WICHITA STATE UNIVERSITY, 1845 FAIRMONT PO BOX 37, WICHITA, KS - Restaurant inspection findings and violations
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Violation code | Inspection Date | Violations | Type | Compliance |
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- KDA_7_20111B - --There was a QT sanitizer bucket stored on top of the reach in cooler holding RTE food products in chick fil a. COS- PIC moved the container to the floor.
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09/17/2015 | 1 | Follow-up | In |
- KDA_3_30212 - --There was a container holding a white powder in the back storage area without a common name listed on the label. PIC identified the product as flour. There was a container of brown powder in the bakery area without a common name listed on the label. PIC identified the product as cocoa. There was a container holding a brown substance without a common name listed on the label. PIC identified the product as cinnamon sugar.
- KDA_3_50116A2 - --There was a container of cut lettuce in the make table in pizza hut that measured at 58F. Other potentially hazardous foods in the make table measured at 41F or lower. Employee stated the lettuce was prepped 1.5 hours prior. The lettuce was stacked too high. COS- employee separated lettuce so that it was not overflowing.
- KDA_3_50118A1 - --There was a container of sliced prosciutto in the reach in cooler in the prep area that was dated 8/27. PIC stated 8/27 was the prep date. COS- PIC voluntarily discarded. There was a container of sliced cappicola ham in the reach in cooler in the prep area that was dated 8/7. PIC stated that 8/7 was the prep date. COS- PIC voluntarily discarded.
- KDA_3_50118A2 - --There were containers of tuna, sliced chicken and sliced ham in the make table at E & G Subs without any date marking. PIC stated all three items were prepared Tuesday 9/1. COS- PIC correctly date marked.
- KDA_3_50118A3 - --There was a container of sliced tomatoes in the make table at E & G Subs that was dated 9/2 to 9/9. COS- PIC correctly date marked. There was a container of RTE sausage in the reach in cooler in pizza hut that was dated 9/3 to 9/10. COS- PIC correctly date marked.
- KDA_4_60111A - --There were 5-10 plastic/metal food storage pans on the clean utensil shelf in the ware washing area. COS- PIC moved the containers back to the warewashing unit for additional cleaning. There were two knives stored as clean near a prep table in the salad prep area with old dried food along the food contact surfaces. COS- PIC moved the knives to the ware washing area for additional cleaning.
- KDA_4_60111C - --There is dust build up on the fan guards in the walk in cooler in the back. There is old grease debris along the top surface of the industrial mixer in the bakery.
- KDA_4_90111B - --An employee used a cloth to hand dry two knives that were just cleaned. Educated PIC on correct drying procedures.
- KDA_4_90311B - --There were several containers stacked together wet on the clean utensil rack in the back not allowed to properly air dry.
- KDA_5_40211 - --There were several containers of RTE juice containers thawing under water in the two vat sink at Fast Break. The two vat sink is directly plumbed. COS- PIC removed the containers.
- KDA_6_50112A - --There was grease and old food debris build up under the fryers in chick fil a. There was mold build up in the cabinet under the sink at Fast Break.
- KDA_7_10211 - --There was a working spray bottle of yellow liquid in the pizza hut area without any common name listed on the label. PIC identified the product as degreaser. COS- PIC correctly labeled.
- KDA_7_20111B - --There was a QT wiping cloth bucket stored on top of the reach in cooler in the chick fil a department. COS- PIC moved the container to the floor.
- KDA_Defacto - --chicken nuggets 137 (hot lamp chick fil a) chicken patty 182 (hot lamp 2 chick fil a) sausage patty 152 (hot hold unit) chicken 162 (steam table taco bell) beans 152 (hot hold unit taco bell) pizza 159 (hot hold unit pizza hut) pasta 141 (hot hold unit 2 pizza hut) --cut melon 37 (reach in cooler kitchen) sliced tomatoes 36 (reach in cooler 2 kitchen) lettuce 43 (produce walk in cooler) coleslaw 42 (reach in cooler chick fil a) raw chicken 37 (reach in cooler 2 chick fil a) breading mixture 40 (prep area chick fil a) cheese 40 (make table chick fil a) diced tomatoes 41 (make table taco bell) cheese 42 (reach in cooler taco bell) pico 42 (reach in cooler 2 taco bell) sliced tomatoes 41 (make table e and g subs) chicken 42 (reach in cooler e and g subs) cheese 42 (make table pizza hut) chicken 43 (reach in cooler pizza hut) milk 42 (reach in cooler fast break) milk 43 (reach in cooler 2 fast break) 1/2 &1/2 38 (glass reach in cooler fast break) milk 34 (glass reach in cooler 2 fast break) salad 38 (display cooler fast break) yogurt 38 (display cooler 2 fast break) chicken salad 42 (display cooler 3 fast break) raw shell eggs 40 (reach in cooler bakery) --eggs 182 (chick fil a grill) --hot water measured at 162.5F at the ware washing unit. --marinara sauce 103F, PIC stating marinara was reheating from commercial package for approximately 1 hour. The marinara had not yet been used. --Mixture made with water and powder in the chick fil a cooler that measured at 75F. PIC stated the item had been cooling for approximately an hour. Recommended adding ice or using a more shallow container. --QT bucket 200ppm kitchen QT bucket 300ppm chick fil a QT bucket 200ppm taco bell QT bucket 200ppm E &G Subs] QT bucket 300ppm pizza hut --There is a pest control company contracted, no paperwork provided.
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09/03/2015 | 14 | Regular | Out |
| Details not available. | 10/06/2014 | | | |
| Details not available. | 09/22/2014 | | | |
| Details not available. | 03/26/2014 | | | |
Violation descriptions:
- 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_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_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_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
- KDA_4_90111B - Equipment/utensils (Cloth drying) After cleaning and SANITIZING, EQUIPMENT and UTENSILS may not be cloth dried, except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.
- 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_40211 - Except for floor drains that originate IN refrigerated spaces that are constructed as an integral part of the building, a direct connection may not exist between the SEWAGE system and a drain originating from equipment IN which FOOD is placed.
- 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_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.
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