ZAYTUN A MEDITERRANEAN & INDOPAK BISTRO, 2020 N WOODLAWN #300, WICHITA, KS - Restaurant inspection findings and violations

Business Info

Name: ZAYTUN A MEDITERRANEAN & INDOPAK BISTRO
Type: Restaurant
Address: 2020 N WOODLAWN #300, WICHITA, KS 67208
Phone: 316-613-2474
Total inspections: 4
Last inspection: Dec 21, 2015

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Violation code	Inspection Date	Violations	Type	Compliance
No violation noted during this evaluation.	12/21/2015	0	Follow-up	In
4-302.14 - --There were no Chlorine test strips available for the dishmachine. 4-102.11(B)(1) - --There were several raw vegetables including cilantro, cucumbers and ginger root stored directly in plastic thank you bags in the walk in cooler and in the reach in cooler. PIC stated the items were supposed to be moved to a food grade container but it was not corrected on site. KDA_3_10111 - --There was a container of mashed potatoes in reach in cooler #1 in the back without any date marking. PIC stated the item was an "old" one but could not identify prep date. COS- PIC voluntarily discarded. KDA_3_30211A1a - --There was a case of raw shell eggs stored on a shelf directly above cilantro in the walk in cooler. PIC stated he would move it but never corrected on site. KDA_3_30212 - --There were two bulk containers of rice in the front storage area without a common name listed on the label. PIC identified the product as rice. KDA_3_30412A - --The dispensing scoop with a handle is stored directly in the ice at the front counter/bar area. KDA_3_50115A - --There were two containers of white rice in the back prep area measuring at 100F. PIC stated the rice was cooling and had been cooling for approximately 2 hours. COS- PIC moved the rice to the walk in cooler and educated staff on proper cooling methods. KDA_3_50116A2 - --There was a container of potato salad 53F and a container of salad with sliced tomatoes 57F on the ice hold for the buffet. PIC stated the items were out of refrigeration for approximately 2.5 hours. COS- PIC moved the items to the walk in cooler for immediate cooling. KDA_3_50118A2 - --There were containers of cooked fritters, housemade yogurt and two different housemade batters in the reach in coolers in the back without any date marking. PIC stated the prep date for all the above mentioned items was Monday 12/7. He mentioned he would correct the dates but did not correct on site. KDA_4_20211A2 - --There were two containers on the clean utensil shelf with broken and warped edges. COS- an employee voluntarily discarded. KDA_4_30212A - --There was no food thermometer available in the establishment upon entering. The manager returned and stated that he was the only one whom carried a thermometer for taking temperatures. KDA_4_60111A - --There was old food debris build up along the upper inside portion of the industrial mixer in the kitchen. PIC stated the mixer was used yesterday 12/8 in the evening. KDA_4_90311B - --There were several food storage containers stacked together wet on the clean utensil rack not allowed to properly air dry. There were several plates stored on the clean utensil rack faced up (not inverted) and that were not covered. KDA_5_20212A - --The hot water in the handsink at the front counter/bar area measured at 73F after running for approximately 2 minutes. KDA_5_20511B - --An employee cleaned knives at the handsink in the prep area. COS- educated, employee washed knife in dishmachine. KDA_5_20515B - --There is a leak under the 3 vat sink in the back prep area. KDA_5_40211 - --There were two opened bags of raw chicken thawing under running water in the directly plumbed 3 vat sink. KDA_6_20215A3 - --There is a 1/2 inch gap under the back exit door large enough to allow the entry of pests. KDA_6_30112 - --There were no disposable towels available at the handsink in the back prep area or at the handsink in the bar area. COS- PIC restocked. KDA_6_50111 - --There is a large hole in the wall directly next to the mop sink in the back. KDA_6_501110B - --There were several employee coats hanging on the dry storage rack in the back. KDA_6_501111A - --There were approximately 2 live cockroaches under the 3 vat sink/next to the stove. There was also one live cockroach on the sticky pad next to reach in cooler #2 in the back. There were fresh rodent droppings throughout the facility: under the storage racks front and back and throughout the prep area. PIC stated there has been no rodent activity. There were 3-5 live fruit flies crawling on the self service soda dispensers and the drink station. There is a pest control company contracted, no paperwork was provided. PIC stated the company is scheduled for a visit tomorrow 12/10. KDA_6_501112 - --There were approximately 5-10 dead cockroaches in various areas throughout the facility. KDA_6_50112A - --There is old food debris build up in the kitchen area, under/behind equipment on the cook line, in the dry storage areas and in the front storage areas. There is mold and old food residue build up in the floor drain closest to the front drink station. There is mold, standing water and syrup build up under the syrup boxes and next to the mop sink in the back. KDA_6_50118 - --There was visible food debris build up on the handles of the handsink in the back prep area. KDA_Defacto - --beef 152 (hot hold on buffet) rice 135 (hot hold on buffet) beef stew 157 (steam table in back) --Chlorine measured at 50ppm in the dishmachine. --lentils 38 (walk in cooler) sliced tomatoes 42 (make table on cook line) sauce 41 (reach in cooler on line) yogurt 42 (make table 2 on line) stew 38 (reach in cooler 1 back) potatoes 40 (reach in cooler 2 back) --There were several items in the reach in coolers, make tables and in the walk in cooler without any date marking including RTE stews, boiled potatoes, housemade sauces, sliced tomatoes, etc. PIC stated most items were made either yesterday 12/8 in the late evening or were made this morning 12/9. Recommended date marking on a continual basis.	12/09/2015	26	Regular	Out
Details not available.	07/21/2014
Details not available.	03/24/2014

4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
4-102.11(B)(1) - P - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES shall be safe.
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
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_30412A - In-use utensil storage (Handles above top of container) Except as specified under 3-304.12(B), during pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD and the container.
KDA_3_50115A - TCS Cooling (Methods) - Cooling shall be accomplished IN accordance with the required time and temperature criteria by using one or more of the following Methods based on the type of FOOD being cooled: placing the FOOD IN shallow pans- separating the FOOD into smaller or thinner portions- using Rapid Cooling equipment- stirring the FOOD IN a CONTAINER placed IN an ice WATER bath- using containers that facilitate heat transfer- adding ice as an ingredient- or, other effective methods.
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_30212A - Food Temperature Measuring Devices (Provided & Accessible) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of required FOOD temperatures.
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_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_20511B - A HANDWASHING SINK may not be used for purposes other than handwashing.
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
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_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_30112 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: Individual, disposable towels- a continuous towel system that supplies the user with a clean towel- a heated-air hand drying device- or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
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_6_501111A - Pests (Prohibited) the PREMISES shall be maintained free of insects, rodents, and other pests.
KDA_6_501112 - Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
KDA_6_50118 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.

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ZAYTUN A MEDITERRANEAN & INDOPAK BISTRO, 2020 N WOODLAWN #300, WICHITA, KS - Restaurant inspection findings and violations

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