VILLAGE INN, 1685 S ROCK RD, WICHITA, KS - Restaurant inspection findings and violations
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Violation code | Inspection Date | Violations | Type | Compliance |
|---|
- KDA_2_30112B2 - --The prep cook washed his hands at the prep sink without any chemical compound and then dried his hands with paper towels at the adjacent handsink. COS- educated staff on proper handwashing and prep cook rewashed hands.
- KDA_2_30115 - --The prep cook washed his hands at the prep sink without any chemical compound and then dried his hands with paper towels at the adjacent handsink. COS- educated staff on proper handwashing and prep cook rewashed hands.
- KDA_Defacto - --chili 172 (steam table in question)
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01/19/2016 | 3 | Follow-up | In |
- KDA_2_30114G - --A cook cracked raw shell eggs with gloved hands and donned new gloves without handwashing prior to handle RTE shredded cheese. COS- educated staff on proper handwashing procedures and the cook voluntarily discarded the container of shredded cheese.
- KDA_3_30211A1b - --There was a tray of raw bacon stored directly above RTE ham slices and hashbrowns in reach in cooler 2 on the cook line. COS- PIC rearranged the shelves in the cooler.
- KDA_3_30412F - --The scoop used for chili and gravy in the steam table on the line was sitting in water that measured at 119F. PIC adjusted heat setting on the steam table and stated he had previous issues with the steam table.
- KDA_3_50114A1 - --There were containers of turkey gravy 88F, beef gravy 114F and red chili 77F in the walk in cooler. PIC stated all three items were cooked approximately 3 hours prior to be placed on the steam table and the left over amounts were placed in the walk in cooler for cooling. The pans were covered and one was stored in a plastic container. COS- PIC moved the items back to the stovetop for proper reheating to begin the correct cooling process from the beginning. Recommended alternative procedures for proper cooling to PIC.
- KDA_3_50115B - --There were covered containers of beef gravy, turkey gravy and red chili in the walk in cooler that measured at temperatures exceeding 41F. PIC stated all three items were cooling. Educated staff on alternate cooling methods.
- KDA_3_50116A1 - --There was a container of mashed potatoes on steam table 3 on the line that measured at 126F and a container of turkey gravy that measured 120F. The cook stated that both items were cooked on the stovetop 3 hours prior and then moved to the steam table for hot holding. COS- PIC voluntarily discarded the mashed potatoes due to his own discretion, reheated the turkey gravy on the grill to 165F and adjusted the heat on the steam table.
- KDA_4_20211A2 - --There were 3 rubber spatulas on the clean hanging rack in the back with large breaks and cracks along the food contact surfaces. COS- PIC voluntarily discarded.
- KDA_4_50111B - --The handles on the reach in freezer on the cook line are broken and covered with duct tape.
- KDA_4_60111A - --There were approximately 8-10 food storage pans with old date sticker residue along the sides that were stored as clean on the rack in the back. COS- the dishwasher moved the containers back to the warewashing area for additional cleaning. There was food residue built up on the food contact surfaces of approximately 5-6 clean plates on the food line. COS- the cook moved those plates back to the warewashing area for additional cleaning and recommended inverting plates to the staff.
- KDA_4_90311B - --There were approximately 10-15 food storage pans stacked together wet on the clean utensil rack not allowed to properly air dry. There were approximately 20-30 clean food plates stored in an upward facing position directly beneath the grills on the cook line.
- KDA_5_20314 - or, Installing an APPROVED backflow prevention device as specified under § 5-202.14.
- KDA_6_30111 - --There was no handsoap available at the handsink closest to the cook line. COS- PIC restocked.
- KDA_6_50111 - --There was grout missing in several areas throughout the kitchen (on cook line, by walk in freezer, next to bulk ice unit) where standing water is accumulating.
- KDA_6_50112A - --There is old food debris and grease build up behind the fryer and grills on the cook line.
