CAFE PICCADILLY EXPRESS, 151 N MAIN, WICHITA, KS - Restaurant inspection findings and violations, food safety

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Restaurant: CAFE PICCADILLY EXPRESS
Address: 151 N MAIN, WICHITA, KS 67202
Total inspections: 2
Last inspection: Sep 04, 2008

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Violation code	Inspection Date	Violations
3-304.14 - Proper storage of wet & dry wiping cloths used for wiping food spills. (Corrected on site) 6-501.11 - Physical facilities, shall be maintained in good repair	Sep 04, 2008	2
2-401.11A - Critical - Eating, drinking, smoking in designated areas only (Corrected on site) 3-304.12 - In-Use Utensils, Between-Use Storage provisions 4-202.11A2 - Critical - Food contact surfaces shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections (Corrected on site) 4-301.11 - Critical - Equipment capacity for cooling, heating, and holding 4-302.14 - Sanitizing solution, testing devices required 4-601.11A - Critical - Food-contact surfaces of equipment and utensils must be clean to sight and touch (Corrected on site) 6-501.11 - Physical facilities, shall be maintained in good repair 6-501.12 - Cleaning shall be done when the least food is exposed	Aug 05, 2008	8

2-401.11A - (A) Except as specified in ¶ (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result.
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).
3-304.14 - (A) Cloths in-use for wiping FOOD spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be:
(1) Maintained dry; and
(2) Used for no other purpose.
(B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be:
(1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; and
(2) Laundered daily as specified under ¶ 4-802.11(D).
(C) Cloths in-use for wiping surfaces in contact with raw animal FOODS shall be kept separate from cloths used for other purposes.
(D) Dry wiping cloths and the chemical sanitizing solutions specified in Subparagraph (B)(1) of this section in which wet wiping cloths are held between uses shall be free of FOOD debris and visible soil.
(E) Containers of chemical sanitizing solutions specified in Subparagraph (B)(1) of this section in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE-SERVICE, or SINGLE-USE ARTICLES.
(F) SINGLE-USE disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer's label use instructions.
4-202.11A2 - (A) Multiuse FOOD-CONTACT SURFACES shall be:
(2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections;
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
4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.
4-601.11A - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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.

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CAFE PICCADILLY EXPRESS, 151 N MAIN, WICHITA, KS - Restaurant inspection findings and violations

Violation code

Inspection Date

Violations