KDA_3_50116A1 - --On top of the steam table there was a metal sheet pan of sausage on a stick at 103.5F. It was tempted around 8:20am and an employee said they have been out less than 10 minutes (pulled from the hot box). Breakfast ends at 8:20am. COS-discarded.
KDA_3_50116A2 - --In the McCall RIC there was Go-Gurt (yogurt) at 49.4F and tempted around 8:25am. The cook said it was out on the buffet in a metal pan for 5-10 minutes and then placed back into the RIC. The product moves quickly (less than 4 hours). KDA61 talked to the cook about placing ice packs with the yogurts to help keep them cold. COS-placed in the RIC. The ambient air temperature of the RIC was reading 30.6F.
KDA_4_90411A - --On a rack in the gym there was a metal container of plastic spoons facing in different directions. Also in the kitchen on a utensil rack (with microwave) there was a metal container of plastic forks facing in different directions. COS-placed single serve items in individual plastic holders with the handles facing upwards.
KDA_6_50112A - --There are dead bugs on the floor behind the door in the dry food storage room.
KDA_Defacto - --Critical (Critical)
09/23/2015
5
Regular
In
Details not available.
01/15/2015
Details not available.
09/18/2014
Details not available.
01/28/2014
Details not available.
08/22/2013
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_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_4_90411A - SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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