FABIOLA'S RESTAURANT, 302 N WASHINGTON AVE, WELLINGTON, KS - Restaurant inspection findings and violations

Business Info

Name: FABIOLA'S RESTAURANT
Type: Restaurant
Address: 302 N WASHINGTON AVE, WELLINGTON, KS 67152
Phone: 620-326-6554
Total inspections: 5
Last inspection: Jan 27, 2016

Restaurant representatives - add corrected or new information about FABIOLA'S RESTAURANT, 302 N WASHINGTON AVE, WELLINGTON, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_30211A1b - --In the windowed reach-in-cooler in the kitchen there was a bag of raw beef stored directly above Flautas (Cooked Ham, Onion, Tomato wrapped in a flour tortilla). COS - the raw beef was moved. KDA_3_50115A - --There are two pans of shredded cheese stored in a black container on the counter in the kitchen. There is no ice or other cooling method with this container KDA_3_50116A2 - --REPEAT: There is salsa stored at room temperature out on the counter in the kitchen. Per staff, this salsa was removed from the walk-in-cooler this morning to be used today. It was made on a previous day. This salsa is measuring 50.9 F and has been out on the counter for approximately 2 hours. Corrected on Site (COS) - the salsa was put in ice water. There is a bag of shredded lettuce stored at room temperature out on the counter in the kitchen. The lettuce is measuring 53.1 F. It has been here about 1.5 hours per staff. COS - the lettuce was put in a container in ice water. KDA_3_50118A1 - --REPEAT: In the waitress cooler there is an opened gallon of milk that is dated as having been opened on 1/20/16. COS - the milk was discarded by the manager for being held past 7 days. KDA_4_20211A2 - --REPEAT: On a shelf in the dry storage room there is a stack of plates. Five plates in this stack are chipped along the edges. Let the manager know that these plates needed to be replaced. She said they would not be used. KDA_4_60111A - --REPEAT: In the walk-in-cooler there are 8 containers of salsa that have sticker residue from a ranch label remaining on the containers. These labels were identified as remaining from the original manufacturer's labeling on the containers. The containers were washed after the ranch was used, but the stickers were not completely removed. In the dry storage room there are 20 containers being stored as clean that have sticker residue from a ranch label remaining on the containers. These labels were identified as remaining from the original manufacturer's labeling on the containers. The containers were washed after the ranch was used, but the stickers were not completely removed. Spoke with the manager and another employee about why the sticker needs to be removed. The employee asked if they could put their salsa in a larger container instead of these. Spoke with him about the cooling risks with larger containers. He said he has a paddle that can be filled with water and frozen to use to help cool down a larger container of salsa. KDA_7_20111B - --REPEAT: There is a bottle of peroxide on a shelf in the ice machine area. The peroxide is directly above clean cups and condiment containers. COS - the manager moved the peroxide. KDA_Defacto - --There was a container of rice stored at room temperature on the counter in the kitchen that was measuring 60.9 F. Staff said this was sitting out because it was too dried out and they were not going to use it.	01/27/2016	8	Follow-up	Out
7-207.12(A) - --There is a sealed bottle of Imodium for an employee in the waitress area cooler. It is in the door of the cooler with bottled food products, and directly above bottles of tequila on the lower shelf in the cooler. Letting the manager know that the medicine must be stored in a leak proof container that is labeled for stored medicine, and on the bottom shelf in the cooler. 4-102.11(B)(1) - --There is chicken inside of a Dillons "Thank You" grocery bag in the freezer in the kitchen. The chicken is in direct contact with the plastic of the bag. COS - the cook put the chicken in a new container. There is cheese in a plastic Wal-Mart "Thank You" bag in the cooler in the kitchen. The cheese is in direct contact with the plastic of the bag. COS - the cook put the cheese into a new bag. KDA_2_30114G - --A cook in the kitchen handled raw shrimp with his gloved hands. He then took off his gloves, put on fresh gloves, and began handling ready-to-eat lettuce and tortillas. Corrected on Site (COS) - explaining hand washing requirements to employees and management and requiring hand washing. KDA_3_30212 - --There are unlabeled items throughout the prep areas and kitchen that were identified as ketchup, mustard, bbq sauce, horchata mix, grill seasoning, and salt. KDA_3_30412B - --The handle to the rice scoop has fallen down into direct contact with the ice it is stored in. KDA_3_30414B1 - --There are two wet wiping cloths sitting out on the counter in the kitchen. KDA_3_30511A1 - --There are boxes of bagged soda pop stored directly on the floor in the storage area. KDA_3_30611 - --The taco shells and tortillas at the buffet are not covered by the sneeze guard and are not afforded any other means of protection from contamination. KDA_3_50116A1 - --On the buffet there is a pan of cheese enchiladas that are measuring 122.5 F. The manager said that the buffet had just been set up and the enchiladas would have been heated up within the past 20 minutes. COS - the enchiladas were reheated to 173.4 F before being returned to the buffet. KDA_3_50116A2 - --The cold table for the buffet has cheese measuring 47.1 F. The cheese has been out for approximately 20 minutes or less per the manager who said they had just set the buffet up in preparation for opening. Upon checking the unit, the ice is only in contact with the bottoms of the containers. Spoke with the manager about filling the unit more full with ice and water to bring the cold ice in contact with the sides of the containers, not just the bottoms. COS - water and ice was added to the unit. There is a tub of ice with containers stored in the ice on the counter in the kitchen. There is a container of beef measuring 45.2 F and a container of chicken measuring 45.0 F. The cook said that this had been out for approximately thirty minutes as they were just getting ready for their lunch rush. COS - these items were returned to the cooler. Spoke with him about having filling their tub more full with ice and water so that the ice comes up the sides of the containers and is not solely in contact with the bottom of the containers. He added ice and water to the container for the other items being stored in the tub. There are two containers of rice stored on the counter in the kitchen. The rice is measuring 57.4 F and 47.2 F in the two containers. The cook said the rice was prepared yesterday and cooled and has been stored on the counter since approximately 930am today. It was approximately 1210pm when the temperature was taken. COS - the rice was moved into the walk-in-cooler. There are two bags of chopped lettuce stored on the counter in the kitchen. The two bags of chopped lettuce are measuring 53.2 F and 48.9 F. The cook said the lettuce has been stored here since approximately 11am. It was 1215pm when the temperature was taken. COS - the lettuce was put in ice. KDA_3_50118A1 - --In the windowed cooler in the kitchen there is salsa verde that is dated as being prepared on 1/5/16. COS - this was discarded for being past 7 days. In the walk-in-cooler there is a container