BRICKYARD, 125-129 N ROCK ISLAND RD, WICHITA, KS - Restaurant inspection findings and violations

Business Info

Name: BRICKYARD
Type: Restaurant
Address: 125-129 N ROCK ISLAND RD, WICHITA, KS 67202
Phone: 316-263-4044
Total inspections: 5
Last inspection: Oct 28, 2015

Restaurant representatives - add corrected or new information about BRICKYARD, 125-129 N ROCK ISLAND RD, WICHITA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_2_30115 - --Male employee was observed rinsing his hands in 3-vat sink. Employee was educated. Corrected on site. Employee washed hands at handsink. KDA_3_30212 - --In kitchen and second prep room, containers of brown sugar, rice, turmeric, paprika, and flour have no labels of common name. KDA_3_30511A1 - --At bar 2, a container of juice was directly on floor. Corrected on site. Juice was moved. KDA_3_50116A2 - --Sitting atop kitchen make table, a container of garlic butter temped at 69.3F and container of honey butter temped at 63.5F. Line cook said butter was pulled from cooler about 2 hours ago. Corrected on site. Butter was moved to cooler for rapid cooling. At pizza make table, container of cheese temped at 51.1F. Line cook stated cheese was placed at make table one hour ago. Make table had an ambient of 48.7F. Corrected on site. Cheese was placed in walk in cooler for rapid cooling. At make table, container of sauerkraut temped at 45.9F. Person in charge said product was out over 4 hours, but was in process of being discarded. Corrected on site. Sauerkraut was discarded. KDA_3_50118A1 - --At make table, a bottle of miso had datemark 10/14. Person in charge said datemark is when miso was made. Corrected on site. Miso was voluntarily discarded. In walk in cooler, container of duck fat had datemark 10/15. Line cook said datemark was date duck fat was cooked. Corrected on site. Duck fate was voluntarily discarded. In walk in cooler, a container of housemade ranch dressing had datemark 10/20. Line cook said datemark was when ranch dressing was made. Corrected on site. Dressing was voluntarily discarded. KDA_3_50118A2 - --In walk in cooler, open gallon of milk had no datemark. Line cook said milk was opened yesterday at 11am. Corrected on site. Milk was datemarked. KDA_4_204112B - --Reach in coolers in kitchen have no thermometers integrated or affixed. KDA_4_30111 - --Pizza reach in cooler in kitchen had an ambient temperature of 48.7F. Corrected on site. Cooler temperature was adjusted and after 30 minutes cooler was temped at 39.5F. KDA_4_50112 - --Cutting boards affixed to kitchen make tables are heavily scratched and stained. KDA_4_60111A - --Can opener in holder affixed to kitchen table has accumulation of dried food debris present on blade. Corrected on site. Opener was moved to be cleaned. KDA_4_60111C - --Excessive accumulation of dust and dirt present on outer surface of vent hood. KDA_5_10311B - --Hot water was not available at the bar handsink during inspection. Person in charge said valve was shut off due to slow leak. Corrected on site. Valve was turned back on and hot water was restored and measured at 105.8F KDA_5_20314 - or, Installing an APPROVED backflow prevention device as specified under § 5-202.14. KDA_5_501113 - --Lid to outside waste receptacle is missing. KDA_6_20213B2 - --Flying trap sticker was hanging directly above entryway in kitchen. KDA_6_20215A3 - --Entrance/exit doors are open to establishment, allowing possible pest entry. KDA_6_50111 - --Water leak present at bar handsink and kitchen food prep sink, with pooled,, standing water on floor. KDA_6_50118 - --Kitchen handsink has accumulation of dried debris and residue on knobs and basin. KDA_7_10211 - --Bottle of blue substance hanging on bar rack identified as sanitizer has no label. Corrected on site. Sanitizer was labeled. KDA_7_20111A - --On food rack in kitchen, a wiping bucket filled with sanitizer was directly next to container of mung beans. Corrected on site. Sanitizer was moved. KDA_Defacto - --3-pot steam well: bison chili: 180F Crock pot: rice: 149.9F --In-use mechanical dishwashig machine had chlorine sanitizer that measured at 100-150 parts per million. 3-vat sink at bar had Multi-Quaternary sanitizer that measured 200-300 parts per million. --Make table 1: shredded cheese: 41.4F Reach in cooler affixed to make table: sour cream: 32.5F Make table 2: hard boiled egg Make table 3 (Pizza): crumbled beef: 43.4F Reach in cooler: cooked pork: 43.4F Make table 4: yum yum (bean sprouts): 42.3F Walk in cooler: raw beef: 39.8F milk: 41.1F potato salad: 42.4F cut lettuce: 42.7F --ServSafe food safety manager present and on site during inspection. --Stored frozen foods in freezers were frozen to the touch. --Walk in cooler: Duck cooling after one hour per line cook temped at 59.6F	10/28/2015	21	Regular	Out
KDA_3_50118A2 - --REPEAT: Open gallon of milk in walk in cooler had no datemark. Male cook said milk was opened on Sunday, 11/14/15. Corrected on site. Milk was datemarking. This was the only datemarking violation observed during inspection. KDA_5_501113 - --REPEAT: Lid to outside waste receptacle is missing. KDA_Defacto - --Pizza make table: shredded cheese: 42.2F Make table: sauerkraut: 41.8F --Pizza reach in cooler: ambient: 38.1F	11/17/2015	3	Follow-up	In
Details not available.	06/17/2014
Details not available.	06/03/2014
Details not available.	12/13/2013

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_30212 - Food storage containers (Common Name) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
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_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_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_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_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_30111 - Temperature Capacity - 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.
KDA_4_50112 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
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_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
KDA_5_10311B - Hot WATER shall be available at all Distribution POINTS IN the FOOD ESTABLISHMENT, at all times.
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_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_20213B2 - Insect control devices shall be installed so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- and 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_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
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_20111A - Chemical Storage (spacing/partitioning) POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning.

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BRICKYARD, 125-129 N ROCK ISLAND RD, WICHITA, KS - Restaurant inspection findings and violations

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