CARNICIERIA EL GUERO #2, 2920 W CENTRAL, WICHITA, KS - Restaurant inspection findings and violations

Business Info

Name: CARNICIERIA EL GUERO #2
Type: Restaurant
Address: 2920 W CENTRAL, WICHITA, KS 67203
Phone: 316-337-5421
Total inspections: 5
Last inspection: Dec 10, 2015

Restaurant representatives - add corrected or new information about CARNICIERIA EL GUERO #2, 2920 W CENTRAL, WICHITA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
4-302.14 - --No chlorine test strips are available in the facility. 6-404.11 - --In the kitchen RIC: items held for return or to be discarded were stored intermingled with items for retail use. COS: RIC rearranged. KDA_3_20111A - --Cheesecake is offered for retail sale from "Marianitas", who cannot be verified as a licensed and approved source. COS: removed from retail shelves, will not sell until source can be approved. KDA_3_20215 - --A can of whole pinto beans had a dent in the top seal which compromised the integrity of the contents. COS: can discarded. KDA_3_30211A1a - --Raw chorizo was stored above ready to eat (RTE) potatoes and tangerines in the returns reach in cooler (RIC). Corrected on site (COS): chorizo moved to bottom shelf. KDA_3_30212 - --A bottle of oil was not labeled. COS: labeled. KDA_3_30412B - --Cups without handles were stored in containers of beans and chili powder. COS: cups discarded and replaced with scoops with handles. KDA_3_50116A2 - --In produce display case, salsa prepared on site was at 46.0F, 44F, and 47.5F. Person in charge (PIC) said it had been in the case since 12/5. Temperature was last recorded yesterday (12/09) morning. COS: discarded. Recommended keeping salsa in another (working) section of display case until that portion of the case can be checked by a repair technician. KDA_3_50118A2 - --Ham in the meat display case was not labeled. PIC said it was cut 12/7. COS: labeled. KDA_3_60211A - --The names of assorted items packaged in-house did not include an English common name. KDA_3_60211B2 - --Pumpkin jam and guava jam were not labeled with ingredients. KDA_3_60211B4 - --Labels of food packaged in-house does not include the location (address)of the packaging establishment. KDA_4_10111A - --In the upright reach in freezer (RIF), containers of menudo were stored in non-food grade containers. COS: containers lined with food-grade liners. In the kitchen, pepper mix was stored in a non-food grade container. COS: food transferred to food-grade container. KDA_4_60111A - --A slicer stored as clean had food debris on the blade. COS: disassembled and brought to warewashing for cleaning. KDA_4_60212B - --The interior cavity of the microwave was soiled with a buildup of food and grease debris. KDA_4_70211 - --The chlorine sanitizer was not registering a concentration reading with chlorine test strips. Employee dipped dishes in sanitizer for approximately one second. COS: added chlorine bleach until concentration read 100 parts per million (ppm). Dishes properly sanitized. KDA_7_20111A - --In the storage area, dish detergent was stored in contact with bags of rice. COS: shelves rearranged. KDA_7_20111B - --In the storage area, bleach was stored above juice. On a retail shelf, lighter fluid was stored above chips. In the warewashing area, bleach, dish detergent, glass cleaner, and fabric softener were stored above the sanitizing compartment of the three compartment sink. COS: shelves rearranged KDA_Defacto - --Frozen ok. --Meat display case: pork - 37.5F	12/10/2015	19	Verification	Out
6-404.11 - --Six cans with class II and class I dents were held for return in the retail storage area next to cans ready to restock retail shelves. COS: employee moved damaged cans to a cart away from retail storage. KDA_3_50116A2 - --In dairy display case, ricotta cheese was at 44.7F. Employee said AA at 6:30am was 38F and at 9:05am was 41F. Corrected on site (COS): Employee replaced curtains for approximately fifteen minutes. When rechecked, ricotta cheese was at 37.8F. Discussed using curtain periodically throughout the day to maintain temperature as necessary. Also discussed importance of proper air flow, and some items were moved to another cooler to allow better air flow around product. This represents one out of approximately thirty items that require cold holding. KDA_3_50116B - --In dairy display case, raw shell eggs were at 48.6. Employee said AA at 6:30am was 38F and at 9:05am was 41F. Eggs were stacked all the way to the next shelf in the back, blocking air flow. Corrected on site (COS): Employee replaced curtains for approximately fifteen minutes. When rechecked, raw shell eggs were at 47.8F. Employee chose to remove eggs from retail sale. Discussed using curtain periodically throughout the day to maintain temperature as necessary. Also discussed importance of proper air flow, and some items were moved to another cooler to allow better air flow around product. KDA_4_204112B - --There was no thermometer in the dairy display case. COS: moved one of two thermometers from the produce display case to the dairy display case. KDA_Defacto - --Chlorine sanitizer at three-compartment sink was at approximately 50 parts per million (ppm). --Meat display case: pork steak - 36.5	12/23/2015	5	Follow-up	In
Details not available.	06/24/2014
Details not available.	06/05/2014
Details not available.	03/14/2014

4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
6-404.11 - Products that are held by the LICENSEE for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held IN designated areas that are separated from FOOD, equipment, UTENSILS, LINENS, and single-service and single-use ARTICLES.
KDA_3_20111A - FOOD shall be obtained from sources that comply with LAW.
KDA_3_20215 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
KDA_3_30212 - Food storage containers (Common Name) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
KDA_3_30412B - In-use utensil storage (Non-PHF/TCS-handles above food) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon.
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_50116B - PHF/TCS Cold Holding (Shell EGGS) EGGS that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated EQUIPMENT that maintains an ambient air temperature of 7�°C (45�°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_3_60211A - FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in LAW, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.
KDA_3_60211B2 - Label information (packaged in establishment - Ingredients) Label information shall include, if made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the FOOD.
KDA_3_60211B4 - Label information (packaged in establishment - Business Information) Label information shall include the name and place of business of the manufacturer, packer, or distributor.
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_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_4_60212B - Cleaning Microwaves - The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
KDA_4_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
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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CARNICIERIA EL GUERO #2, 2920 W CENTRAL, WICHITA, KS - Restaurant inspection findings and violations

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