BUFFET CITY, 601 N WEST ST STE 120, WICHITA, KS - Restaurant inspection findings and violations

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Business Info

Name: BUFFET CITY
Type: Restaurant
Address: 601 N WEST ST STE 120, WICHITA, KS 67203
Total inspections: 2
Last inspection: Jul 07, 2008

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Violation code

Inspection Date

Violations

  • 3-304.12 - In-Use Utensils, Between-Use Storage provisions (Corrected on site)
  • 3-501.16A2a - Critical - (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under ' 3-501.19,and except as specified under ¶ (B) of this section, POTENTIALLY HAZARDOUS FOOD shall be maintained: (2) At a temperature specified in the following: (a) 5oC (41oF) or less; or (Corrected on site)
  • 4-301.11 - Critical - Equipment capacity for cooling, heating, and holding
  • 4-501.114A - Critical - Chemical sanitization concentrations for manual and mechanical warewashing equipment, chlorine (Corrected on site)
  • 7-201.11B - Critical - Poisonous or toxic materials shall not be stored above food, equipment, utensils, linens and single-service and single-use articles. (Corrected on site)
Jul 07, 20085
  • 2-102.11 - Critical - Requirements for Demonstration of Knowledge of the Person In Charge
  • 2-301.14E - Critical - When to wash hands, after handling soiled equipment (Corrected on site)
  • 2-301.14H - Critical - When to wash hands, after other activities that contaminate the hands (Corrected on site)
  • 3-101.11 - Critical - Food shall be safe, unadulterated, and honestly presented (Corrected on site)
  • 3-202.15 - Critical - Package Integrity--packages shall be in good condition and protect the contents from adulteraton or contaminants (Corrected on site)
  • 3-302.11A1a - Critical - Separation raw ready to eat from other raw foods to protect from cross contamination (Corrected on site)
  • 3-304.12 - In-Use Utensils, Between-Use Storage provisions (Corrected on site)
  • 3-501.13 - Thawing food safely
  • 3-501.16A1 - Critical - Hot Holding: Food held at 140F or above excepts roasts cooked in accordance with time/temp requirements may be held at 130F (Corrected on site)
  • 3-501.16A2a - Critical - (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under ' 3-501.19,and except as specified under ¶ (B) of this section, POTENTIALLY HAZARDOUS FOOD shall be maintained: (2) At a temperature specified in the following: (a) 5oC (41oF) or less; or (Corrected on site)
  • 4-301.11 - Critical - Equipment capacity for cooling, heating, and holding
  • 6-301.11 - Handwashing cleanser, availability
  • 6-301.12 - Handwashing facilities shall be provided with hand drying facilities.
  • 6-501.12 - Cleaning shall be done when the least food is exposed
Jun 18, 200814

