SABOR LATIN BAR & GRILL, 309 N MEAD ST, WICHITA, KS - Restaurant inspection findings and violations

Business Info

Name: SABOR LATIN BAR & GRILL
Type: Restaurant
Address: 309 N MEAD ST, WICHITA, KS 67202
Phone: 316-201-4880
Total inspections: 8
Last inspection: Jan 15, 2016

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Violation code	Inspection Date	Violations	Type	Compliance
KDA_Defacto - --No pests or evidence of pest infestation observed during inspection. Person in charge produced invoices dated 10/13/15-01/12/16 for weekly pest service for insects (cockroaches). FE was encouraged to continue service and deep cleaning to maintain current compliant condition.	01/15/2016	1	Follow-up	In
KDA_6_50111 - --In kitchen several, floor tiles are missing and pooled, standing water is present in cavities. KDA_6_501111A - --In kitchen behind make table, a live insect resembling a cockroach was observed crawling from wall to floor to wall. In dining wait station, under shelf 2 cockroach nest egg casings were observed. Corrected on site. Shelf was cleaned.	01/04/2016	2	ModifiedComplaint	Out
4-302.14 - --There are no chlorine test strips available for sanitizer used in establishment. REPEAT. Employee stated supply store was out of strips and FE will have them as soon as store is re-equipped. KDA_3_30511A1 - --In walk in cooler, container of cooked meat, bananas, pico de gallo and semi-thawed squid were directly on floor. KDA_6_20215A3 - --Back exit door has 2 inch gap present at bottom and was ajar during inspection. Door was shut properly. KDA_6_50111 - --In kitchen several floor tiles are missing and water is pooled. In kitchen, several ceiling tiles are broken. KDA_Defacto - --Bar reach in cooler has ambient of 50F, but is no longer used for storing potentially hazardous foods. --Make table: white rice: 41.8F	10/27/2015	5	Follow-up	In
KDA_Defacto - --Inspected shelving where roaches were present. Shelf gaps have been filled with caulk. Inspected steam table and make table and no pests or evidence of pests were present. Wall and counter gaps have been filled with foam sealant. Inspected walls behind steam table and metal prep/serving counter directly above make table and steam table. No evidence of pests were observed. Inspected throughout kitchen and bar area. No evidence of pest observed. PIC produced receipts for last night's pest service and states scheduled appointment for service will be in a 6 days. Kitchen equipment, walls, floors, countertops, bar area have been cleaned and sanitized.	10/14/2015	1	Reopening	Out
4-302.14 - --There is no chlorine test strips for the sanitizer used in establishment. KDA_3_30211A1b - --In reach in cooler, raw fish was directly next to ready-to-eat bread. Corrected on site. Bread was moved. KDA_3_30511A1 - --In walk in cooler, there were a box of carrots, container of chicken soup, and box of meat on the floor. KDA_3_50113B - --In prep sink, a container of frozen calamari was in standing water. Educated line cook about thawing under running water. Corrected on site. Calamari was placed under running water. KDA_3_50116A2 - --At make table 1 in kitchen, white rice was temped at 48F and yellow rice was temped at 45.3F. Male cook said rice was at make table for 3 days. Corrected on site. White rice and yellow rice were voluntarily discarded. At bar reach in cooler, half and half was temped at 57.8F. Person in charge said half and half was placed in cooler 5 days ago. KDA_3_50118A2 - --In reach in cooler affixed to make table, a container of fully cooked burritos had no datemark. Male line cook said burritos were placed in cooler 3 days ago. Corrected on site. Burritos were datemarked. In walk in cooler, tray of cooked quinoa, tray of cooked pork, tray of cooked chicken, and tray of cooked rice had no datemarks. Line cook said food was cooked yesterday around 11am. Corrected on site. Food was datemarked. KDA_4_30111 - --Reach in cooler in bar area has ambient temperature 45.7F that holds potentially hazardous foods. KDA_4_30212A - --There are no thin prob thermometers to check food temperatures. KDA_4_60111C - --Reach in cooler has 10-15 dead fruit flies present on bottom shelf. Steam table in kitchen has roach feces and eggs present at bottom shelf. KDA_5_20511B - --Kitchen handsink had straw and food waste in basin. Educated employee. Later during inspection, ice was in basin. KDA_6_20215A3 - --Back exit door has 2 inch gap present. KDA_6_30111 - --At kitchen and bar handsink, there was no handsoap. KDA_6_30112 - --At kitchen and bar handsink, there was no hand-drying agent. KDA_6_50111 - --In kitchen, several floor tiles are missing and water is pooled. In kitchen, several ceiling tiles are broken. KDA_6_501111A - --There were approximately 100 live roaches present under and behind steam table, two make tables, inside shelf gaps directly next to and above utensils and food containers, and along upper wall behind make tables. During inspection, pest control was called to treat. It was suggested that more aggressive pest control and kitchen deep clean and sanitize. Employees were observed deep cleaning equipment, floors and walls. KDA_7_10211 - --3 bottles of yellowish substance and one bottle of red substance identified as cleaner have no common name labels. KDA_7_20111A - --At wait station, bottle of sanitizing tablets were directly next to glass cups. Corrected on site. Tablets were moved. At bar, 3 bottles of spic and span were directly next to syrup and liquor bottles. KDA_Defacto - --Grill: chicken broth: 140.3F Steam Table: shredded beef: 158.9F cheesy mashed potatoes: 161.7F --Grill: cooked vegetables: 159.6F	10/13/2015	18	Regular	Out
Details not available.	06/19/2014
Details not available.	10/01/2013
Details not available.	08/20/2013

4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
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_50113B - TCS Thawing (Cold Water) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed completely submerged under running water at a water temperature of 21�°C (70�°F) or below, with sufficient water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5�°C (41�°F). Alternatively, for a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking to be above 5�°C (41�°F), for more than 4 hours including: the time the FOOD is exposed to the running water and the time needed for preparation for cooking- or, the time it takes under refrigeration to lower the FOOD temperature to 5�°C (41�°F).
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_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_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_30212A - Food Temperature Measuring Devices (Provided & Accessible) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of required FOOD temperatures.
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_20511B - A HANDWASHING SINK may not be used for purposes other than handwashing.
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_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_501111A - Pests (Prohibited) the PREMISES shall be maintained free of insects, rodents, and other pests.
KDA_7_10211 - Common Name (Working containers) Working containers used for storing POISONOUS or TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the Common Name of the material.
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.

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SABOR LATIN BAR & GRILL, 309 N MEAD ST, WICHITA, KS - Restaurant inspection findings and violations

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