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Mold in soda fountain nozzle; Avivo Brick Oven Pizzeria fouls restaurant inspection in Wichita with 8 violations

Mold in soda fountain nozzle; Avivo Brick Oven Pizzeria fouls restaurant inspection in Wichita with 8 violations

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

Wichita, KS

Avivo Brick Oven Pizzeria

2441 N Maize road STE 101
Wichita, KS 67205
316-358-5555

The Kansas of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on January 13, 2020. As a result of that inspection, and due to the severity of the specific violations the Avivo Brick Oven Pizzeria 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 refrigerated prep table closest to the bathroom, shredded Parmesan cheese had a temperature of 60 F, Gorgonzola cheese had a temperature of 46 F, and torta dip had a temperature of 45 F. In the compartment above, shredded Parmesan cheese had a temperature of 50 F, Gorgonzola cheese had a temperature of 47 F, and ranch-pesto mix had a temperature of 49 F. Ambient air temperature was 35 F on one side and 37 on the other. Torta dip had been out of temperature over 4 hours. Corrected on site (COS) – Torta dip was discarded.
  • In a refrigerator under the prep table, a food container with cannoli cream was held for 9 days from 1/4 to 1/13. COS – discarded Inspector asked PIC if the food establishment makes any sauces in house. PIC stated the food establishment mixes commercially prepared ranch and pesto, which could be a potentially hazardous food. From the walk-in cooler (WIC), PIC pulled out a tub of ranch mixed with pesto sauce that had been prepared for 8 days with an open date of 1/5. COS – PIC discarded pesto ranch mix in large container and in a prep table refrigerator. In the WIC, an opened box of cheesecake had been opened for 10 days starting on 1/3. COS – discarded
  • In the bar area, mold was found on the inside of the soda fountain nozzle. COS – Employee stated they would clean the nozzle. In the kitchen area, food debris was found throughout the microwave. COS – Educated the PIC on cleaning it every 24 hours and PIC stated he would clean it.
  • The hand washing sink in the bar area reached a temperature of 63 F. All other hand washing sinks are at least 100 F.
  • At the mop sink in the back room, a splitter valve was attached with a hose connected to one side that was below the flood rim. This put constant pressure on the AVB. COS – Hose with an end below the flood rim was detached. Educated the PIC and suggested putting a hose bibb vacuum breaker on the splitter piece that was removed, which would prevent a backflow from occurring.
  • In the bar area under the hand washing sink, a package of single-use lids were stored near a container of bleach and Brand max gel cleaner. COS – lids were discarded.
  • In the back room, pledge cleaner was stored above bags of soda syrup mix. COS – Cleaner was moved. In the back room, a container of polyurethane was stored above bags of soda syrup mix. COS – Cleaner was moved. On a cart near the bathrooms, two containers of Windex and a can of Lysol were stored above a bag of clean linens. COS – chemicals were moved. On a cart near the bathrooms, a box of antibacterial soap was stored above an opened bag of clean linens. COS – Soap was moved.
  • In the bar area, a can of Hot Shot flying insect killer was stored below the register. The container label did not say it could be used in a food establishment. EPA regulation number: 9688-326-8845. Employees did not know whether it was used for indoor use, outdoor use, or both. COS – discarded.

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