POPEYE'S LOUISIANA KITCHEN, 1211 N BROADWAY, WICHITA, KS - Restaurant inspection findings and violations

Business Info

Name: POPEYE'S LOUISIANA KITCHEN
Type: Restaurant
Address: 1211 N BROADWAY, WICHITA, KS 67214
Phone: 316-262-2725
Total inspections: 5
Last inspection: Jan 27, 2016

Restaurant representatives - add corrected or new information about POPEYE'S LOUISIANA KITCHEN, 1211 N BROADWAY, WICHITA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_30211A1b - --In walk in cooler, a several containers of raw chicken were directly next to and above boxes of fully cooked biscuits. Corrected on site. Chicken was moved. KDA_3_30414B1 - --Cloth stored in multi-quaternary sanitizing solution is reading less than 150 parts per million. KDA_3_30511A1 - --Box of hot sauce packets were stored directly on floor. KDA_3_50116A1 - --Below heat lamped chicken temped at 119.8F, 121.2F, 119.3F, 123.4F. Person in charge said chicken was sitting under lamp for 30 minutes. Corrected on site. Chicken was voluntarily discarded due to establishment's hot-holding policy instead of reheated. KDA_3_50116A2 - --In reach in cooler with an ambient of 43.2F, several containers of coleslaw were temped at 46.2-49.7F. Person in charge said coleslaw was just made less than one hour ago. Corrected on site. Coleslaw was moved to walk in cooler for rapid cooling. KDA_4_204112B - --There is no thermometer integrated or affixed to reach in cooler where potentially hazardous foods are stored. KDA_4_30111 - --Reach in cooler where potentially hazardous foods are stored has an ambient of 43.2F. All potentially hazardous foods were removed until cooler is serviced. KDA_4_50111A - --Several light bulbs to heat lamp used to hot-hold food are not working. KDA_4_60111A - --Can opener in holder affixed to make table has accumulation of dried food debris on blade. Corrected on site. Opener was moved to be cleaned. KDA_4_60111C - --Handles of reach in coolers and walk in cooler has accumulation of dried food debris present. Reach in cooler that stores raw chicken across from fryer has excessive accumulation of food spillage present. KDA_5_20314 - or, Installing an APPROVED backflow prevention device as specified under § 5-202.14. KDA_5_20515B - --Constant water leak is present at kitchen handsink water fixture. Mens toilet is constantly running with water. KDA_5_501113 - --Lids to outside waste receptacle are open. KDA_6_30112 - --There was no hand-drying agent at the kitchen handsink. Corrected on site. Disposable paper towels were supplied. KDA_6_50111 - --There is a hole present on the outside premise of building nearby entrance/exit door. KDA_6_50112A - --Kitchen floor has excessive amount of flour and pooled water present, making it difficult avoid slipping. KDA_6_50118 - --Handsink water fixtures have accumulation of dried and soiled food residue present. KDA_7_20111B - --Bottle of cleaner was hanging directly of above box of pepper shakers. Corrected on site. Cleaner was moved. KDA_Defacto - --Certified ServSafe food manager present and on site. --Chicken reach in unit: raw chicken: 42.8F chicken batter: 42.5F Walk in cooler: raw chicken: 41.7F Upright reach in cooler: raw chicken: 42.3F --Chicken under heat lamp: 139.7F Reach in unit: mashed potatoes: 137.5F Steam well: rice: 153.4F Steam well: macaroni and cheese: 168.3F Steam well: green beans: 160.3F Heating unit in back of kitchen: beans: 170.5F Reach in oven: jambalaya: 140.9F --chicken: 202.4F	01/27/2016	19	Regular	Out
Details not available.	10/20/2014
Details not available.	10/24/2013
Details not available.	05/15/2013
Details not available.	03/28/2013

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_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_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_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_204112B - Temperature Measuring Devices (Integrated or Affixed) Cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display.
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_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_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
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_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
KDA_5_501113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: Inside the FOOD ESTABLISHMENT if the receptacles and units: Contain FOOD residue and are not in continuous use- or, After they are filled- and, With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT.
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_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_6_50118 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals 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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POPEYE'S LOUISIANA KITCHEN, 1211 N BROADWAY, WICHITA, KS - Restaurant inspection findings and violations

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