FIREBIRDS WOOD FIRED GRILL, 10096 E 13TH ST STE 118, WICHITA, KS - Restaurant inspection findings and violations

Business Info

Name: FIREBIRDS WOOD FIRED GRILL
Type: Restaurant
Address: 10096 E 13TH ST STE 118, WICHITA, KS 67206
Phone: 704-944-5783
Total inspections: 2
Last inspection: Oct 27, 2015

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Violation code	Inspection Date	Violations	Type	Compliance
No violation noted during this evaluation.	10/27/2015	0	Follow-up	In
2-301.14(E) - --The dishwasher dried hands with soiled towel before handling clean dishes. COS- educated staff on proper handwashing procedures. COS- PIC moved all dishes that were touched back to the warewashing area for immediate cleaning. 4-302.14 - --The QT test strips provided expired 7/1/15. There were no other QT test strips available for the 3 vat sinks in the back or at the bar. 5-202.14 - --There is a y splitter with shut offs downstream of the atmospheric vacuum breaker (AVB) on the mop sink faucet. There are two hoses hooked up to the y splitter without any backflow prevention devices attached downstream of the shut offs. One hose is attached to the chemical dispenser equipped with air gap and the other hose is hanging below the flood rim. COS- PIC disconnected the hose attached that is hanging below the flood rim. 3-302.11(A)(2) - --There were containers of raw fish and raw shrimp stored directly below containers of raw beef in the back prep reach in cooler. COS- PIC rearranged shelves by cook temperature due to limited space. KDA_2_30112B5 - --The dishwasher dried hands with soiled towel before handling clean dishes. COS- educated staff on proper handwashing procedures and dishwasher rewashed hands correctly. KDA_2_30114I - --The cook used gloved hands to wipe down food surfaces with a sanitizer rag then touched a RTE steak on the grill without handwashing or donning new gloves prior. COS- educated staff on proper handwashing and steak was voluntarily discarded by PIC. KDA_3_10111 - --There was a fruit fly inside the opened bottle of Maker's Mark whiskey at the bar. COS- PIC voluntarily discarded the remainder of the bottle. KDA_3_30212 - --There were containers of flour, sesame breading, pecan crust and parmesan on the cook line without a common name listed on the label. PIC identified the products above. There were containers of graham cracker crust, steak seasoning, pepper crust, corn starch, chili rub, pecans and sugar in the back prep area without a common name listed on the label. PIC identified all above products. KDA_3_30412B - --The dispensing scoop handle was stored directly in the product in the Japanese bread crumb bulk bin in the back. KDA_3_30412F - --There were in use utensils (spatula, tongs, etc.) stored in 85F water on the cook line inbetween uses. KDA_3_50116A2 - --There was a container of buffalo sauce made with real butter on the line that measured at 72F. PIC stated the item was removed from the walk in cooler approximately 1.5 hours prior. COS- PIC placed the item in an ice bath for immediate and rapid cooling. KDA_4_60111A - --There were approximately 5 plates stored as clean on the cook line with old food debris along the food contact surfaces. COS- PIC moved the plates back to the warewashing area for additional cleaning. There was an onion slicer and 2-3 food storage containers on the clean utensil shelf in the back prep area with old food debris along the food contact surfaces. COS- PIC moved all soiled equipment back to the warewashing area for additional cleaning. There were approximately 30 plastic food storage containers on the clean utensil shelf in the back prep area with old date stickers along the food contact surfaces. COS- PIC moved all food containers back to the warewashing area for additional cleaning. KDA_4_60211E4 - --There was mold build up along the upper inside surface of the bulk ice machine. There was mold build up in the spray gun holders at the bar area. KDA_4_90311B - --There were food storage pans stacked together wet on the clean utensil shelf in the back prep area not allowed to properly air dry. KDA_5_50116B - --There was no trash receptacle available at the handsink in the dishwashing area. KDA_6_20215A3 - --There is a 1/4 inch gap under the back exit door large enough to allow the entry of pests. KDA_6_50112A - --There was old food debris, grease and dirt build up under and behind the fryers on the cook line. There is old food debris, dirt and mold build up in the drain below the handsink in the bar area. KDA_7_10211 - --There were approximately 6 wiping cloth buckets full with a QT sanitizer solution (per the PIC) that were not labeled with a common name. COS- PIC correctly labeled. KDA_7_20111A - --There was a QT wiping cloth bucket stored directly next to a tub of rolled clean silverware on the front shelves and a QT wiping cloth bucket stored directly next to clean cutting boards in the back prep area. COS- PIC moved both chemical buckets to a different area. KDA_Defacto - --Beer cheese measured at 74F in ice hold back prep area. PIC stated item was prepared 1 hour prior. --cook line: pico 32 (make table 1) raw fish 40 (cold hold drawer 1) cheese dip 42 (cold hold drawer 2) cheese dip 40 (cold hold drawer 3) diced tomatoes 32 (make table 2) salad 42 (cold hold drawer 1) chicken wings 36 (cold hold drawer 2) sliced tomatoes 42 (make table 3) corn salsa 42 (cold hold drawer 1) cut melon 39 (cold hold drawer 2) coleslaw 40 (cold hold drawer 3) prime rib 42 (cold hold drawer 4) raw shrimp 40 (grill make table) raw steak 40 (cold hold drawer 1) raw chicken 39 (cold hold drawer 2) roasted red peppers 33 (upright reach in cooler) cooked mushrooms 37 (sauté make table) cooked pasta 40 (cold hold drawer 1) meatloaf 41 (cold hold drawer 2) raw tuna 40 (cold hold drawer by fryer) raw chicken 41 (cold hold drawer 2 by fryer) butter 42 (upright reach in cooler 2) prep: raw beef 39 (upright reach in cooler) sliced turkey 42 (walk in cooler) lobster dip 39 (walk in cooler) milk 42 (reach in cooler server station) --Hot water measured at 168.8F in the dishwashing unit. QT measured at 200ppm in 3 vat in back. --mashed potatoes 174 (steam table on line) baked potatoes 202 (hot hold drawer on line) --peppers 192 (grill) steak 185 (grill) --There is a pest control company contracted, no paperwork was provided. No activity. --There is raw fish above raw beef and raw beef above raw chicken in the reach in cooler on the cook line. “This is not cited as a violation: [raw animal food 1] was stored [above/overhanging/immediately next to] [raw animal food 2]. KDA recommends 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 should be stored so it can’t contact other foods.” --Wiping cloth QT on cook line and in back prep area measured at 200ppm. KDA_KSA65_689a - --The establishment was operating without a valid license issued by the State of Kansas. PIC filled out an application and paid in full by check today 10/16.	10/16/2015	21	Licensing	Out

2-301.14(E) - Wash Hands (After handling soiled equip and utensils) 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 handling soiled EQUIPMENT or UTENSILS
4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
5-202.14 - A backflow or backsiphonage prevention DEVICE installed on a WATER SUPPLY system shall meet American Society of Sanitary Engineering (A.S.S.E.) STANDARDS for construction, installation, maintenance, inspection, and testing for that specific application and type of device.
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_2_30112B5 - Handwashing procedure (Step 5) FOOD EMPLOYEES shall immediately follow the cleaning procedure with thorough drying.
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_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
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_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_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_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_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_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_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_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_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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