PLAYA AZUL INC, 701 E 30TH, HUTCHINSON, KS - Restaurant inspection findings and violations

Business Info

Name: PLAYA AZUL INC
Type: Restaurant
Address: 701 E 30TH, HUTCHINSON, KS 67502
Phone: 417-623-2222
Total inspections: 6
Last inspection: Jan 05, 2016

Restaurant representatives - add corrected or new information about PLAYA AZUL INC, 701 E 30TH, HUTCHINSON, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_4_60111C - --In the Walk In Cooler, there is dust build up on the fan blade covers. There is grease build up on the ventilation hood above the grill and fryers. REPEATED. KDA_Defacto - --Steam Table - Rice - 178.6F. --Walk In Cooler - Cheese Dip - 40.1F., 40.4F., and 40.2F.	01/05/2016	2	Follow-up	In
2-301.14(E) - --The Warwasher touched soiled dishes and placed them in the Warewashing Machine and then proceeded to touch the clean dishes out of the Warewashing Machine without washing his hands. Corrected on Site - Educated and Rewashed dishes. 4-102.11(B)(1) - --Next to the Northwest Handwashing Sink on the counter, there were 2 "Thank You Bags" with flour tortillas directly sitting in contact with the bags. Corrected on Site - Removed and placed them in a Zip Lock Bag. KDA_2_30114F - --The Cook proceeded to touch Raw Chicken with his gloves and proceeded to touch a clean plate for a customer's food without changing his gloves or washing his hands. Corrected on Site - Educated and moved plate to Warewashing Machine. KDA_2_30114G - --The Cook proceeded to touch Raw Chicken with his gloves and proceeded to touch RTE (Ready to Eat) Chicken Fajitas without changing his gloves or washing his hands. Corrected on Site - Educated and Voluntary Discarded RTE Chicken Fajitas. KDA_3_20111A - --There were "farm butchered" 2 pig heads, as stated by Manager, was found in the Walk In Cooler. Note: There was no mark of inspection on the pig heads. Corrected on Site - Pig Heads were released for personal consumption and allowed to be taken to the residence of the Manager. KDA_3_30111B - --The cook touched a flour RTE (Ready to Eat) taco salad shell for a customer's plate with his bare hands. Corrected on Site - Voluntary Discarded. KDA_3_30511A1 - --In the Walk In Cooler, there was a box of flour tortillas sitting directly on the floor. Corrected on Site - Removed from floor. KDA_3_50114A2 - --Three - 5 gallon buckets of white cheese sauce, prepared on site 12/21/15 and stored in the Walk In Cooler, were at 50.4F., 50.9F., and 51.6 degrees F. According to the Manager it was made the morning of 12/20/15. Corrected on Site - Voluntary Discarded. KDA_3_50115A - --Three - 5 gallon buckets of cheese sauce chicken cooling in the walk in cooler, were each filled up to 5 inches thick and stacked on top of each other. All items failed to meet time and temperature requirements for cooling. Corrected on Site - Educated and Voluntary Discarded. KDA_3_50116A1 - --Sitting on the Steam Table, there was a container of Rice at 117.8 F. According to the employee it has been sitting there for 15 minutes and it was made this morning. Corrected on Site - Moved to Stove Top and heated back up to 187.8F. KDA_3_50118A1 - --In the Walk In Cooler, there was a 5 gallon bucket of Salsa Verde dated 12/8/15. According to the Manager, that was when it was made. Note: That is 19 days. Corrected on Site - Voluntary Discarded. In the Walk In Cooler, there was a 5 gallon bucket of Red Salsa dated 12/9/15. According to the Manager, that was when it was made. Note: That is 18 days. Corrected on Site - Voluntary Discarded. KDA_3_50118A2 - --In the Northwest Make Table, there was a pan of RTE (Ready to Eat) Chili Rellanos with no date. According to the Manager, they were made on 12/19/15. Corrected on Site - Labeled. KDA_4_20211A2 - --Hanging on the Wall next to the Southeast Handwashing sink, were 2 spatulas with deep cracks and missing pieces in the food contact surface of the spatula. Corrected on Site - Voluntary Discarded. KDA_4_60111A - --On the shelves east of the warewashing machine, there was a white plate (stored as clean) with dried food debris on the food contact surface. Corrected on Site - Moved to Warewashing Machine. KDA_4_60111C - --In the Walk In Cooler, there is dust build up on the fan blade covers. There is grease build up on the ventilation hood above the grill and fryers. KDA_5_20314 - or, Installing an APPROVED backflow prevention device as specified under § 5-202.14. KDA_6_20211A - --There are 19 unshielded light bulbs out of 30 total light bulbs in kitchen and warewashing area. KDA_6_30112 - --There are no hand drying provisions at the Southeast Handwashing Sink in the Kitchen. Corrected on Site - Supplied. KDA_6_50112A - --There is food and grime build up on floors underneath the grills and fryers. KDA_Defacto - --Northwest Make Table - Shredded Lettuce - 40.1F. Southeast Make Table - Sliced Tomatoes - 42.6F. Walk In Cooler - Cheese Sauce - 41.3F. Turbo Air Reach In - Salsa - 41.9F. --Off Grill - Chicken - 178.3F. --Owned by: Playa Azul LLC. No Certified Manager on Staff. There was a language barrier during the inspection. --Steam Table - Cheese Sauce - 138.F./Beef - 167.8F./Chicken - 170.4F./Red Sauce - 149.5F. --Warewashing Machine - 200 parts per million Chlorine Sanitizer.	12/21/2015	20	Regular	Out
Details not available.	07/28/2014
Details not available.	05/05/2014
Details not available.	04/23/2014
Details not available.	04/23/2013

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
4-102.11(B)(1) - P - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES shall be safe.
KDA_2_30114F - Wash Hands (Prevent Cross Contamination) 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 during FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks
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_20111A - FOOD shall be obtained from sources that comply with LAW.
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_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_50114A2 - Cooling PHF/TCS (Reach 41�°F within 6 hours total) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within a total of 6 hours from 57ºC (135�°F) to 5�°C (41�°F) or less. [must cool from 135�°F to 70�°F in the first two hours]
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_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_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
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_20314 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: Providing an air gap as specified under § 5-202.13
KDA_6_20211A - Except as specified in ¶ 6-202.11(B), light bulbs shall be shielded, coated, or otherwise shatter resistant in areas where there is exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
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_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

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PLAYA AZUL INC, 701 E 30TH, HUTCHINSON, KS - Restaurant inspection findings and violations

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