HABANERO MEXICAN GRILL, 104 DESMET LANE STE I-J, ST MARYS, KS - Restaurant inspection findings and violations

Business Info

Name: HABANERO MEXICAN GRILL
Type: Restaurant
Address: 104 DESMET LANE STE I-J, ST MARYS, KS 66536
Phone: 785-437-2827
Total inspections: 2
Last inspection: Nov 05, 2015

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Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_50116A1 - --In the steam table, cooked onions & peppers holding at 122.2F. The owner said the onions and peppers had been holding on the steam table since 1pm. (corrected on site (cos)-reheated to 165F) KDA_3_50118A2 - --In the front make table, there was no date marking on an opened jug of milk. The manager said it was opened on Monday (11/2). (cos-milk dated) 1 out of approximately 30 items not date marked. KDA_Defacto - --steam table/steak 152.3F	11/05/2015	3	Follow-up	In
4-102.11(B)(1) - --In the Turbo Air reach in cooler, there was peppers stored in a non food grade thank you bag. In the kitchen, there was whole tomatoes stored in a non-food grade Corona Light cardboard box. (cos-tomatoes and peppers moved to a food grade container) KDA_2_30114H - --The front line server did not wash her hands after handling credit card/money and before putting on gloves to handle ready to eat shredded cheese. (cos-provided education about handwashing and when to wash to employees) KDA_2_40111 - --In the kitchen, there was an open cup (no lid/straw) stored on a pop box. In the front Espresso area, there was an open cup (no lid/straw) stored in a cabinet with single use plates. (corrected on site (cos)-cups removed) KDA_3_10111 - --In the Turbo Air reach in cooler, there were whole tomatoes stored in a card board box that previously held raw chicken. (cos-voluntarily discarded tomatoes) KDA_3_30211A1a - --In the Turbo Air reach in cooler, there was one box of raw beef steaks stored next to one box of raw, ready to eat peppers. (cos-raw peppers moved away from raw meat) KDA_3_30211A1b - --In the Turbo Air reach in cooler, raw hamburger patties were stored above cooked ready to eat peppers and raw hamburger meat stored above sliced ready to eat cheese. (cos-raw meat moved below ready to eat food items) KDA_3_30212 - --Located behind the front counter, there was no common name on a container that held a white substance. The employee said the substance was sugar. (cos-container labeled) KDA_3_30412B - --Behind the front counter, there was a scoop handle stored in direct contact with sugar. (cos-scoop removed) KDA_3_30511A1 - --Located in the kitchen, there was a bag of onions, bag of rice, and box of tortillas stored on the floor. KDA_3_50116A1 - --In the steam table, cooked onions & peppers holding at 100F. The employee said the onions and peppers had been there for 2 hours. (cos-reheated to 165F+) KDA_3_50118A2 - --In the Turbo Air reach in cooler, there was no date marking on cooked on-site pork carnitas, cooked pinto beans, cooked ground beef, and cooked fish. The employee said the pork carnitas were cooked on Saturday (10/17), pinto beans on Monday (10/19), and cooked fish Friday (10/16), and ground beef on Monday (10/19). In the pie cooler, there was no date marking on opened commercially processed coconut cream pie and oreo cream pie. The employee said they were opened on Monday (10/19).(cos-food items date marked and fish voluntarily discarded) KDA_3_50118A3 - --In the Turbo Air reach in cooler, cooked on-site tomatoes dated 10/20-10/27, cooked pinto beans 10/16-10/23, cooked black beans 10/20-10/27, cooked brown beans 10/20-10/27, and cooked jalapenos 10/20-10/27. The food items were dated for 8 days. (cos-redated food items) KDA_4_50119 - --The water temperature of the three compartment sink was 68.2F. (cos-employee turned up hot water heater and now reading 110F+) KDA_4_60111A - --Located in the kitchen on storage racks, there was one plastic food container and eight lids stored as clean with dried food debris on the food contact surfaces. (cos-moved to the three compartment sink for ware washing) KDA_4_60111C - --In the kitchen on the storage rack, there was dried food debris on the base of the mixer. In the kitchen, there was dust buildup on the hood vents. KDA_4_90311B - --Located in the kitchen on storage racks, there were clean plastic containers stacked wet. KDA_5_20212A - --The water temperature at the handsink across from the steam table was 75.5F, water at the handsink by the ice cream machine was 73.2F, and the water temperature at the handsink in the grill area was 77.1F. (cos-owner turned up hot water heater and water reached 100F+) KDA_6_50112A - --There is grease on the floor below the fryer and grill. KDA_7_10211 - --In the kitchen, there was no common name on a working bottle that held a yellow liquid. The employee said the liquid was sanitizer. cos-bottle labeled with common name. KDA_7_20111A - --In the kitchen, there was two containers of soap stored next to plastic container lids and a bottle of sanitizer stored on a food preparation table next to the slicer and container of chips. Behind the front counter, there was a bottle of multi-purpose cleaner stored next to a container of spoons. (cos-cleaners moved to another area) KDA_Defacto - --cooked tomatoes/peppers 70F after 1.75 hours --Food in freezer: frozen --steam table/carnitas 153F, pinto beans 166F --Turbo air reach in cooler/corn salsa 41F, beans 41F ice cream machine/ice cream mixture 37F front make table/salsa 42F, pico 37F	10/21/2015	21	Regular	Out

4-102.11(B)(1) - P - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES shall be safe.
KDA_2_30114H - Wash Hands (Gloves) FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and before donning gloves for working with FOOD.
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_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
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_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_50116A1 - PHF/TCS Hot Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURECONTROL FOR SAFETY FOOD) shall be maintained at 57�°C (135�°F) or above.
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_50119 - The temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 43�°C (110�°F) or the temperature specified on the cleaning agent manufacturer's label instructions.
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_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
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_5_20212A - A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38�°C (100�°F) through a mixing valve or combination faucet.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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_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.

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HABANERO MEXICAN GRILL, 104 DESMET LANE STE I-J, ST MARYS, KS - Restaurant inspection findings and violations

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