EL KORITA RESTAURANT, 2001 W WYATT EARP, DODGE CITY, KS - Restaurant inspection findings and violations

Business Info

Name: EL KORITA RESTAURANT
Type: Restaurant
Address: 2001 W WYATT EARP, DODGE CITY, KS 67801
Phone: 620-371-6008
Total inspections: 6
Last inspection: Jan 06, 2016

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Violation code	Inspection Date	Violations	Type	Compliance
KDA_4_204112B - --There was not an internal thermometer located in the Habco cooler. "Corrected on site" (COS-a thermometer was placed in the cooler). Repeated KDA_4_50111B - --There was rust on top of the two chest freezer lids in the east storage room. There was rust on the interior of the south chest freezer in the east storage room. Repeated KDA_Defacto - --West reach in cooler: ambient air temperature of 38 F --West reach in cooler: rice 46 F. The rice was cooked 3 hours prior, then placed in the cooler to cool, as per employee.	01/06/2016	3	Follow-up	In
3-501.17(A) - --A container of ready to eat green salsa was held in the True cooler with a date mark of 11/20. The salsa was prepared on 11/20, placed in the freezer, then removed from the freezer three days prior without a current date mark, as per owner. (COS-dated). KDA_3_30211A1b - --A case of raw bacon was stored over ready to eat salsa, enchiladas, and beef and cheese in the True cooler. (COS-separated). KDA_3_30412B - --A bowl with no handle was stored in the bulk flour container under the east prep table. A cup with no handle was stored in the bulk rice container in the east storage room. A cup with no handle was stored in the shredded cheese in the kitchen make table. KDA_3_30511A1 - --A bag of pinto beans were stored on the floor in the east storage room. KDA_3_50113A - --Packages of raw chicken were thawing at room temperature on the east prep table. (COS-placed in refrigeration). KDA_3_50114A2 - --Setting at room temperature on the kitchen prep table: refried beans 70 F, refried beans #2 70 F. The beans were cooked the previous evening then left at room temperature overnight to cool, as per employee. (COS-discarded). KDA_3_50118A1 - --A container of green salsa (dated 11/29) was held over 7 days in the True cooler. (COS-discarded). KDA_3_50118A2 - --Two packages of ready to eat grilled chicken were held five days in the Magic Chef cooler with no consume by date label, as per owner. (COS-dated). KDA_3_50118A3 - --A container of ready to eat grilled chicken held in the Magic Chef cooler had a prepared date of 11/21. The correct prepared date was five days prior, as per owner. A container of ready to eat grilled chicken held in the Magic Chef cooler had a prepared date of 7/30. The correct prepared date was five days prior, as per owner. (COS-dated). KDA_4_10111A - --Flour and Maseca was stored in direct contact with multi-purpose Sterilite and Rubbermaid containers under the east prep table. KDA_4_204112B - --There was not an internal thermometer located in the Habco cooler. KDA_4_50111A - --There was rust on top of the two chest freezer lids in the east storage room. There was rust on the interior of the south chest freezer in the east storage room. KDA_4_50111B - --The door seal was loose on the south door of the True cooler. KDA_4_70211 - --The dish washing employee was washing dishes then putting dishes away as clean without sanitizing the dishes. KDA_4_90311A - --Cases of single use cups were stored on the floor in the exterior storage unit. KDA_4_90311B - --Stainless containers were stacked together wet by the kitchen steam table. KDA_6_30112 - --The paper towel dispenser by the kitchen hand washing sink did not have any towels. "Corrected on site" (COS-towels were supplied). KDA_7_10211 - --There were two unlabeled spray bottles of yellow solution hanging on the south drain board of the 3-vat sink. The solution in the bottles was degreaser, as per employee. (COS-labeled). KDA_8_30411A - --The current food service license was posted behind the southeast counter out of view of consumers. KDA_Defacto - --Steam table: chopped beef 177 F --Victory cooler: ready to eat chicken 38 F True cooler: enchiladas 42 F Magic Chef cooler: grilled chicken 40 F Make table: shredded lettuce 38 F Habco cooler: green salsa 38 F East make table: diced tomatoes 39 F Admiral cooler: raw chicken 41 F	12/10/2015	20	Regular	Out
Details not available.	08/12/2014
Details not available.	05/07/2014
Details not available.	03/11/2014
Details not available.	02/20/2014

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_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_50113A - TCS Thawing (Refrigeration) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed under refrigeration that maintains the FOOD temperature at 5�°C (41�°F) or less.
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_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_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_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_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_50111A - EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
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_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
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_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_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_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.
KDA_8_30411A - Upon issuance of the LICENSE by the REGULATORY AUTHORITY, the LICENSEE shall post the LICENSE in a location in the FOOD ESTABLISHMENT that is conspicuous to CONSUMERS.

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EL KORITA RESTAURANT, 2001 W WYATT EARP, DODGE CITY, KS - Restaurant inspection findings and violations

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