QDOBA MEXICAN GRILL, 320 N 3RD ST, MANHATTAN, KS - Restaurant inspection findings and violations
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Violation code | Inspection Date | Violations | Type | Compliance |
|---|
- KDA_3_50116A1 - --At the line steam table there was a metal container of cooked chicken at 120.7F. There was also a metal container of cooked steak at 123.6F. The steam table was turned on around 10:00am and the food was placed on it around 10:30-10:40am (tempted around 11:15am). COS-reheated both items to 165F. In the Vulcan hot box there was a metal container of cooked steak at 124.9F. The unit was turned on around 8:00am and the food was placed in the unit around 10:30-10:40am and tempted around 11:25am. There was a catering order this morning so the door was opened and closed. COS-reheated to 165F.
- KDA_4_60111A - --On a metal shelf there was a large produce slicer with food debris on the blade and on the black rubber part of the slicer. It was not used today. COS-moved to the ware wash area.
- KDA_5_20515B - --There is a leak below the sanitizer compartment sink at the 3 compartment sink when water is supplied (draining sink).
- KDA_Defacto - --Line Steam Table pulled pork 146.6F queso 154.2F Steam Table (next to grill) cooked chicken 137.6F Vulcan Hot Box cooked chicken 162.0F black beans 154.8F --Make Table 1 corn salsa (made on site) 39.9F RIC (below MT 1) cut salad 42.0F Line Make Table shredded lettuce 41.2F pico de gallo (made on site) 38.3F RIC (below Line MT) guacamole dip 36.7F salsa (made on site) 37.3F Randell RIC sour cream 37.3F WIC pico de gallo 39.1F raw beef muscle 35.4F Milk Cooler milk 40.4F
|
09/28/2015 | 4 | Follow-up | In |
- KDA_3_30212 - --In the cabinet to the right of the fryer there was a plastic container with a white granular substance and was not labeled. The PIC said it was salt. COS-labeled container.
- KDA_3_30412B - --On a shelf below a metal prep table, there was a plastic food grade container of salt and there were 2 metal measuring spoon handles in direct contact with salt.COS-removed measuring spoons.
- KDA_3_50116A1 - --In the Vulcan hot box there were 2 metal containers of steak at 126.4F and 124.5F. There was also a metal container of queso at 133.3F. The steak was placed in the unit around 11:40am and tempted at 1:05pm. The queso was placed in the unit around 12:00pm and tempted around 1:10pm (all less than 4 hours). COS-the PIC adjusted the temperature gauge and rapidly reheated the products.
- KDA_3_50116A2 - --At the line make table there was a plastic food grade container with plastic individual cups of corn salsa at 61.4F, 50.1F and 52.8F. They were placed at the make table around 11:00am and tempted around 12:25pm (less than 4 hours). COS-placed in the RIC below. The ambient air temperature of the unit was reading 37.4F.
- KDA_4_20211A2 - --On the utensil rack across from the 3 compartment sink there was one rubber spatula with cracked edges. COS-discarded. On the rack above the 3 compartment sink there was one 22 qt plastic food grade container with a cracked edge. There was also one dark blue square plastic food grade lid that was melted (not easy to clean). COS-pulled from the line and will not be used for food.
- KDA_4_60111A - --On a metal table next to the oven there was 1 metal food grade container with food debris on the inside and stored clean. On a rack across from the Randell RIC 2 there was a yellow cutting board with food debris on the edge, not used today and stored clean. On the rack above the 3 compartment sink there was a 22 qt plastic food grade container with tape on the outside labeled 9/15/15 and stored clean. On the utensil rack across from the 3 compartment sink there was a 22 qt plastic food grade container with tape on the outside labeled 9/15/15 and stored clean (can hold bacteria). Also on the utensil rack there was one large metal bowl with food debris on the outside and stored clean. On a shelf there was a large produce slicer with food debris on the blade, not used today and stored clean. COS-moved all items to the ware wash area.
- KDA_4_60111C - --There is minor dust build up on the fan blowers in the WIC.
- KDA_4_90311B - --On the utensil rack across from the 3 compartment sink there were 14 (1/6) plastic food grade containers and 30 (1/3) plastic food grade containers and 2 large metal bowls stacked wet/clean and not able to properly air dry. COS-moved to the ware wash area.
- KDA_5_20515B - --There is a leak below the sanitizer compartment sink at the 3 compartment sink when water is supplied.
- KDA_7_20111B - --There was a working spray bottle of sanitizer being stored on top of a metal cabinet that holds single serve cups and lids. COS-removed chemical. On a rack there were 2 working spray bottle of degreaser being stored directly above an open box of avocados. COS-removed chemicals.
- KDA_7_20711B - --There was a liquid bottle of NyQuil being stored on a rack above the metal food prep table and next to a scale. An employee said it was his for personal use. COS-removed medicine and placed in the office.
- KDA_Defacto - --Critical (Critical)
|
09/16/2015 | 12 | Regular | Out |
| Details not available. | 01/15/2015 | | | |
Violation descriptions:
- 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_30412B - In-use utensil storage (Non-PHF/TCS-handles above food) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon.
- 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_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_4_90311B - Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) of this section and shall be stored: In a self-draining position that allows air drying- and, Covered or inverted.
- KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
- 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.
- KDA_7_20711B - Except for medicines that are stored or displayed for retail sale, Medicines that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be labeled as specified under § 7-101.11 and located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
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