K Macho's, 1229 E SANTA FE ST, OLATHE, KS - Restaurant inspection findings and violations

Business Info

Name: K Macho's
Type: Restaurant
Address: 1229 E SANTA FE ST, OLATHE, KS 66061
Phone: 913-768-7777
Total inspections: 7
Last inspection: Nov 02, 2015

Restaurant representatives - add corrected or new information about K Macho's, 1229 E SANTA FE ST, OLATHE, KS »

Violation code	Inspection Date	Violations	Type	Compliance
5-202.14 - --At the mop sink a y-connector valve is connected to the end of the faucet with shut-off valves. There is also a hose attached to one side of the y-valve with a downstream spray nozzle attached. The other side of the y-valve is connected to a chemical dispenser. The downstream shut-off place the atmospheric vacuum breaker on the faucet under constant pressure which is an inappropriate application for that device. COS: The y-valve was removed from the faucet. KDA_4_70211 - --The chlorine sanitizing dish machine at the bar was used to sanitize dishes with no detectable sanitizer upon final rinse. The inspector identified that the bulk sanitizer was empty. COS: Bulk sanitizer replaced. KDA_5_20511B - --The handwashing sink at the end of the server make line (across from the reach-in-cooler) had ice in the basin of the sink. COS: The PIC was educated and the ice was cleaned out KDA_Defacto - --The establishment was just starting the cooling process for chicken gravy upon inspector arrival. Cooling procedures and methods were discussed with the PIC/kitchen staff	11/02/2015	4	Complaint	In
3-501.18(B) - --In the walk in cooler a container of shredded beef, prepared on-site per the PIC on 9/10 was dated 9/10 - 9/16. COS: Discarded. KDA_3_10111 - --In the RIC, vacuum packaged tilapia filets are thawing and the packages are fully intact and not opened. The products are still partially frozen and have been thawing for approximately 4 hours. COS: Packages were cut open to expose the products to oxygen. KDA_3_50116A2 - --At the service make line a container of pico de gallo is held at a measured internal temperature of 49.6F. Per the PIC the product had been held for 2 hours. The product was held with an ice bath below that was not contacting the food container. COS: A proper ice bath was demonstrated and the product was placed in the bath to rapidly cool. KDA_3_50118A3 - --In the reach in cooler, one container of pico de gallo and one container of diced tomatoes are dated 9/17-9/24, which is 8 days. COS: Date marking corrected to 9/23 discard date. KDA_4_20211A2 - --One food storage container stored as clean and ready for use per the PIC had a crack in the surface of the container. COS: Discarded. KDA_4_60111A - --2 food storage containers, stored as clean per the PIC on the clean storage rack, have dried, residual food debris. 2 food storage containers have sticker residues. COS: Items were removed from service to be cleaned. KDA_5_20511B - --The hand sink between the reach in cooler and the servers make line has ice in the basin of the sink. COS: Ice was cleaned out and the manager educated on hand sink use. KDA_6_30112 - --The hand sink between the reach in cooler and the servers make line is not supplied with paper towels. COS: Towels provided.	09/17/2015	8	Follow-up to Administrative Order	In
Details not available.	04/16/2015
Details not available.	03/23/2015
Details not available.	10/14/2013
Details not available.	10/04/2013
Details not available.	08/26/2013

3-501.18(B) - P - RTE PHF/TCS in vending machine, Disposition (discard if prepared in food establishment and held for more than 7 days) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened in a FOOD ESTABLISHMENT and dispensed through a FOOD VENDING MACHINE 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.
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_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
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_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
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_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
KDA_5_20511B - A HANDWASHING SINK may not be used for purposes other than handwashing.
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.

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K Macho's, 1229 E SANTA FE ST, OLATHE, KS - Restaurant inspection findings and violations

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