TWIN PEAKS, 8310 E 21ST N ST, WICHITA, KS - Restaurant inspection findings and violations
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Violation code | Inspection Date | Violations | Type | Compliance |
|---|
- KDA_3_20215 - --There was a 6lb can of Imperial tomato paste on the storage rack in the back with a large dent along the seam compromising the seal. COS- PIC voluntarily discarded.
- KDA_7_20111B - --There was a sanitizer bucket sitting on top of the make table on the cook line directly above prep area and RTE foods. COS- PIC moved the container to the ground.
- KDA_Defacto - --pico 40 (make table 1) diced tomatoes 42 (make table 2) pico 42 (reach in cooler 1)
|
11/02/2015 | 3 | Follow-up | In |
- KDA_Defacto - --The hot water measured at 100F or higher at all handsinks, prep sinks and 3 vats in the facility. The hot water in the dishmachine measured at 152F. PIC stated the hot water tank was "gliching" since Saturday where it needs a manual reset. Plumbing maintenance is taking place today 12/17.
|
12/17/2015 | 1 | ModifiedComplaint | In |
- 5-202.14 - --There was a hose with a sprayer downstream of the atmospheric vacuum breaker (AVB) on the mop sink faucet. COS- PIC removed the sprayer until a continuous pressure backflow prevention device can be installed.
- KDA_2_30114G - --The cook on the grill handled raw hamburger meat with gloved hands then touched two pieces of RTE cheese without removing gloves or handwashing. COS- the cook removed gloves, washed hands before donning new gloves and both pieces of cheese were voluntarily discarded by PIC. The cook handled raw shell eggs with gloved hands and then handles two RTE pieces of bacon without handwashing or removing gloves. COS- educated staff on proper handwashing. Employee washed hands correctly before donning new gloves and bacon was voluntarily discarded by PIC.
- KDA_3_50116A2 - --There was a container of Pico de gallo in drawer #1 under the grill that measured at 47F. PIC stated the pico was made one hour prior. All other potentially hazardous foods in the cold hold drawers measured at 41F or lower. COS- PIC placed on ice for rapid cooling. There were containers of diced tomatoes 46F, shredded cheese 55F and shredded lettuce 45F in the make table across from the grill. The ambient temperature measured at 29.5F and all other potentially hazardous foods measured at 41F or less. PIC stated the tomatoes were sliced one hour prior and the cheese and lettuce were prepared and portioned 1.5 hours prior. COS- PIC added ice for immediate cooling. There was a container of wing sauce labeled as "hot sauce" on the prep counter that measured at 96F. PIC stated the hot sauce is mixed with real butter and held at room temperature. PIC stated this container of hot sauce was removed from the walk in cooler approximately 2 hours prior. COS- PIC added ice for immediate and rapid cooling.
- KDA_3_50212D1 - --There were cooked or prepared products in the walk in cooler that had gone through a cook/chill process. Per the PIC the products are cooked/prepared, heat sealed and cooled in ice then moved to the walk in cooler. There were packages of refried beans and queso marked for a three day hold and packages of other cooked products marked for two days but no time was indicated. The establishment does not have a HACCP plan or variance for this specialized process.
- KDA_4_90311B - --There were several plastic food storage containers stacked together wet on the clean utensil rack not allowed to properly air dry.
- KDA_5_20515B - --There is a leak at the hot handle on the 3 vat sink faucet.
- KDA_7_10211 - --There was a working spray bottle of pink liquid on the bus cart without a common name listed on the label. PIC identified the product as sanitizer. COS- PIC correctly labeled.
- KDA_7_20111A - --There was a working spray bottle of sanitizer stored on a shelf in the bar area directly next to and touching a bottle of RTE ketchup. COS- PIC moved all chemicals to the ground in the corner of the bar area.
- KDA_Defacto - --Chlorine in dishmachine measured at 100ppm, test strips provided. QT measured at 200ppm in 3 vat, test strips provided. --grilled onions 150 (hot hold by grill) mashed potatoes 182 (steam table) --hamburger 160 (grill) --raw fish 32 (cold hold drawer 1 under grill) raw hamburger 39 (cold hold drawer 2 under grill) meatloaf 39 (cold hold drawer 3 under grill) raw chicken 38 (cold hold drawer 4 under grill) diced tomatoes 39 (cold hold drawer 1 prep) steamed broccoli 41 (cold hold drawer 2 prep) egg wash 41 (make table 1) raw shrimp 39 (make table 1) raw chicken wing 36 (reach in cooler 1) diced tomatoes 36 (make table 2) mac/cheese 39 (reach in cooler 2) pico 42 (make table 3 across from grill) refried beans 41 (walk in cooler) --The only illness recorded from staff members was the manager whom experienced strep throat on the 6th of October, confirmed by doctor. Manager missed work 10/6/15. No other staff members have been sent home or restricted form work duties since opening 10/5/15. Procedure for illnesses at work per PIC is exclusion and doctor notes are required to return. --There is a pest control company contracted, no paperwork provided. No activity inside, light fly activity on back patio by trash and outdoor walk in cooler. --Wiping cloth QT on cook line measured at 200ppm.
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10/21/2015 | 9 | Complaint | Out |
| No violation noted during this evaluation. | 10/05/2015 | 0 | Licensing | In |
Violation descriptions:
- 5-202.14 - A backflow or backsiphonage prevention DEVICE installed on a WATER SUPPLY system shall meet American Society of Sanitary Engineering (A.S.S.E.) STANDARDS for construction, installation, maintenance, inspection, and testing for that specific application and type of device.
- 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_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_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_50212D1 - Cook-chill or Sous Vide (HACCP PLAN) a FOOD ESTABLISHMENT that PACKAGES FOOD using a Cook-chill or Sous Vide process shall implement a HACCP PLAN that contains the required information.
- KDA_4_90311B - Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) of this section and shall be stored: In a self-draining position that allows air drying- and, Covered or inverted.
- KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM 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.
- 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_20111B - Chemical storage (not above FOOD, etc.) POISONOUS or TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, equipment, UTENSILS, LINENS, and single-service and SINGLEUSE 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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