KDA_Defacto - --39 F on sausage on ice, 41 F on diced RTE ham on ice. Raw shell eggs the cook will be using time with his flat out at room temperature. These will be used or discarded after 4 hours. When they are not busy eggs will taken from the cold hold refrigerator and kept on ice. --The cook is tracking time with cooked hash browns.
10/23/2015
1
Follow-up
In
KDA_3_30211A1b - --Raw shell eggs, a container of raw hamburger was on a wire shelf in the True RIC over a container of cooked sliced ham and a box of margarine packets - COS by moving eggs sand hamburger so they are below the RIC RTE foods.
KDA_3_50116A1 - --Cooked hash browns at the grill were at 76 F - COS by VD - manager plans to go with time with these.
KDA_3_50116A2 - --Ice bath near grill with diced RTE ham, grated cheddar cheese and crumbled cooked sausage all sat 56 F - COS by VD - ice touching only the bottoms of the closed plastic containers and not up around the container sides.
KDA_3_50116B - --A flat of raw shell eggs were sitting out by the grill at room temperature they were at 67 F - < 2 hours out from cold holding - COS by placing them back into cold hold in the True RIC.
KDA_3_50118A2 - --Containers in the True RIC - Left over cooked mixed vegetables, RTE sliced ham, open container of cheese sauce, sliced American cheese in zip lock plastic bag - cheese sauce and cheese opened on Friday - others > 24 hours since removing from hot holding to cold holding - COS by dating all.
KDA_3_60311A - --The manager COS b y placing advisor on chalk board - recommend using wall plaque.
KDA_Defacto - --50 ppm chlorine at the dish wash machine --Steam Table: 167 F sausage gravy 156 F mashed potatoes 144 F brown gravy 135 F cooked sausage patties --True RIC: 39 F on sliced ham 39 F on raw hamburger Freezers with foods frozen solid.
10/13/2015
7
First Operational Inspection After Licenstion
Out
KDA_4_50111B - --Rubber seals on the True RIC doors are cut and/or damaged so as to not allow a tight seal when closed.
KDA_7_10211 - --Unlabeled plastic chemical spray bottle in use on the table top in the dining room - COS by labeling with Mister Clean.
08/07/2015
3
Licensing
In
Violation descriptions:
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_50116B - PHF/TCS Cold Holding (Shell EGGS) EGGS that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated EQUIPMENT that maintains an ambient air temperature of 7°C (45°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_3_60311A - CONSUMER Advisory for Raw or Undercooked FOOD (Disclosure and Reminder) - if an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold Raw, Undercooked, or without otherwise being processed to eliminate pathogens, either IN READY-to-EAT form or as an ingredient IN another READY-to-EAT FOOD, the LICENSEE shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a Disclosure and Reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
KDA_4_50111B - EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
KDA_6_20211A - Except as specified in ¶ 6-202.11(B), light bulbs shall be shielded, coated, or otherwise shatter resistant in areas where there is exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
KDA_7_10211 - Common Name (Working containers) Working containers used for storing POISONOUS or TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the Common Name of the material.
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