KDA_Defacto - --3 Door Reach In - Fully Cooked Chocolate Covered Bacon - 40.6F. --Steam Table - Bacon - 138.7F.
09/18/2015
1
ModifiedComplaint
In
4-302.14 - --In kitchen, no sanitizer test kit available for checking chlorine sanitizers. COS-manager got chlorine test kit from another booth.
KDA_3_50116A1 - --In kitchen, bacon wrapped pork in hot holding unit 116.6. COS-Manager explained that pork had been in hot holding unit for 1 hour so pork reheated to 165.0 in oven.
KDA_3_50116A2 - --In kitchen in cold holding unit, cut lettuce 73.1 and sliced tomato 63.4 COS-Manager explained that lettuce and tomato were out of refrigeration for less than 1.5 hours. Manager iced containers for correction.
KDA_6_30112 - --In kitchen, hand wash sink has no disposable towels available. COS-Manager restocked with paper napkins.
KDA_Defacto - --Hamburgers at grill 190.6, hot dogs at grill 186.3 --In kitchen, wet wiping cloths 100ppm Chlorine (parts per Million) --refrigerator, lettuce 39.9, tomato's 40.6
09/11/2015
5
Regular
In
Details not available.
09/14/2014
Details not available.
09/12/2014
Details not available.
09/05/2014
Details not available.
09/06/2013
Violation descriptions:
4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
KDA_3_50116A1 - PHF/TCS Hot Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURECONTROL FOR SAFETY FOOD) shall be maintained at 57°C (135°F) or above.
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_6_30112 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: Individual, disposable towels- a continuous towel system that supplies the user with a clean towel- a heated-air hand drying device- or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
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