RIVERSIDE CAFE, 739 W 13TH, WICHITA, KS - Restaurant inspection findings and violations

Business Info

Name: RIVERSIDE CAFE
Type: Restaurant
Address: 739 W 13TH, WICHITA, KS 67203
Phone: 316-262-6703
Total inspections: 16
Last inspection: Nov 16, 2015

Restaurant representatives - add corrected or new information about RIVERSIDE CAFE, 739 W 13TH, WICHITA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_Defacto - --Make table: cut lettuce: 43.1F Reach in cooler affixed to make table: french toast egg batter: 42.6F --Reach in cooler affixed to make table: Ambient: 40.1F	11/16/2015	1	Follow-up to Administrative Order	In
KDA_Defacto - --Reach in cooler with affixed make table had an ambient temperature of 40.8F.	08/20/2015	1	Follow-up	In
KDA_3_30211A1b - --In kitchen reach in cooler affixed to make table, a container of raw egg batter was directly next to an opened package of fully cooked ham and an opened package of fully cooked hot links. KDA_3_50116A2 - --In kitchen reach in cooler affixed to make table: cooked corn beef hash was temped at 55F and cook said hash was cooked at 5am KDA_3_50116B - --On top of make table a container of raw shell eggs temped 60.3F. Corrected on site. Cook submerged eggs in ice and water. REPEAT KDA_3_50118A2 - --In kitchen reach in cooler affixed to make table, a opened packaged of fully cooked hot links had no date mark. Line cook said links were opened Friday, 08/17/15. Corrected on site. Links were voluntarily discarded due to being out of safe temperature zone. KDA_4_30111 - -- --Reach in cooler affixed to make table has ambient temperature of 50.3F. All potentially hazardous foods were moved from cooler and make table until serviced. KDA_4_60111A - --On kitchen wall magnet, a knife with dried food debris on blade and handle was stored as clean. Corrected on site. Knife was moved to be cleaned. KDA_4_90311B - --Several stainless steel and plastic food containers stored as clean on kitchen equipment rack were stacked while wet, with pooled water inside inner surfaces. Person in charge was educated on proper air-drying procedures. REPEAT KDA_5_20511B - --At the kitchen corner hand sink, cut potatoes were in basin of handsink. Corrected on site. Potatoes were removed. REPEAT KDA_6_30112 - --At the kitchen corner hand sink, there was no drying agent to dry hands. Corrected on site. Hand sink was removed since person in charge said sink is never used for hand washing. Kitchen has another hand sink located conveniently for use. KDA_6_50112A - --There is heavy accumulation of grease build up in corner of kitchen where grill is located, and under and behind grill areas. REPEAT	08/10/2015	10	Follow-up	Out
Details not available.	07/06/2015
Details not available.	03/25/2015
Details not available.	02/24/2015
Details not available.	12/19/2014
Details not available.	12/04/2014
Details not available.	10/13/2014
Details not available.	08/04/2014
Details not available.	05/19/2014
Details not available.	05/08/2014
Details not available.	11/07/2013
Details not available.	06/11/2013
Details not available.	04/08/2013
Details not available.	03/25/2013

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_50116B - PHF/TCS Cold Holding (Shell EGGS) EGGS that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated EQUIPMENT that maintains an ambient air temperature of 7�°C (45�°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_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_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_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_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

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RIVERSIDE CAFE, 739 W 13TH, WICHITA, KS - Restaurant inspection findings and violations

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