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Bread crumbs stored in containers used for pet supplies and lawn products, Wine Dive in Wichita bumbles inspection with 8 violations

Bread crumbs stored in containers used for pet supplies and lawn products, Wine Dive in Wichita bumbles inspection with 8 violations

By: Robert Dewey | robert.dewey@kansasrestaurantinspections.com

Wichita, KS

Wine Dive

The Kansas of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on January 8, 2020. As a result of that inspection, and due to the severity of the specific violations the Wine Dive in Wichita was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 8 violations were found.

The inspector made the following comments in support of the violations found during the inspection:

  • In the kitchen, female cook was handling raw chicken and continued to handle a scale without washing her hands. (COS)Employee washed her hands and placed the scale in to the dish washer.
  • In the refrigerator, there was a pan of 8 vacuumed sealed Mahi Mahi that did not have a slit on the package. Employee stated that he brought out the Mahi Mahi in the morning. (COS)PIC placed slits on packages of Mahi Mahi.
  • In the refrigerator, there was a plastic container of raw duck above pans 2 pans of raw shrimp, pan of packaged raw salmon and package of raw beef meat.(COS)PIC organized refrigerator.
  • In the prep table cooler, the following foods did not cool down at 41f with in the 6 hours cool down process, 1) One pan of steamed broccoli was made last night (1/7/20202). The broccoli was temping 50.2f. (COS)Broccoli was discarded. 2)One pan of green beans was steamed last night (1/7/2020). The pan of green beans temped 47.7f. The green beans did not reach 41f with in the 6 hours cool down process. (COS)Green bean was discarded. Note:All ambient temps were 41f or below.
  • In the prep table cooler, there was one container of broccoli that was steamed on 1/6/2020. The broccoli temped 51.3f, employee stated that the broccoli has been there over night and has not been removed from the cooler. (COS)PIC discarded broccoli. Note:Ambient temperature was 37.7f.
  • On the establishment menu, the establishment did not have a note on their foods that they serve medium rare (steaks, hamburger,fish and eggs). (COS)PIC placed notes on their menu.
  • In the bottom storage, there were 2 containers that had dried bread crumbs inside a non-food grade container. The containers were “Jumbo multi-use dispenser” used for pet supplies and lawn products.Not corrected on site.
  • Female employee used the weighing scale and cleaned with a dried rag and placed it in the clean dish shelf. (COS)PIC placed it on the dirty dishes for further cleaning.
  • No paper towels or other hand drying provisions at the Bar hand hand washing sink.(COS)PIC placed paper towels next to the hand wash sink.
  • On the waiter station, there was one spray bottle of clear liquid that did not have any identification. PIC stated it was sanitizer. (COS)PIC placed sanitizer on spray bottle.

Abbreviations used by inspectors:

AVB- An Atmospheric Vacuum Breaker (AVB) is a backflow prevention device used in plumbing to prevent backflow of non-potable liquids into the drinking water system
BOH- Back of the House
CFSM- Certified Food Safety Manager
COS- Corrected on-site during inspection
FCS- Food contact surface
PIC- Person-in-charge
PHF- Potentially Hazardous Foods
RIC- Reach in cooler
RTE- Ready to Eat
WIC- Walk-in cooler