Name: BOOTH 305-306-307-308-312
Type: Restaurant
Address: 628 N 126TH ST PO BOX 31-601, BONNER SPRINGS, KS 66012
Phone: 913-721-2110
Total inspections: 1
Last inspection: Sep 12, 2015
4-302.14 - --There are no test strips to test sanitizer solutions. COS. Strips left on site.
KDA_3_30414B1 - --No sanitizer registering in bucket sanitizers. COS. Solutions prepared at 50 ppm chlorine.
KDA_3_50116A2 - --Ranch dressing packets containing milk and eggs (not UHT) at 72.0 F. COS. Packets out for less than 30 minutes, staff obtained ice bath. Packets put on ice.
KDA_4_90311B - --Single service boat containers near cheese dispensers are not stored inverted. COS. Items inverted.
KDA_4_90411A - --Plastic forks are stored with lip contact surfaces up. COS. Staff educated, all utensils stored handle up.
KDA_6_30112 - --There are no towels at handsink. COS. Towels provided.
KDA_Defacto - --Cheese dispensers: (south)- 135.2 F, (north)- 137.8 F, steam table: brats- 138.2 F, pulled pork- 145.3 F, burgers- 165.0 F. --Hot water at hand sinks at 109.5 F. --Off grill: brats- 165.0 F, burgers- 167.2 F. --South Pepsi RIC- cut lettuce- 41.0, North- sliced cheese- 37.8 F.
09/12/2015
7
Regular
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_30414B1 - Wiping cloths (Storage) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at an appropriate concentration.
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_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_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.
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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