Name: DAYLIGHT DONUTS
Type: Restaurant
Address: 902 S SANTA FE, CHANUTE, KS 66720
Phone: 620-431-4688
Total inspections: 3
Last inspection: Aug 11, 2015
KDA_3_30511A1 - --Grease in the fryer is under dust and spider webbing.
KDA_4_204112B - --No thermometer in the reach in cooler in the kitchen holding smoked sausage.
KDA_4_60111C - --Dust, debris, and spider webbing is built up on the vent system above the fryer. Food debris and grime are in the kitchen reach in cooler and door gasket.
KDA_5_50117 - --No covered trash can in the unisex restroom.
KDA_6_30111 - --No soap at the kitchen handsink, no soap at the designated counter handsink (soap placed at sinks).
KDA_6_30112 - --No paper towels at the designated counter handsink (towels placed at sink).
KDA_6_30411 - --The vent apparatus does not cover the fryer.
KDA_6_50112A - --Food debris, debris, and spider webbing is on the floor in the kitchen. dust and spider webbing is on the walls and ceiling. Debris and spider webbing are in cabinets in the kitchen. Frosting is on the floor and wall behind the fryer. Food debris is in the donut cabinets.
KDA_7_20211A - --A full box of unapproved spectracide ant bait stations (epa number 9688-214-8845) was in a cabinet under the kitchen handsink. As per the person in charge it is not used in the facility, this is not a necessary chemical (removed).
KDA_3_30511A1 - Food storage - Except as specified in ¶¶ (B) and (C) of 3-305.11, FOOD shall be protected from contamination by storing the FOOD: in a clean, dry location- where it is not exposed to splash, dust, or other contamination- and at least 15 cm (6 inches) above the floor.
KDA_4_204112B - Temperature Measuring Devices (Integrated or Affixed) Cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display.
KDA_4_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
KDA_5_50117 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
KDA_6_30111 - Each HANDWASHING SINK or group of two adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
KDA_6_30112 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: Individual, disposable towels- a continuous towel system that supplies the user with a clean towel- a heated-air hand drying device- or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
KDA_6_30411 - If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
KDA_7_20211A - Necessary Chemicals - only those POISONOUS or TOXIC MATERIALS that are required for the operation and maintenance of a FOOD ESTABLISHMENT, such as for the Cleaning and SANITIZING of equipment and UTENSILS and for the CONTROL of insects and rodents, shall be allowed IN a FOOD ESTABLISHMENT.
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