- KDA_3_50116A2 - --In main kitchen, reach in cooler 1, salad at 52F, turkey sub sandwich at 54F. Ambient air of cooler at 59.9F. Person in charge stated placed in cooler 30 minutes prior. COS-Placed in separate reach in cooler to rapid cool.
- KDA_3_50118A1 - --In walk in cooler, cooked chicken with date marked label 8/25. COS-Voluntary discard
- KDA_3_50119B2 - --Establishment is using time as control for lettuce per written procedure. Lettuce on salad bar not marked with time removed from cold holding. Person in charge stated placed on salad bar at 9:30am. COS-Marked with time
- KDA_4_30111 - --Reach in cooler 1 in main kitchen not able to adequately hold PHF. Ambient air at 59.9F. Maintenance report filed during inspection.
- KDA_Defacto - --Cold Holding-Main kitchen- Salad display RIC-Salad/38F, Milk cooler 1-Milk/41F, RIC 2-Lettuce/37F, Display cooler-Hummus/39F, Beverage cooler 1-No phf-ambient/38F, Beverage cooler 2-No phf-ambient/35F, Walk in cooler-Chicken/38F, Café- Reach in cooler 1-yogurt/40F, cold well 1-yogurt/42F, cold well 2-yogurt/42F, RIC-Milk/40F Snack-Beverage RIC-Milk/34F, Back RIC-Turkey sub sandwich/40F, Front RIC-Salad/43F --Hot Holding-Main kitchen-Buffet 1-Beans/153F, Buffet 2-Pizza/143F, Buffet 3-Hamburger/139F, Warmer 1-Beans/163F, Warmer 2-Bosco sticks/157F, Warmer 3-Hamburger/147F, Café- Warmer cabinet/Hamburger/146F, Warmer 2-Pizza/136F, Warmer 3-Pizza/139F, Warmer 4-Pizza/173F Snack-Warmer-Hamburger/137F --Quaternary sanitizer measured at 300ppm
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09/03/2015 | 5 | Regular | Out |
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