- KDA_2_30114H - --An employee who is handling money at the cash register came into the kitchen, donned a pair of gloves and served a consumer a ready to eat tortilla. Corrected on site Educated employee of when to wash hands and public health reason.
- KDA_2_30115 - --The employee in the secondary cafeteria entered the serving area, dipped her hands in a sanitizing container and rinsed them under running water at the 3 vat sink. Corrected on site Educated employee of approved hand washing method.
- KDA_3_30211A1a - --In the produce walk in cooler a box of fresh whole red and green peppers is stored on top of a box of raw ground beef packages. Corrected on site Manager moved fresh whole red and green peppers to a safe location.
- KDA_3_30211A1b - --In the walk in cooler raw beef strips is stored in pan on an open wire shelf directly over ready to eat cooked pinto beans. Corrected on site Manager moved raw beef to a safe location. In the secondary kitchen reach in cooler a packaged of raw ground beef patties is stored on an open wire shelf directly over a pan of pancake syrup. Corrected on site Manager moved raw ground beef patties to a safe location.
- KDA_3_30212 - --In the main cafeteria beverage center a pitcher of white granulated product and 3 containers of white granulated product have no label. A cold drink dispenser has two drinks with no common name. Manager identified the product as sugar. The manager identified the drinks as horchata and juice respectively. Corrected on site Employee marked containers with common names.
- KDA_3_50116A1 - --In the main cafeteria steam table prepared on site fried chicken 123.7, ground beef 145.6, ambient 160.5 Manager said the chicken had been placed in the steam table at 11:30, 1 1/2 hr expired time. Corrected on site Manager had an employee reheat chicken in oven. In the secondary cafeteria steam table prepared on site red chili 113.8, prepared on site philly steak sandwich 135.6, ambient 164.0 Manager was unsure of how long the red chili had been in the steam table. Corrected on site Manager disposed of red chili. In the steam table of the secondary kitchen (prepared on site at central kitchen) rotisserie chicken 107.6, ambient 153.3 Manager was unsure of how long rotisserie chicken had been in steam table. Corrected on site chicken was disposed of in trash. In the secondary cafeteria steam table (prepared on site at the central kitchen) fried chicken 118.6, ambient 153.3 The manager was unsure of when the fried chicken had been placed in the steam table. Corrected on site manager disposed of the fried chicken in the trash. On the counter top roller grill of the secondary kitchen breakfast links 111.7, polish sausage 125.0 The cook said she had placed them on the roller grill at 7 am. Corrected on site manager disposed of the sausages in the trash.
- KDA_3_50116A2 - --Main cafeteria salad bar - commercial pasta salad 49.5, fresh sliced tomatoes 59.2, cottage cheese 51.5, cut lettuce 52.9, ambient 64.4 Manager said the salad bar had been set up after breakfast at 10:00 am 2 1/2 hours expired time Corrected on site Manager had employee remove all PHF items and place in walk in cooler for quick cool down. Manager called maintenance to check unit. In a cold hold unit set between the steam table - cut lettuce with chopped fresh tomato 71.6, shredded cheese 71.6, ambient 64.4 Manager said the items had been placed in the unit at 10:30 am 1 1/2 hours expired time. Corrected on site Manager had an employee place items on an ice bath. At the beverage area in a cold hold unit prepared on site salsa 59.2, 48.8, ambient 46.0 Manager said the salsa had been placed in the unit at 12:30 pm 1 hour expired time. Corrected on site Manager had salsa removed and placed in walk in cooler for quick cool down.
- KDA_3_70111D - --In the secondary cafeteria and employee who had been handling money, entered the kitchen, donned gloves without hand washing and served an employee a ready to eat tortilla using his gloved hand. Corrected on site Educated employee approved method for hand washing before gloving.
- KDA_4_30212A - --A cook who was reheating beef said she did not have a thermometer for taking the temperature. Corrected on site Manager provided cook a thermometer.
- KDA_4_60111C - --The condenser fan grates of the produce walk in cooler has an accumulation of lint.
- KDA_6_30111 - --The hand sink in the secondary cafeteria had no hand cleanser. Corrected on site Manager provided hand cleanser.
- KDA_6_50114A - --The ceiling vents of the secondary kitchen have an accumulation of lint.
- KDA_Defacto - --3 vat sink - chlorine test kit available. --A cook was reheating beef. Cook turned burner off. Cook did not take a temperature. Inspector took temperature and on spot check was 140.5 while another was 155.7 Manager said the meat would be used for philly sandwiches that were going to be made then placed into hot hold. Inspector provided education on approved method of reheating food that will be placed into hot hold and cook was supplied a thermometer. --Central cafeteria hot hold cabinet #1 prepared on site fried chicken 155.6. #2 prepared on site chicken lo mein 135.1, #3 prepared on site red chili 157.0 Open front reach in hot hold - breaded chicken breast sandwich 147.3 Steam table - #1 ground beef 145.6, #2 broccoli 154.5 Hot hold soup pot - #1 vegetable beef soup 150.5, #2 chicken and noodles 155.1 Counter top roller grill - hot dog 146.3 Secondary cafeteria - deep fryer commercial beef and bean burrito 151.6, Steam table prepared on site (at central kitchen) philly sandwich 135.6, hot hold cabinet prepared on site (at central kitchen) red chili 150.0 --Central kitchen - walk in freezer, reach in freezer and novelty to reach in freezer- food frozen solid. Vending - 2 reach in freezers - food frozen solid. Secondary kitchen - reach in freezer, novelty top reach in freezer - food frozen solid --Central kitchen walk in cooler #1 cooked ground beef with pinto beans 41.6, #2 8 oz milk 41.9, reach in cooler shredded cheese 36.0 Beverage center - refrigerated dispenser - horchata 35.6, juice 33.2, Pepsi reach in cooler prepared on site individual lettuce salad with protein 41.6 Vending storage - reach in cooler 14 oz milk 41.0, vending machine commercial prepared beef and bean burrito 40.1 Secondary cafeteria - Pepsi reach in cooler individual lettuce salad with protein 39.6, dry storage reach in cooler raw ground beef pattie 41.2, reach in cooler hard cooked egg 42.9, salad bar cottage cheese 42.9 --Stored on the counter top cooling cooked lo mein noodles 70.6 Manager ask the cook who said the noodles were cooling and she had placed them there 30 minutes ago. Educated employee through an interpreter the approved method of the 2 step cooling process. Employee placed lo mein noodles into walk in cooler.
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10/27/2015 | 13 | Regular | Out |
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