Name: BEST WESTERN OLATHE HOTEL & SUITES
Type: Restaurant
Address: 1580 S HAMILTON CIR, OLATHE, KS 66061
Phone: 913-440-9762
Total inspections: 2
Last inspection: Dec 01, 2015
4-302.14 - --Sanitizer test strips are not provided. COS: The inspector provided a small amount of extra strips for establishment use until the supplier arrives this week with new supplies.
KDA_3_50115A - --Gravy was cooling in the RIC in a plastic container with a plastic lid securely fastened. Scrambled eggs, sausage patties, and potatoes were inside closed plastic bags on the counter cooling. COS: Products were uncovered and placed into cooling equipment to initiate rapid cooling. Cooling methods were discussed at length with the employee and manager.
KDA_4_204112B - --The RIC, storing PHF/TCS food, is not provided with an integrated or affixed thermometer.
KDA_4_30113 - --The 3rd vat of the 3-vat sink is in use to store clean dishes for air-drying as there is not enough other adequate space to allow for air-drying of cleaned utensils.
KDA_4_30212A - --A food thermometer is not provided.
KDA_6_30112 - --The handwashing sink is not provided with paper towels. COS: Paper towels provided.
KDA_6_30113 - --The 3-vat sink, in use for utensil washing, has a paper towel dispenser handwashing aid installed on the wall above the sink.
KDA_8_30411A - --The license is posted in an office area and not conspicuous to consumers.
KDA_Defacto - --Cooling of gravy, scrambled eggs, cooked potatoes, and sausage patties had just begun at inspector arrival. Cooling procedures/requirements were discussed at length with employee and manager. --Opened containers of milk are stored in the RIC without date marking. Per the PIC the products were opened within 24 hours. Date marking discussed
12/01/2015
9
Regular
Out
KDA_Defacto - --Sausage patties cooling in RIC at 55F after approximately 2 hours of cooling.
12/11/2015
1
Follow-up
In
Violation descriptions:
4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
KDA_3_50115A - TCS Cooling (Methods) - Cooling shall be accomplished IN accordance with the required time and temperature criteria by using one or more of the following Methods based on the type of FOOD being cooled: placing the FOOD IN shallow pans- separating the FOOD into smaller or thinner portions- using Rapid Cooling equipment- stirring the FOOD IN a CONTAINER placed IN an ice WATER bath- using containers that facilitate heat transfer- adding ice as an ingredient- or, other effective methods.
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_30113 - Drainboards, UTENSIL racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation shall be provided for necessary UTENSIL holding before cleaning and after SANITIZING.
KDA_4_30212A - Food Temperature Measuring Devices (Provided & Accessible) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of required FOOD temperatures.
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_30113 - A sink used for FOOD preparation or UTENSIL washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes, may not be provided with the handwashing aids and devices required for a HANDWASHING SINK.
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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