TRES AMIGOS MEXICAN RESTAURANT, 121 W MARLIN, MCPHERSON, KS - Restaurant inspection findings and violations

Business Info

Name: TRES AMIGOS MEXICAN RESTAURANT
Type: Restaurant
Address: 121 W MARLIN, MCPHERSON, KS 67460
Phone: 620-245-0505
Total inspections: 8
Last inspection: Nov 03, 2015

Restaurant representatives - add corrected or new information about TRES AMIGOS MEXICAN RESTAURANT, 121 W MARLIN, MCPHERSON, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_10111 - --In the WIC, a partial pan of refried beans has no date mark, and owner does not know when they were prepared. COS by VD KDA_3_30211A1a - --In the glass-dr RIC in the kitchen, a partial roll of raw chorizo is on a wire shelf above an uncovered pan of sliced raw onions. COS - removed chorizo from cooler KDA_3_30211A1b - --In the WIC, pans of raw chicken and raw beef are on a wire shelf above buckets of cooked chicken broth (the buckets do have lids on top of them, but are not tightly sealed). COS - moved raw meats to another portion of the shelf, not above cooked, RTE foods. KDA_3_30211A4 - --In the WIC, several pans and containers of food are stored with no coverings or lids to protect against cross-contamination. They are stored on a shelf below other wire shelves that are rusty and have old food, dust, and debris hanging down off of them. KDA_3_50113A - --Two large packages of raw beef are thawing at room temperature in the kitchen. On the outside surface, the meat is 53.1F. COS - employee was instructed to go ahead and cut up the meat, then place it back in the WIC. KDA_3_50114A2 - --Two 5-gallon buckets of queso cheese sauce are in the WIC, cooling since yesterday per owner, at 50F in the center (and 45F on the outer edges of the bucket). Not properly cooled. COS by VD KDA_3_50116A1 - --Upon inspector's arrival, a steam pan of queso cheese dip is on top of the steam table, on a lid with foil over it. (Not down in the steam well.) The cook immediately placed the pan down into the steam well. Queso is 120F. COS by reheating to 165F, placing back into the steam well. KDA_3_50116A2 - --In the kitchen, sheet pans are on a chart, holding beef chimichangas and chicken fluatas. Chimichangas 72.7F Flautas 73.4F. Owner says these were probably removed from the WIC for lunch service, and apparently not returned to the WIC. COS by VD KDA_3_50116B - --In the kitchen, a bowl of raw shell eggs is on top of the microwave oven, at room temperature. The ambient air temperature in the bowl is 68.9F. Owner says these were probably removed from the WIC for lunch service, and apparently not returned to the WIC. COS by VD KDA_3_50118A1 - --Chili rellenos sauce, prepared in the establishment on 10-26, is held over 7 days. COS by VD KDA_4_20211A2 - --The lid on the bulk rice bin has a large crack in it. KDA_4_60111A - --One knife on the magnetic knife strip is visibly soiled with what appears to be raw meat particles. The counter-mounted can opener blade is soiled with dried-on food debris and rust. COS - set these in the sink for cleaning. In the WIC, some of the wire shelves are highly soiled with a build up of food debris, dirt, and rust. KDA_Defacto - --ST - Spanish rice 135F, chicken and vegetables 158F, taco meat 143F Steam pot - queso cheese dip 154F --WIC - chicken & vegetables 38.5F, diced tomatoes 39F MT - shredded lettuce 41F, pico de gallo 39F	11/03/2015	13	Follow-up to Administrative Order	Out
Details not available.	06/03/2015
Details not available.	04/20/2015
Details not available.	02/03/2015
Details not available.	01/21/2015
Details not available.	01/06/2015
Details not available.	02/06/2014
Details not available.	01/23/2014

KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
KDA_3_30211A4 - Protection by Covering - FOOD shall be protected from cross contamination by storing the FOOD in packages, covered containers, or wrappings.
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_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_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_50116B - PHF/TCS Cold Holding (Shell EGGS) EGGS that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated EQUIPMENT that maintains an ambient air temperature of 7�°C (45�°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_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.

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TRES AMIGOS MEXICAN RESTAURANT, 121 W MARLIN, MCPHERSON, KS - Restaurant inspection findings and violations

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