CHOSEN WOK, 3908 10TH ST, GREAT BEND, KS - Restaurant inspection findings and violations

Business Info

Name: CHOSEN WOK
Type: Restaurant
Address: 3908 10TH ST, GREAT BEND, KS 67530
Phone: 620-796-2888
Total inspections: 6
Last inspection: Sep 15, 2015

Restaurant representatives - add corrected or new information about CHOSEN WOK, 3908 10TH ST, GREAT BEND, KS »

Violation code	Inspection Date	Violations	Type	Compliance
3-302.11(A)(2) - --Raw chicken stored above Raw beef in the WIC. (walk in cooler). COS (corrected on site) moved chicken to below the beef KDA_Defacto - --All food with proper dating this date --No adulterated food found this date --No hot hold violations this date --No raw product stored above RTE foods this date --sanitizer at 100 ppm chlorine in 3 vat sink this date --stem thermometer has been replaced	09/15/2015	2	Follow-up	In
KDA_2_40111 - --Open drink on back prep table. COS educated and trashed drink KDA_3_10111 - --In the WIC (walk in cooler) a broken raw shell egg in carton, COS trashed egg by PIC KDA_3_30211A1b - --Raw shell eggs stored above cooked RTE (ready to eat) chicken in the WIC. COS moved the eggs KDA_3_30412B - --Scoop handles, in the cooked chicken and the flour bin, with the handle of the scoop, touching the product. COS removed scoop KDA_3_30511A1 - --Box of cooked chicken in the WIC stored directly on the floor. COS moved KDA_3_50116A1 - --White rice in steam table at 124. Product was in the steam table for 1.5 hours. Product was in a pan that was in a pan and not in direct contact with steam table temp. Steam table temp was at 178. COS re-heated rice to 185 placed in a pan that is direct contact with the steam table heat. KDA_3_50118A1 - --Milk dated 8/4/15 in the True RIC. COS trashed product KDA_4_30212B - --No thin probe thermometer located in the business. KDA_4_501114A - --Associate doing dishes at the 3 vat sink. Sanitizer, chlorine, in the 3 vat sink measured less than 10 ppm. COS added chlorine and tested to 100ppm KDA_4_60111C - --Door handles on the RIC and the RIF (reach in freezer) with a build up of grime. COS cleaned KDA_6_20215A3 - --Back door to business has a gap, at the bottom of the door, large enough for pest entry. KDA_Defacto - --Cooked chicken 37 in the WIC - milk 37 in True RIC -cooked shrimp37 in the prep table. all frozen foods are frozen --egg roll 139 in steam table- soup 168 in soup pot --Hot water 109 at the hand sink --White rice heated to 186	09/02/2015	12	Regular	Out
Details not available.	09/02/2014
Details not available.	08/21/2014
Details not available.	08/02/2013
Details not available.	07/24/2013

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
KDA_2_40111 - EMPLOYEES shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES- or other items needing protection cannot result.
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
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_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_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_4_30212B - FOOD temperature MEASURING devices (Thin Probe) a temperature MEASURING DEVICE with a suitable small-diameter Probe that is designed to measure the temperature of Thin masses shall be Provided and readily accessible to accurately measure the temperature IN Thin FOODS such as MEAT patties and FISH filets.
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_4_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
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.

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CHOSEN WOK, 3908 10TH ST, GREAT BEND, KS - Restaurant inspection findings and violations

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