LA FIESTA, 2301 TUTTLE CREEK BLVD, MANHATTAN, KS - Restaurant inspection findings and violations

Business Info

Name: LA FIESTA
Type: Restaurant
Address: 2301 TUTTLE CREEK BLVD, MANHATTAN, KS 66502
Phone: 785-587-5258
Total inspections: 7
Last inspection: Nov 06, 2015

Restaurant representatives - add corrected or new information about LA FIESTA, 2301 TUTTLE CREEK BLVD, MANHATTAN, KS »

Violation code	Inspection Date	Violations	Type	Compliance
3-304.15(A) - --The cook had gloves on, handled raw chicken with the gloves and continued to touch the clean spatula at the grill and clean plates with the soiled gloves. COS-removed the gloves, washed his hands before placing new gloves on and replaced the spatula. KDA_2_30114F - --The cook had gloves on and handled raw chicken with both hands. He then to touched the handle of the metal spatula at the grill with the soiled gloves. He also touched clean plates that had food ready to go to customers with the same soiled gloves. COS-he removed the gloves, washed his hands and placed new gloves on before continuing to cook. Also moved the soiled/contaminated spatula to the ware wash area and replaced it with a clean spatula. KDA61 educated about when to handwash and replace gloves after handling raw products and before continuing to handle clean utensils, etc. KDA_3_30211A1b - --In the walk in cooler there was a large plastic food grade tub of raw beef being stored directly on top of a bucket of ready to eat sour cream. COS-removed the tub of raw beef and placed it with the rest of the raw beef products. (Note: no leakage detected and the bucket of the sour cream had a lid and was sealed shut). KDA_3_50114A1 - --In the Saturn reach in cooler there were two (1/6) metal food grade pans with queso at 94.6F and 98.5F. They were placed in the unit around 10:40am and tempted around 12:50pm (past 2 hours). COS-discarded. The ambient air temperature of the unit was reading 24.6F. KDA_3_50115A - --In the back on a metal food prep table there were 2 large metal sheet pans of cooked chicken at 112.2F. The chicken was cooked around 11:00am and pulled from the stove and set out around 12:00pm. The chicken was set out on the counter to cool down and it was tempted around 1:00pm (no cooling method was being used to help cool the chicken down quicker). COS-an employee immediately started to de-bone and shred the chicken (placed in the WIC when done). KDA_3_50116A2 - --There was a large metal food grade container of shredded lettuce at 46.9F. The 2 metal containers being used for the ice bath were the same size and the ice was just on the bottom of the container. The lettuce has been out since 10:40am and was tempted around 12:40pm. COS-the product was moving quickly due to the lunch rush. An employee also used a large plastic tub to place the metal container of shredded lettuce in so it could be submerged in ice (bottom and sides). KDA_4_60111A - --On the magnetic strip there were 5 knives with dried food debris on the blades and stored clean. COS-moved to the ware wash area. The large slicer (used for slicing vegetables) had dried food debris on the blade, in the crevices around the blade and was stored clean. COS-cleaned it and they plan to stop using it. In a large bin there were 4 black plastic salsa bowls with dried food debris on the inside of the bowls and stored clean. COS-moved to the ware wash area. In a plastic tub in the ware wash area there was one rubber spatula with dried food debris on the food contact surfaces and stored clean. KDA_4_90311A - --On a lower shelf in the ware wash area there were 14 metal food grade pans with food debris on the outside and stored clean. They shelf is located on the dirty dish side and water/food debris is being splashed on the clean pans. COS-moved back to the ware wash area to be cleaned. KDA_4_90311B - --On a metal table in the ware wash area there were 2 ceramic bowls facing up, stacked clean with water inside. An employee just washed them. COS-separated the bowls and inverted them to allow the water to drain and dry properly. On a shelf below the metal prep table in the back area, there were also 5 cutting boards that were stacked wet/clean and not able to air dry properly. KDA_Defacto - --Have chlorine test strips. --Make Table 1 pico de gallo (made on site) 40.6F shredded cheese 42.2F RIC (below MT 1) shredded cooked beef 38.9F Make Table 2 (by grill) sliced tomatoes 42.1F RIC (below MT 2) raw chicken 38.6F Pepsi RIC 1 (by steam table) cut avocado 41.4F Pepsi RIC 2 milk 36.3F Make Table 3 sour cream 39.8F RIC (below MT 3) horchata 39.2F Hobart RIC raw chicken 31.2F sliced tomatoes 39.2F Saturn RIC pork tamales 41.3F cooked chicken 38.7F WIC taco meat 37.7F --Steam Table 1 mexican rice 186.7F shredded chicken 160.6F Steam Well queso 156.4F Stove Top shredded beef 201.4F --The mechanical dish machine was in use, utilizes chlorine and measured at 50ppm.	11/06/2015	10	ModifiedComplaint	Out
KDA_3_50116A2 - --In between a make table and a steam table, there was a large metal container on an ice bath of shredded lettuce at 55.5F. It was tempted around 12:20pm and the person in charge said it has only been out for 35 minutes. The product is moving quickly for the lunch rush. COS-consumed within 4 hours. In the make table by the grill there was a metal container of sliced tomatoes at 50.1F. The lid was open for the lunch rush. The ambient air temperature of the unit was reading 33.2F. COS-closed lid. KDA_3_50118A2 - --In the Saturn RIC, there was a long metal container of cooked ready to eat beef without a date. The person in charge said it was made on 10/10/15. COS-date marked the container. KDA_4_20211A2 - --On a shelf in the food prep area there were 3 large plastic food grade containers with broken edges. COS-discarded. KDA_4_60111A - --In the ware wash area on a utensil rack there was one small metal food grade container with food debris on the rim and stored clean. In the large white plastic bin there was one black small salsa bowl with dried food debris on the inside and stored clean. In the food prep area the large meat/produce slicer had dried food debris on the blade and stored clean. COS-moved all items to the ware wash area. (Note: 1 metal food grade container out of 50+, 1 black salsa bowl out of 100+, less than 10%). KDA_Defacto - --Have chlorine test strips. --Pepsi RIC 1 salsa (made on site) 42.4F Make Table 1 (by Hobart RIC) sour cream 41.7F RIC (below MT1) horchata 41.3F Hobart RIC sliced tomatoes 35.6F Saturn RIC cooked chicken 40.0F Pepsi RIC 2 raw hard shell eggs 41.8F Make Table 2 pico de gallo (made on site) 37.8F shredded cheese 41.3F RIC (below MT2) spinach dip (made on site) 40.2F RIC (below MT next to grill) raw chicken 36.5F WIC milk 39.8F cooked taco meat (ground beef) 41.1F --Steam Table 1 salsa verde 176.7F mexican rice 156.8F Steam Table 2 taco meat 150.4F Steam Well queso 135.8F	10/12/2015	5	Follow-up	Out
