KDA_3_30212 - --Located on the side prep counter, there was an unlabeled container of brown liquid which the kitchen employee identified as sushi sauce.
KDA_3_30412B - --Located in the containers of uncooked white and brown rice, there were bowls with no handles stored in contact with the rice.
KDA_Defacto - --make table (MT)- crab flakes 34F, reach in cooler (RIC) under MT- cut lettuce 41F, raw salmon 34F, open air cooler- shrimp, salmon, tuna roll 39F, California roll 41F, --The dishwasher was not set up in the sushi prep area. The kitchen employee stated that they wash the dishes in the three vat sink at the Chinese kitchen. QT sanitizer concentration at Chinese kitchen three vat sink- 200ppm (per label)
11/23/2015
3
Regular
In
Details not available.
12/03/2014
Details not available.
10/16/2013
Violation descriptions:
KDA_3_30212 - Food storage containers (Common Name) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
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.
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