SIT @ THAI BISTRO, 7603 W 21ST N ST, WICHITA, KS - Restaurant inspection findings and violations

Business Info

Name: SIT @ THAI BISTRO
Type: Restaurant
Address: 7603 W 21ST N ST, WICHITA, KS 67205
Phone: 316-721-4500
Total inspections: 2
Last inspection: Dec 02, 2015

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Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_10111 - --Two open containers of spices, and one jar and one can of jelly had rodent droppings on them. COS: discarded. KDA_3_30211A1a - --Raw barbeque pork was stored over ready to eat (RTE) bagged salad. Corrected on site (COS): pork moved to bottom shelf. Raw shell eggs were stored over whole green peppers in the walk in cooler (WIC). COS: cooler rearranged to prevent contamination. KDA_3_30211A4 - --RTE salads stored in the front reach in cooler (RIC) were not covered. Containers in the reach in freezer were not covered. KDA_3_30212 - --Several food containers were not labeled with the contents, including sugar and salt in the prep area, sweet and sour sauce and dressings in the RIC, and cooking oils in the kitchen. KDA_3_30412A - --A bowl without a handle was used as a scoop and stored directly in a bin of rice. KDA_3_30511A1 - --A case of vinegar was stored on the floor in the kitchen. KDA_3_30612A - --Hot sauce and spices are served to customers in bowls with spoons and unused portions are re-served to other customers. Recommended using salad dressing-type serving pitchers for these items to prevent contamination. KDA_3_50116A1 - --Approximately two hours after cooking, egg rolls held on the fryer table were at 74F and tofu was at 68F. COS: employee chose to discard. KDA_3_50118A2 - --Custard and rice in the RIC had no date marked. Employee said custard was prepared Friday (11/27), and rice was prepared yesterday (12/1) at 11am. COS: labeled with date prepared. KDA_4_20211A2 - --Three bowls had break and chips along their top lips. COS: discarded. KDA_4_30212A - --No working food thermometer was available in the facility. COS: inspector provided a working food thermometer. KDA_4_60111A - --Three pitchers and two lids stacked and stored as clean were soiled with sticker residue. Three knives stored as clean were soiled with food debris. COS: moved to warewashing area for additional cleaning. KDA_4_60111C - --A box fan in the kitchen had a buildup of dust. The filters and filter covers on the ice machine had a buildup of dust. The fan covers in the WIC had a buildup of dust. The vent hoods above the stoves are encrusted with grease and food debris. The north microwave was soiled with food debris in the interior cavity. KDA_4_60211E4 - --There is pink mold on the inside of the ice machine bin. KDA_4_90311A - --A case of single-use containers was on the floor in the kitchen. COS: moved to shelf. Cases of paper towels, cups, and hinged containers were stored on the floor in the office area. KDA_4_90411A - --Assorted utensils were stored with food-contact surfaces upward. Discussed storing utensils in a drawer or bin so that only handles need be touched when selecting utensils. KDA_5_50117 - --There is no covered waste receptacle in the women's restroom. KDA_6_20214 - --The door to the men's restroom, which opens directly into the kitchen, is not self-closing. KDA_6_20215A2 - --There is a gap approximately 1/2 inch wide at the juncture between a full-length window and the wall near the entrance. It appears the previous seal has been corroded. KDA_6_30114 - --There is no handwashing signage at either restroom hand sink. COS: inspector provided handwashing stickers. KDA_6_501111A - --There was approximately seventy-five mouse droppings located throughout the kitchen, particularly along the north wall. There were approximately 100 mouse droppings located in the kitchen storage area, with approximately 75 droppings concentrated in the southeast corner near the chemical storage. There were approximately 10 mouse droppings on the dry storage rack on the north wall of the kitchen and on the shelf by the microwave, including on four food containers. KDA_6_501111B4 - --There is unused equipment and cluttered personal items kept in the office area which opens to the dining area. There are two unused sinks and two unused carts stored in the kitchen area. KDA_6_50112A - --Floors under equipment in kitchen were soiled with food debris and dirt. KDA_7_20212A2 - --There was a can of Raid (EPA Reg. No. 4822-447) located in the chemical area near the three compartment sink labeled for household use only. COS: discarded. KDA_Defacto - --A bucket of water with a wiping cloth was set up, however the employee said it had not been used today. The only sanitizer available in the facility was in use at the three-compartment sink. Educated on using a chlorine sanitizer to store wiping cloths and sanitize counters. --Egg rolls - 142F, tofu - 143F: beef and noodles: 183F --Freezers ok. --In-use utensils were stored in a container of hot water at 156F. --Kitchen rice cooker: rice - 163F. Storage rice cooker: rice - 194F. --Suggested using time as a public health control and educated for items such as egg rolls and tofu. --WIC: Eggs - 41.1F. West maketable (MT) top: shredded lettuce - 41F	12/02/2015	25	Complaint	Out
3-302.11(A)(2) - --In the walk in cooler, raw chicken was stored above raw pork. COS: shelves rearranged. KDA_3_30211A1b - --In the bottom of the maketable, a wrapped package of raw pork was stored in a container with ready to eat (RTE) cooked chicken. Corrected on site (COS): pork moved. KDA_4_20211A2 - --Three bowls stored on the clean dishes rack had breaks and chips along their top lips. COS: discarded. KDA_6_501111B4 - --There are two unused sinks and two unused carts stored in the kitchen area. KDA_6_50112A - --There are approximately 20 old mouse droppings along the floor/wall juncture in the kitchen and approximately 75 old mouse droppings in the floor cracks in the maintenance closet adjoining the kitchen. KDA_Defacto - --Locked door from kitchen to men's restroom so door cannot be opened. --Parker pest management last visit on 12/14/15. --Rice 1: 154.9F. Rice 2: 191.4F. No foods being held using time as a public health control (TPHC) at time of inspection. Temperature log with times is filled out. --Sanitizer bucket in the kitchen was at approximately 200 parts per million (ppm). Sanitizer bucket in the dining room was at less than 10 ppm. Added chlorine bleach and retested at approximately 150 ppm. --Thermometer is accurate. Employee calibrated thermometer during inspection. Recommend calibrating thermometer once a week.	12/16/2015	6	Follow-up	Out

