EL RIO BRAVO, 11 S 10TH ST, KANSAS CITY, KS - Restaurant inspection findings and violations

Business Info

Name: EL RIO BRAVO
Type: Restaurant
Address: 11 S 10TH ST, KANSAS CITY, KS 66102
Phone: 913-371-4100
Total inspections: 10
Last inspection: Jan 26, 2016

Restaurant representatives - add corrected or new information about EL RIO BRAVO, 11 S 10TH ST, KANSAS CITY, KS »

Violation code	Inspection Date	Violations	Type	Compliance
3-302.11(A)(2) - --Raw lamb part were overlapping it container and touching raw chicken gizzards. COS, raw lamb remove. 4-102.11(B)(1) - --Flour was stored in non-food grade black trash liner. KDA_3_10111 - --Packages of cheese with temperature abuse were in the reach in cooler. The cheese shredded cheese appeared clumped together and discolored. COS, cheese discarded. Frozen fish in ROP without a cut in the packages to allow oxygen were thawing in the display cooler. COS, cuts were made in the ROP. A package of decaying beef was stored in food storage container in the meat prep area. COS, raw beef discarded. Raw pork feet, raw beef tripe, raw cube pork, and raw chicken was stored under a dripping condenser unit in display cooler. COS, all raw meats under the dripping condenser were discarded. KDA_3_30211A1b - --Packages of raw pork bacon were touching package of fully cooked salami in the reach in cooler. Packages of raw pork sausage were touching package of fully cooked bacon. KDA_3_30412B - --single-serve container without a handle stored in dried bean bin. A cake pan without a handle was stored in a floor bin. KDA_3_30511A1 - --Package of candy coated peanuts were stored on the floor of the retail store. KDA_3_50113A - --Boxes of frozen shrimp were stored on table behind the display cooler. PIC stated the shrimp were frozen and thawing. COS, placed into the walking cooler. KDA_3_50116A1 - --Tamales 87F were over stacked on the steam table. COS, tamales discarded. KDA_3_50116A2 - --Deli ham 60F, deli chicken 49F, raw bacon 47F, salami 53F, shredded cheddar cheese 46F, shredded coby cheese 50F, imitation crab 46F, salami 46F were in the reach in cooler. Raw chicken feet 58 was stored in food storage bin food prep. All food items discarded. KDA_3_60211B2 - --Establishment made and establishment packaged cakes, and bread, fried pork skins, and fried pasta pin wheels, corn tortilla chips did not have a list of ingredients. KDA_3_60211C - --The bulk self-serve pastries case did not have a list of ingredients. KDA_4_20211A2 - --Raw pork, beef, and chicken were stored in plastic food storage container with cracks in the plastic storage container. KDA_4_30111 - --The large reach in cooler is not adequate equipment for cold holding, ambient air 46F, 50F, and 53F. KDA_4_60111A - --Dried food debris was on large food contact tools for a mixture were stored as clean on a storage rack. KDA_4_90311B - --Single-serve utensils were not store inverted in the utensils tray for self-service. KDA_5_20212A - --No hot water 57F at the handsink in the back meat prep area. COS, PIC turned the hot water valve on. KDA_5_20511B - --Clothe towels were stored in the handsink which was located in the back fresh meat prep area. COS, towels removed. KDA_5_20515B - --The handsink behind the meat display case disconnected from the wall. A repair person was onsite working on the handsink. KDA_6_20211A - --No protective covering over the light bulbs in the meat department food prep area, the bakery food prep area, and inside the reach in cooler in the meat department. KDA_6_20215A3 - --The back sliding doors has 1/2 gap space under the doors. The space is large enough for pest to enter the establishment KDA_6_50111 - --Missing floor tiles behind the meat display coolers. Missing ceiling tiles in the bakery food prep area. KDA_6_501111A - --5 live drain flies were nesting under the seafood display cooler. No pest control invoice provided. KDA_7_10211 - --Soiled clothe towels were stored in a liquid container with clear liquid on the floor in the back meat prep area. PIC stated the liquid was bleach water. KDA_7_20111B - --A rodent bait station will green rodent bait residue inside was stored in a large food contact bin. The rodent bait station was stored on top of a bag of uncooked rice. KDA_Defacto - --Open packages of cheeses, and deli meat were located in the a reach in cooler. PIC stated the meat and cheese were sliced this morning.	01/26/2016	25	Complaint	Out
