Carlos O'Kelly's Mexican Cafe, 3425 S KANSAS AVE, TOPEKA, KS - Restaurant inspection findings and violations

Business Info

Name: Carlos O'Kelly's Mexican Cafe
Type: Restaurant
Address: 3425 S KANSAS AVE, TOPEKA, KS 66611
Phone: 785-266-3457
Total inspections: 5
Last inspection: Nov 05, 2015

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Violation code	Inspection Date	Violations	Type	Compliance
4-203.12 - --The ambient air temperature of the MT3 was reading 40.0 while inspector's thermometer was reading 48.0F. KDA_3_30412A - --Located at MT1, there were two containers of shredded cheese with scoops stored with the handles in contact with the foods. Located at MT5, there was a container of shredded lettuce with a scoop stored with the handle in contact with the lettuce. KDA_3_30511A1 - --Located in the beverage storage room, there was a box of sweet and sour mix and a bag of raspberry tea stored on the floor. KDA_3_30611 - --There is no food guard at either table of the buffet line. KDA_3_50116A2 - --Located in MT3, there were containers of shredded cheese at 49F and 48F, chipotle chicken at 45F, cooked beef at 48F, chili con queso at 44F, house made butter garlic sauce at 45F, house made diablo sauce at 46F, poblano sauce at 45F, picada chicken at 47F, and house made salsa at 56F and 48F. The PIC stated that these items had been in the MT overnight except for the chipotle chicken which was put in at 9:00 this morning. COS- discarded all but the chipotle chicken which was put in the WIC. Located in the RIC under MT3, there were containers of grilled chicken at 45F, cilantro rice at 46F, grilled chicken at 44F, fish mix at 46F, seafood mix at 47F, and cooked pasta at 48F. The PIC stated that these items had been put in the RIC at 9:00 this morning. COS- moved to WIC. Located in MT5, there were containers of cut lettuce at 46F, diced tomatoes at 45F, sour cream at 51F, pico at 49F, shredded cheese at 48F and 56F, queso fresca at 50F, cut lettuce at 54F, pico at 45F, shredded cheese at 51F, house made green chili ranch at 51F, queso at 45F, and sour cream at 54F. The PIC stated that these items had been in the MT overnight. COS- discarded. Located in the WIC, there was a container of milk at 44F, containers of chipotle chicken at 44F and 44F, picado chicken at 45F and 44F, fajita chicken at 45F and 45F, house made salsa at 51F, 52F, 52F, 47F, 46F, 46F, 45F, 45F, 45F, 45F, 49F, 49F, 50F, and 52F, ranch at 46F, and 27 single use cups of half and half at 47F. The PIC stated that these items had been in the WIC overnight. COS- discarded. Located at the buffet, there was a container of ice with a container of house made ranch in it at 57F. There was not enough ice to completely cover the container of ranch. PIC stated that it had been there since 11:00 this morning when the buffet opened. COS- put more ice around the container of ranch. KDA_4_20211A2 - --Located at the dish shelf at the front of the dishwashing area, there were two plastic food containers that were cracked. COS- discarded. Located in a bin under the warewash machine, there were two plastic food container lids that were cracked. COS- discarded. KDA_4_30111 - --The ambient air temperature of the MT3/RIC unit was 48.0F. COS- discarded all potentially hazardous foods (PHF). The ambient air temperature of the MT5/RIC unit was 45.5F. COS- discarded all PHFs. Will put ice in MT before using it. KDA_4_50111B - --The chest freezer in the kitchen has a torn seal. KDA_4_60111A - --Located on make table (MT) 1, there were three metal food pans that the person in charge (PIC) stated were clean that were soiled with dried food debris. COS- moved to wash area. Located on the dish shelf at the front of the dishwashing area, 90% of the metal and plastic food containers and lids stored as clean were soiled with dried food debris. Located on the dish shelf at the front of the dish washing area, there were seven plastic food containers stored as clean that were soiled with stickers or sticker residue. Located at the dish rack next to the warewash machine, 50% of the food containers stored as clean had stickers on them. Located at the dish rack next to the warewash machine, 50% of the food containers stored as clean had stickers on them. 70% of the plastic food container lids stored as clean in bins under the clean side of the ware wash machine were soiled with dried food debris. KDA_4_60111C - --The fan guard of the WIC is dusty. The holder for the bar area soda nozzle is moldy inside. There is grease on the sides of the stoves and fryer in the back of the kitchen. KDA_4_60211E4 - --There is mold on the inside rim of the ice machine located in the kitchen. There is mold under the soda nozzles at both wait stations. There is mold on the nozzles of the margarita machine at the bar area. KDA_5_50117 - --There is not a covered trashcan in the women's employee restroom. KDA_6_30112 - --There were no paper towels available at the bar area hand sink. Corrected on site (COS)- provided paper towels. KDA_6_50111 - --There is a cracked floor tile behind the ice machine in the kitchen. The wall behind the first shelf in the dry storage room is cracked. The ceiling in the beverage storage room is cracked