SPANGLES #9, 612 N TYLER, WICHITA, KS - Restaurant inspection findings and violations

Business Info

Name: SPANGLES #9
Type: Restaurant
Address: 612 N TYLER, WICHITA, KS 67212
Phone: 316-685-8817
Total inspections: 4
Last inspection: Jan 11, 2016

Restaurant representatives - add corrected or new information about SPANGLES #9, 612 N TYLER, WICHITA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_Defacto - --Men's restroom 112, women's restroom 104, kitchen hand wash sink 104, Carbonator back flow prevention corrected.	01/11/2016	1	Follow-up	In
KDA_3_50115B - --In walk in cooler, sausage gravy cooling since 5:00am in a shallow metal container sealed in plastic. COS-employee vented container cover for steam escape. KDA_3_50116A2 - --On food production line, cut lettuce 50.2. COS-cut lettuce placed on line less than 4 hours earlier so employee placed in new pan and placed in walk in cooler to chill to 41.0 or below. KDA_5_20212A - --In bathrooms, men's restroom 63.6 and women's restroom 74.0 after 3 minutes of keeping faucet on. Facility must have hot water of at least 100 by 10 day follow-up at all hand washing sinks. KDA_5_20315 - --In dining room, beverage station carbonating device back flow prevention leaking. Facility has until 10 day follow-up to have backflow prevention device corrected. KDA_Defacto - --3 compartment sink 200ppm Quaternary ammonia (parts per million) --Discussed reheating of hold over sausage gravy in the microwave. Process ok except for the manager stated they cook to 160.0. Explained to reheat properly temperature needs to be 165.0. No reheating being done at time of inspection so no violation cited. --hot holding scrambled eggs 165.3, sausage crumbles 163.6, sausage gravy 165.1. chili 162.2 --off grill pasteurized eggs 165.5 --Sausage gravy in walk in cooler 44.3 less than 6 hours after cooking. --service line, sliced tomato 42.7, egg and ham bowls 41.3, reach in coolers, sausage patties 38.3, pasteurized eggs 41.3, lettuce 41.9, chicken patties 41.0, walk in cooler, corn dogs 40.3, breaded chicken patties 41.4, diced ham 40.4, sliced cheese 40.3, sliced turkey 34.2, ham and egg mix 41.2 frozen foods ok. --Sysco --wet wiping cloths 100ppm Chlorine sanitizer	12/31/2015	5	Regular	Out
Details not available.	12/11/2014
Details not available.	03/18/2014

KDA_3_50115B - TCS Cooling (Placement) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: arranged in the EQUIPMENT to provide maximum heat transfer through the container walls- and, loosely covered, or uncovered if protected from overhead contamination, during the cooling period to facilitate heat transfer from the surface of the FOOD.
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_5_20212A - A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38�°C (100�°F) through a mixing valve or combination faucet.
KDA_5_20315 - If not provided with an air gap as specified under § 5-202.13, a dual check valve with an intermediate vent preceded by a screen of not less than 100 mesh to 25.4 mm (100 mesh to 1 inch) shall be installed upstream from a carbonating device and downstream from any copper in the water supply line.

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SPANGLES #9, 612 N TYLER, WICHITA, KS - Restaurant inspection findings and violations

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