NEIVES MEXICAN RESTAURANT, 119 E 9TH, WINFIELD, KS - Restaurant inspection findings and violations
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Violation code | Inspection Date | Violations | Type | Compliance |
|---|
- KDA_3_20215 - --There are two cans (7lb 3oz) of Tomato Ketchup that are dented along the bottom seam. The seam is pushed in and folded up into itself on both cans. COS - the manager removed these and separated them to go back to the vendor.
- KDA_3_50115A - --On the counter in the waitressing area there are three containers of salsa that were made this morning stored on the counter with no temperature control. The manager said these were just made within the past couple of hours and are cooling, but are stored on the counter due to their lunch rush. COS - these were put on ice so that they may continue to cool while still being out for the lunch rush. Spoke with the manager about time as a control for these items as she indicated they go through the salsa very quickly. In the kitchen there is chopped lettuce, shredded cheese, and salsa that were all prepped a couple of hours previously, per staff. These are stored on the counter by the steam table with no temperature control. COS - these items were put on ice so that they may cool properly while being available for the lunch rush.
- KDA_3_50116A1 - --In the steam table there is a container of white cheese dip that is measuring 108.5 F. Per staff, this was reheated this morning and put in the steam table. It has been in the steam table for about two hours, per the employee. COS - this was reheated in the microwave and the steam table was turned up.
- KDA_3_50116A2 - --There is a container of hot salsa on the waitress counter in the dining area. This salsa was made a previous day per the date marking and was merely removed from the cooler and put out to be used during the lunch rush. The salsa is measuring 48.8 F. It was put out at approximately 1115am. It was 1250pm when the temperature was taken. COS - the salsa was returned to the cooler.
- KDA_3_50118A1 - --There is a container of Chimi in the large True cooler near the prep area that is dated 1/12/16. COS - this was discarded.
- KDA_3_50118A3 - --In the small silver cooler near the entrance to the kitchen there is a container of gravy that is dated 1/12/16. A kitchen employee said that they made gravy on 1/19/16 and that this gravy is from them. COS - she corrected the date.
- KDA_4_20211A2 - --There is a chipped lid on the cheese container in the white cooler near the prep area in the kitchen. COS - the lid was discarded. There is a rubber spatula that is cracked and fraying along the edges stored in a tub in the kitchen. COS - this was discarded. The bacon container is cut and jagged along the top edge of the container. COS - this container was discarded. There is a chipped and fraying plastic lid stored as clean on a shelf with the clean dishes. COS - this was discarded.
- KDA_4_60111C - --The can opener holder has a buildup of grime where the blade for the can opener rests. COS - this was cleaned. There are fallen crumbs/debris on the base of the Continental freezer near the steam table where bags of food are stored.
- KDA_5_20212A - --The hand sink in the men's restroom is only reaching 81.0 F. The plumbers were by the restaurant today and said the hot water is fine, it is merely the faucet that is broken. The plumber said he would be back today to install a new faucet. All other hand sinks are working appropriately.
- KDA_5_40211 - --The prep sink in the kitchen is directly plumbed into the sewage system. There was a pan of chiles inside of this sink below the flood rim. COS - the chiles were removed from the sink. There is a floor drain two feet away from the sink. Recommended having the drain line plumbed to this drain.
- KDA_6_30114 - --There are no hand washing signs posted at the hand sinks in the restrooms. Corrected on Site (COS) - provided with signs to be posted.
- KDA_7_10211 - --In the mop sink closet there is a spray bottle labeled as "Professional Cleaner" with no other labeling on it to indicate what chemical is stored inside. The manager said this was bleach water. COS - she labeled the container. There is an unlabeled tub in the sink with a liquid inside that was identified as Silver Power for silverware soak. COS - the manager had this labeled.
- KDA_7_20111A - --There is a tub of sanitizer stored on a shelf directly next to clean dishes near the grill in the kitchen. COS - an employee moved the sanitizer.
- KDA_7_20111B - --In the waitressing area there are four tubs of Sanitizer Cleaner stored on the shelf directly above a coffee pot and drink prep area. COS - the manager moved the sanitizer containers. There is a container of Cement Paste lying on its side directly on top of the dishwasher. COS - the manager moved this.
- KDA_Defacto - --Kenmore Cooler (Entrance to Kitchen): Sour Cream - 43.7 F Small Silver Cooler (Entrance to Kitchen): Hot Dog - 40.3 F White Cooler (Prep Area): Cheese - 42.1 F Big True Cooler (Prep Area): Queso - 42.1 F Small True Cooler (Prep Area): Corn - 41.5 F Containers on Ice by Steam table: Diced Tomatoes - 38.6 F Walk-in-Cooler (Basement): Sour Cream - 42.7 F --Steam Table: Hamburger - 137.8 F
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01/21/2016 | 15 | Regular | Out |
| Details not available. | 06/13/2014 | | | |
| Details not available. | 06/02/2014 | | | |
| Details not available. | 10/22/2013 | | | |
| Details not available. | 08/16/2013 | | | |
Violation descriptions:
- KDA_3_20215 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- 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_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_50118A3 - P - RTE PHF/TCS, Disposition (discard if dated for 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 marked to indicate a 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 that is more than 7 days from the date of preparation or opening, 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_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
- KDA_5_20212A - A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet.
- KDA_5_40211 - Except for floor drains that originate IN refrigerated spaces that are constructed as an integral part of the building, a direct connection may not exist between the SEWAGE system and a drain originating from equipment IN which FOOD is placed.
- 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_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_7_20111A - Chemical Storage (spacing/partitioning) POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning.
- KDA_7_20111B - Chemical storage (not above FOOD, etc.) POISONOUS or TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, equipment, UTENSILS, LINENS, and single-service and SINGLEUSE ARTICLES by locating the POISONOUS or TOXIC MATERIALS IN an area that is not above FOOD, equipment, UTENSILS, LINENS, and single-service or single-use ARTICLES.
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