KDA_2_30114H - --Observed cook crack a raw shell eggs in skillet with gloved hands. He then took off his gloves and put on a new pair of gloves. COS Cook was educated. Cook washed his hands and put on a new pair of gloves.
KDA_6_50112A - --Food debris was on the floor throughout the back of the facility. Also standing water was in the kitchen and the warewashing area.
KDA_6_50116 - --A wet mop was stored in a mop bucket to air dry.
KDA_Defacto - --Cold Holding RIC Spring mix 41F MT Chicken salad 40F Sliced tomatoes 40F Turkey breast 39F Grill RIC Drawer Raw salmon 36F Raw chicken 38F Raw beef patty 37F Egg station Raw shell egg 43F Liquid egg 41F Breakfast MT Sliced tomatoes 40F Pico de gallo 41F French toast batter (liquid egg)39F Grill RIC Drawer Diced tomatoes 40F --Cooking Temperatures Sausage link 178F Omelet 169F --Dishwashing machine, Chlorine 100ppm. Chlorine test strips were available. Quat test strips were available. --Hot Holding Steam table Sausage gravy 154F Grits 147F Mashed potatoes 162F
11/24/2015
4
Regular
In
Details not available.
07/03/2014
Details not available.
11/12/2013
Details not available.
10/09/2013
Violation descriptions:
KDA_2_30114H - Wash Hands (Gloves) FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and before donning gloves for working with FOOD.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
KDA_6_50116 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
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