EL TAQUITO EXPRESS, 5141 SW 29TH ST, TOPEKA, KS - Restaurant inspection findings and violations

Business Info

Name: EL TAQUITO EXPRESS
Type: Restaurant
Address: 5141 SW 29TH ST, TOPEKA, KS 66614
Phone: 785-272-1807
Total inspections: 6
Last inspection: Oct 29, 2015

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Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_30211A1b - --Located in the walk in cooler (WIC), there was a container of raw shell eggs and a container of raw pork stored on a shelf above four causes of soda. Corrected on site (COS)- moved soda KDA_3_50113B - --There was a tube of raw ground beef thawing in a pot of water on the shelf of the three vat sink. COS- took meat out of pot and started cooking meat. KDA_3_50116A2 - --Located in the make table, there was on container of sour cream at 53F. The sour cream was not on ice like everything else in the make table was. PIC indicated that it had been there since 11:00am. COS- moved on ice. KDA_4_20211A2 - --Located on the clean dish rack above the three vat sink, there was one plastic food container lid that was pitted and melted. COS- discarded. KDA_4_60111A - --Located on the clean dish rack above the three vat sink, there were eight metal food containers, one plastic food container, two plastic spoons, one metal spatula, and one plastic lid stored as clean that were soiled with dried food debris. COS- moved to wash area. KDA_4_60111C - --There is dust on the fan guards of the WIC. There is an accumulation of grease on the side of the oven next to the fryer. KDA_6_50111 - --There is paint chipping of the floor of the kitchen. KDA_Defacto - --all food items were date marked. --make table- shredded lettuce 39F, shredded cheese 41F, pico 40F, WIC- tamales 40F, enchiladas 41F, raw pork 41F, --test strips available --The make table was still not working, but the food, except for the sour cream, was in pans on ice inside the make table.	10/29/2015	8	Follow-up	Out
2-301.14(E) - --Employee washed dirty plate at the three vat sink, but did not wash her hands before plating up enchiladas in the walk in cooler. COS- discarded enchiladas, educated on proper handwashing. 4-302.14 - --There were no test strips available to measure the sanitizer concentration in parts per million at the three vat sink. KDA_3_10111 - --Located in the walk in cooler (WIC), there was a container of cooked potatoes with eggs with no date mark. Person in charge did not know when it had been made. COS- discarded. KDA_3_30211A1a - --Located in the WIC, there were two containers of raw pork stored over a box of avocadoes. COS- moved. Located in the WIC, there was a container of pico stored in a container of raw steak. COS- moved. Located in the WIC, there was a container of raw beef stored over a container of cut potatoes. COS- moved. Located in the WIC, there was a container of raw shell eggs stored over a container of pico. COS- moved. KDA_3_30211A1b - --Located in the WIC, there was a box of raw chorizo stored over a container of ready to eat (RTE)salsa. COS- moved. Located in the WIC, there were two trays of raw chicken stored over a container of cooked shredded chicken. COS- moved. KDA_3_30212 - --Located on the table next to the grill, there was an unlabeled container of yellow liquid which the PIC identified as oil. COS- labeled. Located on the spice shelf, there was an unlabeled container of white powder which the PIC identified as salt. COS- labeled. KDA_3_30412B - --The handle of the ice scoop in the ice tray under the soda fountain was in contact with the ice. KDA_3_30511A1 - --Located under the shelf of the three vat sink, there was a metal colander of raw onions stored on the floor. Located in the WIC, there was a box of raw potatoes stored on the floor. Located on the spice rack, there are containers of black pepper, granulated garlic, oregano leaves, steak seasoning, and salt with no lids or coverings. KDA_3_50113A - --Located on the edge of the three vat sink, there was a container of raw beef that was thawing. COS- moved to WIC, educated on proper thawing. KDA_3_50116A2 - --Located in the kitchen make table, there was a container of chicken at 56F, a container of shredded cheese at 63F, a container of shredded cheese at 62F, a container of sour cream at 54F, and a container of lettuce at 56F. PIC indicated that they had just stocked the make table at 11:00 this morning. COS- moved all potentially hazardous foods to the WIC. KDA_3_50118A2 - --Located in the WIC, there was a container of cooked tamales, a container of cooked pork, a container of house made green salsa, and three containers of enchilada sauce with no dates. PIC indicated that all of these items had been made on 10/17. COS- dated. KDA_3_50118A3 - --Located in the WIC, there were two containers of salsa dated for 10-14-15 through 10-21-15. PIC verified dates. COS- redated. KDA_4_20211A2 - --Located on the dish rack above the three vat sink, there was one plastic food container lid that was badly melted and three plastic plates that were cracked. COS- discarded. KDA_4_30111 - --The ambient air temperature of the make table was 58.6F. COS- moved all potentially hazardous foods to the WIC. KDA_4_60111A - --Located on a shelf under the table next to the grill, there was a dicer stored as clean that was soiled with dried food debris. Person in charge (PIC) indicated that it had been cleaned yesterday. COS- moved to wash area. Located on the dish rack above the three vat sink, there were six metal food containers, a lid to a blender, a pair of tongs, and two plastic plates stored as clean that were soiled with dried food debris. COS- moved to wash area. Located on the dish shelf above the three vat sink, there was one metal food container stored as clean that was soiled with sticker residue. COS- moved to wash area. KDA_4_60111C - --There is an accumulation of grease on the side of the oven next to the fryer. There is debris inside the make table that is being used for storage. The fan guards of the WIC have an accumulation of dust on them. KDA_4_60211E4 - --There is soda syrup on the inside lid of the ice container at the drive thru soda fountain. There is mold on the soda fountain under the soda nozzles. KDA_4_70211 - --An employee took a plate out of the empty wash vat of the three vat sink, washed it with soap and water, rinsed it, but did not sanitize it before going to put enchiladas on it for reheating in the microwave. COS- discarded enchiladas, educated on proper three vat washing procedures. KDA_6_30112 - --There were no paper towels provided at the kitchen hand sink. Corrected on site (COS)- provided paper towels. KDA_6_50111 - --There is paint chipping on the floor of the kitchen. KDA_6_50112A - --There is grease on the wall behind the fryer and behind the grill. There is mold and buildup on the wall behind the three vat sink. The vents of the air conditioner have an accumulation of dust on them. There is an accumulation of dust on the vent of the hood over the stove and grill. There is raw meat drippings on the floor of the WIC. KDA_7_10211 - --Located next to the three vat sink, there was an unlabeled container of purple liquid which the PIC identified as degreaser. COS- labeled. KDA_Defacto - --steam well- rice 179F, chicken 157F, refried beans 152F, queso 169F, stove top- tamales 200F, ground beef 181F, --WIC- pico 42F, tamales 41F, enchiladas 42F, beans 41F,	10/19/2015	23	Regular	Out
Details not available.	04/29/2014
Details not available.	04/15/2014
Details not available.	05/20/2013
Details not available.	02/11/2013

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
4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
KDA_3_30212 - Food storage containers (Common Name) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
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_50113A - TCS Thawing (Refrigeration) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed under refrigeration that maintains the FOOD temperature at 5�°C (41�°F) or less.
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_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_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_4_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
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_4_60211E4 - Non-PHF/TCS Food Contact Surface Cleaning Frequency (ice bins, soda nozzles) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned, in EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: at a frequency specified by the manufacturer- or, absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
KDA_4_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
KDA_6_30112 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: Individual, disposable towels- a continuous towel system that supplies the user with a clean towel- a heated-air hand drying device- or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
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.

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