GRANITE CITY FOOD & BREWERY, 2244 N WEBB RD, WICHITA, KS - Restaurant inspection findings and violations
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Violation code | Inspection Date | Violations | Type | Compliance |
|---|
- 3-302.11(A)(2) - --There was a container of raw chicken stored directly over containers of raw beef in the cold holding drawers under the grill. COS- a cook rearranged the shelves.
- KDA_2_40111 - --There was an employee drink without a lid sitting on the shelf in the liquor storage area.
- KDA_3_10111 - --There were approximately 6 reduced oxygen packaged raw salmon (thawed) in the cold holding drawers beneath the grill on the line without a slit in the package. PIC stated the salmon was removed from the freezer for thawing on Sunday 8/16. COS- PIC voluntarily discarded all 6 packages.
- KDA_3_20215 - --There was a 6lb 10oz can of water chestnuts on the can storage shelf with a large dent compromising both top covers and the seam. COS- PIC moved the can to an area with other returns.
- KDA_3_30212 - --There was a bulk container holding a white powdery substance in the back prep area without a common name listed on the label. PIC identified the product as sugar.
- KDA_3_50116A2 - --There was a container of lettuce in the cold holding drawers under make table #2 on the line that measured at 54F. The ambient temperature measured at 55.2F. PIC stated the lettuce was moved from the walk in cooler 30 minutes to an hour prior to the cold holding drawers. COS- PIC voluntarily discarded the lettuce per her own discretion for quality. There were containers of sliced corn beef 48F, sliced ham 47F, cooked pork 48F, sliced cheese 47F, sliced prime rib 49F and sliced pastrami 49F in the cold holding drawers closest to the fryers. The ambient temperature measured at 42.6F. PIC stated the meats were stocked 1 hour prior. COS- PIC placed bags of ice on top of the food items for rapid cooling.
- KDA_3_50118A1 - --There were containers of sliced pastrami dated 8/10 and sliced ham dated 8/7 in the walk in cooler. PIC stated the dates listed were the prep dates. (The pastrami and ham in the cold holding drawers on the line came from the containers in the walk in cooler). COS- PIC voluntarily discarded the containers in the walk in cooler and in the cold holding drawers on the line.
- KDA_3_50118A2 - --There was an opened gallon of milk in the walk in cooler without any date marking. PIC stated the milk was opened Sunday 8/16. COS- PIC correctly date marked.
- KDA_4_30111 - --The ambient temperature measured at 55.2F in the cold drawers on the right under make table #2 on the line. All potentially hazardous foods were voluntarily discarded by PIC and cooler will not be used until maintenance has occurred.
- KDA_4_60111A - --There were approximately 5 plastic and metal pans on the clean utensil rack in the back with old date sticker residue along the food contact surfaces. COS- PIC moved all the pans back to the ware washing area for additional cleaning.
- KDA_4_60211E4 - --There was mold build up on the upper inside portion of the bulk ice machine in the back and on the soda nozzles at the soda unit in the back wait station.
- KDA_5_20515B - --The faucet above the hand sink on the line where a hose is attached has a steady leak coming from the atmospheric vacuum breaker (AVB) when the water is turned on. PIC stated she was unsure what the hose was used for.
- KDA_5_50117 - --There is no covered trash receptacle in the employee unisex restroom in the back of the kitchen.
- KDA_6_20215A3 - --There is a 1/4 inch gap under the right side of the back exit door large enough for the entry of pests.
- KDA_6_30112 - --There were no disposable paper towels available at the hand sink in the wait station in front of the line. COS- PIC restocked.
- KDA_6_50111 - --There is a hole in the wall in the storage area labeled the fire room. There is a large section of the wall missing near the dishwashing area. PIC stated a pipe broke and the hand sink had to be removed to repair the pipes. PIC stated the hand sink is scheduled to be placed back in by the end of the week and the dishwasher uses the alternate hand sink in the back prep area temporarily.
- KDA_6_501111A - --There was a live mouse in the metal rodent trap in the fire store room. There are additional pest control measures throughout the facility. PIC stated there is a pest control company contracted, no paperwork was provided.
- KDA_6_50112A - --There is grease and old food debris under the grill and fryer areas on the line. There is old food debris, dirt and grime build throughout the entire kitchen along the baseboards. There is a rancid smell (sewer/grease trap) coming from the drains in the employee restroom in the back and in the dump sink in the bar area.
- KDA_7_20111B - --There were containers of soap stored on a shelf in the back storage area directly above a box of single service cups. COS- PIC moved the soap containers to a different area.
