Restaurant: CHALET SPORTS BAR (THE)
Address: 3030 PENSTEMON, WICHITA, KS 67226
Total inspections: 2
Last inspection: Aug 14, 2008
No violation noted during this evaluation.
Aug 14, 2008
3-101.11 - Critical - Food shall be safe, unadulterated, and honestly presented (Corrected on site)
3-303.11 - Ice used as exterior coolant is prohibited as a food ingredient (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
5-205.11A - Handwashing facility maintained to be accessible (Corrected on site)
6-501.111C - Critical - If pests are found, use methods to control them
6-501.12 - Cleaning shall be done when the least food is exposed
Jul 22, 2008
3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under § 3-601.12, honestly presented.
3-303.11 - After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH, PACKAGED FOODS such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD.
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
5-205.11A - (A) A HANDWASHING SINKshall be maintained so that it is accessible at all times for EMPLOYEE use.
6-501.111C - The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by: (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under §§ 7-202.12, 7-206.12, and 7-206.13; and
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.