KDA_3_50116A1 - --Located in a warmer at the customer self serve counter, there was a container of sausage patties at 124F. COS- person in charge (PIC) stated that it was the end of breakfast and he did not want to reheat the sausage. Discarded.
KDA_3_50116A2 - --Located in the RIC at the customer self serve counter, there was a container of 9 hard boiled eggs at 52F, 25 single use packets of cream cheese at 47F, and 25 individual packages of yogurt at 50F. The PIC stated that the eggs had been put in the cooler around 4:30 this morning and the rest of the items had been in the cooler overnight. COS- discarded.
KDA_Defacto - --ambient air temperature of the RIC at the customer self serve counter- 43.5F --reach in cooler (RIC) 1- shredded cheese 43F, RIC 2- milk 40F, raw shell eggs 41F, bowl on customer self serve counter- shredded cheese 40F --scrambled eggs 147F --three vat sink QT sanitizer concentration- 200 ppm, test strips available
11/17/2015
3
Regular
In
Details not available.
07/25/2014
Details not available.
07/15/2014
Details not available.
05/23/2013
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.
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