BURGER KING #17368, 3500 S MERIDIAN AVE, WICHITA, KS - Restaurant inspection findings and violations
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Violation code | Inspection Date | Violations | Type | Compliance |
|---|
- KDA_3_50116A2 - --A container of eggs was sitting on counter with a temperature of 61. Person in charge said it was placed there 30 minutes ago. (corrected on site-eggs immediately cooked) A container of individual butter packets was stored on front counter in a cold unit with an upper container temperature of 50. The lower section temperature of butter containers were 42. Person in charge said containers were stored in unit for 3.5 hours. (corrected on site-lid placed on container for quick cooling) A container of half and half stored in reach in cooler next to drive-thru had a temperature of 59. Person in charge said it had been in cooler over 4 hours. (corrected on site-half and half disposed of in trash)
- KDA_3_50119B3 - --A container of cut lettuce and a container of cut tomatoes had a disposal time of 9:00 am. It was 9:30 at time of inspection arrival. (corrected on site-cut tomatoes and lettuce disposed of in trash)
- KDA_4_50111B - --Sliding door on reach in freezer next to fryer has pieces missing.
- KDA_4_60111A - --Tomato dicer and onion dicer stored clean next to ice machine had visible dried food debris. (corrected on site-dicers moved to 3-vat sink for proper cleaning and sanitizing)
- KDA_4_60111C - --Outside seals around reach in freezer had build-up of food debris.
- KDA_6_50112A - --There is build-up of soil and trash on floors under back storage racks, in walk in cooler, and in walk in freezer. Shelf under french fry/tater tot station had build-up of food debris. There is build-up of grease around back door and tanks.
- KDA_Defacto - --3-vat sink had a reading of 100 ppm chlorine. Establishment uses chlorine as sanitizer and has chlorine test strips. --Establishment gets monthly pest control treatments from Schendel. The last visit was on 8/13/15. --front reach in cooler 1-cream mixture 38 front reach in cooler 2-milk 36 front reach in cooler 3-half and half 41, ambient 39.7 walk in cooler-milk 41, cut lettuce 40, ham 40 walk in freezer-all frozen reach in freezer-all frozen make table-cut lettuce 38, chicken breast 38 ice cream machine-vanilla 37, 38 cold unit (on front counter)-half and half 42 --hot lamp-tater tots 139 hot drawers(above make table)-eggs 164, sausage 145 --sausage patty 166 --tater tots 191 --Wiping cloth solution had a reading of 100 ppm chlorine.
|
09/23/2015 | 7 | Regular | In |
| Details not available. | 09/22/2014 | | | |
| Details not available. | 01/08/2014 | | | |
| Details not available. | 03/12/2013 | | | |
Violation descriptions:
- 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_50119B3 - Time as a PHC - 4 hours (use or discard within 4 hours) If time without temperature control is used as the public health control up to a maximum of 4 hours, the FOOD shall be cooked and served, served at any temperature if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control.
- KDA_4_50111B - EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- 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_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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