GORDITAS MIMIN, 3044 SE 6TH AVE, TOPEKA, KS - Restaurant inspection findings and violations

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Business Info

Name: GORDITAS MIMIN
Type: Restaurant
Address: 3044 SE 6TH AVE, TOPEKA, KS 66607
Phone: 785-430-7560
Total inspections: 4
Last inspection: Aug 25, 2015
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Violation code

Inspection Date

Violations

Type

Compliance

  • KDA_Defacto - --(this is a new cooler) make table: partially cooked on site chopped beef 38.6F. Reach in make table: Made on site cooked roast beef 39.3F. --Ambient of white reach in: 39.7F. Ambient of make table 32.6F, reach in ambient 36.4F. --Person in charge said, that he cooks his tamales and cools them a little and then puts them in the reach in make table.
08/25/20151Follow-upIn
  • KDA_Defacto - --The white reach in ambient was 35.6F. The make table reach in ambient was 37.9F. Person in charge said they had a repairman come out and repair the unit. They also put an extra thermometer in the make table.
08/12/20151ReopeningOut
  • KDA_2_30114H - --Employee cooked raw food then took gloves off and ran the cash register and took money. Employee then put back on new gloves and started cooking. Educated employee on proper hand washing. COS-employee washed hands and put on new gloves.
  • KDA_3_30212 - --A five gallon container of sugar was without labeling of common name. Employee said it was sugar. COS-employee labeled it with common name.
  • KDA_3_30412A - --In a container of parmesan cheese was a single serve spoon with the handle touching the food. COS-employee removed the spoon.
  • KDA_3_30412B - --In the container of sugar there was a bowl being used as a scoop without a handle.
  • KDA_3_30414B1 - --A bucket holding the wiping cloth was at 0PPM chlorine bleach for a sanitizing solution. Educated employee on the proper solution. COS-employee emptied the container and when he cleans up he will make new with the proper parts per million.
  • KDA_3_50114A2 - --Sitting on the counter were tamales that were prepared at 11:00AM this morning. The temperature was 128.2F. Educated employee on proper cooling methods. COS-employee heated tamales to 165F and then put into steam table.
  • KDA_3_50116A2 - --In the white reach in: salsa in single serve containers were at, 57.6F,58.9F,64.3F,61.8F,64.7F,68F,64.4F,54.2F,60F. Single serve containers of green salsa were at, 50.6F, 51.9F, 52.8F,58.6F, 57.6F, 50.6F, 53.5F, 56.1F. Two squeeze bottles of salsa were at 64.7F,54.9F. A squeeze bottle of sour cream was at 54.5F. Employee said, that the freezer had an accumulation of ice in the freezer so he turned the temperature down. In the make table, shredded cheese 50.5F, sliced tomatoes 49.2F, shredded lettuce 50.1F, partially cooked steak 53F. In the make table reach in, shredded lettuce 51.6F, cooked pork 49.8F, 52.9F, chopped cook beef 49.4F,59.3F, cooked peppers 51F, cooked mashed potatoes 51F, steamed pork 51.5F, ham lunch meat 50.9F, cooked pork and onions 56.7F,51.4F, shredded cheese 53.9F, tamale 51.7F and chorizo 52.6F. Employee said they travel about ten minutes without temperature control on food items. COS-employee voluntarily discarded items.
  • KDA_4_30111 - --The ambient of the white reach in was 50.9F. Employee turned the temperature control knob down and while inspector was there temperature got down to 45.7F. The ambient of the make table reach in was 49.5F.
  • KDA_5_20511A - --The hand washing sink had a bucket of sanitizing water sitting in it. COS-employee removed the bucket of water.
  • KDA_8_40411 - --Establishment did not have any cooling units that were keeping PHF to 41F or below.
  • KDA_Defacto - --In the steam table: pork in red sauce 135.6F, shredded beef 142.4F, shredded beef in red sauce 135.6F and refried beans 136.4F.
08/11/201511RegularOut
Details not available.04/27/2015

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