QUALITY INN & SUITES, 792 BEAUMONT, PARK CITY, KS - Restaurant inspection findings and violations

Business Info

Name: QUALITY INN & SUITES
Type: Restaurant
Address: 792 BEAUMONT, PARK CITY, KS 67219
Phone: 316-927-3900
Total inspections: 4
Last inspection: Jan 21, 2016

Restaurant representatives - add corrected or new information about QUALITY INN & SUITES, 792 BEAUMONT, PARK CITY, KS »

Violation code	Inspection Date	Violations	Type	Compliance
4-302.14 - --There are no test strips available in the facility. Using the inspector's test strips, quaternary concentration at the three compartment sink was approximately 100 parts per million (ppm). PIC said they would call Ecolab for test strips and concentration adjustment if needed. KDA_3_50116A2 - --In display RIC, yogurt was at 48.8F. Ambient air (AA) was at 46.8F. PIC said butter and cream cheese in the cooler had put into the cooler from the kitchen RIC approximately three and a half hours earlier, and yogurt had been added to the cooler yesterday. COS: Yogurt discarded, butter and cream cheese returned to kitchen RIC for rapid cooling. Two containers of milk on counter in service area were at 46.0F and 47.8F. PIC said milk was filled approximately three hours earlier. COS: Milk was discarded (end of breakfast service). KDA_4_30111 - --Display RIC which contained butter, cream cheese, and yogurt was holding AA at 46.8F. PIC will call maintainance. KDA_4_60111A - --The food contact cutting surface of the can opener was soiled with a buildup food and grease debris. PIC said it was last used yesterday. COS: can opener moved to warewashing for cleaning. KDA_4_60111C - --The surface of the juice dispenser above and behind the nozzles is soiled with food debris. COS: Surface cleaned. The non-food contact surfaces of the commercial can opener are soiled with a buildup of soil, grease and food debris. KDA_6_30111 - --There was no hand soap supplied at the hand sink in the service area. Corrected on site (COS): Person in charge (PIC) placed hand soap at sink. KDA_6_30112 - --There were no hand towels supplied at the hand sink in the kitchen. Cloth towels used multiple times were the only supplied means of drying hands at the hand sink in the laundry room. COS: PIC supplied disposable towels at hand sinks. KDA_7_20111A - --A spray bottle of fabric refresher was stored in contact with a syrup dispenser. COS: Spray bottle moved to another cabinet away from food. KDA_Defacto - --All potentially hazardous items in freezers are frozen. --Before breakfast service ended, inspector discussed PIC cooling methods with PIC. PIC said gravy was transferred to another container and allowed to cool on counter for approximately thirty minutes before placing in kitchen RIC to cool additionally. Inspector recommended using ice bath to cool gravy rapidly. At end of service, PIC placed gravy on counter, in original hot holding container. After approximately one hour, gravy had reached between 132.4 and 127.5F. It had not been stirred or transferred to another container and was still covered. When asked, PIC said that it took "a while" to get the gravy to room temperature. Inspector reiterated proper cooling methods and using thermometer to check temperatures. PIC transferred gravy to another container and used ice bath to cool product. --Food thermometer was new in package. Educated PIC and demonstrated how to calibrate thermometer to 32F. --Hot plate: scrambled eggs - 152.8F	01/21/2016	9	Regular	Out
Details not available.	08/13/2014
Details not available.	07/29/2014
Details not available.	12/19/2013

4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
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_30111 - Temperature Capacity - 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.
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_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
KDA_6_30111 - Each HANDWASHING SINK or group of two adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
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_20111A - Chemical Storage (spacing/partitioning) POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning.

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QUALITY INN & SUITES, 792 BEAUMONT, PARK CITY, KS - Restaurant inspection findings and violations

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