HERITAGE RESTAURANT, 4551 S BROADWAY, WICHITA, KS - Restaurant inspection findings and violations

Business Info

Name: HERITAGE RESTAURANT
Type: Restaurant
Address: 4551 S BROADWAY, WICHITA, KS 67216
Phone: 316-524-7495
Total inspections: 11
Last inspection: Jan 13, 2016

Restaurant representatives - add corrected or new information about HERITAGE RESTAURANT, 4551 S BROADWAY, WICHITA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_2_30114G - --Cook washed hands, placed on gloves, and then cracked raw eggs and placed on grill. He then, grabbed ready-to-eat bread without first washing hands and changing gloves. (corrected on site-bread disposed of in trash and employee properly washed hands and changed gloves) KDA_3_30414B1 - --Wiping cloth solution used for customer table had a reading of 100 ppm quaternary. (corrected on site-remade and new reading was 200 ppm quaternary) KDA_Defacto - --Establishment gets monthly pest control treatments from Orkin. The last visit was on 12/28/15. --Make table-cut tomatoes 37, sausage patty 40, sausage link 39, corn beef hash 39 walk in cooler-sausage links 28, turkey 37, spaghetti noodles 36	01/13/2016	3	Follow-up to Administrative Order	In
KDA_2_40111 - --An employee had drink without lid stored on shelf above make table. (corrected on site-drink moved) KDA_4_60111C - --The fan covers and areas directly in front of them in walk in cooler have build-up of dust. KDA_5_20313A - --Establishment does not have mop sink. They were given variance during inspection. The mop bucket is filled with a hose connected to pre-diluted cleaner. The water is disposed of in floor drain next to 3-vat sink. Mop heads are purchased from Sam's and replaced weekly. KDA_Defacto - --Kenmore reach in cooler-ambient 40.3 --make table-sliced cheese 40, 41 Kenmore reach in cooler-salad mix 43, cottage cheese 42, sour cream 40	11/23/2015	4	Follow-up	In
3-302.11(A)(2) - --This is not cited as a violation: Raw hamburger was stored above raw fish in walk in cooler. (corrected on site-meats rearranged) 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. 3-501.17(A) - --A container of roast beef in walk in cooler was dated 10/26. Person in charge said it was removed from walk in freezer today and date marking was not updated. (corrected on site-roast beef was properly dated) KDA_3_30212 - --Three white containers of white granular and powder substances stored against North wall did not have identification on them. Person in charge said two of them were flour and the last was sugar. KDA_3_50116A2 - --A container of cut tomatoes with a temperature of 55F and a container of sliced cheese with a temperature of 50F were stored in make table. Cook said they were stored there for 2 hours. The level of food was above the container level in make table. (corrected on site-both foods moved to bottom of make table for proper cold holding) A container of cottage cheese, a container of salad mix, and container of individual servings of sour cream had temperature of 46F. Person in charge said all foods were stored in reach in cooler over 4 hours. (corrected on site-all foods disposed of in trash) KDA_3_50118A2 - --A container of tuna salad stored in make table did not have preparation date. Cook said it was made on 10/6/15. (corrected on site-container properly dated) A plastic container of brown gravy stored in walk in cooler did not have cook date. Person in charge said it was prepared on 11/6/15. (corrected on site-gravy properly dated) KDA_3_50118A3 - --An opened package of hot links were in a container with the open date of 10/16/15. Person in charge said they were actually opened on 11/6/15. (corrected on site-package properly dated) KDA_3_60311B - --Establishment does not have disclosure for labeling the actual foods served in facility that are undercooked. KDA_4_30111 - --Kenmore reach in cooler in front had an ambient temperature of 46. (corrected on site-the dial was adjusted on reach in cooler and had a new reading of 39.9) KDA_4_60111A - --The upper section of mixer stored clean had visible dried food debris. (corrected on site-mixer was properly cleaned) The upper section of make table door has accumulation of dried food debris. KDA_5_20515B - --Prep sink faucet has a constant leak when it is not running. KDA_6_30511B - --An employee jacket was sitting on top of uncovered clean slicer in kitchen area. (corrected on site-employee educated and jacket removed) KDA_Defacto - --All freezers are frozen. --Dishwasher had a reading of 100 ppm chlorine. Establishment uses both chlorine and quaternary as sanitizer and has both types of test strips. --hamburger 178 --make table-ham 41, cut tomatoes 43, raw shelled eggs 44, corn beef hash 40 Kenmore reach in cooler-raw hamburger 39, chicken fries 39 walk in cooler-green beans 41, beef barley soup 41, raw shelled eggs 42, sausage 41 dessert reach in cooler-cream pie 43 --steam table-white gravy 149, beef stew 182, mashed potatoes 178, chili 168 --Tomato soup with a temperature of 60 stored in walk in cooler was cooling for 1 hour according to cook. --Wiping cloth solution had a reading of 200 ppm quaternary.	11/10/2015	12	Complaint	Out
KDA_3_60211B1 - --9 cinnamon rolls packaged in establishment do not have common name. KDA_3_60211B2 - --9 cinnamon rolls packaged in establishment do not have ingredients. KDA_3_60211B3 - --9 cinnamon rolls packaged in establishment do not have net contents. KDA_3_60211B4 - --9 cinnamon rolls packaged in establishment do not have business information. KDA_Defacto - --I did not observe any bare hand contact violations during inspection. Waitress said she places on gloves to grab lettuce for salads. All employees must first wash hands before donning gloves. All employees must properly wash and place on gloves before touching ready-to-eat foods. --Person in charge said that employees use non-food grade thank you bags filled with margarine to fill individual paper containers. Manager stated he will go to restaurant supply store to purchase food grade bags to fill margarine cups.	10/08/2015	5	ModifiedComplaint	In
KDA_4_60111A - --Two forks and a spoon stored in container on front counter had visible food debris. Metal container storing clean forks and spoons had visible dried food debris in direct contact with utensils on bottom of container. (corrected on site-container and all utensils moved to dishwasher for proper cleaning and sanitizing)	08/21/2015	1	ModifiedComplaint	In
Details not available.	07/27/2015
Details not available.	07/07/2015
Details not available.	12/29/2014
Details not available.	12/10/2014
Details not available.	12/23/2013
Details not available.	02/13/2013

