KDA_3_30211A1b - --In the Roper reach in, a 12 pack of coke was sitting on top of an open package of uncooked bacon. COS(corrected on site)-coke was moved to the top shelf.
KDA_3_30211A4 - --In the roper reach in, a package of opened bacon was not protected by covering. COS-bacon was put in a container.
KDA_3_50116A1 - --Sitting on top of a counter top oven, a pan of cooked on site sausage crumbles at 128.2F. Person in charge said it was made an hour ago. COS-sausage was put in the counter top oven to heat back up.
KDA_3_50116A2 - --Sitting on a counter, a can of commercially made cheese sauce was at 64.2F. Employee said it was opened at 10:00 AM today. She uses it to make burritos. COS-cheese sauce was put in a container to cool.
KDA_3_50118A2 - --A pan of made on site chili, was in the reach in with out a date. Person in charge said it was made on Monday(1/25/16). COS-chili was dated. This was one item of about eight.
KDA_4_60111C - --There is dried on food debris on the shelf in the reach in cooler.
KDA_Defacto - --In the reach in, made on site chili was 35.9F. In the Roper reach in, made on site beans 37.8F. --There is one bulb in the unit and it has protective covering.
01/27/2016
7
Follow-up to Administrative Order
In
Details not available.
08/03/2015
Details not available.
07/16/2015
Details not available.
07/16/2015
Details not available.
04/04/2014
Details not available.
07/11/2013
Details not available.
06/19/2013
Violation descriptions:
KDA_3_30211A4 - Protection by Covering - FOOD shall be protected from cross contamination by storing the FOOD in packages, covered containers, or wrappings.
KDA_3_50116A1 - PHF/TCS Hot Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURECONTROL FOR SAFETY FOOD) shall be maintained at 57°C (135°F) or above.
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_3_50118A2 - P - RTE PHF/TCS, Disposition (discard if in a container w/out a date) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is not clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5°C (41°F) or less for a maximum of 7 days, with the day of preparation counted as Day 1.
KDA_4_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
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