3-302.11(A)(2) - --Raw chicken was stored above raw pork in the reach in cooler. COS raw chicken removed. 4-102.11(B)(1) - --Cooked grilled peppers were stored in non-food grade (Thank you) bag , in the food service area. COS, food items removed. KDA_3_10111 - --Packages of cheese had melted due to temperature abuse were in the reach in cooler. PIC stated the cheese must had a reset items. COS, cheese discarded. KDA_3_50116A2 - --Melt packages of cheese 47F was in the reach in cooler. Bologna 45F was in the reach in cooler. Raw pork sausage 46F was in the reach in cooler. COS, items discarded. KDA_3_50116B - --Raw shell eggs (non-pasteurized)73F was on a prep table in the bakery department. PIC was not sure how long the eggs were on the prep table. COS, eggs discarded. KDA_5_20515B - --The hot water faucet at the handsink in the meat department prep area does not work. No hot water comes out when you turn on the faucet. KDA_6_20215A3 - --The back sliding doors has 1/2 gap space under the doors. The space is large enough for pest to enter the establishment. KDA_6_30112 - --No paper towels were at the handsink in the bakery department. COS, paper towels were provided. KDA_6_501111A - --100 plus fresh mouse droppings were on top of a wooden platform under plastic 2 litter storage racks next to the southeast display cooler in the meat department. 1 live roach was stuck on glue trap on the floor behind the RIC in the bakery department. PIC provided a pest control invoice with service date of 10-16-15. 30 plus mouse droppings were along the walls in the back storage area. KDA_7_10211 - --Clothe towels were stored in a clear liquid container in the sink the meat department. The container did not have a common name on the working container. COS, PIC stated liquid was bleach water, chemical labeled. KDA_Defacto - --RIC del turkey 42F RIC sour cream 40F RIC half & half 39 RIC milk 39	11/09/2015	11	ModifiedComplaint	Out
3-302.11(A)(2) - --Raw chicken was stored above raw beef in the reach in cooler of the retail store. COS, raw chicken removed. KDA_2_40111 - --A bottle of orange soda without a top was stored under a prep table next to knife, and jar of spices. COS, opened no lid drink removed. KDA_3_10111 - --A package of Mozzarella cheese was molded in the retail reach in cooler. Campesino cheese wadges were molded inside the walk in cooler. COS, items discarded. KDA_3_30211A1b - --Packages of raw pork sausages were stored above containers of ready to eat bologna, and deli ham in the retail store reach in cooler. COS, raw pork removed. Packages of raw pork bacon was stored above ready to eat/ fully cooked pork bacon in the reach in cooler. COS, raw pork removed. Raw chicken was stored above ready to eat smoked pork chops on a storage rack in the walk in cooler. COS, raw chicken removed. KDA_4_10111A - --Raw shrimp was stored in a non-food grade plastic bucket that was labeled beach water. COS, raw shrimp removed. KDA_5_20515B - --The hot water faucet at handsink in the meat department prep area does not work. No hot water comes out when you turn on the faucet. KDA_6_30112 - --No paper towels were at the handsink in the meat department prep area. COS, paper towels were provided. KDA_7_20111A - --Containers of grill and oven cleaner was stored next to food coloring, and a container of herbs on shelf below a prep table in the food prep area. COS, chemical removed. KDA_7_30111A - --Liquid drain cleaner was stored next to single-serve pans on the retail store shelf. COS, chemical removed. KDA_7_30111B - --Toilet bowl cleaner disk were stored above single-serve food pans on the retail store shelf. KDA_Defacto - --RIC raw pork bacon 40F RIC milk 41F RIC smoked polish sausage 40F	10/27/2015	11	Follow-up to Administrative Order	Out
KDA_3_10111 - --A mold was on a block of cheese that was in the walk in cooler. COS, discarded. KDA_3_30211A1b - --Package of raw pork bacon was touching packages of ready to eat cheese in the reach in cooler. Raw pork sausage was stored above ready to eat bologna in the walk in cooler. Raw pork bacon was touching ready to eat ham in the walk in cooler. COS, because of cold holding items were discarded under 3-501.16(A)(2). KDA_3_50116A2 - --Coby jack shredded cheese 51F,braunshweiger deli meat 53F,deli turkey 49F, raw pork sausage 50F, salami 54F, hot dogs 54F, crème 45F, raw chicken feet 52F, raw chicken breast 56F,cream cheese 47F, milk 44F, heavy cream 44F were in reach in coolers. COS, all PHF's were discarded. KDA_4_30111 - --Cooler #1 ambient air 49F. Cooler #2 ambient air 45F, 47F,and 61F. Cooler # 3 (dairy) ambient 44 KDA_7_10211 - --A bucket in with green liquid was in a sink without a common name on the working container. PIC stated the liquid was sanitizer.	09/02/2015	5	ModifiedComplaint	Out
Details not available.	06/18/2015
Details not available.	06/08/2015
Details not available.	12/03/2014
Details not available.	11/23/2014
Details not available.	10/08/2014
Details not available.	10/07/2014

