KDA_3_50116A2 - --Packages of cream cheese were held between 56F and 65F. They had been set out at 6:30am. COS: educated and discussed methods to keep cream cheese cold during service, including: not overfilling containers, using pre-frozen holding containers, and rotating stock during service. Waffle batter was at 54.4F - 70F held in dispenser. Ice packs surrounding the base of the batter package are inadequate to maintain temperature control. COS: educated and discussed using time as a public health control.
KDA_4_60211E4 - --The ice machine has mold buildup both in the top ice maker as well as inside the bin.
KDA_4_60213 - --The plate behind soda dispenser nozzles was soiled with food debris and dirt buildup. There was a spill from an apparent old leak from the soda drain in the cabinet below the soda machine.
KDA_4_70311C3 - --Soiled plates and silverware were washed and rinsed in the three compartment sink, then stacked to dry. There was no sanitizer solution set up in the third compartment. Employee said she rinsed the dishes in sanitizer but did not soak them. The manufacturer directions state dishes should be soaked for sixty seconds to obtain sanitization. Corrected on site (COS): dishes soaked in sanitizer for specified time.
KDA_4_90411A - --Assorted utensils were stored with the food-contact surface facing up.
KDA_Defacto - --Buffet line: cottage cheese - 40F
12/03/2015
6
Regular
In
Details not available.
06/04/2014
Details not available.
06/05/2013
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_60211E4 - Non-PHF/TCS Food Contact Surface Cleaning Frequency (ice bins, soda nozzles) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned, in EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: at a frequency specified by the manufacturer- or, absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
KDA_4_60213 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
KDA_4_70311C3 - Sanitizing-other approved chemical-30 seconds exposure After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in chemical manual or mechanical operations, including the application of SANITIZING chemicals by immersion, manual swabbing, brushing, or pressure spraying methods. Contact times shall be consistent with those on EPA-registered label use instructions by providing a contact time of at least 30 seconds for other chemical SANITIZING solutions.
KDA_4_90411A - SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented.
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