Restaurante Antojitos Slvdrns, 2117 E CENTRAL AVE, WICHITA, KS - Restaurant inspection findings and violations

Business Info

Name: Restaurante Antojitos Slvdrns
Type: Restaurant
Address: 2117 E CENTRAL AVE, WICHITA, KS 67214
Phone: 316-269-4090
Total inspections: 4
Last inspection: Oct 27, 2015

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Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_30211A1a - --REPEAT: In upright sliding door reach in cooler, container of raw shell eggs were directly next to a head of raw ready-to-eat lettuce and and cut raw ready-to-eat avacado. Corrected on site. Eggs were moved to bottom of cooler. KDA_3_30211A1b - --REPEAT: In sliding door upright reach in cooler, a container of raw shell eggs were directly above a several cans of drinking soda. Corrected on site. Eggs were moved. KDA_3_50118A2 - --REPEAT: Vinegar coleslaw mix in sliding door upright reach in cooler did not have a datemark. Person in charge said that coleslaw was made Thursday. Corrected on site. Coleslaw was datemarked. Discussed with person in charge a variance that would be needed to hold slaw longer than 7 days. KDA_4_30212B - --REPEAT: Thin probe thermometer to accurately check food temperatures of thin meat patties can not be located at time of inspection. KDA_Defacto - --Sliding Door Upright reach in cooler: vinegar coleslaw: 40.1F raw shell eggs: 34.1F --Sliding door upright reach in cooler: Ambient: 39.2F	10/27/2015	5	Follow-up	Out
3-302.11(A)(2) - --In upright reach in cooler, container of raw fish was sitting directly atop container of raw pork. Corrected on site. Fish was moved. KDA_3_30211A1a - --In 2nd upright reach in cooler, several flats of raw shell eggs were directly above container of ready-to-eat unpeeled bananas. KDA_3_30211A1b - --In upright reach in cooler, package of raw chicken was directly above ready-to-eat drinking juice and directly beside cooked beef. KDA_3_30212 - --2 containers of white substance on kitchen food shelf identified by person in charge as sugar had no common label. KDA_3_30511A1 - --In outside storage room, box of vinegar used for cooking was directly on the floor. Corrected on site. Vinegar was moved. Covered container of raw beans were directly under kitchen handsink hand drying agent, allowing possible contamination from washed wet hands. KDA_3_50113B - --Container of semi-thawed pork in prep sink was submerged in standing, non-running water. Corrected on site. Educated person in charge. Pork was placed under running water. KDA_3_50116A2 - --In 2nd upright reach in cooler, 6 bags of shredded mozzarella cheese temped at 59.6F, 60.8F, 60.1F, 61.7F, 58.1F, and 59.2F. Person in charge (female cook) said cheese was placed in reach in cooler yesterday morning, over 4 hours ago. Ambient temperature of cooler was 55.9F. Corrected on site. Cheese was voluntarily discarded. KDA_3_50116B - --In upright reach in cooler, box (several flats) of raw shell eggs temped at 55.8F. Person in charge said eggs were in cooler since yesterday morning, over 4 hours ago. Ambient temperature of cooler was 55.9F. Corrected on site. Eggs were voluntarily discarded. KDA_3_50118A1 - --In upright reach in cooler, a container of cooked rice had datemark 09/18/15. Corrected on site. Rice was voluntarily discarded. KDA_3_50118A2 - --In upright reach in cooler, open gallon of milk had no datemark. Person in charge said milk was opened Tuesday 10/13/15. Corrected on site. Milk was datemarked. In same reach in cooler, container of cooked pork and cooked beef had no datemark. Person in charge said pork and beef were cooked on Sunday, 10/11/15. Corrected on site. Pork and beef were datemarked. In 2nd reach in cooler, container of rice and beans had no datemark. Person in charge said rice and beans were made yesterday morning, over 24 hours ago. Corrected on site. Rice and beans were datemarked. KDA_4_204112B - --There is no thermometer integrated or affixed to white residential upright reach in cooler. KDA_4_30111 - --Reach in cooler in kitchen that stores potentially hazardous foods has ambient temperature of 55.9F. KDA_4_30212A - --There is no food thermometer to accurately check food temperatures. KDA_5_20314 - or, Installing an APPROVED backflow prevention device as specified under § 5-202.14. KDA_5_50117 - --There is no covered receptacle (waste basket) in the women's toilet room. KDA_6_20215A3 - --Back exit door has about 1/4 inch gap present when door is not shut properly. Door was not shut properly during inspection. Corrected on site. Door was shut properly. KDA_8_30411A - --Current license is not posted for public view. KDA_Defacto - --Cooked beans and rice in microwave temped at 169.8F --Crock pot: refried beans: 146.2F --Food establishment shares outside waste receptacle with adjoining businesses.	10/15/2015	18	First Operational Inspection After Licenstion	Out
Details not available.	05/19/2015
Details not available.	05/07/2015

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_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_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_50116B - PHF/TCS Cold Holding (Shell EGGS) EGGS that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated EQUIPMENT that maintains an ambient air temperature of 7�°C (45�°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_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_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_4_30212A - Food Temperature Measuring Devices (Provided & Accessible) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of required FOOD temperatures.
KDA_4_30212B - FOOD temperature MEASURING devices (Thin Probe) a temperature MEASURING DEVICE with a suitable small-diameter Probe that is designed to measure the temperature of Thin masses shall be Provided and readily accessible to accurately measure the temperature IN Thin FOODS such as MEAT patties and FISH filets.
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_5_50117 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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_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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Restaurante Antojitos Slvdrns, 2117 E CENTRAL AVE, WICHITA, KS - Restaurant inspection findings and violations

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