KDA_2_40111 - --Three open employee drinks on food preparation table next to food equipment and single use articles - COS as manager dumped drinks.
KDA_3_30412B - --Ice scoops stored on top of ice maker
KDA_4_90311A - --Clean utensils stored in plastic tubs with dried food debris and dust in bottom of the containers.
KDA_Defacto - --169.9 F on hot water sanitzing dish wash machine --Self serve buffet: 150 F on vegetable soup 135 F crabby swiss soup --Self Serve Salad Bar: 39 F cut lettuce salad 36 F cottage cheese 36 F kidney beans 39 F hummus 38 F cottage cheese True Cooler #4: 39 F cottage cheese 38 F cheese cake MT: 39 F sliced tomatoes 42 F humus 39 F True RIC: 1 & 2 36 F gravy 36 BBQ beef 35 F parmesan cheese 36 F cheese
10/29/2015
4
Regular
In
Violation descriptions:
KDA_2_40111 - EMPLOYEES shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES- or other items needing protection cannot result.
KDA_3_30412B - In-use utensil storage (Non-PHF/TCS-handles above food) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon.
KDA_4_90311A - Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLEUSE ARTICLES shall be stored: In a clean, dry location- Where they are not exposed to splash, dust, or other contamination- and, At least 15 cm (6 inches) above the floor.
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