K.C.S KITCHEN health score and inspection history

(B) Loosely cover or uncover food until cooled.//Fully covered bowl of cooling cooked corn in RI cooler.

(A)(2) Maintain TCS food at 41 F or below.//2 pan of rotel dip cooked on 7/21/26 in RI cooler at 47F. COS PIC voluntarily discarded items.

(C) Maintain ambient air thermometers to be accurate and in good repair (food holding units).//Inaccurate ambient air digital thermometer on RI cooler. Thermometer read 38F, interior of RI cooler temped at 57F.

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)//Black residue in interior or ice machine.

ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH.//Most recent score is not posted in a public place.

Store food at least 6 inches above the floor.//Bag and bucket of sugar stored on floor.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.//Clean shelves of prep table to remove food debris.

4-101.11(B-E) Provide food contact surfaces that are: durable; corrosion resistant; non-absorbent; smooth; easily cleanable; resistant to chipping, scratching, distortion and decomposition.//Paddle for stand mixer with chipped coating.

ADPH 420-3-22-.03(1)(a) Cease the sale of commercially processed TCS food requiring refrigeration when past the date limit placed by the manufacturer or packager.//Milk that expired on 11/4/25 in RI cooler. Buttermilk that expired on 11/13/25 in RI cooler.

Provide a supply of hand cleaning liquid, powder or bar soap at each handwashing sink or group of 2 adjacent handwashing sinks.//Provide hand soap at hand sink in kitchen.