EMERSON BIGGINS, 808 E DOUGLAS, WICHITA, KS - Restaurant inspection findings and violations

Business Info

Name: EMERSON BIGGINS
Type: Restaurant
Address: 808 E DOUGLAS, WICHITA, KS 67202
Phone: 316-303-9800
Total inspections: 3
Last inspection: Jan 26, 2016

Restaurant representatives - add corrected or new information about EMERSON BIGGINS, 808 E DOUGLAS, WICHITA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
4-302.14 - --There are no multi-quaternary or chlorine test strips in facility to accurately measure sanitizer. KDA_3_30211A1a - --In walk in cooler, a tray of raw beef patties were directly next to a container of raw and ready-to-eat bell peppers. Not corrected on site. KDA_3_30211A1b - --In kitchen reach in drawer ready to eat tortillas and cheese were directly next to raw chicken and raw beef, and directly below raw beef. Corrected on site. Tortillas and cheese were moved to another cooler. In kitchen reach in cooler, a container of raw shells were directly next to a container of hard-boiled eggs. Corrected on site. Raw shell eggs were moved. In walk in cooler, raw beef patties were directly above fully cooked chili and directly next to cooked chicken wings. Not corrected on site. KDA_3_30414B1 - --Wiping cloths in kitchen were held in multi-quaternary solution that measured above 500 parts per million. Wet wiping cloth used to sanitize cutting board in kitchen was sitting atop board and not held in solution. Corrected on site. Cloth was placed in solution. KDA_3_30511A1 - --At bar 2, box of cocktail mix was directly on floor. KDA_3_50116A2 - --At bar 1, in reach in cooler with ambient of 49.3F, ice cream mix temped at 51.9F and 50.7F, chocolate milk temped at 47.7F, half n half temped at 49.3F and whipped cream temped at 52.4F. Person in charge said dairy products were in cooler for more than 4 hours. Corrected on site. Ice cream mix, half n half, and whipped cream were voluntarily discarded. Chocolate milk was for personal use and was moved to be taken home. KDA_3_50118A1 - --In walk in cooler, a container of white queso made on site had datemark 01/17. Person in charge said datemark is date queso was made. Corrected on site. Queso was voluntarily discarded. KDA_3_50118A2 - --In kitchen upright reach in cooler, 2 trays of beef tacos made on site had no datemark. Cook said tacos were made 2 days ago. Corrected on site. Tacos were datemarked. In reach in drawer, open containers of fully cooked turkey, ham and noodles had no datemarks. Line cook said turkey and ham were opened yesterday, over 24 hours ago and noodles were cooked yesterday, over 24 hours ago. Corrected on site. Turkey and ham were datemarked. KDA_3_50118A3 - --In walk in cooler, 2 containers of fully cooked taco meat had datemarks 01/24-01/31, a container of fully cooked chili had datemark 01/24-01/31 and in sliding door reach in cooler, a container of made on site hot salsa had datemark 01/24-01/31. Corrected on site. Food was correctly datemarked. KDA_4_20211A2 - --In kitchen, lid to flour bin is broken and chipped. KDA_4_204112B - --There are no thermometers integrated or affixed to any reach in coolers in kitchen. KDA_4_30111 - --At bar 1, reach in cooler has ambient temperature of 49.3F. All potentially hazardous foods were removed until cooler is serviced. KDA_4_50112 - --Cutting boards stored as clean on kitchen rack and cutting board affixed to steam table are heavily scratched, scored and stained. KDA_4_60111A - --Several plastic food containers stored as clean have accumulation of datemarking sticker residue present. Cutting board stored as clean on kitchen rack has food debris present on food contact surface. Corrected on site. Board was moved to be cleaned. KDA_4_60111C - --Fan guard in walk in cooler has accumulation of dust and dirt present. Handles of reach in cooler have accumulation of dried food debris present. KDA_4_60211E4 - --Kitchen ice bin has accumulation of pink microbial growth on inner lip and blackish microbial growth in cavity. KDA_4_90311A - --In storage room, several boxes of cups were directly on floor. At bar 2, a box of cups were directly on floor. KDA_5_20511B - --At Bar 1 and Bar 2, drainers were in basins of handsinks. Not corrected on site. KDA_6_20211A - --Several ceiling lightbulbs in kitchen are not shielded. Lightbulb in walk in cooler in not shielded. KDA_6_30112 - --There are no disposable paper towels at the handsinks at Bar 1, 2 or 3. KDA_6_30114 - --There are no handsigns present at handsink at Bar 3. Corrected on site. Issued handsign. KDA_6_50112A - --Wall coverings in kitchen have excessive accumulation of mold, dirt and dust present. KDA_7_10211 - --At bar 2, 2 bottles of blue substance identified as cleaner have no labels of common name. KDA_7_20111A - --At bar 2, bottle of cleaner was hanging directly beside sleeve of drinking cups. Corrected on site. Cleaner was moved. At bar 1, bottle of multi-quat sanitizing tablets were directly next to bottle of drinking liquor. Corrected on site. Tablets were moved. In storage room, several containers of detergent and wood oil soap were directly next to disposable paper towels used for drying hands. Not corrected on site. KDA_Defacto - --Beef patty: 200.2F --Foods stored in reach in freezers were frozen to the touch. Walk in cooler: Ambient: 38F --Kitchen: Upright reach in cooler: tacos: 43.1F Pizza make table: coleslaw: 41.9F Reach in cooler affixed to pizza make table: pepperoni pizza: 41.3F Make table 2: shredded lettuce: 42.8F Reach in cooler affixed to make table 2: roast beef sandwich: 39.9F Reach in drawer: turkey: 32.8F noodles: 39.8F Sliding door reach in cooler: cottage cheese: 42.2F Walk in cooler: chicken: 40.3F --Shredded chicken: 172.5F --Steam Table: black beans: 173.3F	01/26/2016	25	Regular	Out
Details not available.	10/17/2014
Details not available.	10/06/2014

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_30414B1 - Wiping cloths (Storage) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at an appropriate concentration.
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_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_204112B - Temperature Measuring Devices (Integrated or Affixed) Cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display.
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_50112 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
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_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_5_20511B - A HANDWASHING SINK may not be used for purposes other than handwashing.
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_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.

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EMERSON BIGGINS, 808 E DOUGLAS, WICHITA, KS - Restaurant inspection findings and violations

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