TWIZTED CONFECTIONS, 6434 E Central AVE, Wichita, KS - Restaurant inspection findings and violations

Business Info

Name: TWIZTED CONFECTIONS
Type: Restaurant
Address: 6434 E Central AVE, Wichita, KS 67206
Phone: 818-383-8291
Total inspections: 6
Last inspection: Nov 09, 2015

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Violation code	Inspection Date	Violations	Type	Compliance
KDA_4_30212A - --There was no food thermometer available in the facility. COS- inspector provided a new one. KDA_7_10211 - --There were working containers of blue liquid and yellow liquid above the 3 vat sink without a common name listed on the label. PIC identified the products as glass cleaner and oven cleaner respectively. COS- PIC correctly labeled.	11/09/2015	2	Follow-up	In
No violation noted during this evaluation.	11/03/2015	0	Reopening	In
4-102.11(B)(1) - --There was a RTE pear and RTE parsley and spinach leaves stored directly inside plastic thank you bags in the refrigerator. COS- PIC voluntarily discarded the items due to adulteration. KDA_2_30114I - --PIC handled cell phone and ate food, donned gloves and then laid out clean tray liners for RTE bierocks. COS- educated staff on proper handwashing, PIC voluntarily discarded the tray liners and washed hands before donning new gloves. KDA_2_30115 - --PIC washed her hands at the 3 vat sink. Educated PIC on where to wash her hands. KDA_3_10111 - --There was a container of pumpkin dough in the back reach in cooler with mold growth. COS- PIC voluntarily discarded. There was an opened gallon of milk in the reach in cooler in the back without a date mark. PIC could not identify the open date. COS- PIC voluntarily discarded. There was a package of rotted/molding grapes, a container of rotten peaches, a package of rotten parsley,one rotten whole cauliflower, two packages of rotted raw sausage, a package of rotten spinach leaves,an opened bag of rotten lettuce, one rotten pear and one rotten green pepper in the refrigerator in the back. COS- PIC voluntarily discarded all before mentioned products. There was a container of cooked meat, a bag of regular cooked bierock mixture, a bag of cooked egg/bacon bierock mixture, a bag of cooked egg/sausage bierock mixture, a cut head of lettuce, a sliced tomato and a container of breakfast bierock mix in the refrigerator without and date marking. PIC could not identify prep dates. COS- PIC voluntarily discarded all before mentioned products. There were two bags of rotten apples on the prep counter with approximately 10 fruit flies crawling on them. COS- PIC voluntarily discarded. KDA_3_30211A1a - --There were raw shell eggs stored directly above packages of RTE carrots, coleslaw and grapes in the refrigerator. COS- educated PIC on proper food storage and food was discarded due to adulteration. There were packages of raw Italian sausage stored directly on top of RTE celery in the refrigerator. COS- PIC voluntarily discarded due to adulteration. KDA_3_30211A1b - --There were approximately 24 raw shell eggs stored directly over containers of RTE icing in the reach in cooler in the back. COS- PIC rearranged cooler so that raw product was on the bottom shelf. There were two packages of raw hamburger stored directly over a container of RTE butter and box of RTE creamers in the refrigerator. COS- PIC rearranged cooler. KDA_3_30412A - --The dispensing scoop handle was stored directly in the ice in the bulk ice machine. KDA_3_30511A1 - --There was a box of RTE whole cabbages stored directly on the floor in the back prep room. KDA_3_50115A - --There was a large steel bowl of cooked bierock mixture cooling on the prep counter. COS- educated staff on proper cooling methods and mixture was moved to the reach in cooler. KDA_3_50116A2 - --There was a package of shredded cheese on the counter that measured at 52F. PIC stated the package had been out of refrigeration for approximately 1.5 hours. COS- PIC moved the cheese back to the reach in cooler. There was a cut tomato 52F and a cut head of lettuce 55F in the refrigerator. The ambient temperature measured at 62.4F. All potentially hazardous foods and adulterated foods were voluntarily discarded. KDA_3_50118A2 - --There was a container of approximately 30 precooked bierocks, an opened package of roast beef and an opened package of sliced turkey in the front reach in cooler without any date marking. PIC stated the items were prepared/open on Friday 10/23. COS- PIC correctly date marked. KDA_4_10111A - --There were approximately 15 RTE bierocks stored directly inside a plastic sterilite non food grade container in the front reach in cooler. COS- PIC moved the bierocks to a food grade storage container. KDA_4_204112B - --There was no internal thermometer provided for the refrigerator in the back. KDA_4_30111 - --The ambient temperature of the refrigerator measured at 62.4F. COS- all potentially hazardous foods and adulterated foods were voluntarily discarded. PIC intends to get rid of the refrigerator entirely. KDA_4_30212A - --There was no food thermometer available. KDA_4_60111A - --There was old food debris and standing water along the bottom inside surface of the refrigerator. COS- PIC voluntarily discarded all food products due to adulteration and refrigerator maintenance and cleaned in place. There was old food debris on the blade of the commercial slicer and on the upper inside portion of the mixer. KDA_6_20215A3 - --There is a 1/4 inch gap around the edges of the front entrance/exit door that is large enough to allow the entry of pests. KDA_6_30112 - --There were no disposable hand towels available at the front handsink. KDA_6_50111 - --There is a large section of the ceiling missing in the back prep room where wires and insulation are exposed. The freezers, refrigerator and dry goods storage are located directly under the hole. KDA_6_501111A - --There were approximately 10 fruit flies crawling on old rotten apples in the back prep area. There is no pest control company contracted. KDA_6_50112A - --There is a rancid smell coming from the 3 vat/grease trap/mop sink area. KDA_6_50116 - --There were two mops with handles sitting on the ground against the wall not allowed top properly air dry. KDA_6_50119 - --The men's public restroom door was left open during inspection. No maintenance or cleaning was taking place. KDA_7_10211 - --There were two working spray bottles of a blue liquid near the 3 vat sink without a common name listed on either label. PIC identified the product as glass cleaner. COS- PIC correctly labeled. KDA_7_20111A - --There was a spray container of stainless steel polish/cleaner on the dry storage shelf directly next to a container of season salt. COS- PIC moved the chemical to a different area. KDA_7_20111B - --There was a spray container of stainless steel polish/cleaner on the dry storage shelf directly above clean pans. COS- PIC moved the chemical to a different area. KDA_Defacto - --raw shell eggs 40 (reach in cooler) sliced turkey 42 (front reach in cooler) KDA_KSA65_689a - --The establishment has been operating without a valid license since 8/20/15 of this year. Facility will voluntarily close for sanitary conditions and lack of license.	10/26/2015	28	Licensing	Out
Details not available.	03/09/2015
Details not available.	02/21/2014
Details not available.	01/08/2014

