KDA_3_50116A2 - --Two shallow plastic pans of cut lettuce at 54.3 F and 54 F - taken out one hour ago - replaced 4 times in 10 hours salad bar is set up. COS by either maintaining 41 F or below or going to time. Manager will discard both pans if it is not used up in the next three hours.
KDA_7_10211 - --Chlorine sanitizer solution plastic spray bottle with label worn off by use - COS by owner labeling bottle.
KDA_Defacto - --50 ppm Chlorine at in use mechanical dish wash machiine --Owner - manager may go to time with lettuce salad at salad bar - left food code sections covering time requirements. Lettuce pans tracked for 4 hour time limit. --Self serve salad bar: 40.5 F sliced tomatoes 43 F cut melons 30,9 F diced hard boiled eggs 54 F cut lettuce 54.3 F cut lettuce Wait area RIC: 39.2 F open container of milk Small MT: 40.1 F container of pooled eggs 38 F raw hamburger Large MT: 37.2 F diced tomatoes 38.7 F sliced RTE turkey 41 F sliced RTE ham True RIC: 35.4 F cottage cheese WIC: 39.2 F RTE ham 36.9 F open container of milk All freezers with foods frozen solid --Steam Table: 133.3 F gravy 147 F mashed potatoes Cheese sauce being replaced with new pan being heating up.
09/02/2015
3
Regular
In
Details not available.
06/25/2014
Details not available.
08/20/2013
Details not available.
08/07/2013
Details not available.
07/12/2013
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_7_10211 - Common Name (Working containers) Working containers used for storing POISONOUS or TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the Common Name of the material.
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