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Restaurant: EL CHARRO
Address: 228 WEST 9TH ST, COFFEYVILLE, KS 67337
Total inspections: 1
Last inspection: Jul 15, 2008
Violation code | Inspection Date | Violations |
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- 3-302.11A2b - Critical - Arranging food in equipment to prevent contamination (Corrected on site)
- 3-304.12 - In-Use Utensils, Between-Use Storage provisions (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)
- 4-302.14 - Sanitizing solution, testing devices required
- 4-501.114A - Critical - Chemical sanitization concentrations for manual and mechanical warewashing equipment, chlorine (Corrected on site)
- 4-702.11 - Critical - Utensils and food contact surfaces of equipment shall be sanitized before use after cleaning (Corrected on site)
- 6-501.11 - Physical facilities, shall be maintained in good repair
- 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)
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Jul 15, 2008 | 8 |
Violation descriptions:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored:
(A) Except as specified under ¶ (B) of this section, in the FOOD with their handles above the top of the FOOD and the container;
(B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or
EQUIPMENTthat can be closed, such as bins of sugar, flour, or cinnamon;
(C) 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 a frequency specified under §§ 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes;
(E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD that is not POTENTIALLY HAZARDOUS; or
(F) In a container of water if the water is maintained at a temperature of at least 57oC (135oF) and the container is cleaned at a frequency specified under Subparagraph
4-602.11(D)(7).
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.
- 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;
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- 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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