KDA_2_30114G - --The cook handled raw beef with plastic gloves over latex gloves, then took off the plastic gloves, and grabbed cheese to put on top of the beef. COS: Cheese was thrown away, cook was educated, he washed his hands.
KDA_2_30115 - --The cook washed his hands in the three vat sink. COS: Educated, rewashed his hands in the hand washing sink.
KDA_4_30212B - --There was no thermometer available in the kitchen. COS: Provided.
KDA_Defacto - --115.3 hot water at handwashing sink --Chicken strip out of the fryer: 173.9 Hamburger patty off grill: 177.3 --Hot holding table top: Mashed potatoes 150.1, Beef and noodles 178.7, Green beans 180.9 --Reach in cooler: Milk 40.2, Milk 41.6 Frozen food was held frozen solid in the freezer.
12/07/2015
4
Regular
In
Violation descriptions:
KDA_2_30114G - Wash Hands (Raw to RTE) FOOD EMPLOYEES shall clean their hands and exposed portion of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and when switching between working with raw FOOD and working with READY-TO-EAT FOOD
KDA_2_30115 - Where to Wash Hands- FOOD EMPLOYEES shall clean their hands only in a HANDWASHING SINK or APPROVED automatic handwashing facility.
KDA_4_30212B - FOOD temperature MEASURING devices (Thin Probe) a temperature MEASURING DEVICE with a suitable small-diameter Probe that is designed to measure the temperature of Thin masses shall be Provided and readily accessible to accurately measure the temperature IN Thin FOODS such as MEAT patties and FISH filets.
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