4-302.14 - --There were no chlorine test strips available at the time of the inspection. KDA_3_10111 - --In the dry food storage area there was one dead fly in direct contact with sugar stored in a tan plastic food container. COS-discarded. There were also 7 rotting potatoes in the dry food storage area. COS-discarded. In Pepsi RIC 2, there was an open gallon of milk without a known date. COS-discarded. KDA_3_30211A1a - --In make table 2 (next to the grill) there was an open package of raw pork chorizo being stored with sliced ready to eat squash and zucchini.COS-removed chorizo. KDA_3_30211A1b - --In the WIC there was a large black plastic food grade tub of raw pork being stored directly on top of 2 buckets of ready to eat sour cream. (Note: lids on the sour cream buckets). On a rack there were 2 boxes of raw hard shell eggs being stored directly above 5 bottles of ready to eat margin. COS-rearranged items. KDA_3_30412B - --There was a metal scoop in the ice bin and the handle was in direct contact with the ice. COS-placed handle up. KDA_3_30511A1 - --There were 3 boxes of food being stored directly on the floor of the walk in freezer. KDA_3_50116A1 - --At the steam table there was a metal container of salsa verde at 125.3F. It was placed on the unit around 10:30am and tempted around 12:50pm. COS-reheated to 165F. KDA_3_50116A2 - --In make table 1 there was a container of pico de gallo at 58.1F. The lid to the make table was left open for the lunch rush (less than 4 hours). The ambient air temperature of the unit was reading 36.7F. COS-closed lid to cool the unit down. In Pepsi RIC 1 there was a package of chicken strips at 44.6F, a package of fries at 46.8F, metal container of raw hard shell eggs at 49.8F and 50.2F, a roll of raw pork chorizo at 49.4F and raw chicken at 48.4F. These items have been in the unit for more than 4 hours except for the eggs. The ambient air temperature of the unit was reading 38.3F. The door has been opened and closed due to lunch rush. COS-discarded the food that had been in the unit longer than 4 hours. In make table 2 there was a metal container of sliced tomatoes at 49.7F. They were placed in the unit around 10:00am and tempted around 2:00pm. In the RIC (below MT2) there was a metal container of raw beef at 48.4F, a metal container of raw shrimp at 52.7F and a tub of garlic (keep refrigerated) at 53.2F. The ambient air temperature of the unit was reading 56.7F (next to the grill). COS-discarded the items. In the True RIC there was a large plastic container of sliced tomatoes at 45.7F and were cut on 9/27/15 (past 4 hours). COS-discarded. The ambient air temperature of the unit was reading 37.4F. KDA_3_50118A1 - --In the Saturn RIC there was a metal container of cooked beef dated 9/19/15-9/29/15 (held past 7 days). COS-discarded. KDA_4_20211A2 - --In the Saturn RIC there was a large plastic container being used to store pico de gallo. The plastic container and the lid had broken edges. On a shelf in the food prep area there were 3 large plastic food grade containers with broken edges. COS-pulled and will discarded or not be used for food items. KDA_4_30111 - --Make table 2 (next to grill) ambient air temperature is reading 56.7F. KDA 61 educated to an employee about not putting potentially hazardous food in the unit until it is fixed. KDA_4_60111A - --In the bar on the magnetic strip, there was one knife that had dried food debris on the blade and stored clean. COS-moved to the ware wash area. In the ware wash area on a utensil rack there were 2 metal containers with food debris on the inside and stored clean. There was also a large white plastic bin with 4 black salsa bowls with food debris on the inside and stored clean. COS-moved to the ware wash area. In the food prep area on a magnetic strip there were 4 knives with dried food debris on the blades and stored clean. The large can opener connected to the food prep table had built up dried food debris on the blade. On a lower shelf there were 3 metal produce slicers with food debris on the blades and stored clean. The meat slicer had dried food debris on the blade and stored clean. COS-moved all of the items to the ware wash area. KDA_4_60111C - --There is dust build up on the fan blowers in the walk in cooler. KDA_4_60211E4 - --There is minor mold build up on the pop nozzles. KDA_4_90411A - --In a plastic divider (next to Pepsi RIC 2) there were metal spoons facing with the food contact side facing upward. COS-inverted. KDA_5_20212A - --The handsinks in the men's restroom were reading 76.6F and 95.0F. (Note: they are working on the other side due to adding a new addition-new bar). KDA_5_20515B - --The pipe leaks below the left compartment sink and the middle compartment sink of the 3 compartment sink. KDA_6_20214 - --The employee restroom door is not self closing and it opens into the kitchen. KDA_6_20215A3 - --There is a 1/2" gap on the right side and a 1/8" gap at the top right of the back exit door. This could allow the entrance for pests. KDA_6_30114 - --There were no handwashing signs at either of the handwashing sinks in the kitchen or in the men's restroom. There was no handwashing sign in the employee restroom. COS-left handwashing stickers. KDA_6_30311A - --The light in the Pepsi RIC (food line area) is out. KDA_6_50111 - --The wall in the ware wash area (next to the 3 compartment sink) has a gap and provides a good area for pests to harbor. There are broken floor tiles in the ware wash area. In the dry storage area the baseboard is peeling off. The wall is peeling and there is broken floor tiles in the employees restroom. In the storage room (soda syrup boxes) the wall is peeling and is exposed. KDA_6_501111A - --There are approximately 15-20 live flies in the back food storage area and food prep area. KDA_6_50112A - --In the storage room (soda syrup boxes) there is trash on the floor. There is water pooling on the floor due to the leak from below the 3 compartment sink. KDA_7_20111A - --On the clean utensil rack in the ware wash area there was one jug of clorox and one jug of delimer being stored directly next to clean containers. COS-removed chemicals. KDA_7_20111B - --On the mechanical dish machine on the clean side, there was a working spray bottle of clorox being stored directly on top of the dish machine. COS-removed chemical. KDA_8_30411A - --The 2015-2016 license was not posted for the public to view. COS-posted current license. KDA_Defacto - --Cook Temperature ground beef 160.1F --Critical (Critical)	09/28/2015	28	Regular	Out
Details not available.	07/08/2014
Details not available.	06/26/2014
Details not available.	05/13/2013
Details not available.	05/02/2013

