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DELTA TAU DELTA FRATERNITY, 604 5TH, BALDWIN, KS - Restaurant inspection findings and violations

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Restaurant: DELTA TAU DELTA FRATERNITY
Address: 604 5TH, BALDWIN, KS 66006
Total inspections: 1
Last inspection: May 14, 2008

Restaurant representatives - add corrected or new information about DELTA TAU DELTA FRATERNITY, 604 5TH, BALDWIN, KS »

Violation code

Inspection Date

Violations

  • 3-501.16A2b - Critical - (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under ' 3-501.19,and except as specified under ¶ (B) of this section, POTENTIALLY HAZARDOUS FOOD shall be maintained: (2) At a temperature specified in the following: (b) 7°C (45°F) or between 5°C (41°F) and 7°C (45°F) in existing refrigeration EQUIPMENT that is not capable of maintaining the FOOD at 5°C (41°F) or less if: (i) The EQUIPMENT is in place and in use in the FOOD ESTABLISHMENT, and (ii) On or before September 1, 2009, the EQUIPMENT is upgraded or replaced to maintain FOOD at a temperature of 5°C (41°F) or less. (Corrected on site)
  • 4-301.11 - Critical - Equipment capacity for cooling, heating, and holding
  • 4-601.11A - Critical - Food-contact surfaces of equipment and utensils must be clean to sight and touch (Corrected on site)
  • 6-501.11 - Physical facilities, shall be maintained in good repair
  • 6-501.12 - Cleaning shall be done when the least food is exposed
May 14, 20085



    Violation descriptions:
  • 4-301.11 - EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.S
  • 4-601.11A - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
  • 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
  • 6-501.12 - (A) PHYSICAL FACILITIESshall be cleaned as often as necessary to keep them clean.
    (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.



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