KDA_4_50111C - --The can opener blade is badly scored.
KDA_4_90111A - --There is a stack of dishes in the clean wares storage that were stacked while wet.
KDA_6_20215A1 - --The door sweep on the back door is pulling off on the east side of the bottom edge.
KDA_6_50111 - --There is a missing ceiling tile in the kitchen over the make table.
KDA_6_50112A - --There is a layer of construction dust in the bar ice bin, bar guns counters, and prep surfaces.
KDA_Defacto - --Ambient temps: WIC- 35.5 F, make table- 37.1 F. --Dishmachine at 50 ppm chlorine. --Hot water- 120.8 F- handsink
12/22/2015
6
Licensing
In
Violation descriptions:
KDA_4_50111C - Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
KDA_4_90111A - Equipment/utensils (Air drying) After cleaning and SANITIZING, EQUIPMENT and UTENSILS shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD.
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.
KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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