DILLONS STORE #020, 7707 E CENTRAL AVE, WICHITA, KS - Restaurant inspection findings and violations

Business Info

Name: DILLONS STORE #020
Type: Restaurant
Address: 7707 E CENTRAL AVE, WICHITA, KS 67206
Phone: 316-651-2706
Total inspections: 7
Last inspection: Jan 25, 2016

Restaurant representatives - add corrected or new information about DILLONS STORE #020, 7707 E CENTRAL AVE, WICHITA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
3-302.11(A)(2) - --There was a package of raw beef stored directly over raw fish in the raw walk in cooler in the deli. COS- PIC rearranged the shelves. KDA_3_50118A3 - --There were 4 packages of feta cheese and olive mix in the retail cooler of the cheese area were dated for discard on 2/3/2016. PIC stated the item was packaged on Saturday 1/23/16. COS- PIC pulled the items from the retail shelf for correct dating. KDA_6_30112 - --There were no disposable towels available at the handsink in the Chinese kitchen. COS- PIC restocked.	01/25/2016	3	Follow-up	Out
3-302.11(A)(2) - --There were cases of raw chicken stored directly over cases of raw whole hams and raw pork bacon in the (raw) walk in cooler. COS- PIC rearranged the shelves. --There were three cases of raw salmon stored directly above raw pork in the (raw) walk in cooler. Discussed using the silo method. This is not cited as a violation: [raw animal food 1] was stored above [raw animal food 2]. Recommend using the silo method to separate different types of raw animal foods such as beef, fish (including shellfish) lamb, pork, and poultry. Please be aware that raw fish, including shell fish, pose a high risk for allergen cross contact and must be stored so it can’t contact other foods. KDA_3_10111 - --There was an opened bag of spring mix salad and an opened bag of RTE chicken pieces in the reach in cooler at the salad bar without any date marking. PIC could not identify open dates for either item. COS- PIC voluntarily discarded. KDA_3_20312A - --There were 24 closed live clams on ice in the seafood counter display without any identification tags attached or in the establishment. COS- the seafood staff member voluntarily discarded the clams. KDA_3_30211A1b - --There was a tray of raw pork stored directly above several packages of RTE sausage links in the (raw) walk in cooler. COS- rearranged the shelves. There was also several packages of raw sausage stored directly next to and top of RTE sausage links in the (raw) walk in cooler. COS- PIC rearranged the shelves. KDA_3_30212 - --There was a working spray bottle of a clear liquid hanging on the oven in the bistro area without a common name listed on the label. PIC stated the liquid was a water and vinegar mixture used to clean out debris in the ovens. KDA_3_30412F - --There was dispensing spoon used for scooping RTE rice in 80F water on the back counter in the Chinese kitchen area. KDA_3_50114A2 - --There was a large container of crab Rangoon filling made on site in the (Chinese) walk in cooler that measured at 51F. PIC stated the mix was made yesterday 1.10.16 at approximately 5PM. COS- educated staff on proper cooling and PIC voluntarily discarded the mix. KDA_3_50115B - --There was a container of crab Rangoon mix cooling in the Chinese kitchen walk in cooler in a deep plastic food storage container tightly covered with a lid. There was accumulation of moisture build on the inside of the container and the lid. KDA_3_50116A1 - --There was a container of cooked chicken on a cart in the Chinese kitchen that measured at 114F. PIC stated the chicken was cooked approximately 30 minutes prior. COS- PIC placed the chicken back on the wok for immediate reheat to at least 165F. KDA_3_50118A1 - --There were two packages of feta cheese/olive mix in the retail cooler around the cheese department that were dated for discard on 1/16/16. PIC stated both containers were packaged on site on 1/3/16. COS- PIC voluntarily discarded both containers. KDA_3_50118A2 - --There were containers of pasta salad, chicken salad and broccoli salad made on site in the cold hold unit in the salad bar without any date marking. PIC stated all three items were made yesterday 1.10.16 over 24 hours prior. COS- PIC correctly date marked. KDA_3_50118A3 - --There sliced deli meats in the display cooler in the deli dated as such: Cajun oven roasted turkey (1/9/16-1/16/16), boar's head peppered deli meats (1/10/16-1/17/16), Cajun oven roasted turkey (1/10/16-1/17/16) amd boar's head hickory smoked chicken (1/9/16-1/16/16). COS- PIC correctly date marked. There was a container of feta cheese/olive mix in the self service olive bar that was dated for discard on 1/23/16 and was packaged 2 days ago (1/9/16). COS- PIC correctly date marked. There were approximately 6 containers of whole feta cheese in the display cooler in front of the deli that were dated for discard on 1/28/16 and were packaged today 1/11/16. COS- PIC correctly date marked all the packages. KDA_4_20211A2 - --There were approximately 3 large plastic food storage containers on the dirty utensil rack in the deli area with large cracks and breaks. COS- PIC voluntarily discarded. KDA_4_50111B - --Seal on main walk in freezer door is missing pieces and detaching from the door. KDA_4_60111A - --There was sticker residue along the side of two plastic food storage containers in the clean utensil cabinet in the salad bar. COS- PIC moved the containers back to the 3 vat for additional cleaning. There was an old date sticker along the side of one food storage container and old food debris along the side of two food storage containers on the clean utensil shelf in the deli warewashing area. COS- PIC moved all three containers back to the 3 vat for additional cleaning. There was an industrial slicer with dried meat debris along the base/food contact surface in the meat department area. PIC stated the slicer was last cleaned yesterday 1.10.16 at approximately 9PM and had not yet been used today 1.11.16. COS- PIC cleaned in place. KDA_4_60111C - --There was an accumulation of trash, soil and old food debris build up inside the bakery walk in freezer and the main walk in freezer in the back. KDA_4_60211E4 - --There was mold build up along the backside of the ice chutes on the self service soda units. KDA_4_70211 - --There was no QT chemical reading in the 3 vat in the Starbucks area while in use by staff. COS- PIC drained and reset the QT mix in the 3 vat and all dishes in the original QT were rewashed. KDA_4_90311A - --There was a box of single service gloves and a reusable coffee bean bag stored directly under the handsink drain pipes without any protective shielding provided. KDA_4_90311B - --There were several clean food storage pans stacked together wet in the salad bar area, in the Chinese kitchen area and in the deli area. KDA_5_20515B - --The area around gasket on piping under Meat department handwashing sink is leaking. KDA_6_20211A - --There were light covers missing in the areas above the prep sink in the deli and above the single service storage rack in the deli. KDA_6_30114 - --There were no handwashing signs at the handsinks in the male employee restroom in the back, in the produce prep area and at the handsink by the warewashing area in the deli. KDA_6_50111 - --There were two ceiling tiles missing directly above the 3 vat sink in the deli area where wiring is exposed. There was craters in the flooring in front of the fryers in the bistro/deli area where standing water and food debris can accumulate. KDA_6_50112A - --There were approximately 20-30 rodent droppings in the cabinets under the cold hold 4 station in the salad bar. There was standing water and mold build up under the 3 vat area in the cheese/olive bar. KDA_Defacto - --retail: beef reach in cooler-rib 35, hamburger 39.9 chicken reach in cooler-pork 39, chicken 39.6,40.3, 39.9 breakfast reach in cooler-sausage 38, hotdog 41, smoke sausage 41 C5 reach in cooler-pork 37 sausage reach in cooler-bologna 41, smoke sausage 40.5, hotdog 39.6 smoked sausage reach in cooler-hotdog 40.6, bacon 41.9, ham 36 butter reach in cooler-butter 40.8 yogurt reach in cooler(middle)-cheese 41, yogurt 39, cheese 36.1 egg reach in cooler-egg 38.5, cheese 40, yogurt 40, cheese 41 front milk reach in cooler-milk 40 Organic end reach in cooler-eggs 43, 43.7 Organic large reach in cooler-yogurt 39, soy milk 37 Cheese deli reach in cooler-eggs 41, cheese 40 Deli reach in cooler-hummus 37 Deli retail sandwiches-ham sandwich 41, pizza 43 Deli cheese reach in cooler-cheese 39.5 Dairy walk in cooler-milk 37, cottage cheese 37 Produce walk in cooler-salad 41, cut tomatoes 43 Bakery reach in cooler-cheesecake 41 Meat Kysor reach in cooler-beef 41, bacon 41 large middle chicken reach in cooler-ground beef 40.8, chicken 37 