DILLONS STORE #92, 640 N WEST ST, WICHITA, KS - Restaurant inspection findings and violations

Business Info

Name: DILLONS STORE #92
Type: Restaurant
Address: 640 N WEST ST, WICHITA, KS 67203
Phone: 620-665-5511
Total inspections: 5
Last inspection: Dec 07, 2015

Restaurant representatives - add corrected or new information about DILLONS STORE #92, 640 N WEST ST, WICHITA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_30211A1b - --REPEAT: In meat walk in cooler, a tray of raw scallops and lobster tails were directly atop boxes of ready-to-eat crab dip and crab meat. Corrected on site. Tray of scallops and tails were moved. KDA_Defacto - --Chinese kitchen reach in cooler: raw chicken: 41.8F --In-use spoon for rice was submerged in water that temped at 154.7F.	12/07/2015	2	Follow-up	In
3-501.17(B) - --At meat department reach in case, a plate of commercially prepared fully cooked thawed crabcakes and shrimp had no datemark. Person in charge said crabcakes and shrimp were thawed yesterday. KDA_3_10111 - --At produce section, one chayote squash has white mold present on outer surface. Corrected on site. Squash was voluntarily discarded. KDA_3_20215 - --On retail shelf, a can of roasted chicken noodles had severe dent at top seam, a can of mandarin oranges had 2 severe dents at top seam, a can of enchilada sauce had severe dent at top seam, and can of yams had severe dent at top seam. Corrected on site. Cans were voluntarily discarded. KDA_3_30211A1b - --In reach in case, several packages of fully cooked ham were directly next to raw ham, several packages of raw ham were above fully cooked pork hocks and several packages of raw pork bellies were directly next to fully cooked ham. Corrected on site. Fully cooked ham and pork hocks were separated from raw ham and pork bellies. In walk in cooler, a tray of raw fish fillets were directly next to containers of ready-to-eat oysters and crabmeat. Corrected on site. Fish was moved. In walk in cooler, a box of raw chicken was directly above fully cooked meat and cheese party trays and butter. Corrected on site. Chicken was moved. KDA_3_30412C - --Ice scoop at ice bin was sitting atop bin that has accumulation of dirt and white substance. Corrected on site. Scoop was moved. KDA_3_30412F - --Spoon used for rice was in crockpot in water that temped at 90.1F. Corrected on site. Spoon was removed to be cleaned and placed in another crockpot with dial to adjust temperature. KDA_3_30511A1 - --At produce section, packaged mushrooms were splashed from water dripping from top of case. It was confirmed that water drippings were not from water sprinkler. KDA_3_50116A2 - --Raw chicken in reach in cooler had temperature of 47.3F. Person in charge stated that chicken was removed from walk in cooler about an hour ago and was kept out for about 20 minutes to cook a portion and was put in reach in cooler less than 10 minutes ago. Other foods in cooler were within appropriate temperatures. Ambient of reach in cooler was 44.9F. Corrected on site. Make table door was shut, ambient temperature dropped to 40.6F. Chicken was temped at 43.2F after 30 minutes. KDA_3_50118A1 - --In deli reach in case an open package of bologna and an opened package of ham had datemark 11/22. Deli manager said datemark is date ham and bologna were to be discarded. Corrected on site. Ham and bologna were voluntarily discarded. KDA_3_50118A3 - --In deli reach in case, an open container of pepperloaf meat(with instructions to use within 7 days after opening) had datemark 12/11. Person in charge did not know when meat was opened. Corrected on site. Pepperloaf meat was voluntarily discarded. KDA_3_60211C - --At donut case, there is no list of common name, ingredients, and manufacturer. KDA_4_30111 - --At Chinese kitchen, reach in cooler had ambient temperature of 44.9F. Corrected on site. Make table door was shut. Ambient temperature was 40.6F KDA_4_60111A - --Can opener in holder affixed to make table has heavy accumulation of dried food debris on blade. Corrected on site. Opener was moved to be cleaned. In meat kitchen, meat slicer has accumulation of dried soiled food residue on food contact surface. Corrected on site. Slicer was cleaned. KDA_4_60111C - --In Deli walk in cooler, heavy accumulation of dust is present on fan guards. Corrected on site. Fan guards were cleaned. In walk in freezer in back stockroom, heavy ice condensation is present at top food rack, on top of frozen boxes of food and on ceiling. KDA_4_60211E4 - --At cappuccino machine, dispensers have heavy accumulation of dried food debris present. KDA_4_60212B - --Microwaves at bakery counter and on rack in kitchen has heavy accumulation of food residue in cavities. Corrected on site. Microwaves were cleaned. KDA_5_50116C - --There is no waste receptacle at the handwashing sink at the meat kitchen. KDA_6_20215A3 - --Receiving door in stockroom has about 1 inch gap at bottom of door. KDA_6_30114 - --There are no handwashing signs at any kitchen handsink or in mens and womens toilet rooms. Corrected on site. Issued handsigns. KDA_7_20111A - --In back stockroom, 2 bottles of window cleaner were hanging on refillable water rack directly next to water containers. Corrected on site. Window cleaner was moved. KDA_7_20111B - --In bakery area, a bottle of stain remover was directly above cake kit toppers. Corrected on site. Stain remover was moved. In bakery kitchen, a bottle of window cleaner was directly atop several bread baking pans at bottom of food prep table. Corrected on site. Window cleaner was moved. KDA_7_30111A - --On clearance retail shelf, several bottles of sunscreen were directly next to bottles of dressing and gummy cake decorations. Corrected on site. Sunscreen was moved. KDA_7_30111B - --At retail shelf, several containers of Clorox wipes and several bottles of hand soap and hand sanitizer were directly above bottles of pediactic electrolyte drinks. Corrected on site. Wipes, soap and sanitizer were moved. At checkout stands, several packages of moist wipes, hand sanitizer, and makeup cleansing wipes were directly above tic-tac candy and peppermint mentos. Corrected on site. Wipes and sanitizer were moved. KDA_Defacto - --Bakery Walk in cooler: icing: 39.8F shredded cheese: 39.2F Deli walk in cooler: cream cheese spread: 39.2F Chinese kitchen: reach in cooler: raw beef: 39.8F Deli reach in case: ham: 40.1F Reach in case: potato salad: 41.3F Cake case: cheesecake: 26.6F Cheese case: cheeseball: 43.3F aged cheese: 42.7F Buffet: pasta salad: 40.5F chick peas: 34F shredded lettuce: 38.4F cut melon: 39.2F chopped hard-boiled eggs: 40.6F crabmeat: 39.1F Reach in cooler: pastrami and swiss sandwich: 38.8F spreadable cheese: 39.5F deviled eggs: 37.1F Reach in case: jalapeno jack cheese: 39.1F butter: 37.8F Reach in case: Almond milk: 42.4F baby spring mix: 41.7F baby spinach: 43.3F classic garden salad: 41.1F Reach in case: guacamole: 43.1F fried chicken: 42.7F coleslaw:n 41.8F cut melon: 40.3F Reach in case: artisan lettuce: 41.3F Produce case: salad kit: 39.2F broccoli slaw: 35.6F Reach in case: raw whole turkey: 33.9F Reach in case: fully cooked meatballs: 37.9F Reach in case: sliced white turkey: 39.9F Produce walk in cooler: pico de gallo: 39.8F chopped hard-boiled eggs: 38.7F Reach in case: boneless roast: 43.4F raw beef: 41.6F Meat walk in cooler: raw fish: 40.2F Reach in case: raw pork: 30.5F Dairy walk in cooler: white milk: 36.8F raw shell eggs: 38.2F egg nog: 35.9F Reach in case: turkey bacon ranch wrap: 41.6F raw bacon pieces: 38.2F turkey sausage: 41.2F Reach in case: roast: 38.4F turkey patties: 36F chicken breast: 36.9F chicken KDA_KSA65_657a - --On retail shelf, 5 boxes of Ecotrin aspirin had expire dates of 08/2015, 01/2015 and 06/2015. Corrected on site. Ecotrin were removed from shelf. On retail shelf, 5 boxes of Advil had datemark of 01/15. Corrected on site. Advil was removed from shelf.	11/23/2015	25	Regular	Out
Details not available.	06/23/2014
Details not available.	06/10/2014
Details not available.	05/24/2013

