PANDA GRILL BUFFET, 1415 W Pawnee, Wichita, KS - Restaurant inspection findings and violations

Business Info

Name: PANDA GRILL BUFFET
Type: Restaurant
Address: 1415 W Pawnee, Wichita, KS 67213
Total inspections: 3
Last inspection: Jan 19, 2016

Restaurant representatives - add corrected or new information about PANDA GRILL BUFFET, 1415 W Pawnee, Wichita, KS »

Violation code	Inspection Date	Violations	Type	Compliance
3-302.11(A)(2) - --A box of packaged raw chicken was sitting on top of a box of packaged raw pork in the WIC. A container of raw chicken was stored on the shelf above a container of raw pork in the WIC. KDA_3_50116A2 - --Sushi on the buffet had temperatures of 54.6 and 56.7. PIC said that the items were prepared at 11:00AM. PIC also said that all items are discarded at 03:00PM. Educated PIC on the need to either use temperature control or time as a public health control (TPHC). Provided educational information so facility can utilize TPHC. KDA_5_20314 - or, Installing an APPROVED backflow prevention device as specified under § 5-202.14. KDA_7_10211 - --Clear plastic spray bottle under the mechanical dishwasher containing a red liquid was not labeled with common name. PIC said it was detergent and COS by labeling. KDA_Defacto - --Buffet Line: Chicken Meatballs 162, 145. --No milk on site.	01/19/2016	5	Follow-up	Out
3-302.11(A)(2) - --Container of chicken in the kitchen RIC was stored above a container of raw fish. No visible contamination. PIC COS by moving the container of raw chicken to the bottom. A container of raw chicken in the WIC was stored above a container of raw pork. No visible signs of contamination. PIC COS by moving chicken so it was only above raw chicken. KDA_3_30212 - --Several working containers of seasonings in the kitchen (including sesame seeds, sugar) were not labeled with common name. KDA_3_30414B1 - --Two damp wiping clothes in the wait staff area sitting on the counter were not stored in a sanitizer solution concentration. KDA_3_50116A2 - --Cut Cantaloupe on the buffet table temped at 52.5. PIC said that it was prepped and place out at 11AM. PIC COS by VD. Educated PIC on the need to cool cut melon prior to placing on buffet table so as to maintain 41 or below. Cut Lettuce on the Buffet Table temped at 44.6. PIC said that it was placed out at 11AM. PIC COS by VD. Educated PIC on possible using a metal container and not plastic that insulates. Cut Cabbage on the Kitchen Prep table was sitting out at room temperature and temped at 54.9. PIC COS by VD. KDA_3_50118A2 - --An opened gallon of milk in the wait staff RIC was not date marked. PIC was unsure when it was opened and COS by VD. Educated PIC on the need to date milk once it is opened and that it has a 7 day limit. KDA_5_20314 - or, Installing an APPROVED backflow prevention device as specified under § 5-202.14. KDA_6_20215A3 - --The back kitchen door was a visible quarter to half inch gap to the outside and is not tight fitting. KDA_6_30111 - --Kitchen handwashing sink had no soap. PIC COS by supplying soap. Wait Staff handwashing sink had no soap. PIC COS by supplying soap. KDA_6_30114 - --Employee Toilet Room did not have a handwashing reminder sign or sticker. COS by supplying a sticker. KDA_7_10211 - --Clear Plastic Spray Bottle under the mechanical dishwasher containing a red liquid was not labeled with common name. PIC said that it was detergent and COS by labeling. KDA_8_30411A - --License was not posted at the time of the inspection. KDA_Defacto - --Facility cooks and preps for the next day the evening before. The sushi/grill RIC is prepped daily. Most items on site were cooked or prepared yesterday night/evening. --Kitchen Rice Steamer: Steamed Rice 185. Buffet STs: Fried Fish 161	01/06/2016	12	Complaint	Out
KDA_7_10211 - --A clear plastic pump spray under the 3 Vat sink containing a clear liquid was not labeled. PIC said that it was CL sanitizer. PIC COS by labeling. KDA_Defacto - --Facility had thermometers in cooling units and will have probe thermometers available at start of operation. --Facility will have appropriate test strips available at start of operation. --WIC: Ambient Air 29.8. WIF: Ambient Air 21.8. MT: Ambient Air 36.8. RIC: Ambient Air 34.6 Grill MT: Ambient Air 36.8.	11/18/2015	2	Licensing	In

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_3_30212 - Food storage containers (Common Name) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
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_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_5_20314 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: Providing an air gap as specified under § 5-202.13
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_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_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.
KDA_8_30411A - Upon issuance of the LICENSE by the REGULATORY AUTHORITY, the LICENSEE shall post the LICENSE in a location in the FOOD ESTABLISHMENT that is conspicuous to CONSUMERS.

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PANDA GRILL BUFFET, 1415 W Pawnee, Wichita, KS - Restaurant inspection findings and violations

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