KANSAS WINE & BEER GARDEN, 402 GRANDSTAND BLVD, HUTCHINSON, KS - Restaurant inspection findings and violations

Business Info

Name: KANSAS WINE & BEER GARDEN
Type: Restaurant
Address: 402 GRANDSTAND BLVD, HUTCHINSON, KS 67502
Phone: 785-233-2265
Total inspections: 4
Last inspection: Sep 12, 2015

Restaurant representatives - add corrected or new information about KANSAS WINE & BEER GARDEN, 402 GRANDSTAND BLVD, HUTCHINSON, KS »

Violation code	Inspection Date	Violations	Type	Compliance
4-302.14 - --The establishment has ordered test strips (quaternary ammonia) and are expecting them to arrive any time this morning. The quaternary ammonia in their sink is measuring 200ppm (in agreement with label on proper concentration). KDA_4_50111A - --The wooden door ledge/step into the walk-in-cooler is chipping. KDA_6_10111A - --The floor of the walk-in-cooler is exposed wood. KDA_6_20215D - --There are doors open around the establishment for ventilation that do not have screens or other protection against pests.	09/12/2015	4	Follow-up	In
4-302.14 - --The establishment provided chlorine test strips. They are using quaternary ammonia test strips in their sinks. KDA_3_50116A1 - --The chicken wings in the hot drawer are measuring 131.2 F. Some of the wings are measuring above 135 F, but not all. The staff said the wings were heated approximately 2.5 hours previously. Corrected on Site (COS) - the wings were reheated to 165 F on the grill and in the microwave. The hot drawer was turned up. The drawer is not latching correctly due to being dropped and this may have been causing the issue. KDA_3_50118A2 - --In the cooler there is an open gallon of milk that has no date on it. The person in charge (PIC) said this was opened yesterday, he's not certain exactly what time. COS - the milk was dated. KDA_4_20211A2 - --There is a chipped lid to a plastic food container on top of the condiment cooler. COS - this was removed by the PIC. KDA_4_50111A - --The wooden door ledge/step into the walk-in-cooler is chipping. KDA_4_70311C4 - --Dishes were being washed in the 3 vat sink at the end of the inspection. The employee sanitizing the dishes dipped the dishes in the sanitizer for approximately 10 seconds. Upon checking the label, the sanitizer calls for 1 minute contact time. Corrected on Site (COS) - the dishes were re-sanitized for the proper time period. KDA_4_90311B - --There are uncovered and non-inverted food containers on top of a cooler in the kitchen. KDA_4_90311C - --There is a stack of Styrofoam plates on the front serving line outside of their original protective packaging, neither covered nor inverted. KDA_6_10111A - --The floor in the walk-in-cooler is exposed wood. KDA_6_20215D - --There are doors open in the establishment for ventilation (the back door from the kitchen and waitressing area) that do not have screens or other forms of protection to protect against pest entry. KDA_Defacto - --Employees identified heating process for precooked meats as on the grill or in the microwave to 165 F and then stored in the crockpots. --Steam Table 1: Black Beans - 136.7 F Steam Table 2: Cheese - 147.8 F Crockpot 1: Chili - 164.7 F Crockpot 2: Chicken - 190.8 F --Thawing in cooler. --The establishment is no longer handling raw meats, they are only working with precooked items. --The sanitizer in the 3 vat sink at the beginning of the inspection was measuring less than 200ppm (the label calls for 200ppm quaternary ammonia). The sanitizer was remade to the correct concentration.	09/11/2015	11	Regular	Out
Details not available.	09/05/2014
Details not available.	09/06/2013

4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
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_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_50111A - EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
KDA_4_70311C4 - Sanitizing-other approved chemical-30 seconds exposure After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in chemical manual or mechanical operations, including the application of SANITIZING chemicals by immersion, manual swabbing, brushing, or pressure spraying methods. Contact times shall be consistent with those on EPA-registered label use instructions by providing a contact time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields SANITIZATION.
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_4_90311C - SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under ¶ 4- 903.11(A) and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used.
KDA_6_10111A - Except as specified in ¶6-101.11(B), materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted- Closely woven and EASILY CLEANABLE carpet for carpeted areas and, Nonabsorbent for areas subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods.
KDA_6_20215D - Outer openings (Screens/Air Curtains) Except when flying insects and other pests are absent due to the location of the ESTABLISHMENT, the weather, or other limiting condition, if the windows or doors of a FOOD ESTABLISHMENT, or of a larger structure within which a FOOD ESTABLISHMENT is located, are kept open for ventilation or other purposes, or a TEMPORARY FOOD ESTABLISHMENT is not provided with windows and doors, the openings shall be protected against the entry of insects and rodents by: 16 mesh to 25.4 mm (16 mesh to 1 inch) screens- properly designed and installed air curtains to control flying insects- or, other effective means.

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KANSAS WINE & BEER GARDEN, 402 GRANDSTAND BLVD, HUTCHINSON, KS - Restaurant inspection findings and violations

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