3-501.17(B) - Pf - Date marking (opened, commercially prepared, removed from freezer and not updated)
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
KDA_3_20215 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
KDA_3_30412C - In-use utensil storage (Cleaned/sanitized surface) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored on a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at the required frequency.
KDA_3_30412F - In-use utensil storage (135�°F water) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in a container of water if the water is maintained at a temperature of at least 57�°C (135�°F) and the container is cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.
KDA_3_30511A1 - Food storage - Except as specified in ¶¶ (B) and (C) of 3-305.11, FOOD shall be protected from contamination by storing the FOOD: in a clean, dry location- where it is not exposed to splash, dust, or other contamination- and at least 15 cm (6 inches) above the floor.
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_3_60211C - Bulk food - self service (Labeling) Bulk FOOD that is available for CONSUMER self-dispensing shall be prominently labeled with the following information in plain view of the CONSUMER: the manufacturer's or processor's label that was provided with the FOOD- or, a card, sign, or other method of notification that includes the common name of the FOOD, a list of the ingredients in descending order by predominance of weight, and the name of the FOOD source for each MAJOR FOOD ALLERGEN contained in the FOOD unless the FOOD source is already part of the common or usual name of the respective ingredient.
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_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
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_60212B - Cleaning Microwaves - The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
KDA_5_50116C - If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory or group of adjacent lavatories.
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_30114 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
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.
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.
KDA_7_30111A - Retail Chemical Storage (spacing/partitioning) POISONOUS OR TOXIC MATERIALS shall be stored and displayed for retail sale 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.
KDA_7_30111B - Retail Chemical storage (not above FOOD, etc.) POISONOUS or TOXIC MATERIALS shall be stored and displayed for retail sale so they cannot contaminate FOOD, equipment, UTENSILS, LINENS, and single-service and single-use 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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