KDA_3_50116A2 - --In reach in cooler with ambient of 35.6F, noodles used for chicken pad thai temped 53.8F and beans sprouts temped at 52.7F. Person in charge said beans were just placed back in reach in cooler after being on counter for 2 hours. Noodles were covered in plastic and put in refrigerator for cooling this morning per female line cook. It was suggested to not cover noodles during cooling to allow rapid heat transfer. It was also suggested to keep beans cold-held at all times. Corrected on site. Noodles were voluntarily discarded.
KDA_Defacto - --Make table: raw chicken: 42.8F Reach in cooler affixed to make table: bean sprouts
09/23/2015
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In
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05/13/2015
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12/30/2014
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11/13/2014
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10/28/2014
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08/01/2014
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07/15/2014
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05/06/2014
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12/10/2013
Violation descriptions:
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.
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