EL CONQUISTADOR RESTAURANT, 1601 JONES AVE, GARDEN CITY, KS - Restaurant inspection findings and violations

Business Info

Name: EL CONQUISTADOR RESTAURANT
Type: Restaurant
Address: 1601 JONES AVE, GARDEN CITY, KS 67846
Phone: 620-276-3836
Total inspections: 7
Last inspection: Sep 10, 2015

Restaurant representatives - add corrected or new information about EL CONQUISTADOR RESTAURANT, 1601 JONES AVE, GARDEN CITY, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_50114A2 - --In the walk in cooler #1 prepared on site refried beans 48.9, #2 prepared on site refried beans 47.3, prepared on site enchiladas 43.2. ambient 36.9 The cook said the refried beans had been made yesterday. The lids of the containers of refried beans were tight fitting and had condensation on the underneath side towards the food. Corrected on site Owner had the refried beans disposed of. KDA_3_50115B - --In the walk in cooler in containers with tight fitting lids, prepared on site salsa #77.9, #2 prepared on site salsa 76.8, ambient 36.2 The cook said they had been made this morning, ice bathed and then placed in the cooler 30 minutes ago. Corrected on site the lids were vented on both containers of salsa. KDA_4_10119 - --The bottom shelf of the stainless steel work table is rusted and worn through from use. The shelf is used to store clean stainless steel and mixing bowls. KDA_4_60111C - --The floor of the walk in cooler has a build up of food spills, grime and a cracked, raw shell egg. The grates of the walk in condenser unit has a build up of black grime. KDA_6_10111A - --The finish is worn off the concrete floor of the walk in cooler leaving the porous concrete exposed. KDA_6_20211A - --3 fluorescent light bulbs, located directly over a food prep area, are no shielded, coated or otherwise shatter resistant. KDA_6_50111 - --The wall covering, of the east wall behind the food prep sink, is peeling and flaking. There is a hole in the wall north of the walk in cooler. KDA_6_50112A - --There is a build up of old oil on the pipes running behind the cook range and deep fryer. There is a build up of dirt and grime around the legs of the cook equipment and under the steam table unit along the base board.	09/10/2015	8	Follow-up	Out
KDA_3_30412B - --The handle of the in use scoop is stored directly in the flour. A plastic container is in use in the dry pinto beans and stored directly in them. KDA_3_30511A1 - --5 gallon containers of ice were stored with direct contact of the kitchen floor. The cook said the ice will be used in an ice bath for cooling and cold holding. --The northwest corner of the ceiling the walk in cooler has a growth of black mold and commercial bags of shredded cheese is stored directly beneath it. There is a build up of lint in two ceiling vents located in food prep area. KDA_3_50114A2 - --In the walk in cooler a plate of 24 prepared on site cheese enchiladas 47.2, a plate of 14 prepared on site beef enchiladas 46.2, prepared on site salsa, ambient 39.0 The cook said the beef enchiladas had been made on Saturday and the cheese enchiladas had been made on Sunday. Corrected on site Educated approved method for cooling Cook disposed of cheese and beef enchiladas in trash. KDA_3_50115B - --In the walk in cooler, a container with a tight fitting lid date marked 8/24/15 of pico de gallo 59.8 The cook said the pico de gallo had been made this morning at 8:30. In the walk in cooler, a container with a tight fitting lid date marked 8/24/15 of prepared on site salsa 69.4 The cook said it had been made at 9 Corrected on site Educated approved method for cooling containers and lid was vented on both containers. KDA_3_50116A2 - --In the wait staff area, in gallon pitchers, prepared on site chunky salsa 46.1, medium salsa 49.6, thin salsa 45.9 The manager said the salsa had been set out of cold hold at 11 am. Corrected on site Educated manager of approved cold hold temperature and public health reason of toxin releasing bacteria growth as temperature rises above 40 The manager placed the pitchers into the reach in cooler. KDA_3_50118A2 - --In the wait staff reach in cooler an opened gallon of milk with no date mark. The owner had no knowledge of when it had been opened. In the walk in cooler a plate of beef enchiladas, identified by the cook as being prepared on Saturday. Corrected on site The milk was disposed of and the plate of beef enchiladas was disposed of as the result of a cooling violation. KDA_4_10119 - --The bottom shelf of a stainless steel work table is rusted and worn through from use. The self is used to stored clean stainless steel and mixing bowls on. KDA_4_204112B - --The walk in cooler has no thermometer. The cook told the owner she thought the evening crew threw them away