SODEXO-SHOCKER DINING HALL, 1845 SW FAIRMOUNT ST, WICHITA, KS - Restaurant inspection findings and violations
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Violation code | Inspection Date | Violations | Type | Compliance |
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- KDA_3_50116A2 - --REPEAT: There was a container of waffle mix on an ice hold by the grill that measured at 54F. PIC stated the mix was made 2 hours prior. COS- the chef provided a written document for time as a public health control and a time log with only today's time of preparation listed. The policy will be implemented promptly and staff will be trained per the PIC.
- KDA_4_60111A - --There was one food container in the dry storage area where clean dishes are stored with an old date sticker on the side. COS- PIC moved the container to the warewashing area for additional cleaning. This was the only container with sticker residue resulting in less than 10% of the total containers in the facility.
- KDA_5_20515B - --REPEAT: There is a leak resulting in a puddle of water behind the self service soda unit in the lobby.
- KDA_Defacto - --The spray hose nozzle was removed from the hose in the washroom until proper backflow prevention can be attached for continuous pressure. --There was a pan of raw chicken left out on a cart in the bakery prep area while the cook was preparing a separate dish. Recommended leaving potentially hazardous foods in the walk in cooler until needed and staying on one task at a time. There was an opened gallon of milk on the counter in the ground house that measured at 48F. PIC stated the milk was just removed from the reach in cooler within the last 10 minutes. COS- discussed cold holding with PIC and milk was moved to the reach in cooler for immediate and rapid cooling.
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12/02/2015 | 4 | Follow-up | In |
- 5-202.14 - --There is spray hose with spray nozzle attached to the water line in the "wash room" without additional backflow prevention attached downstream of the atmospheric vacuum break (AVB) for continuous pressure.
- KDA_3_30212 - --There were approximately 4-5 containers of various seasonings that were unidentifiable in the grill area. COS- PIC correctly labeled all of the unmarked containers.
- KDA_3_30412B - --There were serving utensils with handles stored directly in the product of the coconut and peanuts on the dessert bar.
- KDA_3_30414B1 - --There were approximately 4 wiping cloths used for food contact surface cleaning left on the counters in the pizza station. There was no chemical QT reading in the QT wiping cloth buckets in the pizza station and in the ground house convenient store area. There was a wiping cloth bucket in the pizza station with only soap water used for wiping cloth storage.
- KDA_3_50116A1 - --There was a container of egg/potato/cheese casserole under the hot lamp in the grill area that measured at 99.1F. PIC stated it was cooked approximately 20-30 minutes prior. COS- PIC voluntarily discarded the item at the end of the breakfast which is from 7AM to 10AM. Recommended using time as a public health control.
- KDA_3_50116A2 - --There was a container of egg salad in the make table in the center island area that measured at 46.8F. The ambient temperature measured at 39.7 and all other potentially hazardous foods measured at 40 or below. PIC stated the egg salad was removed from walk in cooler approximately 30 minutes to an hour prior. COS- PIC moved the egg salad to the blast chiller for immediate and rapid cooling. There was a container of waffle mix (made by mixing dry powder with water) stored on the counter in the grill area that measured at 67.1F. PIC stated the item was out approximately 1 hour. COS- PIC voluntarily discarded the product.
- KDA_3_50118A1 - --There was an opened container of feta cheese in reach in cooler 2 in the pizza station that was dated 10/22-10/28. COS- PIC voluntarily discarded.
- KDA_3_50118A3 - --There was a container of tofu in the reach in cooler in the international grill area that was dated 11/13-11/20. COS- PIC correctly date marked.
- KDA_4_60111A - --There was old food debris build up inside approximately 3 food storage containers on a clean utensil shelf in dry storage. COS- PIC moved the containers back to the warewashing area for additional cleaning. There was old rice debris in the rice cooker stored as clean on the counter in the international grill area. COS- PIC moved back to the warewashing area for additional cleaning.
- KDA_4_60211E4 - --There was old food debris build up inside the internal cappuccino dispensers on the self service drink station. There was mold build up along the upper inside surface of the bulk ice unit in the ground house convenient store area.
- KDA_5_20511A - --The handsink in the ground house convenient store leaks on the ground when it is pulled out for usage. COS- PIC tightened screws so that the sink will not pull passed the catching tray.
- KDA_5_20515B - --There is a leak at the faucet of the food prep sink in the international grill area and a possible leak under the piping of the same food prep sink. There is a leak behind the self service soda unit in the lobby. There is a leak at the faucet in the 3 vat sink in the bakery area.
- KDA_5_50116B - --There was no trash receptacle available near the handsinks in the pizza station or in the kitchen area.
- KDA_6_20215A3 - --There was a 1/2 inch gap under the back exit door in the receiving area that is large enough to allow the entry of pests.
- KDA_6_30112 - --There were no paper towels available at the handsink in the salad bar center island area. COS- PIC restocked.
- KDA_6_501112 - --There were approximately 4-5 dead insects resembling beetles in the soda unit storage area. There is a pest control company contracted, no paperwork provided.
- KDA_6_50112A - --There is old food debris build up inside the floor drains in the wash room as well as the beverage syrup bag storage room.
- KDA_7_10211 - --There was a working spray bottle of blue liquid in the ground house convenient store prep area with a common name listed on the label. PIC identified the product as glass cleaner. COS- PIC correctly labeled.
- KDA_7_20111A - --There were containers of detergent and multi quat sanitizer on a shelf in the bakery directly next to a stack of single service food containers. COS- PIC moved the chemicals to the bottom shelf.
- KDA_Defacto - --cheese 43 (reach in cooler pizza station) feta cheese 43 (reach in cooler 2 pizza station) diced tomatoes 41 (make table pizza station) chicken 35(reach in cooler 3 pizza station) milk 42 (walk in cooler ground house) burrito 36 (retail cooler ground house) cut melon 43 (retail cooler 2 ground house) milk 36 (reach in cooler ground house) milk 36 (self service canister ground house) chorizo soup 33 (walk in cooler 1) raw steak 35 (walk in cooler 2) raw beef 38 (walk in cooler 3) tomato soup 40 (walk in cooler 4) milk 43 (milk dispenser self service station) melon salsa 40.2 (buffet table center island) chick peas 39.7 (buffet table center island) ranch dressing 41.3 (reach in cooler center island) French toast mix 43.1 (above grill center island) sliced tomatoes 39.7 (make table center island) milk 39.1 (milk dispenser 2 self service) raw chicken 39.7 (reach in cooler grill) tofu 38.2 (reach in cooler grill) sour cream 41 (bakery walk in cooler) --hot water 163.9F dishmachine in kitchen hot water 160F dishmachine in ground house convenient store --potatoes 148.7 (grill) cheddar/broccoli soup 186.7 (bakery) --wiping cloth QT= 200ppm bakery wiping cloth QT= 200ppm grill
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11/19/2015 | 20 | Regular | Out |
Violation descriptions:
- 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.
- 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_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_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_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_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
- KDA_4_60211E4 - Non-PHF/TCS Food Contact Surface Cleaning Frequency (ice bins, soda nozzles) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned, in EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: at a frequency specified by the manufacturer- or, absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
- KDA_5_20511A - A Handwashing SINK shall be maintained so that it is accessible at all times for EMPLOYEE use.
- KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
- KDA_5_50116B - A receptacle shall be provided in each area of the FOOD ESTABLISHMENT or PREMISES where REFUSE is generated or commonly discarded, or where recyclables or returnables are placed.
- 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.
- KDA_6_501112 - Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- 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.
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