Playa Azul, 1413 E 1ST ST, PRATT, KS - Restaurant inspection findings and violations

Business Info

Name: Playa Azul
Type: Restaurant
Address: 1413 E 1ST ST, PRATT, KS 67124
Phone: 620-672-1217
Total inspections: 8
Last inspection: Nov 17, 2015

Restaurant representatives - add corrected or new information about Playa Azul, 1413 E 1ST ST, PRATT, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_Defacto - --Make Table - Sliced Tomatoes - 42.9F. Walk In Cooler - Salsa - 41.2F. Reach In Cooler - Salsa - 41.4F. --Off Grill - Chicken Breast - 200.2F. --Steam Table - Ground Beef - 185.6F.	11/17/2015	1	ModifiedComplaint	In
KDA_3_50118A1 - --In the Walk In Cooler, there are 2 - 10 gallon buckets of red sauce dated 10/11/15. According to Manager, the red sauce is prepared on site with tomatoes and was made on 10/11/15. Corrected on Site - Voluntary Discarded. KDA_3_50118A2 - --In the Walk In Cooler, there was an open gallon of milk with no date. According to the Manager, it was opened on 10/18/15. Corrected on Site - Labeled. In the Walk In Cooler, there was a container of (prepared on site) pico de gallo with no date. According to the Manager it was prepared on 10/18/15. Corrected on Site - Labeled. In the Walk In Cooler, there was a 10 gallon bucket of shredded lettuce with no date. According to the Manager, the lettuce was shredded on 10/20/15 in the early morning. Note: This was over 24 hours since it had been shredded. Corrected on Site - Labeled. In the Walk In Cooler, there was a 2 - 5 gallon buckets of (prepared on site) salsa with no date. According to the Manager, the salsa was prepared on 10/18/15. Corrected on Site - Labeled. In the Make Table, there was a container of fully cooked pork carnitas with no dated. According to Cook, the pork carnitas were made on 10/17/15. Corrected on Site - Labeled. REPEATED. This is more than 25% of the items in the facility that are not dated marked. KDA_7_10211 - --There was a white bucket with clear liquid and white cloths underneath the prep table with no label. According to the Employee, the clear liquid is Chlorine Sanitizer. Corrected on Site - Labeled. REPEATED Underneath the Warewashing Machine, there were two spray bottles with clear liquid with no labels. According to the employee, the clear liquid is Chlorine Sanitizer. Corrected on Site - Labeled. REPEATED. KDA_Defacto - --Sanitizer Bucket - 100 parts per million Chlorine Sanitizer. --The East Walk In Cooler has an ambient air temperature of 50.0F. There is no TCS Food kept in this Walk In Cooler. --West Walk In Cooler - Shredded Lettuce - 39.8F. The lettuce is being kept in the West Walk In Cooler now.	10/21/2015	4	Follow-up	Out
2-301.14(E) - --The cook touched soiled dishes with his gloved hands and proceeded to touch a clean plate without changing gloves or washing hands. Note: No Product was involved. Corrected on Site - Moved plate to warewashing sink and Educated Cook. KDA_2_30114F - --The cook touched raw chicken and raw beef with his gloved hands and proceeded to touch a clean plate without changing gloves or washing hands. Note: No product was involved. Corrected on Site - Moved plate to warewashing sink and Educated Cook. KDA_2_30114G - --The cook touched raw chicken with his gloved hands and proceeded to touch a clean plate and RTE (ready to eat) taco salad shell without changing gloves or washing hands. Corrected on Site - Voluntary Discarded RTE Taco Shell and Educated. KDA_3_30414B1 - --The White Sanitizer bucket tested at above 200 parts per million Chlorine. Corrected on Site - Dumped out sanitizer and educated employee on the correct way to mix the Chlorine Sanitizer. KDA_3_50116A2 - --In the East Walk In Cooler, there was a bucket of Shredded Lettuce at 46.9F. According to the Employee, the lettuce has been in the Walk In Cooler since 10/4/15 in the morning and hasn't been out today. Note: The ambient air temperature was 54.8F. All of the TCS foods were removed from the Walk In Cooler. Corrected on Site - Voluntary Discarded. KDA_3_50118A2 - --In the Make Table, there was a plate of chili Rellano with no date. According to the Employee, they were made on 10/3/15. Corrected on Site - Labeled. In the Make Table, there was a container of cooked carnitas with no date. According to the employee, they were made on 10/2/15. Corrected on Site - Labeled. In the 1 Door Turbo Air Reach In, there were 5 bowls of Flan with no date. According to the employee, they were made on 10/3/15. Corrected on Site - Labeled. KDA_4_30111 - --The East Walk In Cooler has an ambient air temperature of 54.8F. Note: All TCS foods were removed from WIC until it is fixed. KDA_4_60111A - --In the North Storage Room, there was a stainless steel pan (stored as clean) with dried food debris and sticker residue on the food contact surface. Corrected on Site - Moved to Warewashing Machine. In the Food Prep Area, there were 2 knives (stored as clean) on the wall magnet with dried food debris on the food contact surfaces. Corrected on Site - Moved to Warewashing Machine. In the Food Prep Area, the table mounted can opener has dried food debris on the cutting blade. According to the employee, the can opener hasn't been used today and hasn't been clean in a couple of days. KDA_4_60111C - --In the East and West Walk In Coolers, there is dust build up on the fan blade covers. KDA_6_50112A - --Throughout the kitchen area, there is food and dust debris along the floor/wall junctions. KDA_7_10211 - --There was a white bucket with clear liquid and white cloths underneath the prep table with no label. According to the Employee, the clear liquid is Chlorine Sanitizer. Corrected on Site - Labeled. On the Warewashing Machine, there was a spray bottle with clear liquid with no label. According to the employee, the clear liquid is Chlorine Sanitizer. Corrected on Site - Labeled. KDA_7_20111B - --There was a spray bottle of Chlorine Sanitizer sitting directly on the top of the warewashing machine. Corrected on Site - Removed. KDA_Defacto - --Freezers - OK. --GE Reach In - Salsa - 41.2F. West Walk In Cooler - Chicken - 42.1F. 1 Door Turbo Air Reach In - Flan - 39.8F. 2 Door Turbo Air Reach In - Salsa - 33.4F. On Ice - Sliced Tomatoes - 37.8F. Make Table - Chicken - 42.9F. --Off Grill - Chicken Fajitas - 190.3F. --Owned by: Playa Azul Inc. No Certified Manager on Staff. There was a language barrier during the inspection. --Steam Table - Ground Beef - 168.5F. Nemco Crockpot - Cheese Sauce - 161.3F. --Warewashing Machine - 100 parts per million Chlorine. --White Sanitizer Bucket - 100 parts per million Chlorine. Red Sanitizer Bucket - 100 parts per million Chlorine.	10/05/2015	13	Complaint	Out
Details not available.	06/13/2014
Details not available.	05/29/2014
Details not available.	06/05/2013
Details not available.	05/15/2013
Details not available.	03/13/2013

2-301.14(E) - Wash Hands (After handling soiled equip and utensils) 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 handling soiled EQUIPMENT or UTENSILS
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_2_30114G - Wash Hands (Raw to RTE) FOOD EMPLOYEES shall clean their hands and exposed portion 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 when switching between working with raw FOOD and working with READY-TO-EAT FOOD
KDA_3_30414B1 - Wiping cloths (Storage) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at an appropriate concentration.
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_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_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_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.

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