3-304.15(A) - If used, single-use Gloves shall be used for only one task such as Working with READY-TOEAT FOOD or with Raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur IN the operation.
4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
KDA_2_30114F - Wash Hands (Prevent Cross Contamination) 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 during FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
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_50114A1 - Cooling PHF/TCS (Reach 70�°F within the first 2 hours) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within 2 hours from 57�°C (135�°F) to 21ºC (70�°F) [must cool from 135�°F to 41�°F in no more than 6 hours total.]
KDA_3_50115A - TCS Cooling (Methods) - Cooling shall be accomplished IN accordance with the required time and temperature criteria by using one or more of the following Methods based on the type of FOOD being cooled: placing the FOOD IN shallow pans- separating the FOOD into smaller or thinner portions- using Rapid Cooling equipment- stirring the FOOD IN a CONTAINER placed IN an ice WATER bath- using containers that facilitate heat transfer- adding ice as an ingredient- or, other effective methods.
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_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_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_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
KDA_4_30111 - Temperature Capacity - EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
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_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_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_90411A - SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented.
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_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
KDA_6_20214 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
KDA_6_20215A3 - Outer openings (Doors) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.
KDA_6_30114 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
KDA_6_30311A - Light intensity (108 lux) The light intensity shall be at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning.
KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
KDA_6_501111A - Pests (Prohibited) the PREMISES shall be maintained free of insects, rodents, and other pests.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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_20111B - Chemical storage (not above FOOD, etc.) POISONOUS or TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, equipment, UTENSILS, LINENS, and single-service and SINGLEUSE ARTICLES by locating the POISONOUS or TOXIC MATERIALS IN an area that is not above FOOD, equipment, UTENSILS, LINENS, and single-service or single-use ARTICLES.
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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