MCDONALDS, 5606 E CENTRAL, WICHITA, KS - Restaurant inspection findings and violations
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Violation code | Inspection Date | Violations | Type | Compliance |
|---|
- 4-302.14 - --The only QT test strips available in the establishment expired January 2010.
- KDA_3_50116A2 - --REPEAT: There were two cartons of liquid egg measuring 92F above the grill, an opened package of Canadian bacon measuring 77F on the counter and a package of RTE folded eggs measuring 77F on the counter. PIC stated the items were out of refrigeration for approximately 2 hours. COS- educated staff and all before mentioned products were moved to the freezer to bring down the temperature rapidly.
- KDA_3_50119B2 - --There was sliced cheese and shredded lettuce on the make line that was not marked with time. Per the written procedure the lettuce is discarded after 4 hours and the cheese is discarded after 6 hours. PIC stated the items were placed on the line approximately 30 minutes prior. COS- PIC correctly labeled with time.
- KDA_4_90311A - --REPEAT: There were boxes of single service cups stored directly on the floor in the back storage area.
- KDA_5_50117 - --REPEAT: There is no covered trash receptacle in the large stall in the women's public restroom.
- KDA_6_20215A3 - --The southern entrance/exit door on the east side of the building does not close all the way and there is a 1/2 inch gap on the second entrance doors into the establishment. The gap is large enough to allow the entry of pests.
- KDA_6_50111 - --REPEAT: There is a hole in the wall by the window where money is taken.
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11/02/2015 | 7 | Follow-up | Out |
- 4-302.14 - --There were no QT test strips available for the 3 vat sink.
- KDA_2_30114F - --The grill cook used bare hands to handle raw beef patties, then removed a soiled tray liner from a tray and pushed it down into the trash can and then placed a new tray liner in the tray for RTE patties. The cook did not wash hands after handling raw meat or touching trash before handling a clean tray liner for RTE foods. COS- educated staff on handwashing procedures and PIC discarded tray liner and moved the tray to the warewashing area for additional cleaning.
- KDA_2_30114I - --The grill cook used bare hands to handle raw beef patties, then removed a soiled tray liner from a tray and pushed it down into the trash can and then placed a new tray liner in the tray for RTE patties. The cook did not wash hands after handling raw meat or touching trash before handling a clean tray liner for RTE foods. COS- educated staff on handwashing procedures and PIC discarded tray liner and moved the tray to the warewashing area for additional cleaning.
- KDA_3_30211A1b - --There were approximately 5 packages of raw bacon stored directly above and on top of RTE packages of folded eggs, approximately 10 cartons of RTE liquid eggs and two boxes of RTE yogurts in the walk in cooler. COS- PIC rearranged the cooler so that all raw products are placed on the bottom shelf.
- KDA_3_30414B1 - --The wiping cloth QT at the front counter measured at 100ppm, no QT test strips were provided. The manufacturer label states that proper concentration for QT is 200ppm to 400ppm.
- KDA_3_50116A2 - --There was a bucket of approximately 50 butter packets on the front counter that measured at 78F. PIC stated the butter was removed from the reach in cooler approximately 3 hours prior. COS- PIC moved the butter to the reach in cooler for immediate cooling. There were two opened cartons of RTE liquid egg on top of the grill that measured at 73F. PIC stated the cartons were removed from the walk in cooler approximately 1 hour prior. COS- PIC moved the cartons back to the walk in cooler for additional cooling.
- KDA_4_60111A - --There was old food debris build up on the food contact blade of the commercial opener. COS- PIC moved the opener to the warewashing area for additional cleaning. There was standing water on the bottom shelf on the inside of the reach in cooler at the front counter. PIC stated the hose was misplaced outside of the drain. COS- PIC removed all the standing water and cleaned the inside of the reach in cooler.
- KDA_4_60211E4 - --There was mold build up along the upper inside portion of the bulk ice machine.
- KDA_4_90311A - --There were boxes of single service cups stored directly on the floor in the back storage area.
- KDA_5_20515B - --The atmospheric vacuum breaker (AVB) on the mop sink faucet is leaking. The hose that was attached to the faucet was hanging above the flood rim level.
- KDA_5_50117 - --There is no covered trash receptacle in the large stall in the women's public restroom.
- KDA_6_20213B1 - --There is a bug light installed on the wall directly above the reach in freezer and a prep table in the fryer area.
- KDA_6_50111 - --There is a hole in the wall by the window where money is taken.
- KDA_6_50112A - --There is grease and old food debris build up behind the fryer and grill areas.
- KDA_7_20111A - --There were packages of sanitizer and floor cleaner stored directly next to and touching several boxes of single service gloves on a storage shelf in the warewashing area. PIC stated the gloves were used on the cook line. COS- PIC rearranged the shelves so that the chemicals were on the bottom shelf. There was a working spray bottle of degreaser on a shelf under the fry prep area directly next to bags of single service trays. COS- PIC moved the chemical to a different area.
- KDA_7_20111B - --There was a box of grill cleaner packets stored directly above several boxes of single service gloves on the back storage shelf in the dishwashing area. PIC stated the gloves are used on the cook line. COS- PIC rearranged shelves so that the chemicals were on the bottom shelf.
- KDA_8_30411A - --There is no license posted in the establishment.
- KDA_Defacto - --folded egg 162 (hot hold 1 on line) sausage 173 (hot hold 2 on line) gravy 159 (steam table) hashbrowns 156 (hot lamp) --hamburger 169 (grill) --lettuce 41 (upright reach in cooler on line) pulled pork 40 (walk in cooler) creamer 42 (creamer dispenser 1) milk 40 (front reach in cooler 1) whipped cream 41 (front counter cold hold) yogurt 42 (front reach in cooler 2) --There is a pest control company contracted, no paperwork provided. Some fly activity especially in back room where trash cans are stored along the wall. --There was an opened package of RTE pulled pork in the walk in cooler without any date marking. PIC stated the package was opened yesterday 10/20 at approximately 7pm. Discussed date marking with PIC.
|
10/21/2015 | 18 | Regular | Out |
| Details not available. | 12/11/2014 | | | |
| Details not available. | 11/26/2014 | | | |
| Details not available. | 01/13/2014 | | | |
Violation descriptions:
- 4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
- KDA_2_30114F - Wash Hands (Prevent Cross Contamination) 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 during FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks
- KDA_2_30114I - Wash Hands (As needed) 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 after engaging in other activities that contaminate the hands
- KDA_3_30414B1 - Wiping cloths (Storage) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at an appropriate concentration.
- 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_3_50119B2 - Time as a PHC - 4 hours (marked with time) If time without temperature control is used as the public health control up to a maximum of 4 hours, the FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control.
- 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_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_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
- KDA_5_50117 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- KDA_6_20213B1 - Insect control devices shall be installed so that the devices are not located over a FOOD preparation area.
- 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_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
- 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.
- 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.
- KDA_8_30411A - Upon issuance of the LICENSE by the REGULATORY AUTHORITY, the LICENSEE shall post the LICENSE in a location in the FOOD ESTABLISHMENT that is conspicuous to CONSUMERS.
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