GREAT WALL, 6254 N 37TH #160, WICHITA, KS - Restaurant inspection findings and violations

Business Info

Name: GREAT WALL
Type: Restaurant
Address: 6254 N 37TH #160, WICHITA, KS 67220
Phone: 316-612-1818
Total inspections: 2
Last inspection: Nov 05, 2015

Restaurant representatives - add corrected or new information about GREAT WALL, 6254 N 37TH #160, WICHITA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
4-102.11(B)(1) - --WIC, raw beef stored in single use plastic Walmart bag, the beef was in direct contact with the plastic bag. COS-removed from Walmart bag KDA_3_50116A2 - --REPEAT. Cut cabbage in container in Walk in cooler(WIC) at 61.1. PIC stated it was out during lunch hour. COS-remain in RIC to cool rapidly KDA_4_20211A2 - --REPEAT. Container storing chicken teriyaki chicken is cracked and chipped. KDA_4_50111A - --Repeat. Both Reach in Freezers have cracks and pieces missing exposing insulation. Note: All food in freezers were covered and protected at the time of inspection. KDA_4_60211E4 - --Buildup of mold in ice chute of fountain machine. Person in charge(PIC)cleaned KDA_Defacto - --Chlorine sanitizer at 200ppm --Upon arrival, employees children were in dining room and did not enter the kitchen.	11/05/2015	6	Follow-up	In
3-304.15(A) - --Employee was cutting raw chicken with gloved hand, he then went to wash and sanitize an ice scoop and then went back to cutting chicken while using the same gloves. COS-educated 4-302.14 - --No sanitizer test kit available to test the concentration of chlorine sanitizer. 3-302.11(A)(2) - --WIC, raw chicken stored on shelf above ground pork. KDA_2_10311B - --Upon arrival, employees children were in kitchen. KDA_2_30114F - --Employee was prepping raw chicken, stopped and went to get clean ice scoop to give to PIC. COS-stopped employee and had him wash hands KDA_3_30211A1a - --Make table, container of raw egg wash stored directly on top of cut raw celery. Walk in cooler(WIC), raw shrimp stored on top of box of raw celery, raw chicken stored above broccoli and cut celery. KDA_3_30211A1b - --WIC, raw shell eggs stored on shelf above crab rangoon mix and raw chicken stored on shelf above rice noodles. KDA_3_30211A4 - --Reach in freezers(RIF) and WIC, food is stored in containers that are not covered. RIF's have lids that have exposed insulation. KDA_3_30212 - --Containers of sugar, salt, and sauces not labeled with common name. KDA_3_30412B - --Cups with no handles are used throughout facility as scoops for sugar, rice, and soy sauce. The scoops are stored down in the food product. KDA_3_30412C - --Knives used to cut meat and vegetables are stored down between the prep tables and the make tables. KDA_3_30414B1 - --One wet wiping cloth stored on counter and one stored in a bucket of just soap and water. KDA_3_50116A2 - --Cut cabbage stored in container on counter at 55.4. Cabbage had only been out for hour per PIC. COS-placed in WIC to cool rapidly KDA_4_10111A - --Blue plastic container used to store raw chicken is a not a food grade container. KDA_4_20211A2 - --Container storing teriyaki chicken and containers throughout have cracks and chips. KDA_4_50111A - --Both reach in freezer doors have cracks and pieces missing exposing insulation. KDA_4_50213A - --Single service can that previously held food is used as a rice scoop. KDA_4_60111A - --Dried food debris on blade of slicer and blade of can opener. Neither had been used today per PIC. Food debris in door tracks of Pepsi reach in cooler(RIC) and in door seals of make table and bottom shelf of make table. KDA_4_60111B - --Buildup of grease and food debris around woks. KDA_4_60111C - --Handles of make table are soiled with food debris, shelf at wok station has buildup of food debris. Dust and 2 dead roaches inside cabinet shelf. Buildup of grease on vent hood above fryers and wok. KDA_4_60211E4 - --Buildup of mold in ice chute of fountain machine. KDA_4_70211 - --Employee washed a container with soap and then rinsed it off. No sanitizer step was observed after the cleaning process. Corrected on site(COS)-educated and helped PIC set up sink with proper sanitizer KDA_4_90411A - --Single use forks on dining tables and on service counter are stored where the handles are in different directions. KDA_5_50117 - --No covered trash receptacle in unisex toilet room. KDA_6_20215A3 - --Small gap along bottom of the back exit door that could allow for the entry of pests. KDA_6_50112A - --Buildup of grease and food debris on floor under wok along floor/wall juncture. Dust buildup on ceiling vent by handsink. KDA_Defacto - --All personal food items in facility for employees should be stored in a designated area away from food used in the food establishment. --chicken 164.1 --Discussed with PIC that all food prep must be done in indirectly plumbed food prep sink. --Joint inspection conducted with Erin Gibson --Make table: chicken 41.9, pork 40.9, pork 42, pasta 42.3 WIC: chicken 40, crab Rangoon 39, egg rolls 39 Pepsi RIC: egg roll 38 Freezers okay --Rice: 143.9, 154 --WIC: pasta 54.9 after 3 hours	10/19/2015	27	Regular	Out

3-304.15(A) - If used, single-use Gloves shall be used for only one task such as Working with READY-TOEAT FOOD or with Raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur IN the operation.
4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
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
4-102.11(B)(1) - P - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES shall be safe.
KDA_2_10311B - PERSON IN CHARGE (Unnecessary persons) shall ensure that persons Unnecessary to the FOOD ESTABLISHMENT operation are not allowed IN the FOOD preparation, FOOD storage, or WAREWASHING areas.
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_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_30412B - In-use utensil storage (Non-PHF/TCS-handles above food) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon.
KDA_3_30412C - In-use utensil storage (Cleaned/sanitized surface) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored on a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at the required frequency.
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_4_10111A - FCS MATERIALS (safe) MATERIALS that are used IN the construction of UTENSILS and FOODCONTACT SURFACES of equipment shall be safe.
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_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_50213A - SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused.
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_60111B - The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations.
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_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
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_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_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

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GREAT WALL, 6254 N 37TH #160, WICHITA, KS - Restaurant inspection findings and violations

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