CHILACA MEXICAN GRILL & CANTINA, 205 N RAWHIDE DR, OLATHE, KS - Restaurant inspection findings and violations

Business Info

Name: CHILACA MEXICAN GRILL & CANTINA
Type: Restaurant
Address: 205 N RAWHIDE DR, OLATHE, KS 66061
Total inspections: 4
Last inspection: Sep 02, 2008

Restaurant representatives - add corrected or new information about CHILACA MEXICAN GRILL & CANTINA, 205 N RAWHIDE DR, OLATHE, KS »

Violation code	Inspection Date	Violations
3-101.11 - Critical - Food shall be safe, unadulterated, and honestly presented (Corrected on site)	Sep 02, 2008	1
3-301.11B - Critical - No bare hand contact with ready-to-eat foods may use utensils, deli tissue, tongs, single-use gloves, or other dispensing equipment (Corrected on site) 3-501.16A2a - Critical - (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under ' 3-501.19,and except as specified under ¶ (B) of this section, POTENTIALLY HAZARDOUS FOOD shall be maintained: (2) At a temperature specified in the following: (a) 5oC (41oF) or less; or (Corrected on site) 3-501.17A1 - Critical - Food held at 41F or less may be dated 7 days (Corrected on site) 4-501.114A - Critical - Chemical sanitization concentrations for manual and mechanical warewashing equipment, chlorine (Corrected on site) 5-205.15B - Critical - Plumbing system maintained in good repair 5-402.13 - Critical - Mobile sewage conveyed through approved system	Aug 19, 2008	6
No violation noted during this evaluation.	Jun 18, 2008	0
3-501.16A1 - Critical - Hot Holding: Food held at 140F or above excepts roasts cooked in accordance with time/temp requirements may be held at 130F (Corrected on site) 3-501.18A1 - Critical - Food discarded if not consumed within 7 days (Corrected on site) 4-501.114A - Critical - Chemical sanitization concentrations for manual and mechanical warewashing equipment, chlorine (Corrected on site) 4-601.11A - Critical - Food-contact surfaces of equipment and utensils must be clean to sight and touch (Corrected on site) 5-103.11B - Critical - Mobile water tank durable and corrosion resistant (Corrected on site) 6-301.11 - Handwashing cleanser, availability (Corrected on site) 6-301.12 - Handwashing facilities shall be provided with hand drying facilities. (Corrected on site) 7-102.11 - Critical - Working containers used for storing poisonous or toxic materials, taken from bulk containers shall be clearly and individually identified with the common name of the material. (Corrected on site)	Jun 04, 2008	8

3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under § 3-601.12, honestly presented.
3-301.11B - (B) Except when washing fruits and vegetables as specified under § 3-302.15 or as specified in ¶ (D) of this section, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT.
3-501.16A1 - (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under ' 3-501.19,and except as specified under ¶ (B) of this section, POTENTIALLY HAZARDOUS FOOD shall be maintained:
(1) At 57oC (135oF) or above, except that roasts cooked to a temperature and for a time specified in ¶ 3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at a temperature of 54oC (130oF) or above; or
3-501.17A1 - (A) Except when PACKAGING FOOD using a REDUCED OXYGEN PACKAGING method as specified under § 3-502.12, and except as specified in ¶¶ (D) and (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded, based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1.
(1) 5°C (41°F) or less for a maximum of 7 days; or
3-501.18A1 - (A) A FOOD specified in ¶ 3-501.17(A) or (B) shall be discarded if it:
(1) Exceeds either of the temperature and time combinations specified in ¶ 3-501.17(A), except time that the product is frozen;
4-501.114A - A chemical SANITIZER used in a SANITZING solution for a manual or mechanical operation at exposure times specified under ¶ 4-703.11(C) shall meet the criteria specified under § 7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows:
(A) A chlorine solution shall have a minimum temperature based on the concentration and PH of the solution as listed in the following chart;
4-601.11A - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
5-103.11B - (B) Hot water generation and distribution supply systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.
5-205.15B - A PLUMBING SUPPLY SYSTEM shall be:
(B) Maintained in good repair.S
5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE supply system or other supply system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to K.S.A. 65-161 et seq., and amendments thereto.
6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKSshall be provided with:
(A) Individual, disposable towels;
(B) A continuous towel system that supplies the user with a clean towel; or
(C) A heated-air hand drying device.
7-102.11 - 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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CHILACA MEXICAN GRILL & CANTINA, 205 N RAWHIDE DR, OLATHE, KS - Restaurant inspection findings and violations

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