MCDONALDS #15232, 3430 S HYDRAULIC, WICHITA, KS - Restaurant inspection findings and violations
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Violation code | Inspection Date | Violations | Type | Compliance |
|---|
- KDA_3_50116A2 - --Cut lettuce with a temperature of 50 and cheese with a temperature of 48 were stored in bottom of salad reach in cooler. The top of salad reach in cooler had an ambient temperature of 40.8. The person in charge said foods were stored in reach in cooler 2 hours ago. (corrected on site-foods moved to walk in cooler for quick cooling) 15 Individual packets of Gogurt yogurt stored on counter in cold container had a temperature of 52. Person in charge said they were stored on counter over 4 hours ago. (corrected on site-yogurt disposed of in trash) 10 Individual butter containers stored on counter in cold container had a temperature of 77. Person in charge said they were placed in container over 4 hours ago. (corrected on site-butter disposed of in trash)
- KDA_4_204112B - --Front reach in cooler does not have integrated thermometer for taking ambient temperatures.
- KDA_4_30111 - --Bottom part of salad reach in cooler had an ambient temperature of 55.2. Reach in cooler cannot be used to store potentially hazardous foods until it can maintain food temperatures of 41 and below.
- KDA_Defacto - --Wiping cloth solution had a reading of 100 ppm chlorine.
|
11/30/2015 | 4 | Follow-up | Out |
- KDA_2_30114F - --Cook placed frozen raw hamburger patties on grill. He then placed a white sheet that comes in direct contact with ready-to-eat hamburgers in container and placed the cooked hamburgers on it. He did not first wash hands and change gloves before he handled the white sheet. (corrected on site-employee educated and hamburgers/white sheet disposed of in trash)
- KDA_2_30114I - --A manager was on cell phone and taking pictures and then immediately started portioning french fries into individual containers without first washing hands. (corrected on site-educated to wash hands after any contamination and hands washed)
- KDA_2_40111 - --A manager had a personal drink with lid and straw on counter next to food being prepared for orders. (corrected on site-drink moved) A manager cooking and portioning french fries was chewing gum.
- KDA_3_30111B - --An employee was scooping fries and dropped some on hand and then proceeded to allow the fries to fall back into pile to serve. (corrected on site-educated employee and rest of fries at hot lamp disposed of in trash)
- KDA_3_30414B1 - --Front wiping cloth solution had reading of 0 ppm chlorine. (corrected on site-solution remade)
- KDA_3_50116A2 - --A plastic container of individual servings of butter were stored on front counter with a temperature of 76. Manager said butter was placed there 2 hours ago. (corrected on site-butter moved to front reach in cooler for quick cooling) A plastic container of gogurt yogurts stored on front counter had a temperature of 60. Person in charge said they were placed on counter 1 hour ago. (corrected on site-yogurts moved to front reach in cooler for quick cooling) The following foods were stored in salad reach in cooler over 4 hours according to person in charge: sliced cheese 55, shredded cheese 54, cut lettuce 53, and cut tomatoes 52. (corrected on site-all foods disposed of in trash)
- KDA_4_204112B - --Front reach in cooler and salad reach in cooler do not have integrated thermometers for taking ambient temperatures.
- KDA_4_30111 - --Salad reach in cooler has an ambient temperature of 56. Salad reach in cooler cannot be used to store potentially hazardous foods until it can maintain food temperatures of 41 or below.
- KDA_6_20211A - --Light cover on light bulb in front reach in cooler is chipping.
- KDA_6_30114 - --Both handwashing sinks in male and female restrooms do not have handwashing signs.
- KDA_Defacto - --3-vat sink not set-up during inspection. Establishment uses both chlorine and quaternary as sanitizer and has both types of test strips. --A plastic container of sausage gravy was cooling in breakfast reach in cooler for 2 hours with a temperature of 69. It is recommended to place foods on ice and leave uncovered to allow quick cooling. --All stored frozen foods in walk in freezer and reach in freezers were frozen. --breakfast reach in cooler-Canadian bacon 38, breakfast burritos 41 walk in cooler-ice cream mix 40, milk 38 coffee reach in cooler-milk 41 frappe reach in cooler-yogurt 42 front reach in cooler-ice cream mix 41, milk 40 make table-cut tomatoes 39 ice cream machine-ice cream mix 40, 37 --Establishment gets monthly pest control treatments from Arrest-A-Pest. --hot holding oven 1-eggs 148, chicken patty 149 hot holding oven 2-chicken 159, chicken nuggets 143 hot holding oven 3-hamburger patty 172 --Wiping cloth solution in kitchen had a reading of 100 ppm chlorine.
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11/16/2015 | 11 | Regular | Out |
| Details not available. | 10/15/2014 | | | |
| Details not available. | 02/12/2014 | | | |
Violation descriptions:
- KDA_2_30114F - Wash Hands (Prevent Cross Contamination) FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and during FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks
- KDA_2_30114I - Wash Hands (As needed) FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and after engaging in other activities that contaminate the hands
- KDA_2_40111 - EMPLOYEES shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES- or other items needing protection cannot result.
- KDA_3_30111B - FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT.
- 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_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_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_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_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.
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