LOS COCOS MEXICAN RESTAURANT, 1257 N ROCK RD, DERBY, KS - Restaurant inspection findings and violations

Business Info

Name: LOS COCOS MEXICAN RESTAURANT
Type: Restaurant
Address: 1257 N ROCK RD, DERBY, KS 67037
Phone: 316-425-0199
Total inspections: 6
Last inspection: Jan 05, 2016

Restaurant representatives - add corrected or new information about LOS COCOS MEXICAN RESTAURANT, 1257 N ROCK RD, DERBY, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_5_501115 - --Area around outside trash receptacle has accumulation of containers not in use. These could be a potential harborage area for pests. KDA_Defacto - --Bar dishwasher had a reading of 100 ppm chlorine. --Chicken strips are currently kept in walk in freezer until they are ordered.	01/05/2016	2	Follow-up	In
3-303.11 - --A can of whip cream was stored directly in and touching ice used in drinks for customers. (corrected on site-whip cream removed and ice touching can was disposed of in trash) 3-302.11(A)(2) - --A metal container of raw chicken was stored above a container of raw beef in South make table. (corrected on site-chicken moved to bottom shelf in cooler) KDA_3_30211A1a - --A metal container of raw shrimp was directly stored above ready-to-eat lettuce and peppers in walk in cooler. (corrected on site-shrimp moved) KDA_3_30511A1 - --Three jugs of margarita mix were stored directly on floor in bar area. Two soda syrup boxes were stored directly on floor next to ice machine. KDA_3_50115A - --Metal containers of cheese stored in walk in cooler had a temperature of 100. Cook said they were placed in walk in cooler almost two hours ago. (corrected on site-containers of cheese moved to walk in freezer for quick cooling) Cooked cooling foods have 2 hours to get to 70 and then 4 more hours to get to 41. KDA_3_50116A2 - --A metal container of chicken strips stored in Pepsi reach in cooler had a temperature of 50. Cook said he had them out for 1.5 hours during lunch time and then placed them back into cooler. (corrected on site-chicken strips left in cooler for quick cooling) All other foods in Pepsi reach in cooler had acceptable temperatures. KDA_3_50118A1 - --A plastic container of charo beans stored in walk in cooler was dated 12/11/15. At time of inspection, the beans were 12 days old. (corrected on site-beans disposed of in trash) KDA_3_50118A2 - --Two plastic containers of salsa stored in walk in cooler did not have prep date. Manager said they were made on 12/19/15. (corrected on site-salsa properly dated) KDA_4_60111A - --Can opener stored clean next to ice machine had accumulation of dried food debris. (corrected on site-can opener moved to dishwasher) Three knives stored clean on magnetic strip above prep table had visible dried food debris. (corrected on site-knives moved to dishwasher) Mixer stored on clean equipment rack had dried food debris on the upper section of mixer. (corrected on site-mixer cleaned) KDA_4_60111C - --Doors and door handles of make tables have accumulation of dried food debris. KDA_4_60211E4 - --The upper section of ice machine has build-up of mold and slimy substance. KDA_4_70211 - --Bar dishwasher had a reading of 0 ppm chlorine. 20 clean glasses in dishwasher were not properly sanitized. (corrected on site-chemical repairman came during inspection and new reading of dishwasher was 100 ppm chlorine) KDA_5_20511B - --Kitchen handwashing sink had a straw, lemon, lime, and other food debris in basin of sink. (corrected on site-sink cleaned out) KDA_5_501115 - --Area around outside trash receptacle has build-up of trash and boxes. KDA_6_30112 - --Kitchen handwashing sink did not have supply of paper towels at inspection arrival. (corrected on site-towels added at sink) KDA_6_30114 - --Handwashing sinks in kitchen, at bar, and in male restroom do not have handwashing signs. (corrected on site-signs added to sinks) KDA_6_50112A - --Floors and walls under ice machine, racks, prep table, dishwasher, fryer, and make tables have build-up of grease, soil, and trash. Corner next to South make table has dirty dishes and build-up of soil on floors. KDA_7_10211 - --Two unlabeled spray bottles with a yellow liquid were stored next to ice machine. Manager said they were chlorine and water. (corrected on site-bottles properly labeled) KDA_Defacto - --Dishwasher had a reading of 100 ppm chlorine and establishment has chlorine test strips. --Establishment gets monthly pest control treatments from Dedicated Pest. The last treatment date was on 12/7/15. --make table 1-cut lettuce 43, cut tomatoes 42, chili rellanos 43, shrimp 41 make table 2-raw beef 41, cut tomatoes 41, raw hamburger 41 Pepsi reach in cooler-milk 42, cream cheese 40 walk in cooler-peppers 41, pico de gallo 39, raw beef 40 on counter(on ice)-salsa 43 --steam table-mashed potatoes 136, tamales 180, beef 146, pork 149	12/22/2015	19	Regular	Out
Details not available.	12/17/2014
Details not available.	12/04/2014
Details not available.	11/12/2013
Details not available.	10/30/2013

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.
3-302.11(A)(2) - Cross contamination by Raw Animal FOOD type - FOOD shall be protected from cross contamination by separating types of Raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: using separate equipment for each type- arranging each type of FOOD in equipment so that cross contamination of one type with another is prevented- or, preparing each type of FOOD at different times or in separate areas
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_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_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_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_5_20511B - A HANDWASHING SINK may not be used for purposes other than handwashing.
KDA_5_501115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under § 6-501.114, and clean.
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_30114 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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.

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LOS COCOS MEXICAN RESTAURANT, 1257 N ROCK RD, DERBY, KS - Restaurant inspection findings and violations

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