HILL BAR & GRILL (THE), 4800 E DOUGLAS AVE, WICHITA, KS - Restaurant inspection findings and violations

Business Info

Name: HILL BAR & GRILL (THE)
Type: Restaurant
Address: 4800 E DOUGLAS AVE, WICHITA, KS 67208
Phone: 316-207-7478
Total inspections: 4
Last inspection: Dec 02, 2015

Restaurant representatives - add corrected or new information about HILL BAR & GRILL (THE), 4800 E DOUGLAS AVE, WICHITA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_50118A1 - --REPEAT: There was a container of cooked linguini (dated 11/25) and a container of corn emulsion (dated 11/23) in the walk in cooler. The PIC stated the dates were the prep dates. COS- PIC voluntarily discarded both containers of food. This violation accounts for less than 10% of the total amount of food prepared in the facility. KDA_4_20211A2 - --REPEAT: There was one broken food storage container of the clean drying station and one broken rubber spatula on the clean drying rack in the back. COS- PIC voluntarily discarded both items. KDA_6_50111 - --There are several tiles/grout missing on the floor directly in front of the walk in cooler where excess water and food debris is accumulating. The ceiling tiles are missing in the server station directly above the soda machine and the ice machine. KDA_8_30411A - --The current license expiring 3/31/2016 is not posted in the facility. PIC provided documentation of paid renewal and stated he would get a copy of the license. KDA_Defacto - --All aoli sauces are now kept in coolers only (no ice holds) and are measuring at 39F. --Hot water measured at 160F in the warewashing unit. Chlorine test strips provided for 3 vat in bar area. --There was a container of queso cooling in the walk in cooler with an ice wand that measured at 145F. PIC stated the item was cooked 1.5 hours prior. Recommended the use of a cooling temperature log to effectively track the cooling process.	12/02/2015	5	Follow-up	In
2-301.14(E) - --The dishwasher handled soiled dishes (placing into dishmachine) and then handled a clean tray without handwashing prior. COS- educated staff on proper handwashing and the tray was moved back in rotation to be recleaned by the PIC. 4-302.14 - --There were no Chlorine test strips available for the dishmachine or the 3 vat in the bar. COS- dishmachine maintenance left chlorine test strips when serviced during inspection. 3-302.11(A)(2) - --There was a container of raw pork chorizo stored directly above a container of raw fish in the upright reach in cooler on the line. COS- PIC rearranged the cooler so that raw products were stored according to cook temperature due to limited space. There was a container of raw turkey burgers stored directly above various raw beef cuts in the walk in cooler. COS- PIC rearranged the cooler shelves so that all raw chicken and turkey was stored on the bottom shelf. 3-501.17(A) - --There was a bag of cooked barbacoa meat in the walk in cooler without any date marking. PIC stated the item was removed from the freezer for thawing yesterday 11/22 and was cooked and froze on Friday 11/20. COS- PIC correctly date marked. KDA_2_40111 - --There were employee drinks without lids on the prep counter in the back server station and on the bar counter. KDA_3_20215 - --There was a 6lb can of Allen's black beans on the dry goods storage shelf with a large dent along the seam compromising the seal. COS- PIC moved the can to an area with other returns. KDA_3_30211A1a - --There was a tray of raw fish stored directly above raw jalapenos in reach in cooler 1 on the cook line. COS- PIC rearranged the shelves so that raw food was on the bottom. KDA_3_30211A1b - --There was a tray of raw steak stored directly above a container of cooked curry chicken in reach in cooler 1 on the line. COS- PIC rearranged the shelves so that raw food was on the bottom. There was a tray of raw chicken stored directly over a container of cooked chicken broth in reach in cooler 1 on the cook line. COS- PIC rearranged the shelves so that raw food was on the bottom. There were boxes of raw pork bacon stored directly above RTE sliced deli meats in the walk in cooler. COS- PIC moved the raw bacon to a lower shelf. KDA_3_30212 - --There were unidentifiable products in two bulk containers below the food prep counter in the back. PIC identified the products as panko crumbs and flour. KDA_3_30412B - --There were dispensing scoops with handles stored directly in the product of the of the bulk panko crumbs and the bulk flour. KDA_3_30511A1 - --There was a crate of raw tomatillos and a box of lettuce stored directly on the ground in the walk in cooler. KDA_3_50114A2 - --There were two containers of cooked gravy in the walk in cooler measuring 88F and 51F. PIC stated the gravy was cooked yesterday 11/22 and has been cooling since approximately 10PM. COS- PIC voluntarily discarded both containers. There was a container of cooked cheese in the walk in cooler that measured at 47F. PIC stated the cheese was made on Friday 11/20 and has been cooling since. COS- PIC voluntarily discarded the cheese. KDA_3_50115A - --There were trays of cooked rice cooling on a rack in the back prep area at room temperature for approximately 3 hours. COS- PIC moved the trays to the walk in cooler for rapid cooling. Educated staff on proper cooling methods. KDA_3_50116A1 - --There was a container of cooked carnita pork shoulder on the prep counter that measured at 64F. PIC stated the meat was reheated approximately 30 minutes prior and was going to be pulled and portioned. COS- PIC moved the container to the walk in cooler for rapid cooling. KDA_3_50116A2 - --There were 4 different aoli sauces (made on site) in dispensing bottles by the steam table that measured at 74F. PIC stated the sauces were removed from the cooler approximately 3 hour prior. COS- PIC moved the sauces back to the cooler for immediate cooling. There were two containers of aoli sauce on ice hold below the server pick up area that measured at 80F. PIC stated the sauces were removed from refrigeration approximately 3 hours prior. COS- PIC voluntarily discarded both sauces due to date marking violations. KDA_3_50118A1 - --There were containers of pesto aoli (dated 11/12), siracha aoli (dated 11/14), jalapeno aoli (dated 11/14), wasabi aoli (dated 11/6), coleslaw (dated 11/7), chipotle ranch (dated 10/20), cooked linguini (dated 11/15) and sliced Italian meats (dated 11/16) in the walk in cooler. COS- PIC voluntarily discarded all previously mentioned