CRESTVIEW COUNTRY CLUB, 1000 N 127TH E, WICHITA, KS - Restaurant inspection findings and violations

Business Info

Name: CRESTVIEW COUNTRY CLUB
Type: Restaurant
Address: 1000 N 127TH E, WICHITA, KS 67206
Phone: 316-733-1344
Total inspections: 6
Last inspection: Oct 30, 2015

Restaurant representatives - add corrected or new information about CRESTVIEW COUNTRY CLUB, 1000 N 127TH E, WICHITA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_6_50111 - --There are holes in the dry storage room walls downstairs. No food is currently being stored in the room until the maintenance can repair the wall. KDA_6_501111A - --There were two live cockroaches under the cook line. There was also a live cockroach in the dishwashing area on the wall. There will be a pest control company out today 10/30 and then again on Monday 11/2. KDA_6_50112A - --There were two drains in the kitchen with old food debris build up inside.	10/30/2015	3	Reopening	In
KDA_3_10111 - --REPEAT: There was an opened gallon of milk in the upright reach in cooler by the salad make table without any date marking. The employee could not identify the open date. COS- employee (female) voluntarily discarded. KDA_3_30211A1b - --REPEAT: There was a box and a wrapped package of raw pork bacon stored directly over RTE deli meats (assorted)and cooked duck wings in walk in cooler #2. COS- the bakery cook rearranged the shelves so that all raw products were on the bottom. KDA_3_30412B - --REPEAT: There was a dispensing utensil without a handle stored directly in the wheat flour in the bulk wheat flour bin. There was a dispensing utensil with the handle stored directly in the product of the bulk flour bin. KDA_3_50114A2 - --REPEAT: There was a bag of RTE fried chicken in walk in cooler #2 that measured at 53F. The cook stated the chicken was prepared yesterday evening and was placed directly in the cooler at approximately 10pm. COS- the bakery cook voluntarily discarded the bag of chicken. KDA_3_50116A2 - --REPEAT: There was a container of RTE chicken on the prep counter (unattended) that measured at 55F. PIC stated the chicken was removed from the walk in cooler approximately 30 minutes to an hour prior. A cook, whom was on the phone, stated he was prepping for soup so the meat was allowed to stay out while being prepped. When inspector returned 10 minutes later, the chicken was unattended again due to cook changing tasks. COS- the chicken was placed in the walk in cooler for cool down prior to cooking taking place later today 11/12. KDA_3_50118A1 - --REPEAT: There were containers of housemade ranch dressing and housemade bleu cheese dressing in the upright reach in cooler by the salad make table that were dated 11/5. The cook stated 11/5 was the prep date. COS- the cook voluntarily discarded both containers. There was an opened gallon of milk in the large bar area that was dated 11/4. PIC stated 11/4 was the open date. COS- PIC voluntarily discarded. KDA_3_50118A3 - --There were containers of RTE lasagna (dated 11/12-11/19), cooked cabbage (11/11-11/18), cooked gravy (11/12-11/19), cooked pasta (11/11-11/18) and cooked vegetable beef soup (11/10-11/17) in walk in cooler #2. COS- educated staff on proper date marking and PIC correctly date marked all products. There was sliced corn beef (11/8-11/15) and sliced turkey (11/11-11/18) in make table #2 on the cook line. COS- educated the cook and all the packages were correctly date marked. KDA_4_50111A - --Make table #3 (make table on cook line that is in question) is currently down and no food is being stored inside. PIC stated the unit had maintenance done after initial inspection and is not working as of three days ago (11/9). PIC stated maintenance is scheduled to take place later today 11/12. The Monster cooler in question that is located near the large bar area is currently unplugged and not in use. PIC stated the unit will not be fixed. KDA_6_50111 - --There is a taped door behind the clean utensil rack in the warewashing area that was blown open during inspection. There are mouse droppings located inside the hallway behind it. KDA_6_501111A - --REPEAT: There was a live cockroach on the glue traps in the warewashing area and in the food prep area. Pest control will be "fogging" the kitchen next Monday per the PIC. There were fresh rodent droppings in various areas throughout the facility: warewashing area, behind cooking equipment in the kitchen and in the storage areas. No live rodents verified during inspection. KDA_6_501111B4 - --There were approximately 20 boxes piled up next to the rack holding the syrup containers for the soda unit downstairs. KDA_Defacto - --A cook was using the telephone and then placed a hairnet on his head before donning gloves to handle RTE chicken. He did not handwash prior to donning gloves. Inspector intervened, educated cook on proper handwashing procedures and he washed hands before donning new gloves.	11/12/2015	12	Follow-up	Out
