KDA_3_50116A2 - --Located in prep table against back wall: shredded lettuce with an internal temperature of 58F, break fast burrito with an internal temperature of 48F, cut tomatoes with an internal temperature of 57F. PIC stated that table is filled at 2pm before morning shift leaves, temperature taken at 3:31pm. Table was unplugged. COS- plugged table in and took PHF to WIC.
KDA_4_204112B - --No thermometer observed in back prep table.
KDA_6_30114 - --Did not observe hand washing signs at handsinks. COS- provided.
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_204112B - Temperature Measuring Devices (Integrated or Affixed) Cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display.
KDA_6_30114 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
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