Name: COUNTRY VIEW SCHOOL
Type: Restaurant
Address: 16300 151ST RD, WINFIELD, KS 67156
Phone: 620-221-5100
Total inspections: 7
Last inspection: Oct 09, 2015
KDA_4_60111A - --The cereal containers have stickers on the outside of the containers. These were identified as remaining from the original manufacturing labeling. Corrected on Site (COS) - the stickers were cleaned off the containers.
KDA_4_70311C4 - --Quaternary Ammonia is being used to sanitize the dishes during dish washing in the kitchen today. The kitchen manager was dipping the dishes into the sanitizer 1-2 seconds and placing them to air dry beside the sink. Upon checking the bottle label, it calls for a minimum of a 1 minute contact time prior to air drying. COS - Let kitchen manager know what the sanitizer label calls for. She re-sanitized the dishes.
KDA_Defacto - --GE Cooler (Kitchen): Cheese Stick - 42.9 F, GE Cooler (Dry Storage Room): Cream Cheese - 39.6 F, Milk Cooler: Milk - 41.4 F --Quaternary Ammonia test strips --Sanitizer - 400ppm Quaternary Ammonoia --The label on the red sanitizer bucket is wearing off. Let the kitchen manager know that once it is no longer legible she should write sanitizer on the bucket when she uses it to ensure it is always labeled.
10/09/2015
3
Regular
In
Details not available.
04/24/2015
Details not available.
10/28/2014
Details not available.
10/15/2014
Details not available.
05/01/2014
Details not available.
10/22/2013
Details not available.
03/11/2013
Violation descriptions:
KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_4_70311C4 - Sanitizing-other approved chemical-30 seconds exposure After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in chemical manual or mechanical operations, including the application of SANITIZING chemicals by immersion, manual swabbing, brushing, or pressure spraying methods. Contact times shall be consistent with those on EPA-registered label use instructions by providing a contact time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields SANITIZATION.
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