LA CASITA MEXICAN FOOD & BAKERY, 124 S MAIN ST, EL DORADO, KS - Restaurant inspection findings and violations

Business Info

Name: LA CASITA MEXICAN FOOD & BAKERY
Type: Restaurant
Address: 124 S MAIN ST, EL DORADO, KS 67042
Phone: 316-831-9697
Total inspections: 3
Last inspection: Nov 06, 2015

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Violation code	Inspection Date	Violations	Type	Compliance
KDA_4_90311B - --The plates on the buffet are not covered or inverted. KDA_6_20211A - --The 3 light bulbs on the buffet are not shielded. Inspector suggests getting shatterproof bulbs. KDA_Defacto - --Set up procedures to use time as a public health control for their cold holding items on the buffet (shredded lettuce, shredded cheese, salsas, and diced tomatoes). --Steam Table Rice: 138.7F Stove Top Beef: 137.8F Buffet Chicken: 141.2F Rice: 136.3F --Walk in Cooler Refried Beans: 35.7F Tamales: 35.3F	11/06/2015	3	Follow-up	In
KDA_3_30211A1b - --In the walk in cooler, raw shell eggs were stored directly above ready to eat salsa and a bucket of pickles. COS: Eggs were moved. KDA_3_30212 - --On the prep table by the Hussmann cooler, a container with a white granular substance had no common name. COS: The owner said it was salt and labeled the container. KDA_3_30412B - --In the walk in cooler, a large pot of refried beans had a plate being used as a scoop and was shoved down in the beans. COS: The owner removed the plate and the inspector suggested using a scoop/spoon with a handle. KDA_3_30412C - --There were 2 knives stored in the crack between the make table and the prep table. Inspector educated about not putting the knives there and to leave them in a clean location. KDA_3_50116A1 - --On the stove, mashed potatoes were 91.7F. Owner said they had been there for about 20 minutes. COS: Owner reheated to 165F. KDA_3_50116A2 - --There were two dozen raw shell eggs setting in a pan in the steam table at 71.6F. The owner said they had been there since breakfast (more than 4 hours). COS: Owner voluntarily discarded items in the trash can. In the walk in cooler the following items were not maintained at 41F or below and all items had been in the cooler overnight. Ambient air temperature was 46.9F and 46.2F. Refried Beans: 45.3F Cooked Pork: 45.7F 4 blocks sliced cheese: 45.8F/46.4F 1 bag blue cheese: 46.7F 3 containers sour cream: 46.1F 4 bags of shredded cheese: 47.6F/46.4F 1 package imitation crab: 46.3F Raw bacon: 47.0F 2 whole hams: 45.5F/45.5F 7 packages chorizo: 46.1F COS: All items were voluntarily discarded in the trash can. KDA_3_50118A2 - --In the Hussmann cooler, an open package of ham had no date marking. COS: Owner said it was opened 5 days ago and labeled the container. KDA_4_10111A - --On the prep table by the Hussmann cooler, a non-food grade container was being used to store bulk salt. The salt was in direct contact with the container. COS: The owner placed the salt in a plastic bag. KDA_4_30111 - --The walk in cooler is not maintaining 41F or below for potentially hazardous foods (PHF). DO NOT USE THIS COOLER TO STORE PHF UNTIL IT CAN MAINTAIN FOODS AT 41F OR BELOW. KDA_4_60111C - --The make table has food debris in the top and bottom of the cooler. KDA_4_60212A - --The mixer had dried food debris on the back side and underneath where the mixer attaches. The owner said it was last used 3-4 days ago. KDA_5_20314 - or, Installing an APPROVED backflow prevention device as specified under § 5-202.14. KDA_5_20511A - --The hand sink in the kitchen had a large metal pot setting on top of the sink. The inspector had to move it to be able to wash his hands. Corrected on site (COS): The pot was moved. KDA_6_30112 - --There were no disposible towels at the hand sink in the kitchen. COS: Owner provided towels. KDA_7_10211 - --A spray bottle with blue liquid had no common name on the container. COS: Employee labeled the container. KDA_7_20111B - --An open medicine bottle with no lid of ibuprofen was setting on the shelf above the prep table by the Hussmann cooler. COS: The owner moved the medicine. KDA_Defacto - --Buffet Enchiladas: 155.3F Steam Table Beef: 141.7F Rice: 147.3F Steam Oven Queso: 143.6F --Make Table Diced Ham: 41.3F Gravy: 42.6F Hussmann 2-door Cooler Ham: 41.3F Pie Case: 34.1F Coca Cola Cooler Butter: 37.1F --Warewasher: 50 parts per million chlorine.	10/21/2015	17	Regular	Out
Details not available.	06/29/2015

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_30412C - In-use utensil storage (Cleaned/sanitized surface) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored on a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at the required frequency.
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_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_10111A - FCS MATERIALS (safe) MATERIALS that are used IN the construction of UTENSILS and FOODCONTACT SURFACES of equipment shall be safe.
KDA_4_30111 - Temperature Capacity - EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
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_60212A - Cleaning Cooking & Baking Equipment Food Contact Surfaces - The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours.
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_20314 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: Providing an air gap as specified under § 5-202.13
KDA_5_20511A - A Handwashing SINK shall be maintained so that it is accessible at all times for EMPLOYEE use.
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_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_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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LA CASITA MEXICAN FOOD & BAKERY, 124 S MAIN ST, EL DORADO, KS - Restaurant inspection findings and violations

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