El Mariachi, 420 TUTTLE CREEK BLVD, MANHATTAN, KS - Restaurant inspection findings and violations

Business Info

Name: El Mariachi
Type: Restaurant
Address: 420 TUTTLE CREEK BLVD, MANHATTAN, KS 66502
Phone: 785-320-7173
Total inspections: 5
Last inspection: Oct 08, 2015

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Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_30211A1b - --In the walk in cooler there was a pan of jalapeno peppers wrapped in raw bacon placed on a shelf above a bucket of cooked, ready to eat salsa. Corrected on site, salsa moved to higher shelf and bacon placed on lower shelf. KDA_Defacto - --chlorine concentration at dish machine, 50 ppm --refried beans in steam table, 189F	10/08/2015	2	Follow-up	In
2-301.14(E) - --The dishwasher did not handwash his hands after handling soiled dishes and before handling clean dishes. (corrected on site (cos)-educated employee when to handwash and employee handwashed. Also the dishes were re-washed) 3-303.11 - --In the bar area, containers of soda, orange juice, water, and cranberry juice was stored in direct contact with ready to eat ice that is being used for customers drinks. (cos-ice discarded) KDA_3_10111 - --In the bar area, there was one fruit fly in a bottle of Wild Turkey. In the walk in cooler, there was mold on one lemon and one lime. (cos-items voluntarily discarded) KDA_3_30211A1b - --In the walk in cooler, one pan of raw bacon wrapped jalapenos were stored above a container of cooked, ready to eat salsa. (cos-pan of raw bacon moved to the bottom shelf) KDA_3_30212 - --In the bar and kitchen prep area, there was no common name on containers that held a white substance. The employee said the substance was sugar. In the kitchen near the microwave, there was a metal container that held a red substance. The employee said the red substance was meat seasoning. KDA_3_40311D - --In the waitress station area, cheese sauce didn't reheat to 165F in 2 hours. Employee said he started the reheating process at 10:40AM and at 12:45PM the temperature of cheese sauce was at 144.3F. Note: the cheese sauce was made and cooled down on 9/21/15. (cos-cheese sauce voluntarily discarded) KDA_3_50113B - --In the kitchen, there were two bags of shrimp thawing at room temperature in the handsink. (cos-employee started peeling the shrimp and when finished, he placed back into the walk in cooler) KDA_3_50116A1 - --Located on a shelf near the walk in cooler, one pan of pinto beans holding at 121.8F. The cook said he was holding them there until he ran out of the beans on the steam table. (cos-beans reheated to 165F) KDA_3_50118A1 - --In the walk in cooler, made on-site ranchero salsa was dated 9/13 and made on-site habaneros salsa was dated 9/10. Both containers of salsa were held over 7 days. (cos-voluntarily discarded) KDA_3_50118A2 - --In the walk in cooler, there was no date marking on an open package of hot dogs, open container of milk, made on-site flan, made on-site tamales, made on-site horchata, open container of liquid eggs, and cooked on-site chicken broth. The employee said the hot dogs, milk, flan, and tamales were made or opened 9/21 at 10am, the horchata and chicken broth were made on Sunday (9/20), and the carton of liquid eggs were opened on 9/21 at 8am. (cos-food items date marked) KDA_3_60311B - --There is no disclosure on the menu for the eggs cooked to order in the Huevos Rancheros dish and hamburgers cooked to order. There is a reminder at the bottom of the menu. KDA_4_60111A - --Located on a shelf below the food preparation table, there was one dicer stored as clean with dried food debris on the blades. Located on the knife strip above the food preparation table, there was one knife stored as clean with dried food debris on the knife blade. Located on the storage rack by the walk in cooler, there was metal food pan stored as clean with dried food debris. (cos-dicer, knife, and pan moved to the dishwash area) KDA_4_60111C - --There is an accumulation of grease on the hood vents above the grill. There is dried food debris on the shelving below the food preparation table in the kitchen. There is mold on the gasket of the beer walk in cooler. KDA_4_60211E4 - --There is mold on the inner ledge of the ice machine. KDA_4_70211 - --Dishes were being washed and rinsed in the commercial dishwasher, but not sanitized. Per the manufacturer directions on the bucket of sanitizer, the sanitizer used is chlorine and it should read 50-100 parts per million chlorine on food contact surfaces. When tested by using a test strip, the test strip didn't change colors.(cos-three compartment sink set up to 50 parts per million chlorine) KDA_4_90311A - --In the storage room, there was a box of single use to-go food containers stored on the floor. In the bar area, there was a box of single use cups stored on the floor. KDA_5_20511B - --In the kitchen, there were two bags of shrimp thawing in the handsink next to the grill area. (cos-shrimp removed from handsink) KDA_6_20211A - --There is no light shield on the light in the walk in cooler next to the door. KDA_6_30111 - --There was no soap at the handsink next to the grill area. (cos-soap provided) KDA_6_30112 - --There was no paper towels available at the handsink in the bar. (cos-paper towels provided) KDA_7_10211 - --In the waitress station area, there was a green bucket holding a clear liquid labeled as detergent. The employee said the liquid was sanitizer instead of detergent. (cos-green bucket labeled with common name) KDA_8_30411A - --The license was not posted in a conspicuous area to consumers. (cos-license posted) KDA_Defacto - --cooking/ground beef 204.6F --Frozen foods maintained frozen in the freezers. --make table/shredded lettuce 41.2F Pepsi reach in cooler/sour cream 38.1F on ice/salsa 41.4F walk in cooler/cheese sauce 39.2F --stove top/rice 208.6F steam table/cheese sauce 167.2F shelf/refried beans 166.1F --wiping cloth bucket/200 parts per million quaternary ammonia	09/22/2015	23	Regular	Out
Details not available.	01/30/2015
Details not available.	01/20/2015
Details not available.	10/10/2014

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
3-303.11 - Ice (Exterior coolant) After use as a medium for Cooling the Exterior SURFACES of FOOD such as melons or FISH, PACKAGED FOODS such as canned BEVERAGES, or Cooling coils and tubes of equipment, ice may not be used as FOOD.
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_40311D - Rapid Reheating PHF/TCS for Hot Holding - Reheating for hot holding shall be done rapidly and the time the FOOD is between 5�°C (41ºF) and 74�°F (165�°F) [57�°C (135�°F) for packaged food from a food processor] may not exceed 2 hours.
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_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_3_60311B - Consumer Advisory for Raw or Undercooked Food (Disclosure requirements) - DISCLOSURE shall include: A description of the animal-derived FOODS, such as oysters on the half shell (raw oysters), raw-EGG Caesar salad, and hamburgers (can be cooked to order)- or, Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.
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_4_90311A - Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLEUSE ARTICLES shall be stored: In a clean, dry location- Where they are not exposed to splash, dust, or other contamination- and, At least 15 cm (6 inches) above the floor.
KDA_5_20511B - A HANDWASHING SINK may not be used for purposes other than handwashing.
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_30111 - Each HANDWASHING SINK or group of two adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
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_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_8_30411A - Upon issuance of the LICENSE by the REGULATORY AUTHORITY, the LICENSEE shall post the LICENSE in a location in the FOOD ESTABLISHMENT that is conspicuous to CONSUMERS.

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El Mariachi, 420 TUTTLE CREEK BLVD, MANHATTAN, KS - Restaurant inspection findings and violations

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