GOLDEN CORRAL #2576, 11006 E KELLOGG, Wichita, KS - Restaurant inspection findings and violations
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Violation code | Inspection Date | Violations | Type | Compliance |
|---|
| No violation noted during this evaluation. | 01/05/2016 | 0 | ModifiedComplaint | In |
- KDA_3_50118A1 - --There was a container of bleu cheese dressing in the salad reach in cooler that was dated 11/2-11/9. COS- PIC voluntarily discarded.
- KDA_3_50118A3 - --REPEAT: There were two containers of thousand island dressing in the salad reach in coolers that were dated 11/7-11/14. COS- PIC correctly date marked.
- KDA_3_50119B4 - --REPEAT: The whole ham in the main prep area was marked with a time control sticker to be discarded after 6 hours. COS- PIC corrected the tag to reflect only 4 hours.
- KDA_5_20515B - --REPEAT: There is a leak coming from under the steam table where the soups are held. There is a container underneath the counter to catch the excess water. PIC stated maintenance is taking place tonight 11/10.
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11/10/2015 | 4 | Follow-up | Out |
- KDA_3_10111 - --There were three red cabbages in the display cooler in the salad bar area that were rotten with mold growing on the outside. COS- PIC voluntarily discarded all three.
- KDA_3_50116A1 - --There was a container of cooked jalapeno peppers on the buffet (not in steam well) that measured at 83F. PIC stated the peppers were cooked 2 hours prior. COS- PIC reheated the peppers to 165F in the oven.
- KDA_3_50116A2 - --There was a container of raw hamburger patties 54F and pancake batter 59F in a reach in cooler in the main prep area. PIC stated the items had been out approximately 30 minutes. COS- PIC added ice and close the lid to the cooler. There were containers on ice hold in the main prep area of sliced cheese 46F and cured pork mix for green beans 52F. PIC stated the items had been out for approximately 30 minutes. COS- PIC made ice baths that completely submerged the containers for immediate cooling.
- KDA_3_50118A3 - --There were approximately 5 containers of homemade ranch dressing (dated 10/27/15-11/3/15), 2 containers of homemade thousand island dressing (dated 10/22/15-10/29/15) and 3 containers of homemade bleu cheese dressing (dated 10/25/15-11/1/15) in the reach in cooler in the salad prep area. COS- PIC correctly date marked all the before mentioned products. Educated staff on date marking procedures. There was a container of cured pork mix for green beans in the walk in cooler that was dated 10/28/15-11/3/15. COS- PIC correctly date marked.
- KDA_3_50119A1a - --There was no written procedure for the diced ham (salad bar), pico mix (salad bar), salad shrimp or whole ham in the main prep area. Per the PIC the items previously listed are under time as a public health control and will be voluntarily discarded after 4 hours. COS- PIC created a written policy during inspection to reflect the items that will be discarded according to TPHC.
- KDA_3_50119B4 - --The whole ham in the main prep area was marked with a time control sticker to be discarded after 6 hours. COS- PIC corrected the tag to reflect only 4 hours.
- KDA_4_20211A2 - --There was one rubber spatula on the clean hanging rack in the dishwashing area with a broken food contact surface. COS- PIC voluntarily discarded.
- KDA_4_50111A - --There is a Delfield reach in cooler in the main prep area that is currently not in use. PIC stated the unit was not maintaining temperature and will be replaced in the near future.
- KDA_4_60111A - --There were two slicers on the clean utensil shelf in the salad prep area with old food debris along the food contact surfaces. COS- PIC moved both to the dishwasher for additional cleaning.
- KDA_4_70211 - --The dishwasher dipped the cleaned food storage containers (approximately 5) into the rinse water and then placed on the drying rack without sanitizing any of them. COS- educated staff on proper manual dishwashing and dishwasher rewashed the food storage pans correctly.
- KDA_4_90311B - --There were clean food storage containers stacked together wet on the shelf in the main prep area and in the dishwashing area not allowed to properly air dry.
- KDA_5_20515B - --There is a leak coming from under the steam table where the soups are held. There is a container underneath the counter to catch the excess water.
- KDA_8_30411A - --The license was not posted in a conspicuous area for consumers to see.
- KDA_Defacto - --egg wash 40 (ice hold main prep area) salsa 40 (buffet) tuna salad 33 (buffet) liquid egg mix 40 (buffet) cottage cheese 42 (buffet) salad 43 (buffet) raw beef 43 (meat walk in cooler) raw chicken 36 (upright reach in cooler 1) burrito 42 (upright reach in cooler 2) cheese 42 (pizza make table) butter 40 (bakery walk in cooler) --Hot water measured at 162.1F in the dishmachine. QT in 3 vat measured at 200ppm, test strips provided. --mac/cheese 177 (hot hold unit main prep area) buffet: fried chicken 145 meatloaf 181 noodles 187 pizza 163 pot roast 167 chicken soup 149 baked potato 178 taco meat 162 --Wiping cloth QT measured at 200ppm in dishwashing area, bakery area, main prep area and in salad area.
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10/28/2015 | 14 | Complaint | Out |
| Details not available. | 03/10/2015 | | | |
| Details not available. | 10/07/2014 | | | |
| Details not available. | 08/02/2014 | | | |
| Details not available. | 07/11/2014 | | | |
| Details not available. | 04/17/2014 | | | |
| Details not available. | 04/02/2014 | | | |
| Details not available. | 12/09/2013 | | | |
| Details not available. | 10/29/2013 | | | |
| Details not available. | 08/21/2013 | | | |
| Details not available. | 05/21/2013 | | | |
| Details not available. | 04/25/2013 | | | |
Violation descriptions:
- KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
- 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_3_50119B4 - Time as a PHC - 4 hours (Discard unmarked or marked to exceed 4 hours) If time without temperature control is used as the public health control up to a maximum of 4 hours, the FOOD in unmarked containers or PACKAGES, or marked to exceed a 4-hour limit shall be discarded.
- 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_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- 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_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
- KDA_8_30411A - Upon issuance of the LICENSE by the REGULATORY AUTHORITY, the LICENSEE shall post the LICENSE in a location in the FOOD ESTABLISHMENT that is conspicuous to CONSUMERS.
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