items. KDA_3_50118A2 - --There were containers of cooked pasta, shredded lettuce, cooked rice and reduced cream sauce in make table 1 on the cook line without any date marking. PIC stated all previously mentioned items were prepared on Friday 11/20. COS- PIC correctly date marked. There was a container of cooked curry chicken and a container of cooked chicken broth in reach in cooler 1 on the line without any date marking. PIC stated the curry chicken was made yesterday 11/22 over 24 hours ago and the chicken broth was prepared on Friday 11/20. COS- PIC correctly date marked both items. There were containers of cooked pork, cooked barbacoa, sliced turkey, sliced ham, sliced Italian meats and precooked onions in the cold holding drawers under the grill without any date marking. PIC stated the onions were removed from the package Thursday 11/19 and all other items were prepared on Friday 11/20. COS- PIC correctly date marked all products. There were containers of pico, black bean salsa and aoli sauce in make table 2 on the cook line without any date marking. PIC stated the pico and black bean salsa were prepared yesterday 11/22 over 24 hours ago and the aoli was prepared Saturday 11/21. COS- PIC correctly date marked. There was a container of precooked wings in reach in cooler 2 on the line without any date marking. PIC stated the wings were prepared Friday 11/20. COS- PIC correctly date marked. There was a container of pork rib tips in the cold hold drawers next to the fryer without any date marking. PIC stated the item was removed from freezer (commercial item) on Saturday 11/21. COS- PIC correctly date marked. There was an opened gallon of milk in the walk in cooler without any date marking. PIC stated the milk was opened yesterday 11/22 over 24 hours ago. COS- PIC correctly date marked. There was a container of reduced cream (made on site) in the walk in cooler without any date marking. PIC stated the cream was prepared on Friday 11/20. COS- PIC correctly date marked. KDA_4_20211A2 - --There were approximately 3-5 plastic food storage containers on the clean utensil rack with broken, cracked and warped sides and edges. COS- PIC voluntarily discarded all broken containers. KDA_4_50111B - --The door handle is broken on the upright reach in cooler on the cook line. KDA_4_60111A - --There was old food debris along the food contact blade of the commercial opener. COS- PIC moved to the warewashing area for additional cleaning. There was old food debris build up along the food contact blade of the commercial slicer. COS- employee cleaned in place. There was an excessive build up of mold in the spray gun holder at the bar. COS- bar employee cleaned. KDA_4_60111C - --There was dust build up on the fan guards in the walk in cooler. There was old food debris build up under the grill which is directly above the cold holding drawers. KDA_4_70211 - --There was no chemical (Chlorine) reading at the dishmachine while in use by dishwasher. Maintenance was called immediately by PIC and took place during inspection. COS- the unit has a measured chlorine reading of 100ppm and technician stated he would return tomorrow 11/24 to set the machine up as a hot water unit. KDA_4_90311B - --There were plastic and metal food storage containers on the clean utensil rack stacked together wet not allowed to properly air dry. KDA_5_20511B - --There were three handsinks in the bar area that were used for storage of dirty containers and random supplies and chemicals. COS- PIC set up one sink as the handsink. KDA_6_20215A3 - --There is a 1/2 inch gap under the back exit door large enough to allow the entry of pests. KDA_6_30111 - --There was no handsoap available at the handsinks in the bar area. COS- PIC restocked. KDA_6_30112 - --There were no disposable paper towels at the handsinks in the bar area. COS- PIC restocked. KDA_6_50111 - --There are several tiles/grout missing on the floor directly in front of the walk in cooler where excess water and food debris is accumulating. The ceiling tiles are missing in the server station directly above the soda machine and the ice machine. KDA_6_50112A - --There is standing water in the areas throughout the kitchen where tiles are missing. There is old food debris, dirt and grime build up throughout the facility including areas such as: cook line, behind all equipment, prep area, server station and bar area. KDA_7_10211 - --There were working spray bottles of a pink liquid on a counter on the cook line, and two in the bar area without a common name listed on the label. PIC identified the liquid as sanitizer. COS- PIC correctly labeled. There was a working spray bottle of purple liquid by the dishmachine in the back without a common name listed on the label. PIC identified the product as degreaser. COS- PIC correctly labeled. KDA_7_20111A - --There was a working spray bottle of sanitizer stored on the server station counter directly next to single service straws and napkins. COS- PIC moved the chemical to a different area. KDA_7_20111B - --There was a working spray bottle of sanitizer on the counter above RTE canned goods on the cook line. COS- PIC moved the chemical to a different area. There was a container of glass cleaner of a can of insect killer on the shelf in the server station area directly above single service straws and napkins. COS- PIC moved the chemicals to a different area. KDA_8_30411A - --The current license expiring 3/31/2016 is not posted in the facility. PIC provided documentation of paid renewal and stated he would get a copy of the license. KDA_Defacto - --carne asada 165 (grill) --chicken 139 (steam table on line) --pasta 38 (make table 1 on line) curry chicken 40 (reach in cooler 1 on line) pork 38 (cold hold drawer 1 under grill) raw hamburger 39 (cold hold drawer 2 under grill) black bean salsa 40 (make table 2) wings 40 (reach in cooler 2) pork rib tips 35 (cold hold drawer by fryer) raw fish 39 (upright reach in cooler on line) lettuce 42 (salad make table back) cheese 40 (salad reach in cooler back) soup 40 (walk in cooler) --There is a pest control company contracted, no paperwork was provided. --There were 3 trays of cooked rice on a rack in the back prep area that measured at 75F. PIC stated the rice was cooked approximately 3 hours prior and was cooling. Educated staff on proper cooling methods and rice was moved to the walk in cooler for rapid cooling.	11/23/2015	34	Regular	Out
Details not available.	07/15/2014
Details not available.	01/28/2014

