KDA_3_50116A1 - --In the hot box there was a bowl of pizza toppings (meat & cheese) at 130.6F. The person in charge said she placed it in the unit around 8:35am and it was tempted around 8:45am (less than 4 hours). COS-rapidly reheated it in the microwave to 165F and adjusted the temperature gauge on the hot box. Started the cooling down process.
KDA_6_50112A - --There is dust build up on the wall behind the Beverage-Air RIF and on the ceiling fan blades in the ware wash area along with the food prep area.
KDA_7_10211 - --In the dirty dish window there was a white plastic bucket with clear liquid and not labeled. The person in charge said it was soapy water. COS-labeled the bucket.
KDA_Defacto - --Critical (Critical)
01/27/2016
4
Regular
In
KDA_Defacto - --Milk Cooler 1 ambient air temperature is reading 38.3F. Milk Cooler 2 ambient air temperature is reding 41.9F (in the pantry). --Traulsen RIC yogurt 38.9F True RIC yogurt 39.4F Milk Cooler 1 chocolate milk 40.4F Milk Cooler 2 (in pantry) chocolate milk 42.8F
09/14/2015
1
Follow-up
In
KDA_4_30111 - --The Norlake milk cooler by the handsink ambient air temperature is reading 42.6F.
KDA_Defacto - --Critical (Critical)
09/04/2015
2
Regular
Out
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_4_30111 - Temperature Capacity - EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
KDA_7_10211 - Common Name (Working containers) Working containers used for storing POISONOUS or TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the Common Name of the material.
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