KDA_3_50116A2 - --A package of shredded cheese stored in kitchen make table had a temperature of 50. Person in charge said it was placed in cooler yesterday over 4 hours. (corrected on site-cheese disposed of in trash) A container of sliced tomatoes, a container of cut lettuce, and a container of cut cabbage with temperatures of 51 were stored in kitchen make table. Person in charge said they were cut less than 4 hours ago. (corrected on site-containers moved to different reach in cooler for quick cooling)
KDA_4_30111 - --Kitchen make table had an ambient temperature of 50.9. Make table cannot be used to store potentially hazardous foods until it can maintain food temperatures of 41 or below.
KDA_Defacto - --Haier reach in cooler had an ambient temperature of 39.5. Person in charge said Haier reach in cooler is used for personal items only.
01/25/2016
3
Follow-up to Administrative Order
Out
Details not available.
07/06/2015
Details not available.
06/11/2015
Details not available.
06/30/2014
Details not available.
06/20/2013
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_30111 - Temperature Capacity - EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
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