DILLONS STORE #91, 3020 E DOUGLAS AVE, WICHITA, KS - Restaurant inspection findings and violations

Business Info

Name: DILLONS STORE #91
Type: Restaurant
Address: 3020 E DOUGLAS AVE, WICHITA, KS 67214
Phone: 620-665-5511
Total inspections: 5
Last inspection: Jan 05, 2016

Restaurant representatives - add corrected or new information about DILLONS STORE #91, 3020 E DOUGLAS AVE, WICHITA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
4-302.14 - --There are no test strips for the multi-quaternary sanitizer in the meat dept prep room 3-vat sink. Not corrected on site. KDA_3_20215 - --On retail shelf, can of pasta sauce had severe dent at middle seam, a can of chicken noodle soup had severe dent at middle seam and a can of macaroni and cheese with beef had severe dents at bottom seam. Corrected on site. Cans were removed from shelves. KDA_3_30211A1b - --In retail case, several cartons of raw shell eggs were directly next to containers of ready to eat yogurt. Not corrected on site. In dairy walk in cooler, a crate of raw shell eggs were directly above containers of ready-to-eat cheese crumbles. Not corrected on site KDA_3_30412F - --At Chinese kitchen, in-use spoon for rice was submerged in water in crock pot that temped at 129.2F. Not corrected on site. KDA_3_50116A1 - --At deli hot-holding unit, container of mashed potatoes temped at 129.8F. Cook said potatoes were made less than one hour ago. Corrected on site. Mashed potatoes removed to be heated in oven. KDA_3_50118A2 - --At meat dept, fully cooked lobster, shrimp, and crabcakes had no datemark. Cook stated lobster, shrimp and crabcakes, shrimp and lobster were received ready to eat and were thawed on Sunday. Corrected on site. Crabcakes, shrimp and lobster were datemarked. At Chinese kitchen reach in cooler, a container of noodles had no datemark. Cook stated noodles were made yesterday morning around 9am. Corrected on site. Noodles were datemarked. KDA_4_20211A2 - --Lid to rice cooker is broken and chipped. Not corrected on site. KDA_4_60111A - --In meat department, slicer stored as clean had dried raw meat debris on food contact surface. Corrected on site. Slicer was broken down to be cleaned. In meat prep room, on wall magnet a wall sharpener stored as clean had dried food debris on handle. Corrected on site. Sharpener was moved to be cleaned. KDA_4_60111C - --Handles of walk in coolers have accumulation of dried food debris present. In walk in freezer #2 in back stock room, excessive amount of trash and debris is present on floor. KDA_4_60211E4 - --At customer beverage station, soda nozzles have accumulation of soiled residue present. KDA_4_60212B - --Cavity of deli microwave has excessive accumulation of yellow food substance. KDA_5_20314 - or, Installing an APPROVED backflow prevention device as specified under § 5-202.14. KDA_6_20213B1 - --Insect control device (fly light) is located directly over food prep area in deli kitchen. KDA_6_20215A3 - --In back stock room, exit door has about 1/4 inch gap present at bottom right side. KDA_6_30112 - --At 2 kitchen handsinks, paper towels inside automatic towel dispensers could not be accessed due to malfunction with automatic dispensers. Corrected on site. Another supply of paper towels were supplied to sinks. KDA_6_50112A - --In deli kitchen excessive grease buildup and trash debris is present and alongside mechanical dishwasher, dried yellow substance is present on floor. KDA_7_20111A - --In meat dept, a bottle of all purpose cleaner was directly next to container of food seasoning. Corrected on site. Cleaner was moved. KDA_7_30111B - --On clearance shelf, bottles of sunscreen lotion were directly above boxes of cookie mix. Not corrected on site. Near pharmacy, on shelf, several bottles of hand sanitizer and containers of Clorox surface wipes were directly above bottles of Pedialyte. Not corrected on site. KDA_Defacto - --Chicken cooling in walk in freezer temped at 40.5F. --Chinese kitchen: crab rag-goon: 135.4F cashew chicken: 174F Rice cooker: white rice: 174.9F Deli hot-holding unit: chicken 143.9F Hot case: mac n cheese: 141.2F roasted chicken: 138.2F Steam well: chili: 157.9F --Deli walk in cooler: fully cooked ham: 37.7F Deli reach in case: spaghetti pasta salad: 41.1F Deli reach in cooler: salami: 38.1F Deli walk in cooler: potato salad: 40.3F Olive bar: Feta cubes: 40.1F Buffet table: cut lettuce: 42.4F Reach in case: cheesecake: 40.1F reach in case: potato salad: 36F reach in case: hummus: 40.3F reach in case: mozzarella fresca: 38.6F reach in case: shredded lettuce: 42.1F reach in case: cut salad: 40.9F reach in case: tortilla soup: 41.1F reach in case: almond milk: 40.3F Meat dept reach in case: raw pork: 33.6F Meat dept reach in cooler: cooked lobster: 33.3F reach in case: chicken: 42.8F reach in case: fish: 42.7F reach in case: mozzarella cheese: 41.7F reach in case: cream cheese: 38.9F Meat prep room: beef: 41.1F Meat reach in case: bratwurst: 43.4F Milk reach in cooler: milk: 42.8F Boars Head reach in case: gouda cheese: 42F --Stored foods in reach in and walk in freezers were frozen to the touch. KDA_KSA65_657a - --On retail shelf, 2 boxes of Robitussin had expire date 09/15 and 12/15. Corrected on site. Boxes were removed from shelf.	01/05/2016	20	Regular	Out
KDA_Defacto - --Deli hot-holding unit: mashed potatotes: 139.1F	01/15/2016	1	Follow-up	In
Details not available.	07/08/2014
Details not available.	06/25/2014
Details not available.	01/06/2014

4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
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_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_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_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_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
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_60212B - Cleaning Microwaves - The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
KDA_5_20314 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: Providing an air gap as specified under § 5-202.13
KDA_6_20213B1 - Insect control devices shall be installed so that the devices are not located over a FOOD preparation area.
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_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_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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_30111B - Retail Chemical storage (not above FOOD, etc.) POISONOUS or TOXIC MATERIALS shall be stored and displayed for retail sale so they cannot contaminate FOOD, equipment, UTENSILS, LINENS, and single-service and single-use 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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DILLONS STORE #91, 3020 E DOUGLAS AVE, WICHITA, KS - Restaurant inspection findings and violations

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