LOGANS ROADHOUSE #467, 353 S ROCK RD, WICHITA, KS - Restaurant inspection findings and violations

Business Info

Name: LOGANS ROADHOUSE #467
Type: Restaurant
Address: 353 S ROCK RD, WICHITA, KS 67207
Phone: 615-885-9056
Total inspections: 5
Last inspection: Jan 26, 2016

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Violation code	Inspection Date	Violations	Type	Compliance
KDA_4_60111A - --There were approximately 5-6 food storage containers and 3 large food storage tubs stored on a clean shelf in the prep area with old date sticker residue along the sides. COS- an employee moved the containers back to the warewashing area for additional cleaning. KDA_5_50117 - --There is no covered trash receptacles in the women's public restroom. KDA_6_50111 - --There are large holes in the concrete inside the bar area. KDA_6_501111B4 - --There was several old cardboard food boxes piled up in front of the back door creating a harborage area. Inspector was unable to identify if the there was still a gap at the back door. KDA_Defacto - --ribs 158 (hot hold unit in question) --ribs cooling in cold hold unit by grill measured at 55F. PIC stated the ribs have been cooling for 3 hours.	01/26/2016	5	Follow-up	In
5-202.14 - --The atmospheric vacuum breaker (AVB) on the mop sink faucet is leaking profusely and there is hose with a sprayer attached to the faucet. The hose was stored in the basin of the mop sink below the flood rim. 3-302.11(A)(2) - --The raw food in the reach in cooler next to the grill is stored by cook temperatures: fish above beef and beef above chicken. Discussed silo method which is what is used in the meat walk in cooler. This is not cited as a violation: [raw animal food 1] was stored above [raw animal food 2]. Recommend using the silo method to separate different types of raw animal foods such as beef, fish (including shellfish) lamb, pork, and poultry. Please be aware that raw fish, including shell fish, pose a high risk for allergen cross contact and must be stored so it can’t contact other foods. KDA_3_30212 - --There were two large containers of unidentifiable product next to the reach in freezers on the cook line. PIC identified the products as breader and batter. KDA_3_40311D - --There were 3 commercially packaged mashed potatoes measuring at 64F, 2 packages of mac/cheese measuring at 49F and 2 packages of baked cinnamon apples measuring at 88F being reheated in the hot hold unit at the end of the prep line. PIC stated the items were removed from the walk in cooler and placed in the unit 2.5 hours prior. COS- an employee voluntarily discarded all before mentioned items. KDA_3_50114A2 - --There was a tray of approximately 25 portioned bags of cooked ribs in the reach in cooler next to the grill that measured at 45F. PIC stated the ribs were cooked yesterday 1/14/16 in the morning. COS- PIC voluntarily discarded all the ribs. KDA_3_50115A - --There was a container of cooked brown gravy on the prep counter measuring at 117F. An employee stated the gravy was cooling at room temperature and was made 30 minutes prior. COS- PIC placed the gravy in an ice bath. KDA_3_50116A1 - --There was a container of cooked ribs measuring at 114F and a container of cooked prime rib measuring at 121F in the top of the hot hold unit at the end of the prep line. PIC stated both items were prepared approximately 2 hours prior. COS- PIC reheated both items to 165F in the oven. KDA_3_50118A2 - --There was a container of beans on the back prep counter without any date marking. An employee stated the item was prepared yesterday 1/14/16 over 24 hours prior. COS- the employee correctly date marked. This was the only date marking violation in the facility. KDA_4_50111A - --The handsink for the cook line is currently not working/not in use due to no mixing valve. PIC stated maintenance was scheduled to take place today 1/15/16. KDA_4_60111A - --There were approximately 5-6 food storage containers and 3 large food storage tubs stored on a clean shelf in the prep area with old date sticker residue along the sides. COS- an employee moved the containers back to the warewashing area for additional cleaning. There was old food debris on the food contact surfaces of tongs, a scoop and 3 knives that were all being stored as clean in the back prep area. COS- an employee moved all the before mentioned items to the warwashing area for additional cleaning. KDA_4_60211E4 - --There was mold build along the upper inside portion of the bulk ice machine in the back. KDA_4_90311B - --There were approximately 20 plastic and metal food storage containers stacked together wet on the clean utensil shelf in the back not allowed to properly air dry. There were approximately 30 clean plates stored under the serve line with the food contact surface faced upwards and not in an inverted position. KDA_5_20314 - or, Installing an APPROVED backflow prevention device as specified under § 5-202.14. KDA_5_50117 - --There are only small trashcans without lids provided in the stalls of the women's public restroom. KDA_6_20213B2 - --There is a bug installed on the wall in the back dry storage room directly above clean food storage containers. KDA_6_20215A3 - --There is a quarter inch gap at the lower left hand corner of the back exit door large enough to allow the entry of pests. KDA_6_50111 - --There are large holes in the concrete inside the bar area. KDA_6_50112A - --There is old food, dirt, trash and grime build up throughout the establishment. There is a 1/2 of standing water in the large holes in the bar area. KDA_7_20111B - --There is an extra 3 vat sink (indirectly plumbed) being used as the food prep sink in the back prep area. There was shredded lettuce for salads being left in the basin directly below the QT sanitizer dispenser. The dispenser is used to fill QT wiping cloth buckets. Discussed using the center basin which is not directly below any chemicals. KDA_Defacto - --beans 37 (on prep counter) shredded lettuce 43 (in prep sink) sliced tomatoes 37 (produce walk in cooler) cheese 41 (make table on line) raw shrimp 35 (make table 2 on line) raw steak 40 (reach in cooler 2 on line) pico 37 (make table 3 on line) raw fish 40 (reach in cooler 3 on line) raw salmon 40 (reach in cooler by grill) diced tomatoes 39 (make table 4 on line) salad 43 (reach in cooler drawers on line) raw steak 40 (meat walk in cooler) --steak 174 (grill) --The hot water measured at 169.5F in the dishmachine. QT measured at 200ppm in 3 vat at bar, test strips provided. --There is a pest control company contracted, no paperwork provided. No activity. --There was a container of cooked brown gravy on the prep counter measuring at 117F. An employee stated the gravy was cooling at room temperature and was made 30 minutes prior. COS- PIC placed the gravy in an ice bath. There was meatloaf cooling on in an ice bath on the prep counter that measured at 142F. PIC the item was cooked 30 minutes prior. --There was a container of cooked potatoes on the back prep counter that measured at 84F. An employee stated the potatoes were boiled and then peeled for the skins. He stated that the insides of the potatoes are occasionally used for potato soup but these particular potatoes were going to be discarded. He discarded the potatoes during inspection. mac/cheese 166 (steam table on line) fries 138 (hot lamp above steam table) sweet potatoes 172 (hot lamp 2 above steam table) --Wiping cloth QT measured at 200ppm, test strips provided.	01/15/2016	20	Regular	Out
Details not available.	10/20/2014
Details not available.	08/02/2014
Details not available.	07/29/2013

