hot water at the Hand sinks in the prep area are at 56. Hot water at the 3 vat sink is at 134.
KDA_6_30114 - --No hand washing signs posted in the men's or women's toilet rooms. COS (corrected on site) issued and posted
KDA_Defacto - --Business uses time for control. Paper work was in the store. --Chicken breast 157 in hot hold cabinet #1-Sausage 147 in hot hold cabinet #2- Hamburger patty 154 in Hot hold cabinet #3- --Milk 38 in front counter RIC (reach in cooler)-Breakfast burrito 37 in 2 door Vertical RIKC - Shredded lettuce 39 in WIC (walk in cooler)cheese 39 in horizontal RIC-All frozen foods are froze.
01/07/2016
7
Licensing
Out
Violation descriptions:
KDA_3_40111A2 - Cooking Raw Animal Foods-155°F for 15 seconds (ratites, game, pooled eggs, comminuted fish, meat, pork) Raw animal FOODS and FOODS containing raw animal FOODS, shall be cooked to heat all parts of the FOOD to 68°C (155°F) for 15 seconds, 63°C (145°F) for 3 minutes, 66°C (150°F) for 1 minute, or 70°C (158°F) for 1 second for: RATITES, MECHANICALLY TENDERIZED, and INJECTED MEATS
KDA_4_60211E4 - Non-PHF/TCS Food Contact Surface Cleaning Frequency (ice bins, soda nozzles) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned, in EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: at a frequency specified by the manufacturer- or, absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
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_4_90311B - Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) of this section and shall be stored: In a self-draining position that allows air drying- and, Covered or inverted.
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_30111 - Each HANDWASHING SINK or group of two adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
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.
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