EL AGAVE MEXICAN RESTAURANT, 3236 N ROCK RD, WICHITA, KS - Restaurant inspection findings and violations

Business Info

Name: EL AGAVE MEXICAN RESTAURANT
Type: Restaurant
Address: 3236 N ROCK RD, WICHITA, KS 67226
Phone: 316-315-0351
Total inspections: 3
Last inspection: Dec 29, 2015

Restaurant representatives - add corrected or new information about EL AGAVE MEXICAN RESTAURANT, 3236 N ROCK RD, WICHITA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_2_40111 - --A box of employee chocolate-covered cherries was stored on top of the north MT. Corrected on site (COS): box moved to designated employee area. KDA_3_50116A2 - --Carne asada meat in the north MT was at 45.7F. Person in charge (PIC) said it had been sliced approximately two hours earlier at 12:00pm, and the process took between thirty and sixty minutes. COS: container moved to WIC for cooling. Discussing bringing meat down to proper temperature in the WIC after slicing, before placing in MT KDA_Defacto - --Grill: carne asada - 206.4F. --North maketable (MT): fajita steak back - 40.2F	12/29/2015	3	Complaint	In
KDA_3_30211A1a - --Raw shell eggs were stored over ready-to-eat mushrooms and salad mix in the WIC. Corrected on site (COS): eggs moved to bottom shelf. KDA_3_50116A2 - --In MT 2: raw crab meat was at 52.7F, raw shrimp was at 46.6F, raw beef was at 47.3F, and shredded lettuce was at 49.2F. Shrimp, beef, and lettuce were filled higher than the fill lines indicated on the pans. COS: shrimp, crab meat, and beef were portioned into smaller pans and placed in the reach in freezer for rapid cooling. Lettuce was spread so it was evenly distributed in the pan, and lid was closed. Approximately thirty minutes later, lettuce had reached 43.9F. KDA_3_50118A1 - --A container of hot sauce was labeled made 12/13/15. PIC said hot sauce was made Saturday 12/19/15 but an employee had forgotten to update the sticker. COS: PIC changed sticker to correct date. KDA_4_60111A - --A clear pan stacked with other pans and stored as clean was soiled with sticker residue. COS: PIC moved pans to warewashing for additional cleaning. KDA_4_90311B - --Six pans stored as clean were stacked wet. COS: pans spaced to allow air drying. KDA_7_20711B - --Employee medicine was stored over cinnamon and poultry seasoning. COS: shelves rearranged with medicine on bottom shelf. KDA_7_20911 - --Employee clothing was located in contact with margarita mix and single-use foil sheets. KDA_Defacto - --Faucet on sink is repaired and both hot and cold water are working. --Maketable (MT) 1 top: sliced tomatoes - 38.8F	12/22/2015	8	Follow-up	Out
3-501.17(A) - --WALK IN COOLER Cheese dip was prepped 11/15/15 and no date. COS and labeled 11/15/15. KDA_2_40111 - --PREP TABLE Cook dicing onions with open Styrofoam cup. COS and moved to a shelf away from food. KDA_3_30111B - --BACKROOM FRYER Cook was handling raw tostada, frying them, then moving them to a metal pan without gloves. COS and cook put on gloves. KDA_3_30211A1a - --WALK IN COOLER Raw shell eggs stored above bag of onions. COS and moved to the bottom shelf. KDA_3_30212 - --KITCHEN STORAGE Food grade bag of cumin with not label and black pepper stored in a parsley container. COS and labeled Cumin and crossed out parsley. KDA_3_50116A2 - --MAKE TABLE MIDDLE: Guacamole - 48.7 Lettuce - 48.3 Chili rellano - 50.2 Pork - 47.8 PIC said food in this table was prepped 11AM 11/17/15. Moved to WIC for rapid cool down. KDA_4_50111B - --MAKE TABLE SOUTH Seal around door falling off and holding food debris. North exterior door with inch gap at the bottom to the outside. KDA_4_60111A - --KITCHEN STORAGE On a table, a slicer, dicer and a beans mixer stored as clean with food debris. COS and cleaned. KDA_4_90311C - --WAIT STATION Styrofoam containers stored facing up on a shelf. COS and turned over by wait staff. KDA_5_20515B - --HANDWASHING SINK The hand sink between kitchen and the prep had not cold water. The cold facet was to be repaired. KDA_7_20111A - --BAR STORAGE Air freshener stored next to open container of margarita salt. COS and moved to the bottom shelf. KDA_Defacto - --Offer Ribeye steak to order with warning on the menu. --STEAM TABLE Ground beef - 158.6 Chicken - 135.6 Tamales - 171.8 STEAM CABINET: Rice - 156.6 --WALK IN COOLER Salsa Verde - 36.5 Refried beans - 38.6 PREP TABLE SOUTH: Lettuce - 43.4 MAKE TABLE MIDDLE: Sour Cream - 44.4 --WAREWASHING: Chlorine - 50ppm WORKING CONTAINER: Bleach - 200ppm	11/17/2015	12	Regular	Out

3-501.17(A) - Pf - Date Marking (Prepared on-site, removed from freezer and not updated) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be 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 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
KDA_2_40111 - EMPLOYEES shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES- or other items needing protection cannot result.
KDA_3_30111B - FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT.
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_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_50118A1 - P - RTE PHF/TCS, Disposition (discard if held 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 held at a temperature of 5�°C (41�°F) or less for more than 7 days, with the day of preparation counted as Day 1.
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_90311B - Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) of this section and shall be stored: In a self-draining position that allows air drying- and, Covered or inverted.
KDA_4_90311C - SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under ¶ 4- 903.11(A) and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used.
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
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_20711B - Except for medicines that are stored or displayed for retail sale, Medicines that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be labeled as specified under § 7-101.11 and located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and 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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EL AGAVE MEXICAN RESTAURANT, 3236 N ROCK RD, WICHITA, KS - Restaurant inspection findings and violations

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