3-302.11(A)(2) - --REPEAT: There was a small container of raw chicken above a small container of raw pork and a small container of raw chicken above a large bowl of raw pork in the walk in cooler. COS- PIC rearranged shelves in the walk in cooler.
KDA_3_30211A1a - --REPEAT: There was a tray of raw pork pieces stored directly above an opened container of RTE shredded cabbage in the walk in cooler. COS- PIC rearranged shelves in walk in cooler.
KDA_3_30412A - --REPEAT: There was a container without a handle sitting directly in the product (cooked chicken) in the glass reach in cooler. PIC stated the cup was used for dispensing.
KDA_3_50116A2 - --There was a container of shredded cabbage 68F and a container of cooked chicken 69F on the counter in the kitchen. PIC stated both were prepared yesterday 9/14, stored in the walk in cooler overnight and pulled from refrigeration at 11AM. COS- PIC added ice to cabbage and placed the chicken in the walk in cooler for immediate cooling.
KDA_4_60111A - --REPEAT: There was old dried food debris along the food contact blade of the commercial opener. PIC stated it had not been used today 9/15. COS- PIC moved the opener back to the 3 vat sink for additional cleaning.
KDA_Defacto - --Cook was emptying bloody water in the directly plumbed 3 vat and cleaning out chunks of raw pork upon inspector arrival. Discussed using a prep sink only for food preparation.
09/15/2015
6
Follow-up to Administrative Order
Out
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_3_30412A - In-use utensil storage (Handles above top of container) Except as specified under 3-304.12(B), during pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD and the container.
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_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
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