COSTCO WHOLESALE #1200, 9700 E KELLOGG, WICHITA, KS - Restaurant inspection findings and violations
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Violation code | Inspection Date | Violations | Type | Compliance |
|---|
- KDA_Defacto - --There was a bag of single service paper towels stored directly under containers of liquid soap and a box of sanitizer. PIC stated the paper towels were used for food contact surface cleaning only. Discussed alternative storage options.
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10/20/2015 | 1 | Follow-up | In |
- 4-302.14 - --There were no QT test strips available in the deli warewashing area. COS- bakery had extra test strips that were moved to the bakery area.
- KDA_2_30114I - --The meat cutter touched the trash can and then handled a package of raw beef being wrapped for retail sale without handwashing prior. COS- educated staff on handwashing procedures and PIC voluntarily discarded the package of raw beef.
- KDA_3_30211A1b - --There were several packages of raw bacon stored directly above packages of RTE fully cooked bacon in the retail walk in cooler. COS- employees rearranged set up.
- KDA_3_30212 - --There were two spray bottles of clear liquid on the shelf by the chemical station in the meat department without a common name listed on the label. PIC identified the product as mineral oil for the equipment.
- KDA_3_50118A2 - --There were six packages of cooked and harvested chicken in the deli display case that were date marked 10/9-10/12. PIC stated the chicken was prepared and chilled on Thursday 10/8. COS- PIC correctly date marked the chicken before placing back on retail display.
- KDA_4_60111A - --There was old date sticker residue along the outside of approximately 10-15 plastic food storage containers that were stacked together on the clean utensil shelf in the deli prep area. COS- PIC moved the containers back to the warewashing area for additional cleaning. There was a deli slicer stored on the clean utensil shelf in the deli with old dried food debris along the food contact surfaces. COS- PIC moved the slicer back to the warewashing area for additional cleaning.
- KDA_4_60111C - --There is ice build up on the shelves and floor at the end of both retail walk in freezers. All items adulterated were voluntarily discarded prior to inspection. PIC stated maintenance has been ordered for next Tues-Thurs (10/13-10/15).
- KDA_5_20515B - --There is a leak coming from the end of the hose in the raw chicken prep room.
- KDA_5_50116B - --There were no trash cans available by the handsinks in the meat department or bakery area.
- KDA_6_20213B2 - --There is a bug light on the wall in the bakery area directly above the clean mixer.
- KDA_7_20111A - --There was a working spray bottle of cleaner/polish stored on a shelf under the prep table in the food court directly next to single service trays. COS- PIC moved the chemical to a different area.
- KDA_7_20111B - --There was a working spray bottle of sanitizer spray under the front counter at the food court directly above several sleeves of single service cups. COS- PIC moved chemical to a different area. There were several boxes of hand soap and a box of degreaser stored directly above single service paper towels and single service gloves on the chemical shelf in the bakery area. COS- employee rearranged the shelves.
- KDA_Defacto - --All potentially hazardous foods in freezers are frozen. --pulled pork 200 (steam table food court) --QT in bakery 3 vat 200ppm. QT in meat dept 3 vat 200ppm. Hot water 198.8F in bakery tray dishwasher. The QT in the deli 3 vat and in the food court 3 vat measured at a concentration less than 200ppm. The manufacturer label states proper concentration is between 200 and 400ppm. There were no dishes being washed at the time. PIC remixed both solutions. --raw shell eggs 38 (dairy walk in cooler) harvested chicken 39 (blast chiller cold hold-deli) sliced tomatoes 32 (meat walk in cooler) raw beef 37 (meat walk in cooler) raw meat 37 (prep counter-meat dept) cheesecake 39 (bakery display case) spring mix 41 (produce walk in cooler)-item in question for complaint. raw salmon 38 (retail display 1) raw pork 39 (retail display 2) raw beef 38 (retail display 3) raw rotisserie chicken (retail display 4) raw chicken breast 40 (retail display 5) raw pork ribs 39 (retail display 6) whole ham 37 (retail display 7) RTE soup 37 (retail display 8) RTE chicken skewers 38 (retail display 9) RTE steak tips 40 (retail display 10) tortellini noodles 38 (retail display 11) sliced turkey 40 (retail display 12) sausage 35 (retail display 13) boiled eggs 39 (retail display 14) chicken salad 40 (retail display 15) mini tacos 38 (retail display 16) meatloaf 37 (retail display 17) salmon 38 (retail display 18) sour cream 38 (retail walk in cooler) RTE chicken 37 (walk in cooler food court) cheese 42 (make table food court) sausage 41 (reach in cooler food court) --There is a pest control company contracted, no paperwork provided. No activity.
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10/10/2015 | 13 | Complaint | Out |
| Details not available. | 05/21/2015 | | | |
Violation descriptions:
- 4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
- KDA_2_30114I - Wash Hands (As needed) FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and after engaging in other activities that contaminate the hands
- KDA_3_30212 - Food storage containers (Common Name) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
- 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_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_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
- KDA_5_50116B - A receptacle shall be provided in each area of the FOOD ESTABLISHMENT or PREMISES where REFUSE is generated or commonly discarded, or where recyclables or returnables are placed.
- KDA_6_20213B2 - Insect control devices shall be installed so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
- 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.
- 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.
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