EL POLLO FELIZ, 94 NORTH 2ND, DODGE CITY, KS - Restaurant inspection findings and violations

Business Info

Name: EL POLLO FELIZ
Type: Restaurant
Address: 94 NORTH 2ND, DODGE CITY, KS 67801
Phone: 620-430-0778
Total inspections: 6
Last inspection: Jan 08, 2016

Restaurant representatives - add corrected or new information about EL POLLO FELIZ, 94 NORTH 2ND, DODGE CITY, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_50116A2 - --Chest freezer: open gallon of milk 58 F. The milk was placed in the freezer approximately 10 minutes prior, as per employee. The freezer was not plugged in. (COS-the freezer was plugged in). Repeated KDA_4_20311 - --The available internal food thermometer had an room temperature reading of 0 F. The ambient air temperature of the trailer was 59 F, as per KDA 56 thermometer. The facility did not have ice to calibrate the thermometer. (COS-owner purchased a new thermometer from local hardware store). Repeated KDA_4_204119 - --Sinks in the trailer were not sloped to the drain resulting in standing water in the sinks. Repeated KDA_5_10312 - --There was not water available in the trailer due to frozen water lines, as per owner. A temporary hand washing station was set up. KDA_6_30112 - --There were no hand drying provisions available near the hand washing sink. "Corrected on site" (COS-paper towels were supplied). KDA_8_40411 - --The facility was open and operating without water. A temporary hand washing station was set up. There were very minimal utensils to wash (cutting board, knives). Repeated KDA_Defacto - --Chest freezer #2: raw chicken 42 F	01/08/2016	7	Follow-up	Out
KDA_2_30114H - --An employee left the trailer, returned to the trailer, donned gloves and handled ready to eat shredded lettuce. The employee did not wash her hands before donning gloves. "Corrected on site" (COS-educated). KDA_3_30412A - --A bowl with no handle was stored in a stock pot of cut tomatoes on the north side of the trailer. KDA_3_50115A - --Sliced tomatoes (68 F) were cooling at room temperature on top of the hand washing sink. Sliced tomatoes (61 F) were cooling at room temperature on a stock pot on the north side of the trailer. Sliced tomatoes (58 F) and shredded lettuce (57 F) were cooling at room temperature on top of the freezer. All food had been cut 30 minutes prior, as per employee. (COS-placed in freezer). KDA_3_50116A1 - --Setting at room temperature on the west prep table: cooked jalapeno peppers 102 F. The peppers were cooked one hour prior and left at room temperature, as per owner. KDA_3_50116A2 - --Setting at room temperature on top of the hand washing sink: sliced tomatoes 68 F. The tomatoes were cut 30 minutes prior, as per employee. Setting at room temperature in a stock pot on the north side of the trailer: sliced tomatoes 61 F. The tomatoes had been setting at room temperature for 30 minutes, as per employee. Setting at room temperature in a clam shell food storage container on top of the freezer: sliced tomatoes 58 F, shredded lettuce 57 F. The foods had been setting at room temperature for 30 minutes, as per employee. (COS-placed in freezer). KDA_4_20311 - --The available internal food thermometer had an room temperature reading of 220 F. The facility did not have any ice to calibrate the thermometer. KDA_4_204119 - --Sinks in the trailer were not sloped to the drain resulting in standing water in the sinks. KDA_4_50119 - --The maximum water temperature at the 3-vat sink was 59 F. (COS-the water heater was lit and hot water was restored). KDA_5_10311B - --There was not hot water available at any of the fixtures in the trailer. The maximum water temperature was 59 F. (COS-the water heater was lit and hot water was restored). KDA_5_20212A - --The maximum water temperature at the hand washing sink was 59 F. (COS-the water heater was lit and hot water was restored). KDA_5_20511A - --There was a cutting board setting on top of the hand washing sink with assorted foods (lettuce/tomatoes) on the cutting board. An employee was not able to wash her hands after leaving the trailer then donning gloves and handling ready to eat cut lettuce. (COS-cutting board was removed from the sink). KDA_7_20212A2 - --The sanitizer bucket in the 3-vat sink had a chlorine concentration over 200 parts per million (ppm). An employee used a cloth towel from the bucket to sanitize the cutting board setting on the hand washing sink. (COS-sanitizer was discarded). KDA_8_40411 - --The trailer was open and operating with no hot water. (COS-hot water was supplied). KDA_Defacto - --Freezer: milk 41 F --Insulated cooler by the door: chicken 135 F --Setting at room temperature on top of the hand washing sink: sliced tomatoes 68 F. The tomatoes were cut 30 minutes prior, as per employee. Setting at room temperature in a stock pot on the north side of the trailer: sliced tomatoes 61 F. The tomatoes were cut 30 minutes prior, as per employee. Setting at room temperature in a clam shell food storage container on top of the freezer: sliced tomatoes 58 F, shredded lettuce 57 F. The foods were cut 30 minutes prior, as per employee.	12/11/2015	14	Regular	Out
Details not available.	06/27/2014
Details not available.	06/15/2014
Details not available.	04/23/2014
Details not available.	04/23/2014

KDA_2_30114H - Wash Hands (Gloves) FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and before donning gloves for working with FOOD.
KDA_3_30412A - In-use utensil storage (Handles above top of container) Except as specified under 3-304.12(B), during pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD and the container.
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_4_20311 - FOOD thermometers (Accuracy) FOOD temperature MEASURING devices that are scaled only IN Celsius or dually scaled IN Celsius and Fahrenheit shall be accurate to ±1�°C IN the intended range of use. FOOD temperature MEASURING devices that are scaled only IN Fahrenheit shall be accurate to ±2�°F IN the intended range of use.
KDA_4_204119 - Sinks and drainboards of WAREWASHING sinks and machines shall be self-draining.
KDA_4_50119 - The temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 43�°C (110�°F) or the temperature specified on the cleaning agent manufacturer's label instructions.
KDA_5_10311B - Hot WATER shall be available at all Distribution POINTS IN the FOOD ESTABLISHMENT, at all times.
KDA_5_10312 - Water under pressure shall be provided to all fixtures, EQUIPMENT, and nonFOOD EQUIPMENT that are required to use water except that water supplied as specified under ¶¶ 5-104.12(A) and (B) to a TEMPORARY FOOD ESTABLISHMENT or in response to a temporary interruption of a water supply need not be under pressure.
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_20511A - A Handwashing SINK shall be maintained so that it is accessible at all times for EMPLOYEE use.
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_20212A2 - POISONOUS OR TOXIC MATERIALS shall be used according to manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT.
KDA_8_40411 - A LICENSEE shall immediately discontinue operations and notify the regulatory AUTHORITY if an IMMINENT Health HAZARD may exist because of an emergency such as a fire, flood, extended interruption of electrical or WATER service, SEWAGE backup, misuse of POISONOUS or TOXIC MATERIALS, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger Public health. a LICENSEE need not discontinue operations IN an area of an ESTABLISHMENT that is unaffected by the IMMINENT Health HAZARD.

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EL POLLO FELIZ, 94 NORTH 2ND, DODGE CITY, KS - Restaurant inspection findings and violations

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