KDA_3_50116A1 - --Buffet STs: Scrambled Eggs with Diced Ham 130. PIC COS by VD. Eggs are only on Buffet Line for a maximum time of 3 hours before being discarded.
KDA_3_50116A2 - --WIC: Sausage Patties 46
KDA_4_60111C - --Light covered in the kitchen hood had visible grease and debris accumulation.
KDA_4_90311B - --Plates in the kitchen near the mechanical dishwasher were not stacked inverted and were not in use.
KDA_6_20211A - --The back light bulb in the WIC was not shielded or covered.
KDA_6_30112 - --Paper Towel dispenser on the south wall of the kitchen was not operating or dispensing towels. PIC COS by providing a supply of paper towels.
KDA_Defacto - --According to PIC: Potatoes in WIC were cooked yesterday at 8pm. Deli Meats were sliced yesterday at 4pm. Chicken Wings were cooked yesterday at 10am. Milks were opened this morning. All items were within the first 24 hours and not required to be date marked. --Buffet STs: Scrambled Eggs 143
11/12/2015
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Complaint
In
Details not available.
03/11/2015
Details not available.
03/02/2015
Details not available.
10/21/2013
Violation descriptions:
KDA_3_50116A1 - PHF/TCS Hot Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURECONTROL FOR SAFETY FOOD) shall be maintained at 57°C (135°F) or above.
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_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
KDA_4_90311B - Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) of this section and shall be stored: In a self-draining position that allows air drying- and, Covered or inverted.
KDA_6_20211A - Except as specified in ¶ 6-202.11(B), light bulbs shall be shielded, coated, or otherwise shatter resistant in areas where there is exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
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.
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