TACO TICO #4877, 2406 N Anderson AVE, Newton, KS - Restaurant inspection findings and violations

Business Info

Name: TACO TICO #4877
Type: Restaurant
Address: 2406 N Anderson AVE, Newton, KS 67114
Total inspections: 3
Last inspection: Dec 09, 2015

Restaurant representatives - add corrected or new information about TACO TICO #4877, 2406 N Anderson AVE, Newton, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_50116A2 - --Make line on ice: diced tomatoes 48.8, cut lettuce 47.3. Corrected on site by adding more ice. KDA_4_60111A - --Dicer put up clean still had dried on food particles on the blades. Corrected on site by moving to 3 compartment to be washed. KDA_5_20515B - --hand sink drains slow. KDA_6_30311A - --Light is not sufficient in walk in cooler to read labels/date marking. KDA_6_50112A - --Return air vent above oven and press is dirty. Walk in cooler floor in Southeast corner is dirty with dried food particles KDA_Defacto - --Make line on ice: shredded cheese 42.5, Front reach in cooler: air 42.7, Walk in cooler: rice 35.0, cut lettuce 41.8, diced chicken 39.3. Salsa bar: salsa 42.0/41.5. --Steam tables: taco meat 162.8/176.0/158.8, refried beans 180.0/ 145.8, chili 193.6, rice 157.8, chicken 176.9 --Wiping cloth solution 400 ppm Quaternary ammonia. Ok per label.	12/09/2015	6	Quality Assurance	In
KDA_3_30412B - --The ice scoop handle is down in contact with the ice in the ice machine. COS - placed scoop on built-in scoop holder inside ice machine. KDA_3_50116A2 - --Taco sauce, taken from large bottle and packaged in individual serving portion cups on site - 68.0F on counter by drive-through. Labeling on bottle says "Refrigerate After Opening". COS - placed in Coke RIC - only portioned out about 1.5 hours ago per PIC KDA_3_50118A3 - --Five bags of cooked, diced chicken in the WIC are dated 12-7 to 12-14 - dated for 8 days instead of 7. COS - employee re-dated all the bags correctly KDA_3_50119B2 - --Bottles of taco sauce on the food prep line are not held under any cold-holding method. Written procedures/temperature log calls for recording the time and temperature sauce left cold holding, but this was not logged today. COS - PIC knows she refilled all the bottles after the lunch break, around 2:30 pm. Logged on sheet accordingly. KDA_4_60111C - --There is a build up of food splatters on the bottom of the cabinet hanging directly above the food dicer. KDA_5_20515B - --The hand sink in the kitchen is draining very slow - partial clog in plumbing. KDA_6_50112A - --There is a build up of dust and debris on the ceiling vent cover above the grill press. KDA_Defacto - --MT - diced tomatoes 41F, shredded lettuce 42F WIC - Spanish rice 42F, pico de gallo 39F Coke RIC - ambient 40.2F Self-serve bar - taco sauce 41.4F Freezer - food solid --ST2 - taco meat 152F, rice 147F, chili 197F ST1 - refried beans 167F, taco meat 155F	12/07/2015	8	First Operational Inspection After Licenstion	In
KDA_Defacto - --Light bulbs are exposed over the front counter, but this is due to the new menu board not installed yet. --The establishment is not opening for another week or two, and they are still working on various cleaning and restocking tasks. The following items are noted which need attention prior to opening: 1. There is a build up of greasy residue on all of the large plastic food pans. 2. There is a history with this facility, in which there have been cold-holding violations noted on almost every inspection. This is due to the equipment used for the taco prep table - it is simply a stainless steel well in which they place ice and food pans. Historically, the ice could not be brought up high enough on the pans to maintain food product at 41F or less, because of the design of the table with a slanted pan-holding position. Usually, the ice was barely touching the bottom of the pans. Today, we discussed using different methods or equipment to achieve better, more consistent cold-holding for the PHF's (such as cut tomatoes and lettuce, cheese, pico, and sour cream). They are cautioned that these items must be maintained at 41F or lower at all times. 3. The lid on the ice machine is cracked and broken, with pieces of plastic missing. This exposes a layered cardboard interior, and is not a smooth, easily cleanable surface. It is also not safe. Bacteria can be harbored in the cracks, and in the porous, non-cleanable cardboard, so this cannot be used as a food-contact surface. The seal on the inside of the lid is deteriorated, soiled, flaking, and not safe. It cannot be properly sanitized. The lid must be replaced, or the ice machine replaced, and brought up to sanitary standards prior to using it for food service. 4. The motor on the ice machine is making excessive noise	10/07/2015	1	Licensing	Out

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_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_3_50119B2 - Time as a PHC - 4 hours (marked with time) If time without temperature control is used as the public health control up to a maximum of 4 hours, the FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control.
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_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
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_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

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TACO TICO #4877, 2406 N Anderson AVE, Newton, KS - Restaurant inspection findings and violations

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