KDA_3_20211A - --At 7:30 PM in the mobile unit a five gallon bucket with shredded lettuce delivered from the restaurant and started to be made or cut at 3:00 PM was at 63.4 F, a four gallon of tomato salsa delivered from the restaurant when the tomatoes were started to be diced and the salsa prepared at 3:00 PM (according to owners wife) were 70.5 F COS by VD.
KDA_3_50114B - --Fresh cut tomatoes for salsa and fresh cut lettuce were prepared at 3:00 PM and were at 63.4 F and 70.5 F - 4 1/2 hours later in Mobile unit at 7:30 PM.
KDA_3_50116A2 - --Fresh made salsa was at 70 F at the top of the make table and cut lettuce was at 64 F - no PHF's or foods stored in Make table were at 41 F or below - COS by VD of lettuce and salsa, packaged cheddar cheese in the make table was at 61.9 F, the owner indicated the cheese had been taken out of cold holding from their restaurant less than 2 hours ago - COS by placing in freezer compartment of on site refrigerator.
KDA_4_30111 - --Ambient air temperature of make table was at 56 F, the cold hold compartment of upright refrigerator was at 47 F, no PHF's in units were below 43 F
KDA_6_20211A - --Bare bulbs in ceiling light fixtures in mobile food truck.
KDA_6_20215A1 - --The back double doors were wide open on the mobile unit food truck as were the unscreened skylight, the open front passenger door, the driver side window was down and the sliding pick up window was wide open with none having screening,flies were observed in the MU truck.
08/06/2015
6
Licensing
Out
Violation descriptions:
KDA_3_20211A - Refrigerated, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be at a temperature of 5°C (41°F) or below when received.
KDA_3_50114B - Cooling PHF/TCS (ambient temp ingredients) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within 4 hours to 5°C (41°F) or less if prepared from ingredients at ambient temperature, such as reconstituted FOODS and canned tuna.
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_30111 - Temperature Capacity - EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
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_6_20215A1 - Outer openings (Solid) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings.
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