MIKE'S WINE DIVE, 4714 E DOUGLAS, WICHITA, KS - Restaurant inspection findings and violations

Business Info

Name: MIKE'S WINE DIVE
Type: Restaurant
Address: 4714 E DOUGLAS, WICHITA, KS 67208
Phone: 316-260-9000
Total inspections: 4
Last inspection: Dec 22, 2015

Restaurant representatives - add corrected or new information about MIKE'S WINE DIVE, 4714 E DOUGLAS, WICHITA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_50118A1 - --There was a large container of homemade Caesar dressing in the reach in cooler that was dated 12/8/15. PIC stated 12/8 was the prep date. COS- PIC voluntarily discarded the dressing. KDA_4_60111A - --There was old food debris along the inside food contact surfaces of 2-3 plastic food storage containers stored on the clean utensil shelf in the back. COS- employee moved the containers back to the warewashing unit for additional cleaning.	12/22/2015	2	Follow-up	In
4-302.14 - --The only QT test strips available in the establishment expired 6/30/2012 and 11/1/2011. 3-302.11(A)(2) - --There was a container of raw bacon wrapped scallops stored directly over uncovered containers of raw shrimp in the reach in cooler on the cook line. COS- PIC moved the bacon wrapped products to bottom shelf. KDA_2_40111 - --There was an employee drink without a lid sitting on top of the drink cooler in the bar area. KDA_3_30211A1b - --There was a raw package of raw beef stored directly on top of a package of RTE sliced prosciutto meat in reach in cooler. COS- PIC moved the raw products to the bottom shelf. There was a box of raw bacon stored directly on top of a container of RTE Caesar dressing in reach in cooler 1. COS- PIC moved the raw products to the bottom shelf. There was a container of raw steak over containers of RTE salad in reach in cooler 2. COS- PIC moved raw products to the bottom shelf. There was a container of raw shrimp stored directly above an uncovered tray of cooked duck in the reach in cooler on the line. COS- PIC moved the raw products to the bottom of the cooler. KDA_3_30414D - --There were two dry wiping cloths on the cook line with visible soil build up along the surfaces. The employees use the cloths to wipe off the food contact surfaces if excess food is left behind. KDA_3_50113B - --There were raw products in the basin of the prep sink thawing without proper refrigeration or cold running water ran over them. Educated staff on proper thawing procedures. KDA_3_50116A2 - --There was a container of housemade salsa in reach in cooler 2 on the cook line that measured at 50F. PIC stated the item was prepped 2 hours prior. The ambient temperature measured at 40F and all other potentially hazardous items measured at 41F or lower. COS- PIC moved the salsa to the larger reach in cooler for rapid cooling. KDA_4_20211A2 - --There was a rubber spatula on the clean utensil rack with large breaks and cracks along the food contact surface. COS- PIC voluntarily discarded. There were several plastic food storage containers with large cracks and broken edges. PIC stated he would need to go through them once the lunch rush is over. KDA_4_60111A - --There was old food debris along the food contact surface of a serving spoon on the clean utensil rack, there was old food debris along the food contact blade of the commercial slicer stored as clean, and there was old food debris build up on the food contact blade of the commercial opener. COS- PIC moved the spoon and opener back to the 3 vat for additional cleaning. He discussed cleaning the slicer after the lunch rush. There was old sticker residue along the outside surfaces of the plastic food storage containers stored as clean. PIC discussed going through them for recleaning after the rush. KDA_4_60111C - --There was grease and old food debris build up on top of the cooler stored beneath the grill on the cook line. KDA_4_60211E4 - --There was mold build up along the upper inside portion of the bulk ice unit. KDA_5_20511A - --There are two moving cabinets used for salad prep pushed in front of the handsink on the cook line making it inaccessible to employees. Recommended moving the cabinets to a different area in the kitchen during lunch rushes. PIC stated the cabinets are only there during rushes for convenient use by staff. KDA_5_20511B - --There was a dirty container in the basin of the handsink in the warewashing area. COS- an employee moved the container to the trash receptacle. KDA_5_50116B - --There was no trash receptacle provided in close proximity to the handsink on the cook line. KDA_6_20211A - --There is no protective shielding over the light in the wine storage area downstairs or over the fluorescent lighting directly above the dry storage area downstairs. KDA_6_20215A3 - --There is a 1/4 gap under the lower right corner of the exit door that leads to the outdoor patio area large enough to allow the entry of pests. KDA_6_30111 - --There was no handsoap available at the handsink in the bar area. COS- PIC restocked. KDA_6_30112 - --There were no disposable towels available at the handsink in the bar area. COS- PIC restocked. KDA_6_30114 - --There were no handwashing reminder signs in either employee restroom. KDA_6_501112 - --There are approximately 20-25 dead cockroaches in the sticky traps located in the basement storage area. There is a pest control company contracted, no paperwork provided. KDA_6_50112A - --There was dirt, grime and old food debris build up along the edges of the basement storage area. There is grease and old food debris build up under and behind the equipment on the cook line. There is a loose white powder along the floor in the bar area, PIC stated the powder was a cleaner that was not picked up by the night crew. KDA_7_10211 - --There was a working spray bottle of light blue liquid at the front hostess station without a common name listed on the label. PIC identified as either glass cleaner or chemical sanitizer. COS- PIC voluntarily discarded the liquid. KDA_Defacto - --raw chicken 35 (prep on counter) pasta 40 (reach in cooler 1) sliced tomatoes 39 (reach in cooler 2) sliced turkey 40 (cold drawer 1 under grill) raw chicken 38 (cold drawer 2 under grill) rice 37 (make table 1) raw shrimp 38 (reach in cooler 1 under make table 1) pico 42 (make table 2) boiled eggs 42 (reach in cooler 2 under make table 2) mashed potatoes 42 (small reach in cooler on cook line) --soup 170 (steam table) --steak 186 (grill) --The Chlorine measured at 50ppm in the dishmachine, Chlorine test strips were provided. The QT measured at 200ppm in the 3 vat sink in the bar area. --There were containers of sliced ham and turkey in the cold hold drawers under the grill without any date marking and a container of cooked mashed potatoes in the small reach in cooler without any date marking. PIC stated all three items were prepared yesterday 12/9 in the evening. COS- PIC correctly date marked. There was an opened container of RTE liquid egg and a bag of sliced prosciutto deli meat in the reach in cooler without any date marking. PIC stated both items were opened/prepared this morning (12/10). COS- PIC correctly date marked.	12/10/2015	23	Regular	Out
Details not available.	07/15/2014
Details not available.	02/20/2014

