MASTER WOK, 7700 E KELLOGG DR, WICHITA, KS - Restaurant inspection findings and violations
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Violation code | Inspection Date | Violations | Type | Compliance |
|---|
- KDA_3_30511A1 - --There were approximately 8-10 large tubs of raw chicken stored directly on the floor in the kitchen.
- KDA_3_50115A - --There was a container of cooked chicken pieces cooling at room temperature above the grill. COS- educated staff and the cook moved the container to the reach in cooler for immediate cooling.
- KDA_3_50116A1 - --There was a bucket of cooked chicken measuring at 117F on a counter by the grill. PIC stated the chicken was cooked in the oven 30 minutes prior and was hot holding until it will be cooked again on the grill. COS- the cook moved the chicken to the grill for immediate reheating.
- KDA_3_50116A2 - --REPEAT: There was a container of cooked chicken in the walk in cooler that measured at 49F. PIC stated the chicken was cooked 3 hours prior. COS- PIC moved to the walk in freezer for proper and immediate cooling. There were approximately 5 containers of raw chicken in the kitchen measuring at 53F. PIC stated the chicken was removed from refrigeration for prep approximately 1 hour prior. COS- PIC moved all chicken containers to the freezer for immediate and rapid cooling.
- KDA_4_30111 - --REPEAT: There were approximately 15-18 cases of raw chicken, 4-5 cases of uncut vegetables and 8-10 large tubs of raw marinated chicken in the kitchen that were just delivered per the PIC. There is no walking space in the walk in cooler and there are boxes/containers stacked from floor to ceiling inside the walk in cooler. The ambient temperature measured at 43F. Discussed ordering less amounts and usage of the walk in freezer temporarily which is 60% full as well.
- KDA_5_20511A - --There was a box stand and large industrial rice cooker placed in front of the handsink in the kitchen causing the handsink to be inaccessible to employees. COS- PIC moved the equipment to make the handsink accessible.
- KDA_5_20511B - --REPEAT: There was a dirty food storage pan in the basin of the handsink. COS- PIC moved the container to the 3 vat for additional cleaning.
- KDA_6_50112A - --There is grease and old food debris build up throughout the kitchen: under and behind equipment such as the grill and fryers.
- KDA_Defacto - --3 vat not set up, Chlorine test strips provided. --chicken 186 (grill) --chicken 41 (walk in cooler) chicken 42 (make table in back) --noodles 145 (steam table front counter) --PIC stated all cooked items in the make table and walk in cooler without date markings were either made today 11/24 or last night 11/23 at approximately 7pm. Recommended date marking at end of day each day to avoid confusion.
|
11/24/2015 | 9 | Complaint | Out |
- KDA_3_50116A2 - --At the kitchen make table, a container of raw chicken temped at 45.8F and a container of raw beef temped at 47.1F. Line cook said chicken and beef were placed at make table 2 hours ago. Corrected on site. Chicken and beef were moved to walk in cooler for rapid chill. In reach in cooler affixed to make table, a container of cut cabbage temped at 54.3F with an ambient temperature of 44.9F for reach in cooler. Line cook said cabbage was prepped and placed in cooler 2 hours ago. Corrected on site. Cabbage was moved to walk in cooler for rapid chill.
- KDA_4_30111 - --Reach in cooler affixed to make table had an ambient temperature of 44.9F. Corrected on site. Person in charge (male) decreased temperature and cleaned fan. Ambient temperature read 39F.
- KDA_5_20511B - --Metal food container was in basin of kitchen handsink. Corrected on site. Container was moved.
- KDA_6_30112 - --At the back kitchen handsink, there is no hand drying agent. Corrected on site. Handsink was supplied with paper towels.
|
08/11/2015 | 4 | Follow-up | In |
| Details not available. | 01/30/2015 | | | |
| Details not available. | 01/14/2015 | | | |
| Details not available. | 01/29/2014 | | | |
Violation descriptions:
- 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_50115A - TCS Cooling (Methods) - Cooling shall be accomplished IN accordance with the required time and temperature criteria by using one or more of the following Methods based on the type of FOOD being cooled: placing the FOOD IN shallow pans- separating the FOOD into smaller or thinner portions- using Rapid Cooling equipment- stirring the FOOD IN a CONTAINER placed IN an ice WATER bath- using containers that facilitate heat transfer- adding ice as an ingredient- or, other effective methods.
- 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_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_5_20511A - A Handwashing SINK shall be maintained so that it is accessible at all times for EMPLOYEE use.
- KDA_5_20511B - A HANDWASHING SINK may not be used for purposes other than handwashing.
- 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_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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