THAI BINH SUPERMARKET, 1530 W 21ST N, WICHITA, KS - Restaurant inspection findings and violations

Business Info

Name: THAI BINH SUPERMARKET
Type: Restaurant
Address: 1530 W 21ST N, WICHITA, KS 67203
Phone: 316-838-8882
Total inspections: 8
Last inspection: Dec 11, 2015

Restaurant representatives - add corrected or new information about THAI BINH SUPERMARKET, 1530 W 21ST N, WICHITA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
4-302.14 - --REPEAT: There are no test strips for the chlorine sanitizer used in establishment. 4-102.11(B)(1) - --REPEAT: In reach in case, green leafy vegetables were stored in and in direct contact with white thank you bag. Corrected on site. Vegetables were moved to food-grade bag. In walk in freezer, pork was stored in and in direct contact with white thank you bag. Corrected on site. Pork was moved to food grade bag. KDA_3_30211A1a - --REPEAT: In reach in case, a buckets of vegetable roots were directly next to containers of quail eggs. In kitchen upright reach in cooler, a carton of eggs was next to and in direct contact with jar of mayonnaise. KDA_3_30412A - --Bread tong handle was in direct contact with bulk bread. Corrected on site. Tong was moved above bread. KDA_3_30511A1 - --REPEAT: There is an excessive amount of boxed food on floor throughout establishment (aisles and basement floor). KDA_3_50112 - --Box of frozen sausages was thawing on floor of aisle. Corrected on site. Sausage were moved to walk in cooler. KDA_3_50116A1 - --REPEAT: Under heat lamp nearby front counter, a tray of cooked bananas temped at 73.2F. Person in charge said bananas were cooked 2 hours ago. Corrected on site. Bananas were moved to reach in case for rapid chill. KDA_3_50116A2 - --REPEAT: At reach in case with an ambient temperature of 48.2, several bags of bean sprouts temped at 49.7F, 48.2F, 46.2F, 46.5F, 49.8F, and 53.2F. Person in charge said sprouts were delivered less than two hours ago. Corrected on site. Sprouts were moved to walk in cooler for rapid chill. KDA_4_204112B - --There is no thermometer integrated or affixed to reach in case where bean sprouts are stored. KDA_4_30111 - --REPEAT: Reach in case storing bean sprouts had an ambient temperature of 48.2F. Person in charge said the temperature was adjusted on case to produce proper temperature but no thermometer was affixed or integrated to determine whether or not temperature dropped. Beans sprouts were moved to walk in cooler. KDA_4_60111C - --REPEAT: Fan guards in walk in cooler have accumulation dust, dirt and what appears to be white microbial growth. KDA_7_20111A - --In back storage room on shelf, bag of fish tank cleaner was directly next to box of pork sausages. Corrected on site. Cleaner was moved. KDA_7_30111B - --REPEAT: On retail shelf, several bottles of dishwashing detergent were directly above containers of plastic food wrap and drinking straws.	12/11/2015	13	Follow-up	Out
4-302.14 - --There are no test strips for the chlorine sanitizer used in establishment. 4-102.11(B)(1) - --In walk in freezer, 4 bags of pork were stored and in direct contact with white thank you bags. KDA_3_10111 - --At produce rack, approximately 20 persimmon (fruit) had white and black microbial growth present on surfaces. Corrected on site. Persimmon were voluntarily discarded. KDA_3_20211A - --Boxed tofu received en route to walk in cooler temped at 48.1F. Person in charge said it was received less than one hour ago. Discussed with person in charge putting received potentially hazardous foods immediately in cooler upon receipt. Corrected on site. Tofu was placed in walk in cooler for rapid chill. KDA_3_20215 - --On retail racks throughout the store, a can of double black soy sauce had severe dents at top and bottom seams, can of coffee and chicory had severe dent at middle seam, can of bananas in syrup had severe dent at top dent, can of straw mushrooms with severe dent at top seam, a can of sweetened condensed milk with severe dent at top seam, and 2 cans of chicken broth with severe dents at top seams. Corrected on site. Cans were removed to be returned. KDA_3_30211A1b - --In kitchen reach in cooler, 6 cartons of raw shell eggs were directly above container of cooked beef. Corrected on site. Eggs were moved to bottom of cooler. KDA_3_30412A - --Bread tongs used for bulk bread were sitting inside container on food contact surface of bread. Corrected on site. Tongs were moved and tongs handles were placed above food. KDA_3_30511A1 - --There is an excessive amount of boxed foods on floor throughout establishment (aisles and basement floor). Person in charge said boxes get unpacked during the day and will be unpacked by tonight. KDA_3_50113B - --In kitchen at food prep sink, thawing pork belly temped at 37.5 and was sitting and not submerged under running water. Discussed appropriate thawing options with person in charge. Corrected on site. Pork was p placed under cold running water. KDA_3_50116A1 - --Under heat lamp nearby front counter, a tray of fried bananas temped at 114.2F and a tray of batiso (cooked pork, flour, msg, salt) temped at 57.4F. Person in charge said bananas and batiso were cooked one hour ago. Corrected on site. Bananas and batiso were removed to be reheated to 165F. KDA_3_50116A2 - --On retail shelf, 44 packages of chili bamboo shoots that say on package "Keep refrigerated" temped 60.3F-63.3F. Person in charge said shoots were stocked on shelf 7 days ago. Corrected on site. Shoots were voluntarily discarded. At reach in case with ambient of 39.6F, 10 packages of cut green mango temped at 48.4F, 48.2F, 51.1F, 51.5F, 54.5F, 55.6F, 50.9F, 51.4F, 48.4F and 49.3F. Person in charge said mango was cut and placed in cooler, 3 days ago. Corrected on site. Mango was voluntarily discarded. It was also discussed to place mango unstacked closer to air current of cooler. In reach in case, packaged beans sprouts temped at 51.7-53.4F. Ambient temperature of case was 48.4F. Person in charge said beans were received less than one hour ago. Corrected on site. Sprouts were placed in walk in cooler for rapid chill. KDA_3_60111 - --On retail shelf, 3 packages of dried chili have no label of common name, ingredients, manufacturer's info (name and address) and net weight. KDA_3_60211B3 - --On retail shelf, several packages of Com Say have no label of net contents. KDA_3_60211B4 - --On retail shelf, several packages of Com Say have no label of manufacturer's address. KDA_4_30111 - --Ambient temperature of retail reach in cooler where beans sprouts was 48.4F. KDA_4_30212A - --There is no thermometer to accurately check temperatures of cooked foods. KDA_4_60111C - --Fan guards in walk in cooler have heavy accumulation of dirt and dust. KDA_4_60212B - --Cavity of kitchen microwave has heavy accumulation of dried food debris present. KDA_4_90311A - --3 boxes of food skewers were directly on floor on retail aisle. KDA_5_20515B - --At kitchen handsink, water is slow to drain from basin. In basement, pooled and standing water is present that appears to be coming from a water fixture. Pooled and standing water in brownish color was also present at corner area of basement where water fixture is present. KDA_6_30111 - --There was no hand cleaning agent at the kitchen handsink. Corrected on site. Bar soap was supplied. KDA_6_30114 - --There is no handwashing sign at the fish dept handsink. Corrected on site. Issued handsign. KDA_6_501114B - --Excessive amount of empty receiving boxes were on floor in back corner and front area of establishment. KDA_7_30111A - --On retail shelf, several packages of drinking straws were directly next to Air Wick air freshener. KDA_7_30111B - --On retail shelf, several bottles of all purpose cleaner were directly above packaged drinking straws. KDA_Defacto - --FE does not have service sink to dispose mop and similar waste water. Person in charge said mop water is discarded in men's toilet and mopheads are cleaned nightly in mop buckets and are left upright to air dry properly. --Frozen foods stored in freezers were frozen to the touch. --Hot case: Steam bun (pork, eggs, flour, seasoning): 159.4F Kitchen: seasoned rice: 161.8F --Reach in case: soymilk: 41.3F Reach in case: milk peanut with soup: 42.8F Reach in cooler: tofu: 43.3F salted codfish: 42.8F Reach in case: banh beo (cooked pork, cooked shrimp): 43.3F Reach in case: butter: 42.3F cooked noodles: 43F boiled duck egg: 42.3F Reach in cooler: rice noodles: 41.8F tofu: 39.1F Reach in case: boiled mixed vegetables: 42.1F Reach in case: raw shell eggs: 41.9F raw pork butt: 37.3F raw pork spleen: 32.1F raw beef tendon: 35.8F rsw chicken feet: 41.1F Kitchen: make table: sliced pork roll: 37.3F reach in cooler affixed to make table: cooked sliced pork: 41.6F Fish dept: fish: 37.8F Walk in cooler: codfish: 41.3F	12/01/2015	26	Licensing	Out
Details not available.	04/28/2015
Details not available.	10/31/2014
Details not available.	10/16/2014
Details not available.	08/21/2013
Details not available.	04/17/2013
Details not available.	04/05/2013