- KDA_Defacto - --All potentially hazardous foods in the freezers are frozen. --baked potato 180 (hot drawer wait station) grilled onions 178 (steam table by grill) soup 163 (hot hold unit back) --chicken in blast chiller measured at 36F at 12PM. Chart showed the chicken was placed in the chiller at 9:30AM. --coleslaw 40 (cold hold counter in wait station) salad 43 (reach in cooler wait station) salsa 42 (make table 1 on line) noodles 43 (cold drawers under make table 1) noodles 42 rice 43 sausage 42 diced tomatoes 43 (make table #2) chicken 42 (cold drawers under make table 2) steamed broccoli 42 shredded cheese 43 (make table #3) raw hamburger 42 (cold drawers under grill 1) raw chicken 41 cooked ribs 41 raw beef 40 sliced tomatoes 40 (make table #4) pico 37 (make table #5) cheese 40 (cold drawers under make table #5) spinach dip 40 raw fish 39 pork 38 (walk in cooler) chicken 38 (cold hold station back prep area) milk 38 (reach in cooler 1 bar) shrimp skewers 42 (reach in cooler 2 bar) --Hot water measured at 180F in the warewash unit. --There was a tray of approximately 18 reduced oxygen packaged raw salmon in the walk in cooler without a slit in the packages. PIC stated the salmon was removed from the freezer for thawing yesterday 8/17 at 2pm. COS- the kitchen manager made a 1 inch slit in all of the packages. --Wiping cloth QT measured at 300ppm (wait station), 200ppm (on the line), 200ppm (bar area), QT test strips provided.
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08/18/2015 | 20 | Complaint | Out |
- KDA_3_50116A2 - --There were containers of shredded lettuce 46F and cooked chicken 47F (top drawers left), 2 containers of shredded lettuce for salad 51F (top drawers right), steamed green beans 50F and steamed broccoli 45F (bottom drawers left) on the 2nd make table on the line. The ambient temperature measured at 46F. PIC stated all foods were either prepped or removed from the walk in cooler this morning 9/5 at approximately 8AM. No record of temperatures taken were provided. COS- PIC voluntarily discarded all previously mentioned foods.
- KDA_4_30111 - --The ambient temperature of the 2nd make table on the line measured at 46F. All potentially hazardous foods were voluntarily discarded. PIC stated she will call maintenance today 9/5.
- KDA_6_20215A3 - --There is a 1/2 inch gap under the bottom right edge of the back door large enough to allow the entry of pests.
- KDA_6_501111A - --There was a live mouse on a sticky trap in the back fire room used for storage. PIC stated that a pest control company has come out to address the issue, no paperwork provided. There are preventative measures (sticky traps and boxes) placed throughout the facility.
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09/05/2015 | 4 | Follow-up | Out |
| Details not available. | 11/19/2014 | | | |
| Details not available. | 12/12/2013 | | | |
Violation descriptions:
- 3-302.11(A)(2) - Cross contamination by Raw Animal FOOD type - FOOD shall be protected from cross contamination by separating types of Raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: using separate equipment for each type- arranging each type of FOOD IN equipment so that cross contamination of one type with another is prevented- or, preparing each type of FOOD at different times or IN separate areas
- KDA_2_40111 - EMPLOYEES 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 cannot result.
- KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
- KDA_3_20215 - 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.
- KDA_3_30212 - Food storage containers (Common Name) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
- KDA_3_50116A2 - PHF/TCS Cold Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained at 5°C (41°F) or less.
- KDA_3_50118A1 - P - RTE PHF/TCS, Disposition (discard if held more than 7 days) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is held at a temperature of 5°C (41°F) or less for more than 7 days, with the day of preparation counted as Day 1.
- KDA_3_50118A2 - P - RTE PHF/TCS, Disposition (discard if in a container w/out a date) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is not clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5°C (41°F) or less for a maximum of 7 days, with the day of preparation counted as Day 1.
- KDA_4_30111 - Temperature Capacity - 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.
- KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
- KDA_4_60211E4 - Non-PHF/TCS Food Contact Surface Cleaning Frequency (ice bins, soda nozzles) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned, in EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: at a frequency specified by the manufacturer- or, absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
- KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
- KDA_5_50117 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- KDA_6_20215A3 - Outer openings (Doors) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.
- KDA_6_30112 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: Individual, disposable towels- a continuous towel system that supplies the user with a clean towel- a heated-air hand drying device- or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
- KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
- KDA_6_501111A - Pests (Prohibited) the PREMISES shall be maintained free of insects, rodents, and other pests.
- KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
- 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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