KDA_3_30511A1 - --A box of coffee was stored on floor in storage closet. COS: box moved to shelf.
KDA_3_50116A2 - --Milk in self-service pitcher was 54.8F. Person in charge (PIC) said milk was put out at 6:00am. COS: milk moved to RIC for rapid cool down. Educated on discussed using frozen stick (attached to pitcher lid) to keep milk cool.
KDA_4_70211 - --There is no sanitizer available in the establishment. The high-temp dishwasher was not being used. (Dishes were washed, rinsed, and towel dried without being sanitized.) COS: Educated and dishes washed in dishwasher.
KDA_4_90111B - --After being washed and rinsed, assorted dishes were towel dried and stored as clean. COS: dishes rewashed in dishwasher, discussed allowing to air dry.
KDA_5_20511B - --Dishes were washed in the two-compartment handsink, rinsed, and towel dried before put back on equipment. COS: Educated, and PIC had dishes rewashed in the high-temp dishwasher.
KDA_6_30114 - --There is no handwashing signage at the handsink in the service area. Corrected on site (COS): sticker provided.
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_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_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
KDA_4_90111B - Equipment/utensils (Cloth drying) After cleaning and SANITIZING, EQUIPMENT and UTENSILS may not be cloth dried, except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.
KDA_5_20511B - A HANDWASHING SINK may not be used for purposes other than handwashing.
KDA_6_30114 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
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