AGAVE RESTAURANT, 511 W KANSAS AVE, GARDEN CITY, KS - Restaurant inspection findings and violations

Business Info

Name: AGAVE RESTAURANT
Type: Restaurant
Address: 511 W KANSAS AVE, GARDEN CITY, KS 67846
Phone: 620-287-8037
Total inspections: 4
Last inspection: Nov 18, 2015

Restaurant representatives - add corrected or new information about AGAVE RESTAURANT, 511 W KANSAS AVE, GARDEN CITY, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_30511A1 - --Raw whole onions are stored in an open slat plastic crate with direct contact to the floor. KDA_Defacto - --Cold Prep Table - prepared on site guacamole 40.3, under the counter reach in cooler papusas mixture (cooked meat and shredded cheese) 39.7 --Reach in coolers, deep fryer unit, range hood cleaned.	11/18/2015	2	Follow-up	In
KDA_3_30211A1b - --In the reach in cooler raw chorizo is stored on an open wire shelf directly over ready to eat corn tortillas. Corrected on site Educated manager of approved storing methods. Manager stored chorizo safely. KDA_3_30511A1 - --A plastic bag of onions is in direct contact with the kitchen floor. A bag of dry pinto beans, two bags of dry rice and a plastic container of cooking oil is in direct contact with dry storage room floor. KDA_3_50114A2 - --Stored in the reach in cooler is a pan of prepared on site refried beans 52.7, prepared on site salsa 36.4, ambient 38.7 The cook said she had made them last night. Corrected on site Manager disposed of refried beans. In the under the counter reach in cooler prepared on site spanish rice #1 57.1, #2 55.5, cooked meat with cheese 64.2, cooked pinto beans 60.1, ambient 50.0 The cook said the spanish rice, cooked meat with cheese and pinto beans had been made yesterday. Corrected on site the manager disposed of the spanish rice, pinto beans and cooked meat with cheese in the trash. The manager adjusted the under the counter reach in cooler to a lower setting. KDA_3_50116A2 - --Stored on top of the steam table is a pan of cooked pork 57.6. The cook said she had removed it from the cooler 30 minutes ago and is using it for making papusas. Corrected on site Educated cook that the cooked pork needed to placed in in hot hold or cold hold. Educated the cook of the growth of bacteria and toxins that are produced that could lead to a food born illness. Cook did a reheat to hot hold cooked pork. In the under the counter reach in cooler prepared on site red salsa 53.3, prepared on site green salsa 47.7, ambient 50. Corrected on site Manager disposed of both salsa'. In the cold prep table prepared on site cut lettuce 51.0, ambient 50. The cook said she had prepared it yesterday. Corrected on site Manager disposed of the cut lettuce. Manager adjusted the dial of the unit to a lower setting. In the waitstaff area stored in an ice bath salsa #1 50.1,#2 56.4. The salsa was stored on top of the ice. The manager said it had been stored there at 11, time expired. Corrected on site Educated manager of approved method of ice bathing for cold holding, manager disposed of salsa. KDA_4_60111A - --Both of the microwaves have a substantial amount of food splattered on all surfaces on the inside cavity. The ice scoop is stored directly on the top of the ice machine KDA_4_60111C - --The range hood has a build up of grease in the filters. The side of the grill has a build up of burnt oil. The deep fryer has a gross build up of frying oil on side. The reach in cooler next to the deep fryer has an accumulation of food and oil splatters. The door handles of 4 reach in coolers has a build up of grime. The doors of the under the counter reach in cooler has a build up of grime and food splatters. KDA_5_20513 - --The water supply to the ice machine has a water treatment device. The owner has no records or knowledge of when it was last maintained. KDA_6_30112 - --There was no hand drying provision at the kitchen hand sink. Corrected on site Manager provided disposable hand towels. KDA_6_30411 - --The kitchen has a strong sewer gas odor. KDA_6_501110B - --An apron is stored on top of coffee cups that are stored on top of the ice machine. KDA_Defacto - --Mechanical ware wash - blender parts cleaned - chlorine 50 ppm --Steam table - Prepared on site cooked chicken in broth 138.5 --The ice bath, used for cold holding salsa, had not been prepared correctly.	10/21/2015	11	Regular	Out
Details not available.	10/09/2014
Details not available.	07/31/2014

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_50114A2 - Cooling PHF/TCS (Reach 41�°F within 6 hours total) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within a total of 6 hours from 57ºC (135�°F) to 5�°C (41�°F) or less. [must cool from 135�°F to 70�°F in the first two hours]
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_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_4_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
KDA_5_20513 - A device such as a water treatment device or backflow preventer shall be scheduled for inspection and service, in accordance with manufacturer's instructions and as necessary to prevent device failure based on local water conditions, and records demonstrating inspection and service shall be maintained by the PERSON IN CHARGE.
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_30411 - If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided.
KDA_6_501110B - Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.

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AGAVE RESTAURANT, 511 W KANSAS AVE, GARDEN CITY, KS - Restaurant inspection findings and violations

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