4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
4-102.11(B)(1) - P - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES shall be safe.
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
KDA_3_20211A - Refrigerated, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be at a temperature of 5�°C (41�°F) or below when received.
KDA_3_20215 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
KDA_3_30412A - In-use utensil storage (Handles above top of container) Except as specified under 3-304.12(B), during pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD and the container.
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_50112 - Frozen POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is slacked to moderate the temperature shall be held: under refrigeration that maintains the FOOD temperature at 5�°C (41�°F) or less- at any temperature if the FOOD remains frozen.
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_50116A1 - PHF/TCS Hot Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURECONTROL FOR SAFETY FOOD) shall be maintained at 57�°C (135�°F) or above.
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_60111 - Standards of identity for packaged foods - PACKAGED FOOD shall comply with standard of identity requirements in 21 CFR 131-169 and 9 CFR 319 Definitions and standards of identity or composition, and the general requirements in 21 CFR 130 - Food Standards: General and 9 CFR 319 Subpart A - General.
KDA_3_60211B3 - Label information (packaged in establishment - Net Contents) Label information shall include an accurate declaration of the quantity of contents.
KDA_3_60211B4 - Label information (packaged in establishment - Business Information) Label information shall include the name and place of business of the manufacturer, packer, or distributor.
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_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
KDA_4_60212B - Cleaning Microwaves - The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
KDA_4_90311A - Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLEUSE ARTICLES shall be stored: In a clean, dry location- Where they are not exposed to splash, dust, or other contamination- and, At least 15 cm (6 inches) above the floor.
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
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_6_501114B - Premises (Litter) The PREMISES shall be free of litter.
KDA_7_20111A - Chemical Storage (spacing/partitioning) POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning.
KDA_7_30111A - Retail Chemical Storage (spacing/partitioning) POISONOUS OR TOXIC MATERIALS shall be stored and displayed for retail sale so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning.
KDA_7_30111B - Retail Chemical storage (not above FOOD, etc.) POISONOUS or TOXIC MATERIALS shall be stored and displayed for retail sale so they cannot contaminate FOOD, equipment, UTENSILS, LINENS, and single-service and single-use ARTICLES by locating the POISONOUS or TOXIC MATERIALS IN an area that is not above FOOD, equipment, UTENSILS, LINENS, and single-service or single-use ARTICLES.

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