KDA_3_30211A1b - --Raw fish was stored above fully cooked ham in the walk in cooler. COS=employee moved fish
KDA_3_50116A2 - --Shredded lettuce was being held at 58 F on the grill prep table. COS=employee said that the lettuce was removed from the walk in cooler thirty minutes earlier
KDA_4_50111B - --The door seals on the Kenmore reach in cooler are damaged. The door seals on the warmer are damaged and/or missing. The door latch on the warmer is loose and does not hold the door closed.
KDA_4_60211E4 - --Mold growth was present in the bin of the ice machine.
KDA_6_20215A3 - --There is a one inch gap along the base between the West exterior doors.
KDA_6_50112A - --There was an accumulation of grease and food debris under equipment in the kitchen.
KDA_7_10211 - --A chemical spray bottle containing a yellow liquid was without labeling by the three vat sink. COS=employee identified contents as sanitizer and labeled appropriately
KDA_Defacto - --100 parts per million chlorine concentration in dish machine --139 F chili 142 F pulled pork 167 F mashed potatoes 140 F ribs 139 F chicken 133 F baked beans 141 F green beans 152 F pork --213 F chicken from fryer --42 F sliced tomatoes 43 F boiled egg 43 F cottage cheese 40 F coleslaw 42 F sliced tomatoes at wait station 43 F ham in Kenmore reach in cooler 40 F ribs 39 F ham in walk in cooler 42 F shredded lettuce at wait station 40 F sour cream in Coca-Cola reach in cooler freezers ok
08/13/2015
8
Regular
In
Details not available.
06/12/2014
Details not available.
05/31/2013
Violation descriptions:
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_50111B - EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
KDA_4_60211E4 - Non-PHF/TCS Food Contact Surface Cleaning Frequency (ice bins, soda nozzles) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned, in EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: at a frequency specified by the manufacturer- or, absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
KDA_6_20215A3 - Outer openings (Doors) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.
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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