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
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_2_30114G - Wash Hands (Raw to RTE) FOOD EMPLOYEES shall clean their hands and exposed portion 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 when switching between working with raw FOOD and working with READY-TO-EAT FOOD
KDA_2_40111 - EMPLOYEES shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES- or other items needing protection cannot result.
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_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_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_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_3_60211B1 - Label information (packaged in establishment - Common Name) Label information shall include the common name of the FOOD, or absent a common name, an adequately descriptive identity statement.
KDA_3_60211B2 - Label information (packaged in establishment - Ingredients) Label information shall include, if made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the FOOD.
KDA_3_60211B3 - Label information (packaged in establishment - Net Contents) Label information shall include an accurate declaration of the quantity of contents.
KDA_3_60211B4 - Label information (packaged in establishment - Business Information) Label information shall include the name and place of business of the manufacturer, packer, or distributor.
KDA_3_60311B - Consumer Advisory for Raw or Undercooked Food (Disclosure requirements) - DISCLOSURE shall include: A description of the animal-derived FOODS, such as oysters on the half shell (raw oysters), raw-EGG Caesar salad, and hamburgers (can be cooked to order)- or, Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.
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_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_5_20313A - At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste.
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
KDA_6_30511B - Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.

HERITAGE RESTAURANT respresentatives - respond and add information

Recently added reviews

Name	City	Users' Rating
PAPA MURPHY'S PIZZA	WICHITA, KS
JEHOVAH'S GRILL AND COFFEE HOUSE	WICHITA, KS
DRAGON CITY	WICHITA, KS
EL FAROL ROJO CLUB	WICHITA, KS
POLLO EXPRESS	WICHITA, KS
KT COOKIE COMPANY	WICHITA, KS
MCDONALDS AT TALLGRASS	WICHITA, KS
JULIUS' RIB CAGE	WICHITA, KS
TACO PRONTO	WICHITA, KS
CEVICHERIA Y BOTANAS LA ISLA	WICHITA, KS

Restaurants in neighborhood

Name
SOMEWHERE BAR AND GRILL
CITI HOST MOTEL
BC'S BAR & GRILL
LA FIESTA
DOMINOS PIZZA #1693
DILLONS STORE #033
AFC SUSHI AT DILLONS #33
APPLEBEE'S #6

Create your own business profile on city-data.com. It's completely free!

Business Search - 14 Million verified businesses