3-302.11(A)(2) - Cross contamination by Raw Animal FOOD type - FOOD shall be protected from cross contamination by separating types of Raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: using separate equipment for each type- arranging each type of FOOD IN equipment so that cross contamination of one type with another is prevented- or, preparing each type of FOOD at different times or IN separate areas
4-102.11(B)(1) - P - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES shall be safe.
KDA_2_40111 - EMPLOYEES shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES- or other items needing protection cannot result.
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
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_30511A1 - Food storage - Except as specified in ¶¶ (B) and (C) of 3-305.11, FOOD shall be protected from contamination by storing the FOOD: in a clean, dry location- where it is not exposed to splash, dust, or other contamination- and at least 15 cm (6 inches) above the floor.
KDA_3_50113A - TCS Thawing (Refrigeration) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed under refrigeration that maintains the FOOD temperature at 5�°C (41�°F) or less.
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_50116B - PHF/TCS Cold Holding (Shell EGGS) EGGS that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated EQUIPMENT that maintains an ambient air temperature of 7�°C (45�°F) or less.
KDA_3_60211B2 - Label information (packaged in establishment - Ingredients) Label information shall include, if made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the FOOD.
KDA_3_60211C - Bulk food - self service (Labeling) Bulk FOOD that is available for CONSUMER self-dispensing shall be prominently labeled with the following information in plain view of the CONSUMER: the manufacturer's or processor's label that was provided with the FOOD- or, a card, sign, or other method of notification that includes the common name of the FOOD, a list of the ingredients in descending order by predominance of weight, and the name of the FOOD source for each MAJOR FOOD ALLERGEN contained in the FOOD unless the FOOD source is already part of the common or usual name of the respective ingredient.
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_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
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_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
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_20511B - A HANDWASHING SINK may not be used for purposes other than handwashing.
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
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_20215A3 - Outer openings (Doors) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.
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_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
KDA_6_501111A - Pests (Prohibited) the PREMISES shall be maintained free of insects, rodents, and other pests.
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_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.
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.
KDA_7_30111A - Retail Chemical Storage (spacing/partitioning) POISONOUS OR TOXIC MATERIALS shall be stored and displayed for retail sale 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.
KDA_7_30111B - Retail Chemical storage (not above FOOD, etc.) POISONOUS or TOXIC MATERIALS shall be stored and displayed for retail sale so they cannot contaminate FOOD, equipment, UTENSILS, LINENS, and single-service and single-use 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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