NEIGHBORS RESTAURANT & BAR, 2150 N AMIDON, WICHITA, KS - Restaurant inspection findings and violations

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Business Info

Name: NEIGHBORS RESTAURANT & BAR
Type: Restaurant
Address: 2150 N AMIDON, WICHITA, KS 67203
Total inspections: 2
Last inspection: May 09, 2008

Restaurant representatives - add corrected or new information about NEIGHBORS RESTAURANT & BAR, 2150 N AMIDON, WICHITA, KS »

Violation code

Inspection Date

Violations

  • 2-401.11A - Critical - Eating, drinking, smoking in designated areas only (Corrected on site)
  • 3-302.11A2b - Critical - Arranging food in equipment to prevent contamination (Corrected on site)
  • 5-205.11B - Handwash facility not to be used or purposes other than handwashing (Corrected on site)
May 09, 20083
  • 3-302.11A2b - Critical - Arranging food in equipment to prevent contamination (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)
  • 3-501.17A1 - Critical - Food held at 41F or less may be dated 7 days (Corrected on site)
  • 4-301.11 - Critical - Equipment capacity for cooling, heating, and holding (Corrected on site)
  • 4-602.13 - Equipment cleaning frequency, nonfood-contact surfaces
  • 6-202.15A3 - Critical - Outer openings, protected from entry of pests by solid, self-closing, tight-fitting doors
  • 6-501.12 - Cleaning shall be done when the least food is exposed
Apr 28, 20087

    Violation descriptions:
  • 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.
  • 3-501.17A1 - (A) Except when PACKAGING FOOD using a REDUCED OXYGEN PACKAGING method as specified under § 3-502.12, and except as specified in ¶¶ (D) and (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded, based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1.
    (1) 5°C (41°F) or less for a maximum of 7 days; or
  • 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
  • 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • 5-205.11B - (B) A HANDWASHING SINK may not be used for purposes other than handwashing.
  • 6-202.15A3 - (A) Except as specified in ¶¶ (B), (C), and (E) and under ¶ (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by:
    (3) Solid, self-closing, tight-fitting doors.S
  • 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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