because they didn't know what they were for. KDA_4_30212A - --When discussing taking temperatures of food that is cooling the cook said they did not have any thermometers for taking temperatures. KDA_4_60111C - --The outside of two crocks, used to store salad dressing, has a build up of grime. The outside and lid of the plastic container storing bulk flour and bulk dry pinto beans, has an build up of grime. The inside base of the reach in freezer has a build up of spills and frozen food. The range hood has a build up of old oil and lint along the inside front lip. The top of the mechanical ware wash machine has a build up of lime and mineral deposit. The floor of the walk in cooler has a build up of food spills, grime and a cracked raw shell egg. The grates of the condenser fan in the walk in cooler has a build up of black grime. KDA_4_60211E4 - --On the inside of the ice machine, the white plastic guard has a build up of gray slime. KDA_4_90311A - --Steam table pans and stainless steel bowls are stored as clean on the bottom shelf of a work with no protection to the food contact surface. The top of the work table is used for food prep and later as a dirty dish drain board as wait staff brings dishes from customers. Corrected on site educated cook and she had employees invert bowls. KDA_6_10111A - --The concrete floor of the walk in cooler is not longer sealed and the porous concrete is exposed. The floor of the dry storage area is worn through to the porous concrete floor. KDA_6_20211A - --3 florescent light bulbs, located directly over food prep area, are not shielded, coated or otherwise shatter resistant. KDA_6_50111 - --The wall covering of the east wall, behind the food prep sink, is peeling and flaking. There is a hole in the wall north of the walk in cooler. KDA_6_501114A - --Unused worn chairs are stored beneath the stairs leading to the basement and in the downstairs mechanical room. KDA_6_50112A - --There is a build up of old oil on the pipes running behind the cook range and deep fryer. There is a build up of dirt and grime behind and in the corner of where the rack of boxed soda syrup is stored. There is a build up of dirt and grime around the legs of cook equipment and under the steam table unit along the base board. KDA_Defacto - --1 reach in freezer and 3 chest freezers OK --Educated wait staff manager of using approved method of time as a control for potentially hazardous foods. --In a counter top crock pot prepared on site cheese sauce 170.6 --Mechanical ware wash - assorted cooking wares - chlorine 50 ppm --Wait staff reach in cooler 1 quart milk 40.9 In kitchen - counter top ice bath #1 prepared on site red sauce 34.4, #2 prepared on site guacamole 38.9, prepared on site cooked chicken breast 41.2 Walk in cooler - prepared on site salsa 39.5	08/24/2015	18	Regular	Out
Details not available.	08/04/2014
Details not available.	07/21/2014
Details not available.	07/31/2013
Details not available.	02/06/2013
Details not available.	01/30/2013

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_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_50115B - TCS Cooling (Placement) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: arranged in the EQUIPMENT to provide maximum heat transfer through the container walls- and, loosely covered, or uncovered if protected from overhead contamination, during the cooling period to facilitate heat transfer from the surface 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_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_4_10119 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
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_30212A - Food Temperature Measuring Devices (Provided & Accessible) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of required FOOD temperatures.
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_4_90311A - Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLEUSE ARTICLES shall be stored: In a clean, dry location- Where they are not exposed to splash, dust, or other contamination- and, At least 15 cm (6 inches) above the floor.
KDA_6_10111A - Except as specified in ¶6-101.11(B), materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted- Closely woven and EASILY CLEANABLE carpet for carpeted areas and, Nonabsorbent for areas subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods.
KDA_6_20211A - Except as specified in ¶ 6-202.11(B), light bulbs shall be shielded, coated, or otherwise shatter resistant in areas where there is exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
KDA_6_501114A - Premises (Unnecessary items) The PREMISES shall be free of items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

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