4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
3-302.11(A)(2) - Cross contamination by Raw Animal FOOD type - FOOD shall be protected from cross contamination by separating types of Raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: using separate equipment for each type- arranging each type of FOOD in equipment so that cross contamination of one type with another is prevented- or, preparing each type of FOOD at different times or in separate areas
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_30414D - Wiping cloths (Clean) Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of FOOD debris and visible soil.
KDA_3_50113B - TCS Thawing (Cold Water) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed completely submerged under running water at a water temperature of 21�°C (70�°F) or below, with sufficient water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5�°C (41�°F). Alternatively, for a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking to be above 5�°C (41�°F), for more than 4 hours including: the time the FOOD is exposed to the running water and the time needed for preparation for cooking- or, the time it takes under refrigeration to lower the FOOD temperature to 5�°C (41�°F).
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_4_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
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_4_60211E4 - Non-PHF/TCS Food Contact Surface Cleaning Frequency (ice bins, soda nozzles) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned, in EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: at a frequency specified by the manufacturer- or, absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
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_5_50116B - A receptacle shall be provided in each area of the FOOD ESTABLISHMENT or PREMISES where REFUSE is generated or commonly discarded, or where recyclables or returnables are placed.
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_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_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_501112 - Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
KDA_6_50112A - PHYSICAL FACILITIES 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.

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