RIVER CITY BREWERY, 150 N MOSLEY, WICHITA, KS - Restaurant inspection findings and violations

Business Info

Name: RIVER CITY BREWERY
Type: Restaurant
Address: 150 N MOSLEY, WICHITA, KS 67202
Phone: 316-263-2739
Total inspections: 6
Last inspection: Nov 03, 2015

Restaurant representatives - add corrected or new information about RIVER CITY BREWERY, 150 N MOSLEY, WICHITA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_30511A1 - --In walk in freezer, box of potato fries were stored directly on floor. Corrected on site. Fries were moved. KDA_5_20212A - --Hot water at kitchen handsink nearby grill temped at 60.3F. Corrected on site. Person in charge adjusted temperature knob and hot water temped at 117.6F.	11/03/2015	2	Follow-up	In
3-302.11(A)(2) - --This is not cited as a violation: Container of raw pork was stored above container of raw chicken. Recommend using the silo method to separate different types of raw animal foods such as beef, fish (including shellfish) lamb, pork, and poultry. Please be aware that raw fish, including shell fish, pose a high risk for allergen cross contact and must be stored so it can’t contact other foods. KDA_2_30114G - --Grill cook touched raw beef patty with gloved hand, then immediately touched ready to eat bread, without removing gloves, washing hands and donning new gloves. Educated employee. Corrected on site. Employee removed gloves, washed hands, then donned new gloves. KDA_3_10111 - --Upstairs bar had a bottle of liquor on bar shelf with numerous floating particles present. Corrected on site. Liquor was voluntarily discarded. KDA_3_30212 - --In kitchen on bottom table shelf, several large containers identified as flour and seasoned flour have no label of common name. KDA_3_30511A1 - --In kitchen walk in freezer, box of potatoes were directly on floor. KDA_3_50118A2 - --In reach in cooler affixed to make table 2, container of fully cooked pulled pork and container of fully cooked chicken had no datemark. Line cook said pork was cooked 2 days ago and chicken was made 1 day ago. Corrected on site. Pork and chicken was datemarked. In reach in cooler affixed to make table 1, container of cooked ribs had no datemark. Employee said ribs were made 2 days ago. Corrected on site. Ribs were datemarked. KDA_4_204112B - --There is no thermometer integrated or affixed to reach in cooler affixed to make table 5. KDA_4_60111A - --Knife stored as clean on kitchen wall magnet has accumulation of food debris on blade and handle. Corrected on site. Knife was moved to be cleaned. KDA_4_60111C - --Handles and inside cavity of reach in coolers in kitchen have accumulation of soiled food debris and residue. Corrected on site. Handles and cavities were cleaned. Heater above serving shelf in kitchen (where cooked food is held for wait staff to serve) has accumulation of dried debris present. KDA_4_60211E4 - --Ice bin in wait station beside kitchen has accumulation of pinkish microbial growth present on inner lip. Corrected on site. Lip was cleaned and sanitized. KDA_6_20215A3 - --About 1/4 to 1/2 inch is present at bottom of front entrance/exit door, allowing possible pest entry. KDA_6_50111 - --Several ceiling tiles are missing in kitchen, with one missing tile directly above clean dishware. KDA_7_10211 - --Bottle of blue substance on bottom shelf of table at seating area upstairs had no common name label. Person in charge identified substance as Windex. Corrected on site. Windex was labeled. KDA_Defacto - --A full routine inspection was conducted based on complaint received about roaches in bar, seating and restroom areas. Entire establishment was inspection for pest activity, including pest traps set throughout establishment. No pest activity was found in establishment or in pest traps. Per person in charge, establishment is treated once monthly. In conclusion, complaint was unfounded. --Beef and rice: 172.9F --Food staff shares outside wasted with adjoining businesses. --Make table 1: honey cream cheese: 43.2F cooked noodles: 40.4F Reach in cooler (affixed to make table 1): cooked noodles:37.2F Reach in drawer: raw beef: 40.3F Make table 2: corn relish: 37.2F Reach in cooler (affixed to make table): pulled pork: 40.2F Make table 3: raw chicken: 37.1F Make table 4: cottage cheese: 40.5F Reach in cooler (affixed to make table 4): butter: 37.8F Make table 5: corn relish: 37.8F cut lettuce: 42F Pizza make table: sliced tomatoes: 41.2F crumbled beef: 42.7F Upstairs bar walk in cooler: milk: 38.3F --Make table 5: Ambient: 39.7F Upstairs walk in cooler: Ambient: 38F Potentially hazardous foods stored in the walk in cooler was frozen to the touch. --Mechanical hot water sanitizing dishwasher was not in-use during inspection but measured at 158F. Person in charge was recommended to call service provider to adjust temperature. Dish washer stated provider was out recently to turn temp down. --Steam table: gravy: 162.7F Grill: chicken: 136.3F Steam Pot: chicken noodle soup: 138.5F --Tray of rice in kitchen walk-in-cooler temped at 90.6 after about one hour cooling per employee.	10/22/2015	14	Complaint	Out
Details not available.	04/27/2015
Details not available.	01/15/2015
Details not available.	12/19/2013
Details not available.	11/15/2013

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_30114G - Wash Hands (Raw to RTE) FOOD EMPLOYEES shall clean their hands and exposed portion 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 when switching between working with raw FOOD and working with READY-TO-EAT FOOD
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
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_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_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_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_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_20212A - A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38�°C (100�°F) through a mixing valve or combination faucet.
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_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
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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RIVER CITY BREWERY, 150 N MOSLEY, WICHITA, KS - Restaurant inspection findings and violations

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