Name: LA CHINITA MEXICAN RESTAURANT
Type: Restaurant
Address: 1451 N BROADWAY, WICHITA, KS 67214
Phone: 316-267-1552
Total inspections: 8
Last inspection: Nov 03, 2015
KDA_3_60311C - --Menu does not have reminder (asterisk) beside items that are served undercooked. Person in charge said he is in process of buying more menus or finding asterisk sticker to place on menu. This is the only repeat violation observed in establishment. Corrected on site. Establishment was given consumer advisory sign to post with reminder.
11/03/2015
1
Follow-up
In
KDA_3_30511A1 - --Several boxes of oil are present on floor of outside storage shed.
KDA_3_50118A1 - --In walk in cooler, a container of cooked enchiladas had datemark 10/7-10/13. Person in charge said datemark is date enchiladas were made. Corrected on site. Enchiladas were voluntarily discarded. In walk in cooler, a container of housemade salsa had datemark 10/5-10/11. Person in charge said datemark is date salsa was made. Corrected on site. Salsa was voluntarily discarded.
KDA_3_60311C - --Establishment serves eggs and t-bone steak to order (undercooked/overeasy) and does not have reminder (asterisk *) on menu.
KDA_4_20211A2 - --Lid used to cover tortilla chips in kitchen had crack and chips at corner. Corrected on site. Lid was voluntarily discarded. Plastic food lid stored as clean on kitchen dish rack had cracks and breaks. Corrected on site. Lid was voluntarily discarded.
KDA_4_501114A - --In-use mechanical dishwashing machine is reading 0 parts per million.
KDA_6_20215A3 - --About 1/4 inch gap is present at bottom of exit door in kitchen.
KDA_6_30111 - --Handsink at wait station and handsink nearby mechanical dishwasher has no handsoap. Corrected on site. Soap was supplied to handsinks.
KDA_7_20111B - --In office on storage shelf, 2 bottles of Pinesol cleaner were directly above paper towels used as food liners for tortilla chips. Corrected on site. Pinesol was moved.
KDA_Defacto - --Establishment is using mens toilet room to dispose mop water, cleans mop in mop bucket daily and allows to air dry per person in charge. Mop heads are changed out once monthly. --Potentially hazardous foods stored in reach in freezers were frozen to the touch. Upright reach in cooler: Ambient: 40F --Reach in cooler: enchiladas: 42.9F On ice: shredded lettuce: 42.5F sour cream: 42.2F Walk in cooler: housemade salsa: 39.8F raw beef: 33.8F diced tomatoes:31.2F --Steam table: crumbled beef: 138.3F pork: 152.3F Grill: gravy: 171.9F
10/20/2015
9
First Operational Inspection After Licenstion
Out
Details not available.
04/01/2015
Details not available.
12/18/2014
Details not available.
12/08/2014
Details not available.
12/06/2014
Details not available.
12/05/2014
Details not available.
10/30/2013
Violation descriptions:
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_50118A1 - P - RTE PHF/TCS, Disposition (discard if held more than 7 days) 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 held at a temperature of 5°C (41°F) or less for more than 7 days, with the day of preparation counted as Day 1.
KDA_3_60311C - CONSUMER Advisory for Raw or Undercooked FOOD (Reminder requirements) - Reminder shall include asterisking the animal-derived FOODS requiring Disclosure to a footnote that states: Regarding the SAFETY of these items, written information is available upon request- consuming Raw or Undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness- or, consuming Raw or Undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions.
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_501114A - Chemical Sanitization-Chlorine concentration - A chlorine SANITIZING solution for a manual or mechanical operation shall have a minimum temperature of: 49°C (120°F) and pH of 10 or less for a chlorine concentration of 25-59 mg/L- 38°C (100°F) and pH of 8 to 10 for a chlorine concentration of 50-99 mg/L, 24°C (75°F) and pH of 8 or less for a chlorine concentration of 55-99 mg/L- and 13°C (55°F) and pH of 10 or less for a chlorine concentration of 100 mg/L.
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_30111 - Each HANDWASHING SINK or group of two adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
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.
Restaurant representatives - add corrected or new information about LA CHINITA MEXICAN RESTAURANT, 1451 N BROADWAY, WICHITA, KS »