EL PUEBLITO MEXICAN RESTAURANT, 600 NORTHEAST ST, COFFEYVILLE, KS - Restaurant inspection findings and violations

Business Info

Name: EL PUEBLITO MEXICAN RESTAURANT
Type: Restaurant
Address: 600 NORTHEAST ST, COFFEYVILLE, KS 67337
Phone: 620-251-1618
Total inspections: 4
Last inspection: Jan 11, 2016

Restaurant representatives - add corrected or new information about EL PUEBLITO MEXICAN RESTAURANT, 600 NORTHEAST ST, COFFEYVILLE, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_50116A2 - --Bowls of salsa(prepared on site) were being held at 49 F on the wait station table. COS=employee said that the salsa was removed from the reach in cooler 1.5 hours earlier KDA_3_50118A1 - --Enchilada sauce (prepared on site) was date marked 12/29/15-1/4/16 in the walk in cooler. COS=employee discarded KDA_Defacto - --40 F cooked beef in walk in cooler 40 F salsa in True reach in cooler 38 F diced tomatoes 40 F raw chicken 43 F steak 42 F shrimp 40 F shredded lettuce 39 F pico --50 parts per million chlorine at dish machine	01/11/2016	3	Follow-up	In
2-301.14(E) - --Employee handled soiled utensils at the prewash station, then proceeded to unload clean dishes from the dish machine without first washing his hands. COS=educated KDA_3_10111 - --There were four molded limes in the lime storage container in the walk in cooler. COS=employee discarded limes KDA_3_30111B - --Waitress placed sliced lemons in glasses of water using her bare hands. COS=educated KDA_3_30211A1b - --A container of raw beef was stacked on top of cases of white American cheese in the walk in cooler. COS=employee moved raw beef KDA_3_30412A - --A Styrofoam cup was stored in a large container of salsa in the wait station reach in cooler. Employee said that the cup is used to dispense the salsa. COS=educated KDA_3_30412F - --Scoops were stored in containers of 72 F water by the South make table. Employee said that the scoops were used to dispense sour cream and guacamole. COS=educated KDA_4_10111A - --Chicken broth was stored in a Wal-Mart hardware bucket not marked for use with food. The broth was in direct contact with the bucket. COS=educated KDA_4_60111A - --An accumulation of dried food debris was present on the blade of the can opener. COS=employee moved can opener to dish room for cleaning KDA_4_60111C - --Dust accumulation and mold growth were present on the fan guards in the walk in cooler. KDA_4_60211E4 - --There was mold growth in the bin of the Scotsman ice machine. KDA_4_70211 - --The sanitizer concentration at the in-use dish machine measured 0 parts per million chlorine after completing a cycle. COS=the sanitizer bucket was empty KDA_4_90311A - --Clean mixer parts were stored in a tub containing dried food debris. COS=employee cleaned tub KDA_4_90311B - --Food containers were stacked wet after cleaning on the storage shelves in the kitchen. COS=educated KDA_5_20212A - --The maximum hot water temperature recorded at the public restroom hand sinks was 60 F. The on demand hot water heater for the restrooms was not operating and could not be repaired during the inspection. KDA_5_50117 - --A covered receptacle was not provided in the unisex kitchen restroom. KDA_7_20111A - --A bottle of Windex was hanging on the edge of the spice storage shelves. The nozzle was directed at the spices. COS=employee moved Windex KDA_Defacto - --100 parts per million chlorine at dish machine after replacing chlorine bucket and priming system --155 F refried beans 162 F enchilada 160 F refried beans 168 F rice 171 F taco meat 150 F shredded chicken 136 F cheese sauce 155 F cheese sauce at wait station --170 F chicken from grill --40 F cooked chicken in walk in cooler 36 F diced tomatoes 37 F raw chicken 38 F raw steak 41 F salsa in reach in cooler 39 F salsa in ice bath 40 F diced beef 43 F shredded lettuce 37 F milk 36 F pico 42 F sour cream 41 F chile relleno freezers ok	12/29/2015	17	Regular	Out
Details not available.	01/23/2015
Details not available.	01/07/2014

2-301.14(E) - Wash Hands (After handling soiled equip and utensils) 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 after handling soiled EQUIPMENT or UTENSILS
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
KDA_3_30111B - 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.
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_30412F - In-use utensil storage (135�°F water) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in a container of water if the water is maintained at a temperature of at least 57�°C (135�°F) and the container is cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.
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_50118A1 - P - RTE PHF/TCS, Disposition (discard if held more than 7 days) 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 held at a temperature of 5�°C (41�°F) or less for more than 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_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_60211E4 - Non-PHF/TCS Food Contact Surface Cleaning Frequency (ice bins, soda nozzles) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned, in EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: at a frequency specified by the manufacturer- or, absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
KDA_4_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
KDA_4_90311A - Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLEUSE ARTICLES shall be stored: In a clean, dry location- Where they are not exposed to splash, dust, or other contamination- and, At least 15 cm (6 inches) above the floor.
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_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_50117 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
KDA_7_20111A - Chemical Storage (spacing/partitioning) POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning.

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EL PUEBLITO MEXICAN RESTAURANT, 600 NORTHEAST ST, COFFEYVILLE, KS - Restaurant inspection findings and violations

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