KDA_4_60211C - --The ice cream machine is used throughout the day from breakfast until the end of the day.An employee said the nozzle is cleaned once at the end of the school day. This piece of equipment would need to be cleaned every 4 hours. COS-educated, employee will start cleaning it every 4 hours.
KDA_6_50112A - --There are old rodent droppings on the floor in the chemical closet and in the dry storage room under a shelf.
KDA_Defacto - --Hot cart: chicken patty 158F hot dogs: 164F pasta 136F chili 146F Steam table: green beans 160F pasta 170F --mechanical high temp dishmachine 160.2F --RIC: sausage biscuit 43F cheese 39F Ala Carte RIC: eggs 40F Ice cream machine: ice cream mix 36F WIC: cheese 40F Milk coolers: milk 43F, 43F Salad bar: diced tomatoes 42F slaw 37F
11/04/2015
3
Regular
In
Details not available.
04/06/2015
Details not available.
08/25/2014
Details not available.
08/25/2014
Details not available.
05/05/2014
Details not available.
04/22/2014
Details not available.
09/16/2013
Details not available.
04/16/2013
Violation descriptions:
KDA_4_60211C - PHF/TCS Food Contact Surface Cleaning Frequency (every 4 hours) If used with POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD), EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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