BEST WESTERN NORTH EDGE INN, 404 W FRONTVIEW, DODGE CITY, KS - Restaurant inspection findings and violations

Business Info

Name: BEST WESTERN NORTH EDGE INN
Type: Restaurant
Address: 404 W FRONTVIEW, DODGE CITY, KS 67801
Phone: 620-371-3771
Total inspections: 6
Last inspection: Oct 28, 2015

Restaurant representatives - add corrected or new information about BEST WESTERN NORTH EDGE INN, 404 W FRONTVIEW, DODGE CITY, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_Defacto - --Breakfast bar hot holding unit: sausage gravy 167 F Breakfast bar hot holding unit #2: eggs 151 F --GE cooler: sausage links 63 F. The sausages were reheated then placed in the cooler two hours prior to cool, as per employee. --On ice on the beverage bar: 2% milk 43 F On ice on the breakfast bar: cream cheese 41 F	10/28/2015	1	Follow-up	In
5-202.14 - --There was a shut off valve down stream from an atmospheric vacuum breaker on the mop sink. The water was turned off with the shut off valve closed. (COS-shut off valve was opened). KDA_3_50116A1 - --Setting at room temperature on top of the kitchen microwave: omelette 108 F. The omelettes had been setting at room temperature for 20 minutes, as per employee. Setting at room temperature on top of the kitchen stove: ready to eat hash browns 114 F. The hash browns had been setting at room temperature for one hour, as per employee. Breakfast self serve area hot holding unit: sausage gravy 112 F. The gravy had been in the hot holding unit for three hours, as per employee. (Corrected on site-omeletes and gravy was placed in refrigeration. Hash browns were discarded). KDA_3_50116A2 - --Breakfast self serve bar setting in a container of ice: 2% milk 46 F, whole milk 48 F. The milk had been placed in an ice bath three hours prior, as per employee. Setting in a container of melted ice on the breakfast bar: cream cheese 50 F. The cream cheese had been setting on the ice for three hours, as per employee. (COS-removed from service). KDA_4_30212A - --There was not a thermometer available to measure internal food temperatures. KDA_6_30112 - --There were no paper towels available at the hand washing sink. "Corrected on site" (COS-paper towels were supplied). KDA_7_20211A - --An aerosol can of Raid flying insect spray (EPA # 4822-569) was in the cabinet under the 3-vat sink in the kitchen. The employee did not know what the spray was used for. (COS-removed from the kitchen). KDA_Defacto - --Breakfast bar hot holding unit: eggs 143 F Breakfast bar hot holding unit #2: hash browns 140 F. --Kitchen reach in cooler: sausage links 43 F On ice on the breakfast bar: yogurt 43 F	10/18/2015	7	Regular	Out
Details not available.	05/23/2014
Details not available.	05/30/2013
Details not available.	03/22/2013
Details not available.	03/12/2013

5-202.14 - A backflow or backsiphonage prevention DEVICE installed on a WATER SUPPLY system shall meet American Society of Sanitary Engineering (A.S.S.E.) STANDARDS for construction, installation, maintenance, inspection, and testing for that specific application and type of device.
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_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_7_20211A - Necessary Chemicals - only those POISONOUS or TOXIC MATERIALS that are required for the operation and maintenance of a FOOD ESTABLISHMENT, such as for the Cleaning and SANITIZING of equipment and UTENSILS and for the CONTROL of insects and rodents, shall be allowed IN a FOOD ESTABLISHMENT.

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BEST WESTERN NORTH EDGE INN, 404 W FRONTVIEW, DODGE CITY, KS - Restaurant inspection findings and violations

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