Name: BURGER KING 14494
Type: Restaurant
Address: 11551 E KELLOGG AVE, WICHITA, KS 67207
Phone: 913-492-0007
Total inspections: 8
Last inspection: Jan 05, 2016
KDA_2_30114F - --The cook on the line used a sanitizer rag to wipe down food contact surfaces while wearing disposable gloves and then handled two RTE buns without removing gloves or handwashing. COS- educated staff on proper handwashing and she correctly washed her hands before donning new gloves. She voluntarily discarded both hamburger buns.
KDA_7_20111B - --There was a working spray bottle of sanitizer hanging on the rack near the 3 vat sink directly above clean plastic food storage containers. COS- PIC moved the chemical to a different area.
KDA_Defacto - --An employee used soiled rag to clean around 3 vat using his bare hands. He did not wash hands before donning new gloves to engage in food preparation. COS- educated staff, employee correctly washed hands before donning new gloves. Inspector intervened prior to the staff member having direct contact with food. --hamburger 162 (broiler) --hamburger 169 (hot hold unit above line) fries 167 (hot lamp)
10/28/2015
3
ModifiedComplaint
In
Details not available.
07/08/2015
Details not available.
10/14/2014
Details not available.
04/03/2014
Details not available.
08/01/2013
Details not available.
06/06/2013
Details not available.
05/09/2013
Violation descriptions:
KDA_2_30114F - Wash Hands (Prevent Cross Contamination) 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 during FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks
KDA_7_20111B - Chemical storage (not above FOOD, etc.) POISONOUS or TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, equipment, UTENSILS, LINENS, and single-service and SINGLEUSE ARTICLES by locating the POISONOUS or TOXIC MATERIALS IN an area that is not above FOOD, equipment, UTENSILS, LINENS, and single-service or single-use ARTICLES.
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