of homemade Fideo that is dated as being prepared 1/5/16. COS - this was discarded for being held past 7 days. KDA_3_50118A2 - --In the waitress area cooler there is an open gallon of milk that has no date marking. The manager said this milk was opened Friday (1/8/16). COS - she dated the container. There are three items in the windowed cooler in the kitchen that are not dated. They are as follows: Pico de Gallo - the cook identified this as being prepared on Saturday (1/9/16) Opened gallon of milk - the cook said this was opened on Sunday (1/10/16) Homemade Enchilada Sauce - the cook said this was prepared on Friday (1/8/16). COS - he dated all of the containers appropriately. There is an opened container of chopped spinach in the walk-in-cooler with no date marking. The cook said this was opened Sunday (1/10/16). COS - he dated the container. KDA_4_10111A - --There are chips stored inside of a black trashcan that is not labeled as a food grade container. The chips are in direct contact with the plastic of the container. COS - the chips were put into a food grade liner and returned to the can. Note - the cook said he prepared the chips this morning and he puts the chips in the container without a liner while they are hot, and once they are cool he puts a liner into the container. KDA_4_20211A2 - --The tip to a ketchup squirt bottle is chipped off and jagged. The three tubs used for ice are all cracking along the sides and rims of the tubs. There is a chipped salsa bowl and plate in the stacks of clean dishes in the kitchen. There is a chipped platter holding the poblano rellenos in the cooler in the kitchen. There are two white containers for microwaving cheese that are cut along the upper edge by the establishment to make them shorter. The cuts are not smooth and easily cleanable. There is a chipped plate in a stack of plates in the storage room. There is a bowl of salsa in the cooler in the kitchen that is chipped along the rim. KDA_4_30112B - --There are large containers for cooking and storing food in the kitchen and ware washing area that do not fit inside of the 3 vat sink or the dishwasher. COS - the manager is completing a variance request during the inspection for this. KDA_4_60111A - --There is salt stored in a container that was manufactured and labeled for ranch. When the container was washed and reused for salt, the sticker labeling the container for ranch was not cleaned off. There are several containers on shelves in the back storage room that have stickers on the outside of the containers. These containers are being stored as clean and have the original labeling stickers from when the containers were manufactured remaining on the outside of them. There are three trashcans with food safe linings storing chips. These containers have stickers from the original manufacturer's labeling on the outside of the containers. The containers were cleaned prior to use, but the stickers were not removed. KDA_4_60111C - --There is an accumulation of dust on the fan covers in the walk-in-cooler. There is a buildup of grease between the vents in the vent hood. KDA_4_90111B - --The employee doing dishes is cloth drying dishes and putting to put them up rather than allowing them to air dry. KDA_4_90311B - --There are non-inverted and uncovered plates, bowls, saucers and other equipment at the buffet and throughout the kitchen and prep areas. KDA_5_20411A - --The bar area has a swinging door between the kitchen hand sink and the bar drink prep area. There is a 4 vat sink in the bar. The owner said she does not believe any of these sinks are used for hand washing. Recommended she designate one vat of the 4 vat sink for hand washing only. Let her know that without a hand sink in this area, the drinks should be prepared in the front area where a hand sink is available so that they may wash their hands prior to mixing a drink. KDA_5_50117 - --The women's restroom in the back restroom does not have a lid on it. Note - there is a lid that has been knocked onto the floor. KDA_6_20214 - --The restrooms in the back do not have self-closing doors. KDA_6_20215A3 - --There is a narrow 1/8 to 1/4 inch gap at the bottom threshold of the front door. There is a narrow 1/8 to 1/4 inch gap along the side of the side door, as well as a narrow 1/8 to 1/4 inch gap at between the door frame and the wall on the hinge side of the door. KDA_6_30112 - --There are no paper towels at the hand sink in the front men's restroom. COS - a waitress supplied. KDA_6_50111 - --There are two stained and sagging ceiling tiles in the kitchen food prep area. KDA_6_50119 - --The men's restroom in the back was open during the inspection. Cleaning and maintenance were not being performed. KDA_7_10211 - --In the kitchen ware washing area there is an unlabeled bucket that was identified as having soapy water inside. Let the manager know this needed labeled. On the shelf below the drying rack of the dishwasher there is an unlabeled spray bottle stored with other chemicals. This was identified as bleach. Let the manager know this needed to be labeled. In the bar area there is an unlabeled bottle with a blue liquid inside. The manager verified this was dish soap. COS - she labeled the bottle. KDA_7_20111B - --In the waitressing area there were two containers of hand soap sitting directly on top of a box of bagged soda pop. COS - the manager moved the soap. In the waitressing area there is a bucket of Fabulosa cleaner for wiping tables stored on top of a cart. It is directly above a bucket of clean, wrapped silverware and napkins on the lower shelves of the cart. Let the manager know that this needed to be rearranged. KDA_7_20212A2 - --There is a spray bottle of Raid Ant & Roach Killer (EPA 4822-596) with the chemicals at the dishwasher. The manager said she believes this is used whenever they see any possible signs of pest issues. They will spray it if they see signs of an issue throughout the establishment. Letting her know that this is not approved for use inside of a food establishment and needs to be removed. KDA_7_20811B - --There is a first aid kit with hydrogen peroxide, medicated antibiotic spray, and vapor rub stored directly on top of the paper towel dispenser in the kitchen. Letting the manager know that these items may not be stored on top of the paper towels. KDA_Defacto - --50ppm chlorine in dishwasher --Buffet Hot Line: Pork Fried Burritos - 141.2 F Kitchen Crockpot: Cheese - 137.2 F Kitchen Steam Table: Beans - 159.7 F --Cooking Chicken - 188.8 F --Rice being reheated for hot holding - 179.6 F --Salad Bar: Salsa - 43.4 F (Note - many items on the buffet salad bar are in the 43 F range. Spoke with the manager about adding more ice and water to the unit to keep it colder) Waitress Area Cooler: Milk - 35.8 F Salsa on Counter: 43.2 F Kitchen Windowed Cooler: Poblano Rellenos - 42.4 F Walk-in-Cooler: Beans - 39.6 F --There are four containers of salsa in the waitress cooler with no date marking. There is a master date in the walk-in-cooler for these. The manager indicated that they sometimes have two batches of salsa going at once that have been made on different days. Told her that if they have salsa with different dates of preparation, each container needs to be dated so that they do not get mixed up (the salsas are stored in the same pitchers).	01/12/2016	31	Regular	Out
Details not available.	04/02/2014
Details not available.	02/26/2014
Details not available.	03/28/2013

