ANGELA'S CAFE 7 CANTINA, 2119 W 21ST, WICHITA, KS - Restaurant inspection findings and violations

Business Info

Name: ANGELA'S CAFE 7 CANTINA
Type: Restaurant
Address: 2119 W 21ST, WICHITA, KS 67203
Phone: 316-832-1840
Total inspections: 4
Last inspection: Jan 20, 2016

Restaurant representatives - add corrected or new information about ANGELA'S CAFE 7 CANTINA, 2119 W 21ST, WICHITA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
5-103.11(A) - --Hot water at hand sink has very low pressure, making it difficult to wash hands effectively. KDA_3_30414B1 - --Wet wiping cloth used to sanitize counters was sitting atop counter at wait station. Corrected on site. Cloth was placed in sanitizing bucket. KDA_3_50116A1 - --On grill, stored in two metal container, cooked crumbled beef temped at 109.6F. Line cook said that beef was cooked one hour ago. Corrected on site. Beef was moved to one container on grill and temped to 168.4F. KDA_3_50116A2 - --Atop kitchen counter, a container of seasoned rice temped at 55.3F. Line cook said it was removed from walk in cooler about 30 minutes ago to be reheated. Corrected on site. Rice was put on stovetop for rapid heating. In walk in cooler, a large uncovered pot of beans temped at 68.5F. Person in charge said beans were cooked last night. Corrected on site. Beans were voluntarily discarded. Proper cooling methods were discussed with line cook. KDA_3_50118A2 - --At kitchen make table, a container of house made green salsa had no datemark. Line cook said it was made yesterday, over 24 hours ago. Corrected on site. Salsa was datemarked. In walk in cooler, a container of house made beans had no datemark. Line cook said beans were cooked yesterday, over 24 hours ago. Corrected on site. Beans were datemarked. KDA_4_20211A2 - --Knife stored in holder on wall has excessive chips on blade. Corrected on site. Knife was voluntarily discarded. KDA_4_204112B - --There is no thermometer integrated or affixed to reach in cooler behind front counter where potentially hazardous foods are stored. KDA_4_60211C - --4 tongs used for meat on grill were hanging on grill handles with accumulation of dried and soiled food debris on food contact surfaces. Line cook said tongs are cleaned every night and had been at grill 10am. Corrected on site. Tongs were moved to cleaned. KDA_4_60212B - --Kitchen microwaves have accumulation of dried food debris in cavities. KDA_5_10311B - --There was no hot water available at the kitchen handsink. Corrected on site. Hot water valve was turned on and water was restored to reach in 105.4F KDA_5_20511B - --Kitchen handsink had straws and scrubber in basin. Corrected on site. Straws and scrubber were removed. KDA_5_501113 - --Lid is open to outside waste receptacle. KDA_6_20211A - --Light bulb in walk in cooler was not shielded. KDA_6_20215A3 - --Double entrance/exit doors do not shut properly, allowing an 1/2 inch gap directly in the middle. KDA_6_30112 - --Kitchen handsink has no hand-drying agent. Corrected on site. Handsink was supplied with disposable paper towels. KDA_6_30311A - --There is insufficient light present in both kitchen storage rooms, where a flashlight had to used to effectively inspect. KDA_6_501114B - --An accumulation of litter consisting of crates, trash, piles of leaves and sticks are present outside directly in back of establishment. KDA_6_50112A - --Pool of grease is present on floor directly by grease trap bucket used to catch excess grease. KDA_6_50116 - --Wet mop was stored in mop bucket and not allowed to properly air dry. Per line cook floors were last mopped last night. KDA_6_50118 - --Handsink has accumulation of soiled food debris on handles and in basin. KDA_7_10211 - --In kitchen storage room, a bottle of blue substance identified as window cleaner had no label. Corrected on site. Bottle was labeled. KDA_7_20111B - --Bottle of window cleaner was sitting directly atop box of soda syrup in kitchen storage room. Corrected on site. Cleaner was moved. KDA_Defacto - --Food stored in reach in freezer was frozen to the touch. --Grill: refried beans: 173.4F --Kitchen make table: mild salsa: 39.7F Reach in cooler affixed to make table: shredded cheese: 41.3F Walk in cooler: cut lettuce: 42.8F Front counter reach in cooler: white milk: 37.1F Front counter on ice: mild salsa: 43F	01/20/2016	23	Regular	Out
Details not available.	08/20/2014
Details not available.	08/08/2014
Details not available.	06/02/2014

5-103.11(A) - The WATER source and system shall be of sufficient Capacity to meet the WATER demands of the FOOD ESTABLISHMENT.
KDA_3_30414B1 - Wiping cloths (Storage) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at an appropriate concentration.
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_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_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_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
KDA_4_204112B - Temperature Measuring Devices (Integrated or Affixed) Cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display.
KDA_4_60211C - PHF/TCS Food Contact Surface Cleaning Frequency (every 4 hours) If used with POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD), EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours.
KDA_4_60212B - Cleaning Microwaves - The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
KDA_5_10311B - Hot WATER shall be available at all Distribution POINTS IN the FOOD ESTABLISHMENT, at all times.
KDA_5_20511B - A HANDWASHING SINK may not be used for purposes other than handwashing.
KDA_5_501113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: Inside the FOOD ESTABLISHMENT if the receptacles and units: Contain FOOD residue and are not in continuous use- or, After they are filled- and, With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT.
KDA_6_20211A - Except as specified in ¶ 6-202.11(B), light bulbs shall be shielded, coated, or otherwise shatter resistant in areas where there is exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
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_30311A - Light intensity (108 lux) The light intensity shall be at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning.
KDA_6_501114B - Premises (Litter) The PREMISES shall be free of litter.
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_6_50118 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
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_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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ANGELA'S CAFE 7 CANTINA, 2119 W 21ST, WICHITA, KS - Restaurant inspection findings and violations

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