KDA_3_30412F - --Serving spoon for gravy is setting in water 73F. corrected onsite, spoon was moved to 3 vat sink.
KDA_3_30414B1 - --Wet wiping cloth is laying on the counter.
KDA_3_50118A2 - --Two containers of cream cheese in reach in cooler2 are not dated. Person in charge said cream cheese was opened two days ago. Corrected on site, cream cheese was dated.
KDA_4_50111B - --Door of small reach in cooler is broken and there is tape on the door preventing it from closing completely.
KDA_Defacto - --Cold holding: reach in cooler: ambient 41
09/29/2015
5
Regular
In
Details not available.
05/15/2014
Details not available.
12/16/2013
Details not available.
11/14/2013
Violation descriptions:
KDA_3_30412F - In-use utensil storage (135°F water) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in a container of water if the water is maintained at a temperature of at least 57°C (135°F) and the container is cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.
KDA_3_30414B1 - Wiping cloths (Storage) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at an appropriate concentration.
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_4_50111B - EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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