7-207.12(A) - Refrigerated medicines (storage) medicines belonging to EMPLOYEES or to children IN a day CARE center that require refrigeration and are stored IN a FOOD refrigerator shall be stored IN a PACKAGE or CONTAINER and kept inside a covered, leak-proof CONTAINER that is identified as a CONTAINER for the storage of medicines.
4-102.11(B)(1) - P - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES shall be safe.
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_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_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_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_30611 - FOOD protected - Except for nuts IN the Shell and Whole, Raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER Before consumption, FOOD on display shall be protected from contamination by the use of packaging- counter, service line, or salad bar FOOD guards- display cases- or other effective means.
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_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_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_30112B - Sink compartments shall be large enough to accommodate immersion of the largest EQUIPMENT and UTENSILS. If EQUIPMENT or UTENSILS are too large for the WAREWASHING sink, a WAREWASHING machine or alternative EQUIPMENT as specified in ¶ (C) of this section shall be used.
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_90111B - Equipment/utensils (Cloth drying) After cleaning and SANITIZING, EQUIPMENT and UTENSILS may not be cloth dried, except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.
KDA_4_90311B - Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) of this section and shall be stored: In a self-draining position that allows air drying- and, Covered or inverted.
KDA_5_20411A - A Handwashing SINK shall be located to allow convenient use by EMPLOYEES IN FOOD preparation, FOOD dispensing, and WAREWASHING areas
KDA_5_50117 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
KDA_6_20214 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
KDA_6_20215A3 - Outer openings (Doors) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.
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_50119 - Except during cleaning and maintenance operations, toilet room doors as specified under § 6-202.14 shall be kept closed.
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.
KDA_7_20212A2 - POISONOUS OR TOXIC MATERIALS shall be used according to manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT.
KDA_7_20811B - First Aid Supplies (Storage) First aid supplies that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be stored in a kit or a container that is located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, and LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.

FABIOLA'S RESTAURANT respresentatives - respond and add information

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