and the paint is peeling. There is a crack on the inside of the door of the WIC. KDA_6_50112A - --There is grease and food debris on the floor behind the stoves and the fryers in the kitchen. There is debris on the floor around the walls of the WIC. There is debris on the floors along the walls of the kitchen and dishwashing areas. There is debris and mold on the floor under the bar area 4 vat sink. KDA_7_20111B - --Located on the stand mixer counter at the back of the kitchen, there was a container of degreaser stored above a shelf with single use deli tissues. COS- moved. KDA_7_20911 - --There is a bottle of lotion stored on the counter of the bar. KDA_Defacto - --bar area wiping cloth QT sanitizer concentration- 200ppm (per label) --ground beef 197F, --MT1- shredded cheese 43F, 42F, RIC under MT1- raw shrimp 42F, MT3- cut lettuce 42F, diced tomatoes 42F, suiza sauce 39F, RIC under MT5- shredded lettuce 43F, flautas 43F, True RIC- grilled chicken 40F, raw steak 40F, WIC- refried beans 43F, black beans 43F, shredded cheese 41F, cut lettuce 40F, pork green chili 43F, True RIC next to bar- house made fiesta ranch 41F, house made salsa 42F, wait station 1- salsa on ice 40F, wait station 2- salsa on ice 38F, buffet- lettuce 42F, --The ambient air temperature of the WIC was 40.3F in the front and 38.7F in the back. At the first shelf at the front of the WIC, no airflow was felt. Airflow could be felt at the second shelf in which was more directly under the fan of the WIC. The door to the WIC was opened constantly during the inspection by kitchen employees that were using it. Recommended moving the first shelves of the WIC further inside. --warewash temperature at plate level- 161.6F, test strips available --warmer- enchiladas 171F, MT2- refried beans 172F, black beans 157F, queso 144F, chicken 167F, MT4- queso 143F, Mexican rice 168F, buffet- monterrey enchiladas 149F, refried beans 146F, chicken 154F,	11/05/2015	18	Complaint	Out
KDA_3_30511A1 - --Located in the beverage storage room, there was one bag of soda stored on the floor. KDA_4_50111B - --The seal of the small white chest freezer is torn. KDA_4_60111A - --Located on the dish rack next to the warewash machine, there was one metal food container stored as clean that was soiled with dried food debris. Corrected on site (COS)- washed. KDA_4_60111C - --There is mold behind the soda nozzles at the far wait station soda fountain. KDA_5_50117 - --There is not a covered trashcan in the employee women's restroom. KDA_6_50111 - --There is a cracked floor tile behind the ice machine in the kitchen. The wall behind the first shelf in the dry storage room is cracked. The ceiling in the beverage storage area is cracked and the paint is peeling. There is a crack on the inside of the door to the WIC. KDA_6_50112A - --There is debris on the floor along the walls in the prep area at the back of the kitchen. There is mold and debris on the wall under the warewash machine. KDA_Defacto - --make table (MT)1- shredded cheese 41F, 41F, MT3- shredded cheese 43F, 42F, diced tomatoes 36F, cooked beef 39F, MT5- pico 30F, diced tomatoes 34F, shredded cheese 40F, cut lettuce 34F, queso 40F, reach in cooler (RIC) under MT5- cooked rice 41F, shredded cheese 41F, True RIC 1- fajita steak 39F, True RIC 2 (by bar)- milk 35F, wait station- salsa 37F, buffet- cut lettuce 41F, shredded cheese 40F, walk in cooler (WIC)- cut lettuce 39F, picado chicken 38F, brisket 38F, shredded cheese 35F,	11/20/2015	8	Follow-up	In
Details not available.	09/23/2014
Details not available.	09/04/2013
Details not available.	08/21/2013

4-203.12 - Ambient air and WATER temperature MEASURING devices that are scaled IN Celsius or dually scaled IN Celsius and Fahrenheit shall be designed to be easily readable and accurate to ±1.5�°C IN the intended range of use. ambient air and WATER temperature MEASURING devices that are scaled only IN Fahrenheit shall be accurate to ±3�°F IN the intended range of use.
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_30611 - FOOD protected - Except for nuts IN the Shell and Whole, Raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER Before consumption, FOOD on display shall be protected from contamination by the use of packaging- counter, service line, or salad bar FOOD guards- display cases- or other effective means.
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_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
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_50111B - EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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_4_60211E4 - Non-PHF/TCS Food Contact Surface Cleaning Frequency (ice bins, soda nozzles) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned, in EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: at a frequency specified by the manufacturer- or, absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
KDA_5_50117 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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.
KDA_7_20911 - Personal Care Items (Storage) EMPLOYEES shall store their PERSONAL CARE ITEMS in lockers or other suitable facilities.

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