3-302.11(A)(2) - --RIC, raw chicken stored on shelf above raw pork. COS-moved chicken to the bottom
KDA_3_30211A1b - --RIC, raw chicken stored on shelf above pan of cooked pasta. Corrected on site(COS)-moved pasta above chicken
KDA_3_30412F - --Rice scoops stored in container of water at 81. COS-replaced water
KDA_3_30414B1 - --Wet wiping cloth stored on counter next to rice steamer.COS-placed in sanitizer
KDA_3_30511A1 - --Bag of rice stored directly on floor.
KDA_3_50115A - --RIC, pasta cooling in large plastic container approximately 5 inches deep. COS-separated in smaller portions
KDA_3_50115B - --RIC, pasta cooling in a container that is tightly wrapped with plastic wrap and foil and not vented while cooling. COS-vented
KDA_Defacto - --Pulled pork 137 200 Rice 147 --RIC-cooked pasta at 66 made at 10:30am --RIC: chicken 41 Freezer okay --Single use forks stored in box at window, forks are facing different directions but PIC grabbed forks by handles only.
09/11/2015
8
Regular
In
Details not available.
05/29/2015
Details not available.
10/10/2014
Violation descriptions:
3-302.11(A)(2) - Cross contamination by Raw Animal FOOD type - FOOD shall be protected from cross contamination by separating types of Raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: using separate equipment for each type- arranging each type of FOOD IN equipment so that cross contamination of one type with another is prevented- or, preparing each type of FOOD at different times or IN separate areas
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_30511A1 - Food storage - Except as specified in ¶¶ (B) and (C) of 3-305.11, FOOD shall be protected from contamination by storing the FOOD: in a clean, dry location- where it is not exposed to splash, dust, or other contamination- and at least 15 cm (6 inches) above the floor.
KDA_3_50115A - TCS Cooling (Methods) - Cooling shall be accomplished IN accordance with the required time and temperature criteria by using one or more of the following Methods based on the type of FOOD being cooled: placing the FOOD IN shallow pans- separating the FOOD into smaller or thinner portions- using Rapid Cooling equipment- stirring the FOOD IN a CONTAINER placed IN an ice WATER bath- using containers that facilitate heat transfer- adding ice as an ingredient- or, other effective methods.
KDA_3_50115B - TCS Cooling (Placement) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: arranged in the EQUIPMENT to provide maximum heat transfer through the container walls- and, loosely covered, or uncovered if protected from overhead contamination, during the cooling period to facilitate heat transfer from the surface of the FOOD.
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