4-302.14 - --There were no QT test strips available at the buffet bar 3 vat sink. COS- PIC restocked during inspection. 3-302.11(A)(2) - --There were several containers of raw chicken stored directly over a container of raw beef in the glass upright reach in cooler on the cook line. COS- PIC rearranged the cooler. KDA_3_10111 - --There were containers of cooked hamburger meat and cooked rice in the glass reach in cooler on the line without any date marking. PIC was unable to identify the prep dates. COS- PIC voluntarily discarded both items. There was a cut watermelon in the walk in cooler without any date marking. PIC could not identify the prep date. COS- PIC voluntarily discarded. There was an opened package of RTE hot dogs and an opened package of RTE sausage patties in walk in cooler #2 without any date marking. PIC could not identify the prep dates. COS- PIC voluntarily discarded both items. There were opened bottles of Kentucky Gentleman (buffet bar), Maker's Mark (garden bar), Captain Morgan (garden bar), Jameson (garden bar) and Seagram's 7 Crown (garden bar) with dead fruit flies in the product. COS- PIC voluntarily discarded all bottles. The next products listed were voluntarily discarded by PIC due to mouse droppings being on and inside the products, mouse urine on and inside the products and many of the packages were chewed through in the dry storage area upstairs: dry noodles 6lb large cans- Wax Beans (7), Garbanzo Beans (5), Kidney Beans (2), Straw Mushroom (2), Pickled Beets, Ripe Olives (4), Bush's Baked Beans (3), Hunt's Ketchup (2), Allen's Black Beans (6), Sauerkraut, Jalapeno Peppers (5), Water chestnuts (3), home style dressing, Pitted prunes, Apple pie filling (2) and cherry filling. 1lb small cans- artichoke hearts (4), Corned beef hash (3), Mandarin Oranges (4), Condensed Milk, Hearts of Palm (2), Escargot in can (2) and Green chiles (6). 1 case of orange marmalade packets 1/2 case dried cranberries 1 case Italian dressing packets 1 case relish packets 1 case ranch packets 1 case French dressing 1 case bleu cheese dressing 15 cans pineapple juice 1 box gluten free pasta 2 packages saf instant yeast 9 cans chopped clams 3 cases gelatin 9 cans Knox unflavored gelatin 8 boxes decorative candy (edible) 1 bag powdered cheese mix 1 bag Hershey's cocoa 4 packages chocolate mousse 3 packages of chocolate cream 2 packages dry yeast 1 case chocolate chips 1 package cannoli shells 1/2 lb green sugar 1/2 lb red sugar 4 11lb bars of white chocolate 1 pie crust 1 case white chocolate 1 package chocolate powder 1 package yogurt mix 1 case sunflower seeds 1.2 cases tea bags 1 package cornflakes 1 case coffee bags 9 bags marshmallows 3 boxes brown sugar 5 bags brown sugar 9 bags coconut flakes 5lbs pecans 1 bag raisin bran 3 cases meringue mix 1 case jalapeno cheese 2 boxes of crackers 1 case cornflakes 5 packages of taco shells 1 case sweet/low packets 2 cases natural taste packets 1 case club crackers 1 case sugar packets 1 case sugar in the raw packets 1 case tempura batter mix 1 case salad wafers 1 case salt packets 1 case mustard 1 case pepper 2 bags waffle mix 3 boxes Devils food cake mix 5 boxes cornbread 4 containers of vegetable shortening 2 containers balsamic oil 2 bags of fettucini noodles 1 case penne noodles KDA_3_20215 - --There was a 4lb can of Chicken of the Sea Light Tuna and 3 6lb cans of Chili Sauce in the dry storage area with dents along the seam compromising the seals. COS- PIC voluntarily discarded all 4 cans. KDA_3_30211A1a - --There was a container of raw beef stored directly over a container of raw sliced red radishes and raw grape tomatoes in reach in cooler 1 on the cook line. COS- PIC rearranged the cooler. KDA_3_30211A1b - --There were approximately 4 containers of raw chicken stored directly over a container of RTE hamburger meat and a container of RTE chili in the glass upright reach in cooler on the line. COS- PIC rearranged the cooler. KDA_3_30412B - --There was a dispensing utensil without a handle stored directly in the wheat flour in the bulk wheat flour bin. There was a dispensing utensil with the handle stored directly in the product of the bulk flour bin. KDA_3_30511A1 - --There were boxes of potatoes stored directly on the ground in the bay area next to the dry storage downstairs. KDA_3_50114A2 - --There was a container of chili in the glass upright reach in cooler on the line that measured at 108F. PIC stated the chili was moved from the steam table yesterday 10/28 at approximately 10pm to the reach in cooler. COS- PIC voluntarily discarded the chili. There was a large plastic container of brown gravy in the walk in cooler that measured at 56F. PIC stated the item was placed in the cooler on 10/27 and has not been removed since. COS- PIC voluntarily discarded the gravy. KDA_3_50115A - --There were two cooked quiches cooling at room temperature. COS- educated staff