CASA AZTECA MEXICAN GRILL, 2803 N LORRAINE ST STE C, HUTCHINSON, KS - Restaurant inspection findings and violations
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Violation code | Inspection Date | Violations | Type | Compliance |
|---|
- 5-202.14 - --At the Service Sink, the atmospheric vacuum breaker is missing the covering/lid. REPEATED.
- KDA_3_30211A1b - --In the Walk In Cooler, there was a box of Raw Shrimp sitting directly on a box of 3 gallons of RTE (Ready to Eat) Milk. Corrected on Site - Rearranged. REPEATED
- KDA_4_60111A - --There were approximately 15 stainless steel pans (stored as clean) with dried sticker debris and dried food debris on the food contact surfaces. Note: This is more than 10% of the clean dishes. Corrected on Site - Moved to Warewashing Machine. REPEATED There is mold build up throughout the door seals of the East Reach In Cooler. REPEATED
- KDA_Defacto - --Sanitizer Bucket - 100 parts per million Chlorine Sanitizer. --There were no items sitting out at room temperature during the inspection.
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11/12/2015 | 4 | Follow-up | Out |
- 5-202.14 - --At the service sink, the atmospheric vacuum breaker is missing the covering/lid. Note: there is a hose (approximately 20' long) attached to the faucet and coiled up on a wall hook.
- KDA_2_30112A - --An employee handled raw bacon and then washed hands for < 5 seconds, donned gloves and then handled a ready to eat taco shell to complete a customer order. Corrected on Site - Educated
- KDA_3_10111 - --There was 10 (sealed and thawed) vacuum packages of raw tilapia in the (Kitchen) Make Table. The manager said the packages were thawed 2-3 days ago. Corrected on Site - Discarded
- KDA_3_30211A1a - --In the Walk in Cooler, there was packages of raw pork chorizo thawing above an opened box of lemons. Corrected on Site - Rearranged
- KDA_3_30211A1b - --In the east Reach in Cooler, there was a container of raw seasoned beef stored above a container of fully cooked pork. There was a box of raw bacon stored on the cutting board at the Make Table and hanging over an opened container of shredded cheese (within the Make Table). In the east Reach in Cooler, there was a container of raw pork chorizo stored above a container of fully cooked ground beef. Corrected on Site - Rearranged
- KDA_3_30414B1 - --The wiping cloths (for dining tables) was stored in a chlorine sanitizer < 50 parts per million. Corrected on Site - Remixed to 100 parts per million
- KDA_3_30511A1 - --There was an uncovered container of chicken base stored on the floor near the east Reach in Cooler. Corrected on Site - Lid was placed on the container
- KDA_3_50115A - --There was a container of fully cooked rice (130.1 F) stored on the east Prep Table. There was a plate of fully cooked pork (86.9 F) stored on the east Prep Table. Note: the Manager said these items were cooling and the rice had been there 2 hours and the pork 30 minutes. Corrected in Site - Both items were placed in the Walk in Cooler Note: At the conclusion of the inspection, the rice was 67.5 F and the pork was 45.2 F.
- KDA_3_50116A2 - --There was a container of raw chicken at 56.4 F (stored at room temperature on the west Prep Table). Note: an employee said the chicken had been there 10-15 minutes. Corrected on Site - Placed in Walk in Cooler
- KDA_3_50118A3 - --There was a container of cooked pork dated 9/26/15 (on the Prep Table). Note: the manager said the pork was cooked and cooled 10/20/15. Corrected on Site - Adjusted date
- KDA_4_60111A - --There is (hanging) grease condensation build up in the vent hood above the grill. There is mold build up throughout the door seals of the east Reach in Cooler. There was a stainless steel food container with date marking tape on the side. Note: the manager said this was stored as clean. Corrected on Site - Removed and placed at the dishwashing machine. There was a stainless steel food paddle with dried food residue build up on the food contact surface. Note: the manager said this was stored as clean. Corrected on Site - Removed at placed at dishwashing area. There was dried food splatter across the interior ceiling of both microwaves in the Kitchen. Note: an employee said that neither microwave had been cleaned in 2 days.
- KDA_4_60211A4 - --There was a probe thermometer with dried grease build up throughout the probe. Note: an employee said this was stored as clean (next to steam table). Corrected on Site - Removed for cleaning
- KDA_6_30112 - --The hand washing sink in the Bar area did not have any hand drying provisions available. Corrected on Site - Supplied with paper towels
- KDA_6_501112 - --There was 20 dead small flies in the cabinet below the tea dispenser.
- KDA_7_10211 - --Near the ice tea dispenser, there was an unlabeled container storing (soaking) wiping cloths. Note: the Manager said the liquid was bleach/water. Corrected on Site - Labeled
- KDA_Defacto - --Chlorine Sanitizer 100 parts per million in the dishwashing machine. --Cooked Pepper 42.1 F (east Reach in Cooler) Tomato Juice 42.4 F (Bar Reach in Cooler) Cheese Sauce 41.2 F (Walk in Cooler) Milk 43.1 (Dessert Cooler) Green Sauce 43.2 F (Make Table) --Freezers OK --Rice 134.1 F (Steam Table)
|
10/21/2015 | 16 | Complaint | Out |
| Details not available. | 06/05/2015 | | | |
Violation descriptions:
- 5-202.14 - A backflow or backsiphonage prevention DEVICE installed on a WATER SUPPLY system shall meet American Society of Sanitary Engineering (A.S.S.E.) STANDARDS for construction, installation, maintenance, inspection, and testing for that specific application and type of device.
- KDA_2_30112A - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using a cleaning compound in a HANDWASHING SINK.
- KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
- KDA_3_30414B1 - Wiping cloths (Storage) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at an appropriate concentration.
- 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_50115A - TCS Cooling (Methods) - Cooling shall be accomplished IN accordance with the required time and temperature criteria by using one or more of the following Methods based on the type of FOOD being cooled: placing the FOOD IN shallow pans- separating the FOOD into smaller or thinner portions- using Rapid Cooling equipment- stirring the FOOD IN a CONTAINER placed IN an ice WATER bath- using containers that facilitate heat transfer- adding ice as an ingredient- or, other effective methods.
- 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_50118A3 - P - RTE PHF/TCS, Disposition (discard if dated for more than 7 days) 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 marked to indicate a 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 that is more than 7 days from the date of preparation or opening, with the day of preparation counted as Day 1.
- 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_60211A4 - Food Contact Surface Cleaning Frequency (Food Temp Measuring Device) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned before using or storing a FOOD TEMPERATURE MEASURING DEVICE.
- 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_501112 - Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- KDA_7_10211 - Common Name (Working containers) Working containers used for storing POISONOUS or TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the Common Name of the material.
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