KINCADE'S

Violations (5)

• 16

  FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  OBSERVED NO CHLORINE SANITIZER AT ALL 3 OF THE LOW TEMPERATURE DISHWASHING MACHINES LOCATED IN THE KITCHEN, OUTSIDE OF THE MAIN BAR AND BEHIND THE MAIN BAR AREA. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN ALL DISHWASHING MACHINES WITH A FINAL RINSE OF 100 PPM CHLORINE. PRIORITY VIOLATION 7-38-025. CITATION ISSUED.

• 22

  PROPER COLD HOLDING TEMPERATURES

  OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE 1-DOOR CONDIMENT COOLER AND 2-DOOR SALAD COOLER. OBSERVED BLUE CHEESE DRESSING AT 51F, COOKED QUINOA AT 51F, CUT TOMATOES AT 48F, AND SHREDDED CHEESE AT 45F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD FOODS BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

• 39

  CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  MUST INSTALL A SPLASHGUARD BETWEEN THE EXPOSED HAND WASHING SINK AND THE 1-COMPARTMENT PREP SINK IN THE FOOD PREP AREA.

• 43

  IN-USE UTENSILS: PROPERLY STORED

  OBSERVED ICE SCOOPS STORED INSIDE OF THE ICE BINS AT THE 2ND FLOOR BAR. MANAGEMENT INSTRUCTED TO STORE ALL ICE SCOOPS IN A CLEAN CONTAINER OUTSIDE OF THE ICE BIN.

• 57

  ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

  OBSERVED SEVERAL FOOD HANDLING EMPLOYEES ON SITE WITHOUT A VALID FOOD HANDLER TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST HAVE A VALID FOOD HANDLER TRAINING CERTIFICATE.