5-202.14 - A backflow or backsiphonage prevention DEVICE installed on a WATER SUPPLY system shall meet American Society of Sanitary Engineering (A.S.S.E.) STANDARDS for construction, installation, maintenance, inspection, and testing for that specific application and type of device.
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_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_40311D - Rapid Reheating PHF/TCS for Hot Holding - Reheating for hot holding shall be done rapidly and the time the FOOD is between 5�°C (41ºF) and 74�°F (165�°F) [57�°C (135�°F) for packaged food from a food processor] may not exceed 2 hours.
KDA_3_50114A2 - Cooling PHF/TCS (Reach 41�°F within 6 hours total) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within a total of 6 hours from 57ºC (135�°F) to 5�°C (41�°F) or less. [must cool from 135�°F to 70�°F in the first two hours]
KDA_3_50115A - TCS Cooling (Methods) - Cooling shall be accomplished IN accordance with the required time and temperature criteria by using one or more of the following Methods based on the type of FOOD being cooled: placing the FOOD IN shallow pans- separating the FOOD into smaller or thinner portions- using Rapid Cooling equipment- stirring the FOOD IN a CONTAINER placed IN an ice WATER bath- using containers that facilitate heat transfer- adding ice as an ingredient- or, other effective methods.
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_50111A - EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
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_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_90311B - Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) of this section and shall be stored: In a self-draining position that allows air drying- and, Covered or inverted.
KDA_5_20314 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: Providing an air gap as specified under § 5-202.13
KDA_5_50117 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
KDA_6_20213B2 - Insect control devices shall be installed so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
KDA_6_20215A3 - Outer openings (Doors) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.
KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
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_20111B - Chemical storage (not above FOOD, etc.) POISONOUS or TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, equipment, UTENSILS, LINENS, and single-service and SINGLEUSE ARTICLES by locating the POISONOUS or TOXIC MATERIALS IN an area that is not above FOOD, equipment, UTENSILS, LINENS, and single-service or single-use ARTICLES.

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