and quiches were placed on ice for immediate cooling. There was a large plastic container of brown gravy in the walk in cooler that measured at 56F and was cooling for approximately 2 days. COS- PIC voluntarily discarded. KDA_3_50116A2 - --There were two pans of cooked noodles measuring 44F and 45F in reach in cooler #3. The ambient temperature measured at 44.2F and there was significant ice build up internally. PIC stated the noodles were cooked yesterday 10/28 and placed directly in the reach in cooler. COS- PIC voluntarily discarded both pans of noodles. There was a gallon of milk 45F, 2 (1/2) gallons of half and half 49F and 5lbs of butter 50F in the glass Monster reach in cooler in the server station for buffet bar. The ambient temperature measured at 48.7F. PIC stated the items had been in the cooler overnight. COS- PIC voluntarily discarded all before mentioned products. There were containers of tuna salad 46F, chicken salad 54F and shredded cheese 49F on the buffet line in the serving area. The items were sitting on top of ice and not completely submerged. PIC stated the items were removed from refrigeration approximately 2.5 hours prior. COS- PIC voluntarily discarded all buffet items at 2pm. Recommended using time as a public health control. KDA_3_50118A1 - --There was a container of homemade ranch dressing dated 10/21 and a container of homemade bleu cheese dressing dated 10/20 in the upright reach in cooler in the prep area. COS- PIC voluntarily discarded both containers of food. There was a package of RTE bierock mixture dated 10/17 and 2 containers of cooked wild rice dated 10/21 in the walk in cooler. PIC stated these were the prep dates. COS- PIC voluntarily discarded all before mentioned products. KDA_3_50118A2 - --There were several packages of sliced ham, sliced turkey and sliced pastrami meats in reach in cooler 1 on the line, the cold holding drawers of the line and in walk in cooler 2 without any date marking. PIC stated the meat was sliced yesterday morning 10/28 at approximately 10AM. COS- PIC correctly date marked all sliced meats. There was a container of cooked shrimp in the upright reach in cooler in the prep area without any date marking. PIC stated the item was cooked yesterday 10/28. COS- PIC correctly date marked. KDA_4_20211A2 - --There were two rubber spatulas with large breaks and cracks along the food contact surfaces being stored on a clean rack above the cook line. COS- PIC voluntarily discarded. KDA_4_30111 - --The ambient temperature of reach in cooler #3 on the line measured at 44.2F. The ambient temperature of the glass Monster reach in cooler in the server station measured at 48.7F KDA_4_50111B - --There is a loose seal on the opening lid of the bulk ice machine. KDA_4_60111A - --There was old food debris build up on the food contact blade of the commercial opener. An employee stated it had not been used today 10/29. COS- employee moved the opener back to the dishwashing area for additional cleaning. There was a tub on the clean utensil rack with containers on the inside with fresh mouse excrement along the food contact surfaces. COS- PIC moved all dishes to the dishwasher for additional cleaning. There were two banquet style units on the clean utensil rack in the dishwashing area with fresh mouse excrement along the food contact surfaces. COS- PIC moved them to the dishwasher for additional cleaning. There was ice and old food debris build up inside make table #3 on the cook line. KDA_4_60211E4 - --There is rust and mold build up along the upper inside portion of the bulk ice machine. KDA_4_70211 - --There was no chemical reading in the QT solution in the 3 vat sink in use in the buffet bar area. Educated staff on necessary chemical readings for appropriate sanitization. COS- PIC remixed the solution to clean the dishes at the correct concentration. KDA_4_90311A - --There were two boxes of napkins stored directly on the floor in the downstairs dry storage area. KDA_6_20213B2 - --There was a pest control sticky trap stuck in a hole in the wall in the downstairs storage area directly above single service utensils. KDA_6_20215A3 - --There is a 1/4 inch gap under the back exit door of the kitchen that is large enough to allow the entry of pests. There is 1/2 inch gap under the door that leads to the roof access in the dishwashing area that is large enough to allow the entry of pests. KDA_6_30111 - --There was no handsoap available at the second handsink in the buffet bar area. COS- PIC restocked. KDA_6_30112 - --There were no paper towels available at the second handsink in the buffet bar area. COS- PIC restocked. KDA_6_50111 - --There is a hole in the wall in the downstairs dry food storage area. There is 1/2 inch gap between the floor and drywall in the downstairs dry goods area. KDA_6_501111A - --There was a live mouse and approximately 500 fresh rodent droppings in the dry storage area next to the