KDA_3_50116A2 - --Sliced tomatoes at salad bar at 50.9 F at top of container - 46 F diced ham on ice - 90 % at salad bar in temperature 2/20 out - 0r 18/20 in compliance.
KDA_4_60111A - --Two soiled knives and one cleaver in storage utensil drawer in kitchen - cleaver and knives with dried food debris on blades - COS by washing and sanitizing all.
KDA_4_70211 - --Manual chemical sanitizing dish wash machine in use at 0 ppm chlorine when tested with test strips - COS by priming pump with sanitizer to 50 ppm chlorine when in use on surfaces of utensils.
KDA_4_90111A - --Plastic drink cups and some stainless steel food pans were stacked wet in clean utensil storage.
KDA_4_90311A - --Clean knives and cleaver storage drawers have soiled bottoms in kitchen.
KDA_Defacto - --42.4 F cream peas / 42.6 F deviled eggs / 42.8 F potato salad at salad bar / WIC: 35 F Spanish rive / 35 F marinated raw chicken Make Table: 38.4 F raw shrimp / 33 F raw fish . 38.4 F raw chicken - Amana RIC: 38 F diced tomatoes / Pepsi RIC: 37.4 F cut watermelon / Norlake RIC: can beets 37.0 F Waitress MT: 43 F open container of milk --American / Chinese buffet - three hours 11:00 AM to 2:00 PM hot hold foods are VD - so using time - Rice 130.8 F / 110 F egg rolls / 117.9 F mushroom, broccoli & peppers - 139 F can corn / 138 F gravy / 127 F can green beans - 20 minutes after ST shutoff 135 F beef stew.
09/01/2015
6
Complaint
In
Details not available.
03/19/2015
Details not available.
07/08/2014
Details not available.
06/26/2014
Details not available.
06/12/2013
Details not available.
02/25/2013
Details not available.
02/10/2013
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_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_4_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
KDA_4_90111A - Equipment/utensils (Air drying) After cleaning and SANITIZING, EQUIPMENT and UTENSILS shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD.
KDA_4_90311A - Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLEUSE ARTICLES shall be stored: In a clean, dry location- Where they are not exposed to splash, dust, or other contamination- and, At least 15 cm (6 inches) above the floor.
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