Red Lobster, 333 S TOWNE EAST MALL DR, WICHITA, KS - Restaurant inspection findings and violations

Business Info

Name: Red Lobster
Type: Restaurant
Address: 333 S TOWNE EAST MALL DR, WICHITA, KS 67207
Phone: 316-687-9247
Total inspections: 4
Last inspection: Dec 03, 2015

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Violation code	Inspection Date	Violations	Type	Compliance
2-301.14(E) - --Employee handled dirty dishes in the warewashing area, then moved directly to handling clean dishes without handwashing. Corrected on site (COS): educated, dishes rewashed and sanitized 5-202.14 - --There is no backflow prevention device installed on a hose with a spray nozzle directly attached to the water line under the dishwashing area. KDA_2_30114F - --Employee sanitized counter then, without washing hands, put on a pair of gloves and handled two single-service trays and ready-to-eat (RTE) chips. Inspector pointed out a similar violation by the same employee to the person in charge (PIC) previously, before contamination occurred. COS: educated, disposed of food. KDA_3_20312C1 - --The shellstock tags, kept in multiple storage drawers in the office, were not in chronological order. KDA_3_30212 - --A shaker with an unknown substance was not labeled in the kitchen area. PIC identified it as salt/pepper blend. Three bins of unknown powder in the storage area were not labeled. PIC identified the powder as a breading. COS: labeled. KDA_3_30412D - --The ice cream scoop in the service area was stored in a sink of water that was not running. PIC was not sure when water had been turned off. COS: scoop washed and sanitized, and stored in running water. KDA_3_50116A2 - --In service station maketable, tomato salsa was at 51F, pineapple salsa was at 55F, asiago cheese was at 56F and shredded cheddar was at 50F. Ambient temperature was 33.6F. PIC said they had been on the table for approximately three hours and forty minutes. COS: items moved to freezer and cooler for quick cooling. After approximately thirty minutes of cooling, asiago cheese was at 48F and was discarded. All other items had reached temperatures below 40F. Discussed using metal instead of plastic containers, using deeper pans to move food closer to cold source, using an ice bath, and possibly not storing potentially hazardous foods (PHF) in this table due to proximity to hot plate pass-through. KDA_3_50118A2 - --An open container of half and half was in the WIC with no date. PIC said it had been opened yesterday morning. COS: educated and PIC marked date opened. KDA_4_20211A2 - --Two food container lids stored as clean had cracking and breaks along the edges. COS: PIC discarded. KDA_4_50111A - --A microwave in the kitchen is out of order. The butter warmer is missing the rotator that stirs the product, causing the product to not stay at adequate temperature without frequent manual stirring. KDA_4_60111A - --Approximately 40 clear pans and lids were soiled with sticker residue. Assorted tongs and utensils were soiled with food debris. COS: moved to warewashing area for re-cleaning. KDA_4_60211E4 - --The interior of the ice bin had mold buildup. PIC said it was cleaned weekly. KDA_4_60213 - --The back plate of the soda dispenser behind the nozzles was soiled with a buildup of food debris and dirt. The floor under the cabinet enclosing the floor drain beneath the soda machine is soiled with a buildup of grease and dirt. There was an accumulation of dust and dirt on the side of the vent in the WIC, where the side of the vent housing had pulled away from the unit. KDA_4_90311B - --Approximately twenty plastic containers and lids stacked and stored as clean in the kitchen near the storage room were wet. Five tubs stacked and stored as clean in the warewashing area were wet. COS: educated and dishes moved to warewashing area for re-cleaning. Approximately thirty-five clean plates and dishes in the kitchen area, and approximately twenty-five clean plates in the warewashing area, were stored with their food-contact surfaces facing upward. COS: PIC inverted the dishes. KDA_5_20212A - --After approximately two minutes of running water, the water temperature at the handsinks in the bathrooms reached a maximum temperature of 63.5F. KDA_5_20515B - --There is low water pressure at one of the handsinks in the women's restroom. The atmospheric vacuum breaker at the back mop sink was missing the top cover. KDA_6_20211A - --One of the lights in the kitchen area was not covered. KDA_6_20213B1 - --A bug light was installed over clean silverware in the service area. Another bug light was installed over the soup steam table. KDA_6_20215A3 - --There is a hole approximately 1/2 inch in diameter in the bottom left corner of the door in the back storage area. KDA_6_50111 - --The side panel of the fan housing in the WIC is not attached. A speaker cover in the ceiling near the ice machine is broken. There is paint chipping off the wall across from the ice machine. There is a hole in the wall next to the WIF door that is covered with duct tape. There are baseboard tiles missing from the wall beneath the electrical boxes. There are several dead bugs and other debris in the back storage area. There is standing water in the bar area near the hand sink, producing an unpleasant moldy odor. KDA_6_501110B - --There was an employee purse stored on a shelf by the prep table in the kitchen. There was an employee jacket on a box of single use items near the coat rack. KDA_7_10211 - --A container of pre-soak detergent in the kitchen was not labeled. COS: PIC labeled the container. KDA_7_20111B - --Commercial pest control spray was stored above dishes in back storage area. COS: spray moved to separate table away from food contact surfaces. Paper towels were stored below dish detergents and cleaning chemicals in the cleaning closet. COS: paper towels moved to another storage location away from chemicals. KDA_Defacto - --Ecolab, last visit 11/13/15. --Freezers ok. --Haddock - 168F, fried shrimp - 167F, broiled shrimp - 168F --Hot water sanitizer - 171.9F --In kitchen, Victory reach in cooler (RIC): flounder - 35F, tomato sauce, 36F. Delfield RIC: crab legs - 37F. Unmarked RIC: noodles - 33F. Victory RIC2: scampi - 37F	12/03/2015	24	Regular	Out
KDA_3_50116A2 - --REPEAT: There were containers of pico 56F and sour cream 49F in the cold hold station in the server area. PIC stated the items had been out of refrigeration for approximately 3 hours. The ambient temperature measured at 35F. COS- PIC placed all potentially hazardous foods on ice baths for rapid cool down.	12/17/2015	1	Follow-up	In
Details not available.	08/08/2014
Details not available.	07/29/2014

2-301.14(E) - Wash Hands (After handling soiled equip and utensils) 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 after handling soiled EQUIPMENT or UTENSILS
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_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_20312C1 - Shellstock Record Keeping (Chronological) - The identity of the source of SHELLSTOCK that are sold or served shall be maintained by retaining SHELLSTOCK tags or labels for 90 calendar days from the date that is recorded on the tag or label by using an APPROVED record keeping system that keeps the tags or labels in chronological order correlated to the date that is recorded on the tag or label.
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_30412D - In-use utensil storage (Running water) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS used with moist FOOD such as ice cream or mashed potatoes shall be stored in running water of sufficient velocity to flush particulates to the drain.
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_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_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
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_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_4_60213 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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_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_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
KDA_6_20211A - Except as specified in ¶ 6-202.11(B), light bulbs shall be shielded, coated, or otherwise shatter resistant in areas where there is exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
KDA_6_20213B1 - Insect control devices shall be installed so that the devices are not located over a FOOD preparation area.
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_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
KDA_6_501110B - Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.
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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