LA CHINITA MEXICAN RESTAURANT, 1451 N BROADWAY, WICHITA, KS - Restaurant inspection findings and violations
Violation code | Inspection Date | Violations | Type | Compliance |
|---|---|---|---|---|
|
11/03/2015 | 1 | Follow-up | In |
|
10/20/2015 | 9 | First Operational Inspection After Licenstion | Out |
| Details not available. | 04/01/2015 | |||
| Details not available. | 12/18/2014 | |||
| Details not available. | 12/08/2014 | |||
| Details not available. | 12/06/2014 | |||
| Details not available. | 12/05/2014 | |||
| Details not available. | 10/30/2013 |
- Violation descriptions:
- KDA_3_30511A1 - Food storage - Except as specified in ¶¶ (B) and (C) of 3-305.11, FOOD shall be protected from contamination by storing the FOOD: in a clean, dry location- where it is not exposed to splash, dust, or other contamination- and at least 15 cm (6 inches) above the floor.
- 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_60311C - CONSUMER Advisory for Raw or Undercooked FOOD (Reminder requirements) - Reminder shall include asterisking the animal-derived FOODS requiring Disclosure to a footnote that states: Regarding the SAFETY of these items, written information is available upon request- consuming Raw or Undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness- or, consuming Raw or Undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions.
- KDA_4_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
- KDA_4_501114A - Chemical Sanitization-Chlorine concentration - A chlorine SANITIZING solution for a manual or mechanical operation shall have a minimum temperature of: 49°C (120°F) and pH of 10 or less for a chlorine concentration of 25-59 mg/L- 38°C (100°F) and pH of 8 to 10 for a chlorine concentration of 50-99 mg/L, 24°C (75°F) and pH of 8 or less for a chlorine concentration of 55-99 mg/L- and 13°C (55°F) and pH of 10 or less for a chlorine concentration of 100 mg/L.
- 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_30111 - Each HANDWASHING SINK or group of two adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- 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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