Seafood/meat drying walk in cooler-raw beef 34 Seafood walk in cooler-raw shrimp 39, cooked salmon 40 raw reach in cooler-raw beef 39, chicken 40 Meat cutting room-hamburger 40 On ice in seafood-lobster tails 35, shrimp 37, fish 40 Seafood/meat reach in cooler-chicken 39, bacon 39 Starbucks- egg sandwich 41 (reach in cooler 1) milk 40 (reach in cooler 2) 1/2 & 1/2 40 (self service canister on counter) Salad bar- chicken 39 (cold hold 1) sliced tomatoes 41 (cold hold 2) pasta salad 40 (cold hold 3) spring mix 40 (reach in cooler) waldorf salad 40 (cold hold 4) Produce retail- kale 42 (display cooler) salad 41 (retail cooler) cut melon 42 (retail cooler 2) sliced turkey 42 (small deli display cooler in front of produce) Cheese dept.- cheese 41 (reach in cooler 1) cheese 42 (reach in cooler 2) jalapeno dip 41 (reach in cooler 3) feta cheese mix 40 (self serve bar) Chinese dept.- sliced cabbage 42 (make table) raw chicken 40 (reach in cooler) Deli- meatloaf 40 (display cooler) chicken 42 (blast chiller) sliced ham 43 (display cooler 2) raw chicken 39 (raw walk in cooler) meatballs 40 (deli walk in cooler) noodles 38 (Chinese kitchen walk in cooler) cheese 40 (organic kysor cooler) --rice 188 (rice cooker 1 Chinese kitchen) rice 147 (rice cooker 2 Chinese kitchen) chicken 150 (hot hold display Chinese kitchen) cooked vegetables 183 (hot hold display Chinese kitchen) rice 159 (hot hold display Chinese kitchen) chicken fried rice 159 (rice cooker 3 Chinese kitchen) Bistro- salmon 145 (hot hold unit) chicken 159 (stovetop) mashed potatoes 152 (hot hold unit 2) fried chicken 139 (hot hold display) cooked carrots 151 (hot hold display) hashbrowns 185 (hot hold display) hamburgers 151 (hot hold display) pork 155 (hot hold under display) tortilla soup 163 (hot hold unit deli) chicken noodle soup 159 (self service hot bar) chicken tortilla soup 137 (self service hot bar) --steak 160 (wok in Chinese department) --The QT measured at 200ppm in the Chinese kitchen 3 vat, test strips provided. There were no other 3 vat units set up, all 3 vats were equipped with QT test strips. --There were 20-30 rodent droppings in the cabinet below the cold hold 4 station in the salad bar. Inspector could not identify if the droppings were old or fresh. There was no more evidence of pests in the establishment. There is a pest control company provided, no paperwork provided.	01/11/2016	26	Regular	Out
Details not available.	02/04/2015
Details not available.	01/21/2015
Details not available.	11/22/2013
Details not available.	06/06/2013
Details not available.	05/14/2013

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_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
KDA_3_20312A - (Tags kept on container) SHELLSTOCK tags or labels shall remain attached to the container in which the SHELLSTOCK are received until the container is empty.
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_30412F - In-use utensil storage (135�°F water) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in a container of water if the water is maintained at a temperature of at least 57�°C (135�°F) and the container is cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.
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_50115B - TCS Cooling (Placement) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: arranged in the EQUIPMENT to provide maximum heat transfer through the container walls- and, loosely covered, or uncovered if protected from overhead contamination, during the cooling period to facilitate heat transfer from the surface of the FOOD.
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_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_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_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_4_90311B - Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) of this section and shall be stored: In a self-draining position that allows air drying- and, Covered or inverted.
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
KDA_6_20211A - Except as specified in ¶ 6-202.11(B), light bulbs shall be shielded, coated, or otherwise shatter resistant in areas where there is exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
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_30114 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

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