COPPER OVEN CAFE, 2409 W 13TH N ST, WICHITA, KS - Restaurant inspection findings and violations

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Business Info

Name: COPPER OVEN CAFE
Type: Restaurant
Address: 2409 W 13TH N ST, WICHITA, KS 67203
Phone: 316-945-7549
Total inspections: 2
Last inspection: Dec 07, 2015
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Violation code

Inspection Date

Violations

Type

Compliance

  • KDA_5_20515B - --REPEAT: At soda carbonator, there is still white corrosion present at backflow preventer, with pooled and standing water present directly underneath vent. Person in charge said carbonator is scheduled to get serviced next week.
  • KDA_6_20211A - --REPEAT: Lights above food racks in basement are not shielded.
  • KDA_6_20215A3 - --Back exit door has about a 1/4 inch gap present at door opening. A weather strip was recommended.
  • KDA_Defacto - --Kitchen large make table 1: cottage cheese: 42F fully cooked sliced ham: 41.7F Kitchen large make table 2: fully cooked canadian bacon: 37.5F diced chicken: 42F Make table: raw fish: 41.7F --Reach in cooler (kitchen) ambient: 38F Reach in cooler 2 (kitchen) ambient: 37.9F
12/07/20154Follow-upIn
  • 4-302.14 - --There is no test kit for the chlorine sanitizer used in the mechanical dishwashing machine.
  • KDA_3_30211A1b - --At make table, a container of raw egg batter used for french toast was sitting directly atop container of ready-to-eat canadian bacon. Corrected on site. Egg batter was moved.
  • KDA_3_30212 - --On kitchen shelf, 2 containers of brown substances identified by person in charge as seasonings were not labeled. Corrected on site. Containers were labeled.
  • KDA_3_50115A - --On countertop, container of uncovered tomato bisque soup was found cooling for about one hour per person in charge with a temperature of 189.9F. Corrected on site. Soup was put in cooler for rapid chill.
  • KDA_3_50116A1 - --Container of covered cooked crumbled beef sitting atop counter temped at 98.3F, container of uncovered cooked smoked sausage temped at 119.6F sitting atop counter, and tray of chicken sitting at tray temped at 74.6F. Person in charge said food was placed on counter and tray rack about 1 hour ago to cool. No proper cooling methods were in place. Educated person in charge of alternative ways to cool. Corrected on site. Food was placed in walk in cool for rapid chill.
  • KDA_3_50116A2 - --At small make table, container of raw egg mixture temped at 46.7F. Line cook said that make table door was opened during rush hour and eggs were being used much. Chopped ham at make table temped at 40.7F. The ambient of make table was 40.2F. Corrected on site. Eggs were moved to bottom of reach in cooler for rapid chill. At large make table, housemade bleu cheese temped at 46.5F, sauerkraut mix temped at 43.6F, sliced cooked roast beef temped at 48.9F, house made potato salad temped at 48.7F and black bean mix temped at 50.6F. Line cook said food was placed at make table 3 hours ago. Ambient of reach in cooler affixed to make table was 40.2 and 2nd side of make table with door shut had foods temped within appropriate ranges. It was suggested to keep door shut since make table is directly across from grill. Corrected on site. Bleu cheese, sauerkraut, roast beef, potato salad, and black bean mix were moved to another reach in cooler for rapid chill. In 2nd Large make table, a container of sliced mozzerella cheese temped at 46.8F with an ambient of 39.9F. Sliced tomatoes were also temped and were 42.4F. Per per in charge cheese was pulled from walk in cooler about 2 hours ago. Corrected on site. Cheese was placed in reach in cooler for rapid chill.
  • KDA_3_50118A1 - --In kitchen reach in cooler, a container of cooked tortellini pasta had datemark of 11/14. Person in charge said datemark was date pasta was thawed and precooked. Corrected on site. Pasta was voluntarily discarded. In reach in cooler, a container of housemade bleu cheese dressing had datemark of 11/17. Person in charge said datemark was date bleu cheese was made. Corrected on site. Bleu cheese was voluntarily discarded. At front kitchen reach in cooler, a container of house made potato salad had datemark 11/17. Person in charge said datemark was date potato salad was made. Corrected on site. Potato salad was voluntarily discarded.
  • KDA_3_50118A2 - --In kitchen reach in cooler an open container of sour cream had no datemark. Person in charge said sour cream was opened yesterday at 7am. Corrected on site. Sour cream was datemarked.
  • KDA_4_20211A2 - --2 rubber spatulas hanging on kitchen rack as clean had severe scorching and breaks on food contact surface. Corrected on site. Spatulas were voluntarily discarded. On clean dish rack, a plastic measuring cup was broken and cracked. Corrected on site. Cup was voluntarily discarded.
  • KDA_4_50112 - --Cutting boards attached to make tables at wait station and front kitchen are severely stained and heavily scratched, with blackened color present.
  • KDA_5_20515B - --At soda carbonator, backflow prevention device has white corrosion and water present and pooled water at bottom where device has dripped.
  • KDA_5_501113 - --Lids to outside waste disposal are open.
  • KDA_6_20211A - --In basement storage room, unshielded lights are present directly above boxes of food.
  • KDA_6_30114 - --There are no handwashing signs at the kitchen, mens and womens toilet room handsinks. Corrected on site. Issued handsigns.
  • KDA_Defacto - --Kitchen small make table: chopped ham: 40.7F shredded cheese: 43.1F Reach in cooler: sauerkraut: 42.8F Large make table: sliced tomatoes:42.4F Large make table 2: sliced turkey: 41.2F canadian bacon: 39.4F cut chicken: 42F Reach in cooler affixed to make table: raw beef: 40.3F Stainless steel upright reach in cooler: crumbled beef: 41.3F Upright reach in cooler: brown gravy: 35.9F Wait station: Upright reach in cooler: sour cream: 39.3F Jones Upright reach in cooler: roast beef: 41.2F Dairy reach in cooler: milk: 41.2F Walk in cooler: raw chicken: 37.7F raw sausage: 43.1F Lobby reach in cooler: chocolate milk
 11/24/201515RegularOut

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