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



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

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