- KDA_3_30111B - --Employee at the bar slices a lime with his bare hands, and says this is for customer beverages. COS - discarded lime slices, washed hands, donned gloves, and sliced another lime.
- KDA_3_30211A1b - --In the WIC, an opened package of raw bacon in a ziplock bag is on top of a plastic container with a lid holding RTE taco shells, with containers of sour cream, deli ham, and bottled beer on the shelves below. Containers of raw salmon and raw chicken are on a shelf above bottled beer. COS - rearranged so that raw animal foods are on the bottom and moved beer out from under the shelves.
- KDA_4_70311C4 - --An employee at the bar washes containers used for holding the raw chicken and raw salmon by washing, rinsing, then quickly dipping for 1 second or less in the quaternary ammonia sanitizing solution before placing on drain board to dry. COS - educated, utensils were placed back in the sanitizer solution for full 30-second immersion.
- KDA_6_50111 - --There are multiple cracked/chipped and missing floor tiles in the bar and kitchen area.
- KDA_Defacto - --Employee states that the corn and the potatoes in the hot box are not ready to be served - that they are still in the heating process, and will not be served until at least 6:30 or 7 pm. However, at 6:04 pm, she dishes up 3 "to-go" orders. When the inspector asks about this, saying she didn't realize these foods were ready to serve, yet, the employee says, "Yes, they should be fine". The temperatures at this time are: corn 169F, mashed potatoes 128.3F. When she is told that the potatoes are not at hot-holding temperature, she states that those orders were for the owner's wife, and that she "wants the potatoes cold". At 6:10pm, she begins dishing up food for customer orders. When asked about the temperatures again, she says that the potatoes are probably hot by now, but she does not have a thermometer to check the temperatures. She adds that the plates are kept in the hot box, so the plates are hot, and that helps the food. --Sanitizer in 3-vat sink = 200 ppm QA --WIC - raw chicken 36.7F, raw salmon 36.4F, raw steak 41.5F
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09/02/2015 | 5 | Follow-up | In |
- KDA_2_30114I - --Employee goes outside the building to get food from the grill, returns back to the kitchen, dons gloves and picks up clean plate for customer - no handwash in between. COS - educated, washed hands, donned clean gloves
- KDA_3_30211A1a - --In the WIC, a package of raw chicken is on the top shelf, directly above a bag of raw limes
- KDA_3_30211A1b - --In the WIC, a package of raw chicken is on the top shelf, and a zipper bag of raw bacon is on the next shelf down, directly above a package of shredded cheese and boxes of bottled beer. COS - moved chicken and bacon to bottom
- KDA_3_50116A1 - --Mashed potatoes in the hot steam box in the kitchen for hot holding per employee - 131F. Employee is notified and instructed to reheat to 165F. However, no different action is taken - potatoes are left in the hot box, which is continuously being opened to dish up individual plates with potatoes and corn.
- KDA_3_50116A2 - --In the outdoor grill unit, the following raw foods are in plastic containers with lids, on the counter, at the temperatures shown. The owner states that they are always just left out like this during the grilling operations. Salmon 57F, chicken 54F, steak 67F.
- KDA_3_50118A2 - --In the WIC, an opened bottle of salsa is not date-marked. Owner says the bottle was opened the Monday-before-last. (Today is a Wednesday.) Held over 7 days. COS by VD
- KDA_4_60111A - --The spout opening on a bottle of ketchup in the WIC has mold on it. COS - cleaned
- KDA_4_60211E4 - --There is a build up of mold in the soda gun dispenser at the bar, and in the soda gun cup/holder.
- KDA_4_70311C3 - --Employee at bar washes, rinses, and then dips a customer drink glass in the sanitizer solution for only 1 second, then immediately towel dries the glass.
- KDA_4_90111B - --Employee at bar washes, rinses, and then dips a customer drink glass in the sanitizer solution for only 1 second, then immediately towel dries the glass.
- KDA_4_90311A - --Plastic bags of single-service drink cups are directly on the floor, under a counter in the kitchen.
- KDA_5_20511B - --A soiled plate is in the bottom of the only hand washing sink for the bar and kitchen.
- KDA_6_30111 - --There is no hand soap at the hand washing sink. COS - provided soap
- KDA_6_30112 - --There are no paper towels at the hand washing sink. COS - provided paper napkins
- KDA_6_50111 - --There are multiple cracked/chipped and missing floor tiles in the bar and kitchen area.
- KDA_6_50116 - --A mop, not in use, is stored in the soiled water in the mop bucket.
- KDA_7_10211 - --A spray bottle of purple degreaser (per owner) has no label identifying contents. COS - labeled
- KDA_7_20111B - --In the outdoor grill building, a spray bottle of purple degreaser (per owner) is hanging on the wall above the counter with the raw salmon and chicken. A spray can of Behold Furniture Polish is on the bar beside clean coffee mugs and individual drink stirrers. COS - moved to proper storage location
- KDA_Defacto - --Hot steam box - corn 145F --Salmon, cooked on grill - 149F --Sanitizing at bar sink=400ppm QA - allowed by label --WIC - salsa 40F
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08/19/2015 | 19 | Regular | Out |
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