PALATERIA GUERRERO, 112 W WYATT EARP, DODGE CITY, KS - Restaurant inspection findings and violations

Business Info

Name: PALATERIA GUERRERO
Type: Restaurant
Address: 112 W WYATT EARP, DODGE CITY, KS 67801
Phone: 620-371-6299
Total inspections: 8
Last inspection: Oct 08, 2015

Restaurant representatives - add corrected or new information about PALATERIA GUERRERO, 112 W WYATT EARP, DODGE CITY, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_2_30114I - --An employee reported to the kitchen and handled raw peppers with her bare hands. The employee did not wash her hands before handling the peppers. The peppers were to cooked and used to prepare salsa, as per employee. "Corrected on site" (COS-educated). KDA_3_50115A - --Setting on top of hot plate: onion/cilantro soup 103 F. The soup had been removed from the heat 20 minutes prior, as per employee. Electric skillet: rice 92 F. The skillet had been unplugged 30 minutes prior, as per employee. (COS-foods were placed in refrigeration to cool). KDA_4_70211 - --An employee washed dishes in the prep sink with soap and water then placed the dishes on a rack to dry. The employee did not sanitize the dishes before putting away as clean. (COS-a chlorine sanitizer solution of 50 parts per million was prepared in the 3-vat sink). KDA_Defacto - --Setting on top of hot plate: onion/cilantro soup 103 F. The soup had been removed from the heat 20 minutes prior, as per employee. Electric skillet: rice 92 F. The skillet had been unplugged 30 minutes prior, as per employee.	10/08/2015	4	Follow-up	In
4-102.11(B)(1) - --Ready to eat bread was stored in a plastic shopping bag in the south reach in cooler. (COS-bread was removed from the bag). KDA_3_10111 - --There was mold growth on a package of open bologna in the north reach in cooler. There was mold growth on several strawberries in two cases of strawberries stored in the storage room. (COS-employee discarded moldy product). KDA_3_30211A1b - --A container of raw beef was stored over a package of ready to eat shredded chicken in the north reach in cooler. (COS-raw beef was moved to the bottom shelf). KDA_3_50116A1 - --Setting at room temperature in the kitchen: ready to eat beef 102 F, ready to eat beef steak 102 F. The meat had been cooked and setting at room temperature for 30 minutes, as per employee. Electric skillet on the south counter: rice 98 F. The rice had been cooked and setting at room temperature for 45 minutes, as per employee. (COS-foods were placed in refrigeration). KDA_3_50116A2 - --Setting at room temperature in the kitchen: sliced tomatoes 66 F, shredded lettuce 64 F. The foods had been sliced and setting at room temperature for 30 minutes, as per employee. (COS-refrigerated). KDA_3_50118A2 - --An open package of ready to eat bologna was held in the north reach in cooler three days with no consume by date label, as per employee. (COS-employee discarded). KDA_4_30212A - --The available digital food thermometer was not in working order. KDA_4_60111C - --There was dirt and lint accumulation on the condenser of the south reach in cooler. There was an accumulation of food debris in the bottom of the north freezer. KDA_5_20515B - --The east prep sink faucet had a constant drip. KDA_5_501110 - --Several cases of empty glass bottles were stored in the east storage room. (COS-bottles were removed from the facility). KDA_5_50117 - --There was not a covered trash receptacle located in the unisex restroom. (COS-a cover was placed on the receptacle). KDA_6_30111 - --There was no hand soap available at the kitchen hand washing sink. "Corrected on site" (COS-soap was supplied). KDA_6_501111A - --There were several small flies in the back room around the cases of strawberries. KDA_Defacto - --South reach in cooler: green salsa 42 F North reach in cooler: shredded chicken 38 F True cooler: ambient air temperature of 41 F	09/25/2015	14	Regular	Out
Details not available.	04/25/2014
Details not available.	10/31/2013
Details not available.	08/23/2013
Details not available.	05/30/2013
Details not available.	04/03/2013
Details not available.	03/19/2013

4-102.11(B)(1) - P - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES shall be safe.
KDA_2_30114I - Wash Hands (As needed) 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 after engaging in other activities that contaminate the hands
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
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_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_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_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
KDA_5_501110 - REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.
KDA_5_50117 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
KDA_6_30111 - Each HANDWASHING SINK or group of two adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
KDA_6_501111A - Pests (Prohibited) the PREMISES shall be maintained free of insects, rodents, and other pests.

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PALATERIA GUERRERO, 112 W WYATT EARP, DODGE CITY, KS - Restaurant inspection findings and violations

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