Taco Palenque, 307 MILITARY AVE, DODGE CITY, KS - Restaurant inspection findings and violations

Business Info

Name: Taco Palenque
Type: Restaurant
Address: 307 MILITARY AVE, DODGE CITY, KS 67801
Phone: 620-225-3682
Total inspections: 7
Last inspection: Jan 04, 2016

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Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_30412B - --Bowls with no handles were stored in the bulk containers of flour, sugar, and pinto beans. "Corrected on site" (COS-bowls were removed from the containers). Repeated KDA_4_50111B - --The door seal was loose on the True cooler. Repeated KDA_Defacto - --Ice on the prep table: sliced tomatoes 39 F. --Steam table: pork 159 F	01/04/2016	3	Follow-up	In
KDA_3_30111B - --As the inspector arrived at the facility, an employee removed ready to eat tortillas from the grill with her bare hands and placed the tortillas in a container for a customer order. The employee did not speak any English. KDA_3_30211A1a - --A container of raw sliced beef was stored over an open case of whole tomatoes in the True cooler. "Corrected on site" (COS-beef was moved). KDA_3_30412B - --Bowls with no handles were stored in the bulk containers of flour and sugar. (COS-bowls were removed from the containers). KDA_3_30511A1 - --A package of raw beef was setting on the floor by the band saw. (COS-removed from the floor and cut). KDA_3_50115A - --Grilled jalapeno peppers (83 F) were cooling at room temperature on the north prep table for 20 to 30 minutes, as per employee. KDA_3_50116A1 - --Setting at room temperature on the ledge under the grill: ready to eat cubed pork 87 F. The pork had been cooked one hour prior then set at room temperature, as per employee. (COS-employee discarded). KDA_3_50118A2 - --Prepared on site chile rellenos were held five days in the True cooler with no consume by date label, as per employee. Prepared on site BBQ beef was held four days in the True cooler with no consume by date label, as per employee. An open container of milk was held five days in the True cooler with no consume by date label, as per employee. (COS-dated). KDA_3_60311A - --There was not a consumer advisory posted for under cooked eggs. (COS-consumer advisory was posted). KDA_3_70111D - --An employee handled ready to eat tortillas with her bare hands and did not discard the tortillas. KDA_4_10111A - --Granulated sugar was stored in direct contact with a multi-purpose Sterilite container under the west prep table. KDA_4_20211A2 - --A rubber spatula, stored in the clean dish container by north of the warewashing sink, had chips on the food contact surface of the spatula. (COS-employee discarded). A knife, stored as clean in a clean dish container north of the warewashing sink, had a rough and jagged blade. The Sterilite container that the granulated sugar was stored in had cracked and missing pieces along the top of the container. KDA_4_20311 - --The available internal food thermometer had an ambient room temperature reading of 90 F. The accurate room temperature was 78 F, as per KDA 56 thermometer. (COS-thermometer was calibrated). KDA_4_50111B - --The door seal was loose on the True cooler. KDA_4_90311A - --Two cases of single use cup lids were stored on the floor by the cash register. (COS-removed from the floor). KDA_6_30114 - --There were no hand washing signs located in the men's or women's restrooms. KDA_7_10211 - --A yellow solution was stored in an Ace sprayer with no chemical labeling information south of the band saw. The chemical in the sprayer was degreaser, as per employee. (COS-labeled). KDA_7_20111B - --Bottles of liquid dish soap were on a shelf over glass drinking mugs on the clean dish shelf northeast of the warewashing sink. (COS-soap was moved). KDA_Defacto - --3-vat sink: 50 parts per million chlorine. --On ice on the east prep table: sliced tomatoes 51 F. The tomatoes were cut one hour prior then placed on ice, as per employee. Setting at room temperature on the prep table by the steamer: grilled jalapeno peppers 83 F. The peppers were grilled 20 to 30 minutes prior, as per employee. --Steam bath: pork 150 F --True cooler: rice 43 F Front True cooler: ambient air temperature of 39 F	12/22/2015	18	Regular	Out
Details not available.	10/27/2014
Details not available.	08/25/2014
Details not available.	06/09/2014
Details not available.	03/24/2014
Details not available.	03/14/2014

KDA_3_30111B - FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT.
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_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_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_3_60311A - CONSUMER Advisory for Raw or Undercooked FOOD (Disclosure and Reminder) - if an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold Raw, Undercooked, or without otherwise being processed to eliminate pathogens, either IN READY-to-EAT form or as an ingredient IN another READY-to-EAT FOOD, the LICENSEE shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a Disclosure and Reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
KDA_3_70111D - FOOD that is contaminated by FOOD EMPLOYEES, CONSUMERS, or other persons through Contact with their Hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
KDA_4_10111A - FCS MATERIALS (safe) MATERIALS that are used IN the construction of UTENSILS and FOODCONTACT SURFACES of equipment shall be safe.
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_20311 - FOOD thermometers (Accuracy) FOOD temperature MEASURING devices that are scaled only IN Celsius or dually scaled IN Celsius and Fahrenheit shall be accurate to ±1�°C IN the intended range of use. FOOD temperature MEASURING devices that are scaled only IN Fahrenheit shall be accurate to ±2�°F IN the intended range of use.
KDA_4_50111B - EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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_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_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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Taco Palenque, 307 MILITARY AVE, DODGE CITY, KS - Restaurant inspection findings and violations

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