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Restaurant: PERKINS RESTAURANT & BAKERY
Address: 11200 W 87TH ST, LENEXA, KS 66214
Total inspections: 1
Last inspection: Apr 23, 2008
Violation code | Inspection Date | Violations |
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- 2-301.14H - Critical - When to wash hands, after other activities that contaminate the hands (Corrected on site)
- 3-202.15 - Critical - Package Integrity--packages shall be in good condition and protect the contents from adulteraton or contaminants (Corrected on site)
- 3-304.12 - In-Use Utensils, Between-Use Storage provisions (Corrected on site)
- 6-301.12 - Handwashing facilities shall be provided with hand drying facilities. (Corrected on site)
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Apr 23, 2008 | 4 |
Violation descriptions:
- 2-301.14H - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under ' 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and:
(H) Before donning gloves for working with FOOD; and
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored:
(A) Except as specified under ¶ (B) of this section, in the FOOD with their handles above the top of the FOOD and the container;
(B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or
EQUIPMENTthat can be closed, such as bins of sugar, flour, or cinnamon;
(C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes;
(E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD that is not POTENTIALLY HAZARDOUS; or
(F) In a container of water if the water is maintained at a temperature of at least 57oC (135oF) and the container is cleaned at a frequency specified under Subparagraph
4-602.11(D)(7).
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKSshall be provided with:
(A) Individual, disposable towels;
(B) A continuous towel system that supplies the user with a clean towel; or
(C) A heated-air hand drying device.
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