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.
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_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_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_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_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_50114A2 - Cooling PHF/TCS (Reach 41�°F within 6 hours total) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within a total of 6 hours from 57ºC (135�°F) to 5�°C (41�°F) or less. [must cool from 135�°F to 70�°F in the first two hours]
KDA_3_50115A - TCS Cooling (Methods) - Cooling shall be accomplished IN accordance with the required time and temperature criteria by using one or more of the following Methods based on the type of FOOD being cooled: placing the FOOD IN shallow pans- separating the FOOD into smaller or thinner portions- using Rapid Cooling equipment- stirring the FOOD IN a CONTAINER placed IN an ice WATER bath- using containers that facilitate heat transfer- adding ice as an ingredient- or, other effective methods.
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_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_4_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
KDA_4_50111B - EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
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_20511B - A HANDWASHING SINK may not be used for purposes other than handwashing.
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_30111 - Each HANDWASHING SINK or group of two adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
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_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
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.
KDA_7_20111B - Chemical storage (not above FOOD, etc.) POISONOUS or TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, equipment, UTENSILS, LINENS, and single-service and SINGLEUSE 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.
KDA_8_30411A - Upon issuance of the LICENSE by the REGULATORY AUTHORITY, the LICENSEE shall post the LICENSE in a location in the FOOD ESTABLISHMENT that is conspicuous to CONSUMERS.

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