KWIK SHOP #746, 4802 E 21ST N ST, WICHITA, KS - Restaurant inspection findings and violations

Business Info

Name: KWIK SHOP #746
Type: Restaurant
Address: 4802 E 21ST N ST, WICHITA, KS 67208
Phone: 316-684-1404
Total inspections: 3
Last inspection: Dec 07, 2015

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Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_10111 - --REPEAT: There was a container of RTE chicken and a container of RTE Italian sausage in make table #1 in the kitchen without any date marking. PIC and staff were unable to identify the prep dates for either food. COS- PIC voluntarily discarded both items. This accounted for less than 10% of their total food on hand, other RTE items were clearly date marked. KDA_3_50118A3 - --There was a container of RTE cheddar dogs and a container of RTE polish dogs in reach in cooler #3 in the kitchen that were dated 12/5-12/12. COS- educated staff on proper date marking and employee correctly date marked both containers. KDA_4_60111C - --There is food debris build up along the inside surfaces of the reach in coolers and make tables in the kitchen area. KDA_Defacto - --cheese for quesadilla 147F (hot hold unit in question)	12/07/2015	4	Follow-up	In
3-304.15(A) - --A cook pushed trash down into the trash bin and then handled a RTE pizza with the same gloves on his hands and he did not wash his hands either. COS- educated staff on proper use of single service gloves and the cook voluntarily discarded the pizza and washed his hands before donning new gloves. 3-501.17(B) - --There were containers of Italian sausage and beef in make table #2 without any date marking. PIC stated both items are commercially prepared and delivered frozen. The establishment removes the meats from the freezer to make table as needed. PIC stated both meats were placed in the make table yesterday 11/23 over 24 hours ago. COS- PIC correctly date marked both containers. KDA_2_30114F - --A cook pushed trash down into the trash bin and then handled a RTE pizza with the same gloves on his hands and he did not wash his hands either. COS- educated staff on proper handwashing and the cook voluntarily discarded the pizza and washed his hands before donning new gloves. KDA_3_10111 - --There were containers of pepperoni and cooked chicken in make table #1 without any date marking. There was also opened packages of pepperoni and cooked chicken in reach in cooler #1 without any date marking. PIC could not identify the prep/open date of any of the before mentioned products. COS- PIC voluntarily discarded the containers and bags of food. KDA_3_30211A1b - --There were approximately 5 cartons of raw shell eggs stored directly next to boxes of RTE polish dogs in the walk in cooler. COS- an employee moved the eggs to the bottom shelf. KDA_3_50116A1 - --There were two containers of cooked egg/chorizo mix in the hot hold unit under the counter that measured at 125F. PIC stated the item was prepared 3.5 hours earlier and was hot holding. COS- PIC voluntarily discarded both containers of egg mixture. KDA_3_50118A2 - --There was a container of nacho cheese mixture (make table 1) and a container of alfredo sauce (make table 2) without any date marking. PIC stated both items are made on site and both were prepared yesterday 11/23 over 24 hours ago. COS- PIC correctly date marked both containers. KDA_3_60211C - --There was no sign indicating ingredients for the various donuts in the bulk self service case. Recommended displaying a sign stating "Nutritional information available upon request". KDA_6_50116 - --There were mops with handles stored directly in the mop buckets throughout the facility that were not allowed to properly air dry. KDA_7_20111A - --There were working spray bottles of sanitizer and metal polish on the bottom counter in the cook station directly next to Reynolds plastic wrap, single service baking pan liners and single service bags. COS- PIC moved the chemicals to a different area. KDA_Defacto - --3 vat not set up. PIC described process, QT test strips provided. --chicken 39 (make table 1) sausage 338 (make table 2) chicken 40 (reach in cooler 1) egg 38 (make table 3) hot dogs 39 (reach in cooler 3) raw shell eggs 40 (walk in cooler) sour cream 40 (reach in cooler lobby) cut melon 42 (retail cooler in front of cook station) creamer 40 (self service dispenser 1) creamer 38 (self service dispenser 2) milk 40 (retail reach in cooler) --egg sandwich 138 (hot hold unit 1) pizza 141 (hot hold unit 2) gravy 161 (hot holding pot) chili 138 (dispenser 1 self service) polish dog 163 (hot roller self service) --pizza 197 (oven) --There is a pest control company contracted, no paperwork provided. --There were approximately 8 containers of uncooked biscuits stored directly next to several packages of raw beef in the retail display cooler. Recommended adjusting set to provide proper separation of raw products.	11/24/2015	11	First Operational Inspection After Licenstion	Out
5-202.14 - --There is no backflow prevention device installed after the multiple shut off valves on the sprayer hose under the self service cabinet. COS- PIC disconnected the hose until plumber can install appropriate backflow prevention. KDA_4_50111A - --There is a Continental freezer unit behind the café counter that is currently not in use due to a fan issue. PIC stated maintenance was taking place today 9/21. There are other cooling units available to hold potentially hazardous foods. KDA_6_20215A3 - --There is 1/2 inch gap under side entrance/exit door on the east side of the facility large enough to allow the entry of pests. KDA_7_30111B - --There were containers of Lysol wipes, bleach and assorted sprays on the top retail shelf directly above single service aluminum foil, single service cups, single service napkins and single service plates. COS- employee rearranged shelves so that chemicals were on the bottom.	09/21/2015	4	Licensing	Out

3-304.15(A) - If used, single-use Gloves shall be used for only one task such as Working with READY-TOEAT FOOD or with Raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur IN the operation.
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.
3-501.17(B) - Pf - Date marking (opened, commercially prepared, removed from freezer and not updated)
KDA_2_30114F - Wash Hands (Prevent Cross Contamination) 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 during FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
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_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_60211C - Bulk food - self service (Labeling) Bulk FOOD that is available for CONSUMER self-dispensing shall be prominently labeled with the following information in plain view of the CONSUMER: the manufacturer's or processor's label that was provided with the FOOD- or, a card, sign, or other method of notification that includes the common name of the FOOD, a list of the ingredients in descending order by predominance of weight, and the name of the FOOD source for each MAJOR FOOD ALLERGEN contained in the FOOD unless the FOOD source is already part of the common or usual name of the respective ingredient.
KDA_4_50111A - EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
KDA_4_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
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_50116 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
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_30111B - Retail Chemical storage (not above FOOD, etc.) POISONOUS or TOXIC MATERIALS shall be stored and displayed for retail sale so they cannot contaminate FOOD, equipment, UTENSILS, LINENS, and single-service and single-use 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.

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KWIK SHOP #746, 4802 E 21ST N ST, WICHITA, KS - Restaurant inspection findings and violations

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