3-501.17(A) - --In walk in cooler, container of thawed chicken had datemark 09/30. Male cook stated datemark is date chicken was cooked and frozen, and stated chicken will be held for more than 24 hours. Corrected on site. Chicken was datemarked.
KDA_3_10111 - --There were several fruit flies inside bottle of liquor on bar shelf. Corrected on site. Bottle was discarded.
KDA_3_30511A1 - --Several bags of onions were directly on floor in storage area next to kitchen. Person in charge produced containers for onion storage that were purchased recently.
KDA_3_50116A2 - --3 packages of duck sausage were inside prep sink temped at 76.8, 75.2F, and 76.3F. Chef stated that sausage was placed in sink to thaw without running water about 3 hours ago. Corrected on site. Sausage was placed in walk in cooler to rapid chill. At bar area, half and half temped at 49.6F. Bartender said half and half has been used several times in the last hours. Corrected on site. Moved half and half to beer cooler with lower temperature.
KDA_4_50112 - --Cutting board affixed to kitchen make table is heavily scratched and stained. Discussed resurfacing or replacing.
KDA_6_20215A3 - --Front entrance/exit door to establishment is propped open, allowing possible pest entry.
KDA_6_30112 - --There was no hand-drying agent at the kitchen handsink. Corrected on site. Handsink was supplied with hand soap.
KDA_Defacto - --Potentially hazardous foods stored in reach in freezer were frozen to the touch. --Steak fries: 189.2F --Steam well: grits: 162.6F --Upright reach in cooler: mozzarella and Havarti mix: 42.6F Walk in cooler: cooked chicken: 42.3F Make table: spring mix: 41.9F Reach in cooler affixed to make table: squash and zucchini mix: 40.2F
10/09/2015
8
First Operational Inspection After Licenstion
In
Details not available.
04/22/2015
Violation descriptions:
3-501.17(A) - Pf - Date Marking (Prepared on-site, removed from freezer and not updated) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be 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 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
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_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_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.
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