- KDA_6_50116 - --There was a wet mop with a handle stored in the mop bucket not allowed to properly air dry.
- KDA_7_10211 - --There were two QT wiping cloth buckets on the cook line without a common name listed on the containers. COS- PIC correctly labeled. There were approximately 3 working spray bottles of pink liquid in both server areas in the lobby without a common name listed on the label. PIC identified the products as sanitizer water. COS- PIC correctly labeled. There was a working spray bottle of blue liquid at the check out area without a common name listed on the label. A waitress identified the product as glass cleaner. COS- PIC correctly labeled.
- KDA_8_30411A - --The food establishment license is not posted in an area conspicuous to consumers.
- KDA_Defacto - --Chlorine measured at 50ppm on dishmachine, test strips were provided. --diced tomatoes 40 (make table 1) sausage 41 (make table 2) raw hamburger 37 (reach in cooler 2) sliced tomatoes 42 (make table 3) roast beef 40 (reach in cooler 3) cut lettuce 42 (make table 4) turkey 41 (reach in cooler 4) ham 38 (make table 5) hashbrowns 40 (reach in cooler 5) cream pie 35 (glass reach in cooler back) chicken 41 (walk in cooler) cut melon 41 (glass reach in cooler server station) butter 43 (ice hold server station) butter 41 (reach in cooler check out area) cream pie 43 (display cooler check out area) --green chili 136 (steam 1 on line) sausage gravy 151 (steam 2 on line) clam chowder 158 (steam server station) --omelet 174 (grill) --There is a pest control company contracted, no paperwork provided. No activity. --tomato soup 169 (stovetop to front steam table) --Wiping cloth bucket QT measured at 200ppm, test strips provided.
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01/04/2016 | 18 | Regular | Out |
| Details not available. | 12/10/2014 | | | |
| Details not available. | 11/18/2014 | | | |
| Details not available. | 12/16/2013 | | | |
Violation descriptions:
- KDA_2_30112B2 - Handwashing procedure (Step 2) FOOD EMPLOYEES shall apply an amount of cleaning compound recommended by the cleaning compound manufacturer.
- KDA_2_30114G - Wash Hands (Raw to RTE) FOOD EMPLOYEES shall clean their hands and exposed portion of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and when switching between working with raw FOOD and working with READY-TO-EAT FOOD
- KDA_2_30115 - Where to Wash Hands- FOOD EMPLOYEES shall clean their hands only in a HANDWASHING SINK or APPROVED automatic handwashing facility.
- KDA_3_30412F - In-use utensil storage (135°F water) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in a container of water if the water is maintained at a temperature of at least 57°C (135°F) and the container is cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.
- KDA_3_50114A1 - Cooling PHF/TCS (Reach 70°F within the first 2 hours) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within 2 hours from 57°C (135°F) to 21ºC (70°F) [must cool from 135°F to 41°F in no more than 6 hours total.]
- KDA_3_50115B - TCS Cooling (Placement) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: arranged in the EQUIPMENT to provide maximum heat transfer through the container walls- and, loosely covered, or uncovered if protected from overhead contamination, during the cooling period to facilitate heat transfer from the surface of the FOOD.
- KDA_3_50116A1 - PHF/TCS Hot Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURECONTROL FOR SAFETY FOOD) shall be maintained at 57°C (135°F) or above.
- 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_50111B - EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- 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_90311B - Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) of this section and shall be stored: In a self-draining position that allows air drying- and, Covered or inverted.
- KDA_5_20314 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: Providing an air gap as specified under § 5-202.13
- 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_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
- KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
- KDA_6_50116 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- KDA_7_10211 - Common Name (Working containers) Working containers used for storing POISONOUS or TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the Common Name of the material.
- KDA_8_30411A - Upon issuance of the LICENSE by the REGULATORY AUTHORITY, the LICENSEE shall post the LICENSE in a location in the FOOD ESTABLISHMENT that is conspicuous to CONSUMERS.
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