    Violation descriptions:
  • 2-102.11 - Based on the RISKS of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by:
    (A) Being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED OR APPROVED PROGRAM; or
    (B) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include:
    (1) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE;
    (2) Explaining the responsibility of the PERSON IN CHARGE for preventing the transmission of foodborne disease by a FOOD EMPLOYEE who has a disease or medical condition that may cause foodborne disease;
    (3) Describing the symptoms associated with the diseases that are transmissible through FOOD;
    (4) Explaining the significance of the relationship between maintaining the time and temperature of POTENTIALLY HAZARDOUS FOOD and the prevention of foodborne illness;
    (5) Explaining the HAZARDS involved in the consumption of raw or undercooked MEAT, POULTRY, EGGS, and FISH;
    (6) Stating the required FOOD temperatures and times for safe cooking of POTENTIALLY HAZARDOUS FOOD including MEAT, POULTRY, EGGS, and FISH;
    (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of POTENTIALLY HAZARDOUS FOOD;
    (8) Describing the relationship between the prevention of foodborne illness and the management and control of the following:
    (a) Cross contamination,
    (b) Bare hand contact with READY-TO-EAT FOODS,
    (c) Handwashing, and
    (d) Maintaining the FOOD ESTABLISHMENT in a clean condition and in good repair;
    (9) Describing FOODS identified as MAJOR FOOD ALLERGENSthat could cause an allergic reaction in a sensitive individual.
    (10) Explaining the relationship between FOOD safety and providing EQUIPMENT that is:
    (a) Sufficient in number and capacity, and
    (b) Properly designed, constructed, located, installed, operated, maintained, and cleaned;
    (11) Explaining correct procedures for cleaning and SANITIZING UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT;
    (12) Identifying the source of water used and measures taken to ensure that it remains protected from contamination such as providing protection from backflow and precluding the creation of cross connections;
    (13) Identifying POISONOUS OR TOXIC MATERIALS in the FOODESTABLISHMENT and the procedures necessary to ensure that they are safely stored, dispensed, used, and disposed of according to LAW;
    (14) Identifying CRITICAL CONTROL POINTS in the operation from purchasing through sale or service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure that the points are controlled in accordance with the requirements of this Code;
    (15) Explaining the details of how the PERSON IN CHARGE and FOOD EMPLOYEES comply with the HACCP PLAN if a plan is required by the LAW, this Code, or an agreement
    between the REGULATORY AUTHORITY and the FOOD ESTABLISHMENT;
    (16) Explaining the responsibilities, rights, and authorities assigned by this Code to the:
    (a) FOOD EMPLOYEE,
    (b) CONDITIONAL EMPLOYEE,
    (c) PERSON IN CHARGE,
    (d) REGULATORY AUTHORITY; and
    (17) Explaining how the PERSON IN CHARGE, FOOD EMPLOYEES, and CONDITIONAL EMPLOYEES comply with reporting responsibilities and EXCLUSION or RESTRICTION of FOOD EMPLOYEES.
  • 2-301.14E - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under ' 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and:
    (E) After handling soiled EQUIPMENT or UTENSILS;
  • 2-301.14H - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under ' 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and:
    (H) Before donning gloves for working with FOOD; and
  • 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under § 3-601.12, honestly presented.
  • 3-202.15 - 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.
  • 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored:
    (A) Except as specified under ¶ (B) of this section, in the FOOD with their handles above the top of the FOOD and the container;
    (B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or
    EQUIPMENTthat can be closed, such as bins of sugar, flour, or cinnamon;
    (C) 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 a frequency specified under §§ 4-602.11 and 4-702.11;
    (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes;
    (E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD that is not POTENTIALLY HAZARDOUS; or
    (F) In a container of water if the water is maintained at a temperature of at least 57oC (135oF) and the container is cleaned at a frequency specified under Subparagraph
    4-602.11(D)(7).
  • 3-501.13 - Except as specified in ¶ (D) of this section, POTENTIALLY HAZARDOUS FOOD shall be thawed:
    (A) Under refrigeration that maintains the FOOD temperature at 5oC (41oF) or less, or at 7oC (45oF) or less as specified under Subparagraph 3-501.16(A)(2); or
    (B) Completely submerged under running water:
    (1) At a water temperature of 21oC (70oF) or below,
    (2) With sufficient water velocity to agitate and float off loose particles in an overflow, and
    (3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5oC (41oF), or 7oC (45oF) as specified under Subparagraph 3-501.16(A)(2), or
    (4) For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking as specified under ¶ 3-401.11(A) or (B) to be above 5oC (41oF), or 7oC (45oF) as specified under Subparagraph 3-501.16(A)(2), for more than 4 hours including:
    (a) The time the FOOD is exposed to the running water and the time needed for preparation for cooking, or
    (b) The time it takes under refrigeration to lower the FOOD temperature to 5oC (41oF), or 7oC (45oF) as specified under Subparagraph 3-501.16(A)(2);
    (C) As part of a cooking process if the FOOD that is frozen is:
    (1) Cooked as specified under ¶ 3-401.11(A) or (B) or § 3-401.12, or
    (2) Thawed in a microwave oven and immediately transferred to conventional cooking EQUIPMENT, with no interruption in the process; or
    (D) Using any procedure if a portion of frozen READY-TO-EAT FOOD is thawed and prepared for immediate service in response to an individual CONSUMER'S order.
  • 3-501.16A1 - (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under ' 3-501.19,and except as specified under ¶ (B) of this section, POTENTIALLY HAZARDOUS FOOD shall be maintained:
    (1) At 57oC (135oF) or above, except that roasts cooked to a temperature and for a time specified in ¶ 3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at a temperature of 54oC (130oF) or above; or
  • 4-301.11 - 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.S
  • 4-501.114A - A chemical SANITIZER used in a SANITZING solution for a manual or mechanical operation at exposure times specified under ¶ 4-703.11(C) shall meet the criteria specified under § 7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows:
    (A) A chlorine solution shall have a minimum temperature based on the concentration and PH of the solution as listed in the following chart;
  • 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
  • 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKSshall be provided with:
    (A) Individual, disposable towels;
    (B) A continuous towel system that supplies the user with a clean towel; or
    (C) A heated-air hand drying device.
  • 6-501.12 - (A) PHYSICAL FACILITIESshall be cleaned as often as necessary to keep them clean.
    (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
  • 7-201.11B - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by:
    (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and SANITIZERS that are stored in WAREWASHING areas for availability and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.

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