KDA_3_50119B1 - --Initial temperature of cut melons and commercially prepared hard boiled eggs when removed from temperature control was not recorded. COS-educated
KDA_3_50119B2 - --Initial time of cut melons and commercially prepared hard boiled eggs when removed from temperature control was not recorded. COS-educated.
KDA_4_60111A - --There were two plastic containers that were stored as clean that were soiled with sticker residue. COS-removed for washing.
KDA_7_20212A2 - --Equipment resting in sanitizer vat of 3 vat sink. Concentration of sanitizer (quat), according to manufacture specifications, should range 150-400ppm. Test kit indicated the concentration of the quat was beyond measureable limits. COS-remade.
KDA_Defacto - --scrambled eggs at 171F, oatmeal at 138F. --Small RIC on customer self-service counter: ambient temperature at 29F. --True RIC: yogurt at 35F. True RIC: gravy at 42F.
09/17/2015
5
Regular
In
Details not available.
09/15/2014
Violation descriptions:
KDA_3_50119B1 - Time as a PHC - 4 hours (initial temperature) If time without temperature control is used as the public health control up to a maximum of 4 hours, the FOOD shall have an initial temperature of 5°C (41°F) or less when removed from cold holding temperature control, or 57°C (135°F) or greater when removed from hot holding temperature control.
KDA_3_50119B2 - Time as a PHC - 4 hours (marked with time) If time without temperature control is used as the public health control up to a maximum of 4 hours, the FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control.
KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_7_20212A2 - POISONOUS OR TOXIC MATERIALS shall be used according to manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT.
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