Name: EUDORA HIGH SCHOOL
Type: Restaurant
Address: 2203 CHURCH ST PO BOX 712, EUDORA, KS 66025
Phone: 785-542-4981
Total inspections: 7
Last inspection: Jan 21, 2016
KDA_3_50116A2 - --In the WIC there was marinara at 46.6F, yogurt at 46.6F, raw eggs in shell at 53.4F, shredded cheese at 47.5F, sliced swiss cheese at 46.8F, cream cheese at 49.2F, sour cream at 47.3F, sliced cooked ham at 51.4F, sliced American cheese at 49.6F. all items had been in WIC longer since 1/20/16 or before. COS- discarded all items.
KDA_4_30111 - --The WIC is not maintaining a temperature of 41F or below. Ambient temperature of 48.2F
KDA_6_20215A3 - --There is a 1/4 inch gap around the bottom edge of the back door of establishment.
KDA_Defacto - --Critical (Critical)
01/21/2016
4
Regular
Out
KDA_4_60111C - --Located above the WIF door, there is an accumulation of lent debris. COS. Item is cleaned
KDA_5_20511B - --Located in the dish area, there was one dish rack sitting on top of the hand sink and rack had to be moved to wash hands. COS. Rack was moved.
KDA_8_30411A - --The FE license is not hanging for the customers to view it. It is located on the wall in the food service office.
KDA_Defacto - --Educated staff on the big 5 FBI and personal illness restrictions. Left information materials. --Hand sink hot water temperatures: sink 1 in dish area 114F sink 2 in dish area 107.7F sink 3 in serving area 112.8F sink 4 in cooking area 102.2F sink 5 in preparation area 103F sink 6 in unisex tolet room 103.5F --Hot Box: chili crispito 171.8F --Hot water is used as the sanitizer in the dish machine. Hot water surface temperature was 159F. 3vat sink was not set up during inspection. QUAT is used as the sanitizer. Test strips are available. --Pest control company comes monthly. --QUAT is used for sanitize solution in wiping cloth buckets. QUAT concentration was 400ppm. --RIC 1: sour cream 42F RIC 2: milk 36.7F
10/26/2015
4
Regular
In
Details not available.
01/30/2015
Details not available.
09/10/2014
Details not available.
01/08/2014
Details not available.
09/17/2013
Details not available.
04/16/2013
Violation descriptions:
KDA_3_50116A2 - PHF/TCS Cold Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained at 5°C (41°F) or less.
KDA_4_30111 - Temperature Capacity - EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
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_20511B - A HANDWASHING SINK may not be used for purposes other than handwashing.
KDA_6_20215A3 - Outer openings (Doors) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.
KDA_8_30411A - Upon issuance of the LICENSE by the REGULATORY AUTHORITY, the LICENSEE shall post the LICENSE in a location in the FOOD ESTABLISHMENT that is conspicuous to CONSUMERS.
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