ARTICHOKE SANDWICH BAR, 811 N BROADWAY, WICHITA, KS - Restaurant inspection findings and violations

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Business Info

Name: ARTICHOKE SANDWICH BAR
Type: Restaurant
Address: 811 N BROADWAY, WICHITA, KS 67214
Phone: 316-263-9164
Total inspections: 4
Last inspection: Dec 17, 2015
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Violation code

Inspection Date

Violations

Type

Compliance

  • KDA_3_20215 - --Can of pears on can rack in back kitchen has severe dent at middle seam. Corrected on site. Can was removed to be returned.
  • KDA_3_30212 - --At bar, bottle of white substance on shelf identified as salt has no label of common name. Corrected on site. Salt was labeled.
  • KDA_3_50116A1 - --Single serve containers of housemade baked beans temped at 105.9F. Line cook said beans were cooked at 9am, then some transferred to reach in cooler and to cool and some transferred to single serve containers one hour ago and held on counter and microwaved when ordered. Corrected on site. Single-serve containers of baked beans were placed in cooler for rapid chill. It was suggested to keep beans in cooler and microwave per order or keep beans at 135F or above.
  • KDA_3_50116A2 - --In kitchen 1, cream cheese atop make table temped at 95.9F and in kitchen 2, cream cheese atop make table temped at 99.7F. Per line cooked cream cheese was microwaved to this temperature one hour ago to spread on sandwiches and being hotter or colder would jeopardize quality of sandwich. Establishment plans to use time as a public health control for cream cheese. Corrected on site. Cream cheese was placed in reach in cooler for rapid cooling. In kitchen upright reach in cooler with an ambient of 45.5F, shredded lettuce temped at 51.6F, cut chicken temped at 48.5F, and cut tomatoes temped at 46.8F. Cook said lettuce, chicken and tomatoes were placed in cooler about one ago from large cooler in back kitchen. Corrected on site. Temperature was adjusted and foods were taken to large cooler for rapid cooling. In kitchen 2, on ice, shredded lettuce temped at 56.8F. It was suggested that container be filled half way and more ice added to surround container. Line cook stated lettuce was placed on ice one hour ago. Corrected on site. Lettuce was moved to walk in cooler for rapid cooling.
  • KDA_4_30111 - --In kitchen 1, upright reach in cooler where potentially hazardous foods are stored had an ambient temperature of 45.5F. Temperature was adjusted and read 37.2F
  • KDA_4_90311A - --In outside storage shed, boxes of cups and paper towels were directly on floor.
  • KDA_5_20515B - --There is a slow leak with pooled and standing water at 3-vat sink at bar, with water dripping from piping. Person in charge said he has scheduled maintenance.
  • KDA_6_30114 - --There is no handwashing sign at the kitchen handsink. Corrected on site. Issued handsign.
  • KDA_7_20111A - --On lobby cart, bucket of multi-quaternary sanitizing solution was directly next to stack of cup holders. Corrected on site. Solution was moved.
  • KDA_Defacto - --Establishment is now using the men’s toilet to dispose of mop and similar waste water. Mopheads are cleaned and sanitized nightly in mop bucket and mops are hung to dry upright. Per person in charge old mopheads are changed out monthly. Thus, per owner, the mopsink variance request can be disregarded. --Kitchen 1: crock pot: shredded beef: 148.1F nacho cheese: 141.2F Lobby: chicken noodle soup: 174.3F --Kitchen: Make table: shredded cheese: 41.8F Reach in cooler affixed to make table: potato salad: 42.1F On ice: broccoli salad: 38.7F Bar reach in cooler: half and half: 38.5F Kitchen upright reach in cooler: ham: 42.3F Kitchen 2: make table: sliced tomatoes: 42.9F Reach in cooler affixed to make table: potato salad: 39.7F Sliding door reach in cooler: sliced fully cooked ham: 41.3F Walk in cooler: sliced ham: 39.2F --Wiping bucket in kitchen and bar had multi-quaternary sanitizing solution that measured at 200 parts per million. 3-vat sink at bar had chlorine sanitizing solution that read at 100 parts per million.
12/17/201510RegularIn
Details not available.08/04/2014
Details not available.07/22/2014
Details not available.10/17/2013

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