HEROES SPORTS BAR AND GRILL, 117 N MOSLEY, WICHITA, KS - Restaurant inspection findings and violations

Business Info

Name: HEROES SPORTS BAR AND GRILL
Type: Restaurant
Address: 117 N MOSLEY, WICHITA, KS 67202
Total inspections: 2
Last inspection: Dec 07, 2015

Restaurant representatives - add corrected or new information about HEROES SPORTS BAR AND GRILL, 117 N MOSLEY, WICHITA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_50116A2 - --At reach in cooler 1 attached to make table (with ambient temperature of 40.8F) a container of crumbled beef temped at 46.3F on one side of container and 43.2F on the opposite side. Person in charge beef was placed in cooler yesterday, over 4 hours ago. Other foods in cooler were within appropriate temperatures. Corrected on site. Crumbled beef was voluntarily discarded. At large make table with ambient of 49.8F, cut lettuce was found at 46.5F, sliced tomatoes were at 46.9F, house made pico de gallo was temped at 44.7F, bean pico de gallo was temped at 45.4F, and mixed shredded cheese was temped at 46.1F. Line cook said lettuce was cut and placed at make table yesterday, pico de gallo and bean pico de gallo yesterday were made and placed in table yesterday. Corrected on site. Pico de gallo, bean pico de gallo, and lettuce were voluntarily discarded. Person in charge said shredded cheese was placed in table one hour ago. Corrected on site. Cheese was moved to another working cooler for rapid cooling. In reach in cooler affixed to make table with ambient of 55.2F, house made ranch dressing temped at 48.6F, house made spicy tartar dressing temped at 46.9F and house made oriental dressing temped at 48.5F. Line cook said dressing was placed in cooler 2 days ago. Corrected on site. Ranch, spicy tartar, and oriental dressings were voluntarily discarded. At prep line in kitchen, container of house made buffalo sauce temped at 77.8F. Line cook said sauce was place at prep line over 4 hours ago. Corrected on site. Sauce was voluntarily discarded. KDA_3_50118A2 - --In reach in cooler, a container of cooked crumbled beef had no datemark. Line cook said beef was cooked yesterday morning, more than 24 hours ago. At make table, container of house made guacamole had no datemark. Line cook said guacamole was made yesterday, over 24 hours ago. Corrected on site. Beef and guacamole were datemarked. KDA_4_30111 - --Make table where potentially hazardous foods are stored has an ambient of 49.8F and reach in cooler attached has ambient of 55.2F. All foods were voluntarily discarded or transferred to working coolers until cooler is serviced. KDA_4_60111C - --Water nozzle attached to fixture next to mechanical dishwasher has heavy accumulation of black soil residue present. KDA_5_20511B - --At the bar handsink, there was a bottle cap that was clogging up sink, where standing water was present. KDA_5_50117 - --There is no covered receptacle in the women's toilet room. KDA_6_20211A - --Several ceiling light bulbs in kitchen and basement kitchen are not shielded and are directly above food prep tables and clean uncovered food equipment. KDA_6_30111 - --At bar handsink, there is no hand cleaning agent. KDA_6_30112 - --At bar handsink, there is no hand-drying agent. KDA_6_30114 - --Downstairs basement kitchen handsink has no hand sign. Corrected on site. Issued handsign. KDA_6_50111 - --Large hole is present in ceiling of kitchen in basement. KDA_7_20111A - --At bar, a bottle of 409 all purpose cleaner was hanging directly next to can of Redbull. Corrected on site. 409 was moved. KDA_Defacto - --Cut fully cooked chicken was cooling in reach in cooler temped at 75.7F. Person in charge said chicken was in process of cooling for one hour. --Kitchen: Small make table: bleu cheese dressing: 40.9F Reach in cooler attached to make table: Cajun Ranch dressing: 41.3F Make table 2: mozzarella cheese: 41.3F Reach in cooler attached to make table 2: Italian sausage: 43.3F Large Make table 2: cottage cheese: 41.3F sliced cheese: 36.5F Reach in cooler attached to large make table: chicken: 42.3F Upright reach in cooler: boiled egg: 41.8F Reach in drawers: ham: 42.3F sliced cheese: 41.5F raw chicken: 39.8F Walk in cooler: raw pork: 38.8F ham: 38.5F shredded cheese: 33.4F Bar reach in cooler: half and half: 39.5F	12/07/2015	13	Licensing	Out
KDA_5_50117 - --REPEAT: There is not a covered in receptacle in the women's toilet room. KDA_Defacto - --Large make table: ambient: 39.9F Reach in cooler affixed to make table: ambient: 34F --Reach in cooler 1 attached to make table: crumbled beef: 42.8F Large make table: cut lettuce: 37.9F pico de gallo: 42.8F Reach in cooler affixed to make table: cut chicken: 35.9F	12/17/2015	2	Follow-up	In

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_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_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
KDA_5_20511B - A HANDWASHING SINK may not be used for purposes other than handwashing.
KDA_5_50117 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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_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_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_30114 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
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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HEROES SPORTS BAR AND GRILL, 117 N MOSLEY, WICHITA, KS - Restaurant inspection findings and violations

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