kitchen. There was a live cockroach on a sticky trap in the downstairs dry food storage area. KDA_6_501112 - --There was a dead mouse on a sticky trap in the dishwashing area and approximately 3-5 dead cockroaches on the sticky traps in the downstairs dry food storage area. KDA_6_50112A - --There is old food debris build up in the floor drains in the kitchen. There are fresh rodent droppings throughout the kitchen (next to ice machine, behind the food service line, on shelves used for storage, in the dishwashing area,in both dry storage areas, inside the room to roof access, etc). There are also fresh rodent droppings in all bar areas. There is a rancid smell coming from the spray area/disposal on the dishmachine. KDA_7_10211 - --There was a working spray bottle of a clear liquid on the prep counter in the buffet bar area without a common name listed on the label. PIC identified the product as sanitizer. COS- PIC correctly labeled the bottle. KDA_7_20111A - --There was a working spray bottle of sanitizer stored on the prep counter in the buffet bar area directly next to bottled drinks. COS- PIC moved the chemical to a different area. KDA_7_20111B - --There was spray container of Stainless steel cleaner over clean glasses in the buffet bar area. COS- PIC moved the chemical to a different area. KDA_Defacto - --ham/rice soup 201 (steam table on line) chicken soup 164 (hot kettle cigar room) --Hot water measured at 168.1F in the dishmachine. --shrimp 40 (reach in cooler prep area) diced tomatoes 38 (make table 1) raw beef 39 (reach in cooler 1) hamburger meat 42 (glass upright reach in cooler) cottage cheese 41 (glass upright reach in cooler) sliced tomatoes 38 (make table 2) sliced turkey 38 (reach in cooler 2) sliced ham 34 (cold drawers under grill) raw chicken 38 (cold drawers under grill) lasagna 40 (upright reach in cooler end of cook line) diced tomatoes 39 (make table 3) raw fish 40 (reach in cooler 3) cut melon 42 (walk in cooler 1) sliced ham 40 (walk in cooler 2)	10/29/2015	32	Regular	Out
Details not available.	07/01/2014
Details not available.	05/27/2014
Details not available.	07/16/2013

4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
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_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
KDA_3_20215 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
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_50114A2 - Cooling PHF/TCS (Reach 41�°F within 6 hours total) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within a total of 6 hours from 57ºC (135�°F) to 5�°C (41�°F) or less. [must cool from 135�°F to 70�°F in the first two hours]
KDA_3_50115A - TCS Cooling (Methods) - Cooling shall be accomplished IN accordance with the required time and temperature criteria by using one or more of the following Methods based on the type of FOOD being cooled: placing the FOOD IN shallow pans- separating the FOOD into smaller or thinner portions- using Rapid Cooling equipment- stirring the FOOD IN a CONTAINER placed IN an ice WATER bath- using containers that facilitate heat transfer- adding ice as an ingredient- or, other effective methods.
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_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_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_3_50118A3 - P - RTE PHF/TCS, Disposition (discard if dated for 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 marked to indicate a 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 that is more than 7 days from the date of preparation or opening, with the day of preparation counted as Day 1.
KDA_4_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
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_50111A - EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
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_60211E4 - Non-PHF/TCS Food Contact Surface Cleaning Frequency (ice bins, soda nozzles) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned, in EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: at a frequency specified by the manufacturer- or, absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
KDA_4_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
KDA_4_90311A - Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLEUSE ARTICLES shall be stored: In a clean, dry location- Where they are not exposed to splash, dust, or other contamination- and, At least 15 cm (6 inches) above the floor.
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_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_6_501111B4 - Pests (Harborage) The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by eliminating harborage conditions.
KDA_6_501112 - Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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.
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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