KDA_3_40111A2 - the following if they are COMMINUTED: FISH, MEAT, GAME ANIMALS commercially raised for FOOD, and GAME ANIMALS under a voluntary USDA inspection program
KDA_3_50115A - --Stored on the counter top is a bowl of commercial prepared shredded lettuce 52.8, and a bowl of prepared on site shredded cheese 48.2 The cook said she had just opened the lettuce and placed in a pan 15 minutes ago. The cook had just finished shredding the cheese. Corrected on site Educated public health reason of bacteria growth in potentially hazardous foods which releases toxins that cause food borne illness. The owner placed the shredded lettuce and shredded cheese on an ice bath.
KDA_3_50116A2 - --In the counter top Pepsi reach in cooler prepared on site coconut cream pie 51.2, ambient 52.2 Corrected on site Coconut cream pie was removed from serving to consumer.
KDA_4_204112B - --There is no thermometer in either one of the counter top reach in coolers.
KDA_Defacto - --Counter top ice bath unit - prepared on site quartered tomatoes 42.5 Kenmore reach in cooler raw ground beef 38.3 Commercial reach in cooler - prepared on site spanish rice 41.7 --Mechanical ware wash - assorted wares - chlorine 50 ppm --Steam table - prepared on site red sauce 162.7 Flat grill top - cooked loose ground beef 200.5
09/01/2015
5
Regular
In
Violation descriptions:
KDA_3_40111A2 - Cooking Raw Animal Foods-155°F for 15 seconds (ratites, game, pooled eggs, comminuted fish, meat, pork) Raw animal FOODS and FOODS containing raw animal FOODS, shall be cooked to heat all parts of the FOOD to 68°C (155°F) for 15 seconds, 63°C (145°F) for 3 minutes, 66°C (150°F) for 1 minute, or 70°C (158°F) for 1 second for: RATITES, MECHANICALLY TENDERIZED, and INJECTED MEATS
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_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.
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