KDA_3_50118A1 - --Cooked noodles and boiled eggs were stored in a make table with a preparation date of 1/19. COS: Discarded and date marking was reviewed.
KDA_3_50118A2 - --In the bar WIC an open container of milk was not date marked. In the make table sliced corned beef and ham were not date marked. In the WIC open bulk ham was not date marked. All products were opened/prepared on Saturday, 1/23 per the kitchen and bar employees. COS: Products dated and date marking was reviewed.
KDA_6_50111 - --Floor tile throughout the kitchen is chipped and pitted.
KDA_Defacto - --A written wall Consumer Advisory is in place. --mechanical dish machine: 100 ppm Cl --steam table: soup 169.6F --There is dust accumulation on the fan blower unit in the WIC. --WIC: pico de gallo 40.3F, ham/bean soup 40.0F *Small RIC: no TCS food stored at inspection. Make table 1: sliced tomatoes 38.9F Make table 2: cooked noodles 41.2F Bar WIC: milk 36.6F
01/26/2016
4
Regular
In
Violation descriptions:
KDA_3_50118A1 - P - RTE PHF/TCS, Disposition (discard if held more than 7 days) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is held at a temperature of 5°C (41°F) or less for more than 7 days, with the day of preparation counted as Day 1.
KDA_3_50118A2 - P - RTE PHF/TCS, Disposition (discard if in a container w/out a date) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is not clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5°C (41°F) or less for a maximum of 7 days, with the day of preparation counted as Day 1.
KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
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