4-102.11(B)(1) - P - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES shall be safe.
KDA_2_30114I - Wash Hands (As needed) FOOD EMPLOYEES shall clean their hands and exposed portions 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 after engaging in other activities that contaminate the hands
KDA_2_30115 - Where to Wash Hands- FOOD EMPLOYEES shall clean their hands only in a HANDWASHING SINK or APPROVED automatic handwashing facility.
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
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_50115A - TCS Cooling (Methods) - Cooling shall be accomplished IN accordance with the required time and temperature criteria by using one or more of the following Methods based on the type of FOOD being cooled: placing the FOOD IN shallow pans- separating the FOOD into smaller or thinner portions- using Rapid Cooling equipment- stirring the FOOD IN a CONTAINER placed IN an ice WATER bath- using containers that facilitate heat transfer- adding ice as an ingredient- or, other effective methods.
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_4_10111A - FCS MATERIALS (safe) MATERIALS that are used IN the construction of UTENSILS and FOODCONTACT SURFACES of equipment shall be safe.
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_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
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_30112 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: Individual, disposable towels- a continuous towel system that supplies the user with a clean towel- a heated-air hand drying device- or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
KDA_6_501111A - Pests (Prohibited) the PREMISES shall be maintained free of insects, rodents, and other pests.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
KDA_6_50116 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
KDA_6_50119 - Except during cleaning and maintenance operations, toilet room doors as specified under § 6-202.14 shall be kept closed.
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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