Name: LEE'S CHINESE RESTAURANT
Type: Restaurant
Address: 6215 W KELLOGG, WICHITA, KS 67209
Phone: 316-942-8822
Total inspections: 5
Last inspection: Oct 08, 2015
KDA_2_30112A - --PIC washed hands in the 3 compartment ware washing sink for less than 20 seconds. COS by educating on the need for proper hand washing.
KDA_2_30115 - --PIC washed hands in the 3 compartment ware washing sink. COS by educating on the need to wash at a designated hand washing sink only.
KDA_3_30511A1 - --A metal bowl of cream cheese mix in the WIC was stored directly on the floor. PIC COS by moving bowl. Cream Cheese was getting ready to be used.
KDA_4_501114A - --Mechanical Dishwasher CL sanitizer solution concentration tested at 0-10ppm and was below the recommended levels. PIC contacted the vendor to get dishwasher fixed.
KDA_4_60111C - --Fan covers in the WIC had visible dust accumulation. Underneath of the grill hood has food and grease buildup, especially around the light fixtures.
KDA_5_20511A - --Kitchen hand washing sink had a rag in the sink basin. PIC COS by removing the rag and making the sink accessible again for use.
KDA_6_30114 - --No hand washing reminders posted at the kitchen hand washing sink and the toilet room hand washing sinks.
KDA_7_10211 - --Clear Plastic Spray Bottle containing a purple liquid was not labeled. PIC identified it was degreaser and COS by labeling.
KDA_Defacto - --Fryer: Chicken on a stick 190. --MT: Raw Chicken 40, 41
09/28/2015
9
Regular
Out
Details not available.
07/16/2014
Details not available.
04/14/2014
Details not available.
03/24/2014
Violation descriptions:
KDA_2_30112A - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using a cleaning compound in a HANDWASHING SINK.
KDA_2_30115 - Where to Wash Hands- FOOD EMPLOYEES shall clean their hands only in a HANDWASHING SINK or APPROVED automatic handwashing facility.
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_4_501114A - Chemical Sanitization-Chlorine concentration - A chlorine SANITIZING solution for a manual or mechanical operation shall have a minimum temperature of: 49°C (120°F) and pH of 10 or less for a chlorine concentration of 25-59 mg/L- 38°C (100°F) and pH of 8 to 10 for a chlorine concentration of 50-99 mg/L, 24°C (75°F) and pH of 8 or less for a chlorine concentration of 55-99 mg/L- and 13°C (55°F) and pH of 10 or less for a chlorine concentration of 100 mg/L.
KDA_4_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
KDA_5_20511A - A Handwashing SINK shall be maintained so that it is accessible at all times for EMPLOYEE use.
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_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.
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