3-302.11(A)(2) - Cross contamination by Raw Animal FOOD type - FOOD shall be protected from cross contamination by separating types of Raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: using separate equipment for each type- arranging each type of FOOD in equipment so that cross contamination of one type with another is prevented- or, preparing each type of FOOD at different times or in separate areas
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
KDA_3_30211A4 - Protection by Covering - FOOD shall be protected from cross contamination by storing the FOOD in packages, covered containers, or wrappings.
KDA_3_30212 - Food storage containers (Common Name) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
KDA_3_30412A - In-use utensil storage (Handles above top of container) Except as specified under 3-304.12(B), during pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD and the container.
KDA_3_30511A1 - Food storage - Except as specified in ¶¶ (B) and (C) of 3-305.11, FOOD shall be protected from contamination by storing the FOOD: in a clean, dry location- where it is not exposed to splash, dust, or other contamination- and at least 15 cm (6 inches) above the floor.
KDA_3_30612A - Condiments shall be protected from contamination by being kept in dispensers that are designed to provide protection, protected FOOD displays provided with the proper UTENSILS, original containers designed for dispensing, or individual PACKAGES or portions.
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_50118A2 - P - RTE PHF/TCS, Disposition (discard if in a container w/out a date) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is not clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5�°C (41�°F) or less for a maximum of 7 days, with the day of preparation counted as Day 1.
KDA_4_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
KDA_4_30212A - Food Temperature Measuring Devices (Provided & Accessible) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of required FOOD temperatures.
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_4_60211E4 - Non-PHF/TCS Food Contact Surface Cleaning Frequency (ice bins, soda nozzles) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned, in EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: at a frequency specified by the manufacturer- or, absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
KDA_4_90311A - Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLEUSE ARTICLES shall be stored: In a clean, dry location- Where they are not exposed to splash, dust, or other contamination- and, At least 15 cm (6 inches) above the floor.
KDA_4_90411A - SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented.
KDA_5_50117 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
KDA_6_20214 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
KDA_6_20215A2 - Outer openings (Windows) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by closed, tight-fitting windows.
KDA_6_30114 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
KDA_6_501111A - Pests (Prohibited) the PREMISES shall be maintained free of insects, rodents, and other pests.
KDA_6_501111B4 - Pests (Harborage) The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by eliminating harborage conditions.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
KDA_7_20212A2 - POISONOUS OR TOXIC MATERIALS shall be used according to manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT.

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