2-301.14(E) - --The cook wiped his gloves hands on a soiled towel then handled ready to eat food with the gloved hands without changing gloves and washing hands. Educated.
4-102.11(B)(1) - --Frozen meat was stored in non food grade "Thank you" bags, in the freezer.
KDA_3_10111 - --A vacuumed packed tilapia fish was found thawed in the refrigerator. According to the cook it had been there two days. Discarded and educated.
KDA_3_20215 - --On the shelf was a can of sweeten condensed milk that had class II dents. Discarded.
KDA_3_30211A1a - --Pans of raw beef were stored on top of buckets of shredded lettuce in the reach in cooler. Moved.
KDA_3_30414B1 - --Wiping cloth used to wiped down prep table was not stored in sanitizer solution. Solution was made.
KDA_3_50113B - --Bags of chicken and beef were thawing in standing water. Moved to refrigerator.
KDA_3_50118A1 - --A pan of tamales in the prep table were dated over seven days old. Pan missed dated by cook and re-dated for 2 days.
KDA_4_10111A - --In the bar area, chips were stored in a non food grade "Rubbermaid" container. Emptied.
KDA_7_20111B - --3 cans of "Glade" spray air fresheners were stored next to food items on the same shelf. Moved.
KDA_Defacto - --COLD HOLD Reach In Cooler - Cheese 35, Taco Meat(Cooled) 39 Prep Table - Pico 38 Reach In Cooler - Beef 38 Coca Cola Reach in Cooler - Diced Tomatoes 35 Condiments bar - Cilantro 41 Dessert Reach In Cooler - Flan 41.1 Frozen Foods are held frozen --COOK Stove top - Beef 175 --COOLING Refried beans in reach in cooler were 38. Discussed cooling procedures with cook. --HOT HOLD Steam-table - Rice 183, Queso 146 --HOT WATER Handsink - 133 --SANITIZER Dishwasher - 100ppm Chlorine
01/20/2016
11
Regular
Out
Details not available.
06/03/2015
Violation descriptions:
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
4-102.11(B)(1) - P - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES shall be safe.
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
KDA_3_20215 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
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_50113B - TCS Thawing (Cold Water) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed completely submerged under running water at a water temperature of 21°C (70°F) or below, with sufficient water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5°C (41°F). Alternatively, for a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking to be above 5°C (41°F), for more than 4 hours including: the time the FOOD is exposed to the running water and the time needed for preparation for cooking- or, the time it takes under refrigeration to lower the FOOD temperature to 5°C (41°F).
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_4_10111A - FCS MATERIALS (safe) MATERIALS that are used IN the construction of UTENSILS and FOODCONTACT SURFACES of equipment shall be safe.
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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