JOSE PEPPER'S, 11423 E 13TH ST, WICHITA, KS - Restaurant inspection findings and violations

Business Info

Name: JOSE PEPPER'S
Type: Restaurant
Address: 11423 E 13TH ST, WICHITA, KS 67206
Phone: 913-341-5060
Total inspections: 7
Last inspection: Jan 19, 2016

Restaurant representatives - add corrected or new information about JOSE PEPPER'S, 11423 E 13TH ST, WICHITA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_4_60111A - --There were approximately 3 plastic food storage containers and 8 plastic food storage lids with old date sticker residue and old food residue along the food contact surfaces being stored on a clean utensil shelf behind the cook line. COS- PIC moved all the items back to the warewashing area for additional cleaning. KDA_Defacto - --Cooked mushrooms now stored in steam table, measured at 150F. steak 135 (hot hold on grill)	01/19/2016	2	Follow-up	In
3-302.11(A)(2) - --There were two containers of raw hamburger meat stored directly above two containers of raw shrimp in the upright reach in cooler on the cook line. There was a container of raw chicken stored directly above a container of raw shrimp in the same upright reach in cooler on the cook line. COS- PIC rearranged the shelves according to cook temperatures due to limited space. KDA_2_40111 - --There was an employee drink without a lid on the server station counter in the back. KDA_3_10111 - --There was an uncovered tray of approximately 10 chili rellenos cooling in the walk in freezer directly below the vent. The walk in freezer is currently not defrosting and there was excessive build up of frost on the RTE chili rellenos. COS- PIC voluntarily discarded the chili rellenos. KDA_3_30212 - --There were two buckets of unidentifiable product on the front server station without a common name listed on the label. PIC identified the products as salt and pepper. There were two large containers of unidentifiable products on the dry storage shelf without a common name listed on the label. PIC identified the products as bread crumbs and cornstarch. There were four bulk containers of unidentifiable products under the prep table near the walk in cooler without a common name listed on the label. PIC identified the products as rice, sugar, flour and dry beans. KDA_3_30412B - --There is a bowl without a handle stored directly in the bulk rice bin and being used for dispensing. KDA_3_50116A1 - --There was a container of whole cooked mushrooms 77F and a container of sliced cooked mushrooms 78F in steam table 2 on the cook line. PIC stated the mushrooms were cooked 2.5 hours prior (approximately 10:30AM). COS- PIC reheated the mushrooms to 165F. There was a pot of cooked onions on the stovetop that measured at 98F. PIC stated the onions were cooked about 30 minutes prior and were hot holding until the onions could be placed on portioned trays in the walk in cooler. COS- PIC moved the onions to the walk in cooler and placed them on ice for rapid cooling. There was a container of cooked chicken 119F and a container of cooked steak 103F hot holding on the grill on the cook line. PIC stated the items were cooked approximately 2 hours prior. COS- PIC voluntarily discarded per her own discretion. KDA_3_50118A1 - --There was a container of corn salsa made on site in the upright reach in cooler on the cook line that was dated 12/30/15. PIC stated 12/30 was the prepare date. COS- PIC voluntarily discarded. KDA_3_50118A2 - --There were containers of cooked carnitas, pico, chili rellenos, tamales, seafood filling and house made dill sauce in make table 1 on the cook line without any date marking. PIC stated all before mentioned items were prepared yesterday 1/5/16 more than 24 hours prior. COS- PIC correctly date marked. There were containers of housemade dill sauce, seafood filling and pico in make table 3 on the cook line without any date marking. PIC stated all before mentioned items were prepared yesterday 1/5/16 more than 24 hours prior. COS- PIC correctly date marked. KDA_4_20211A2 - --There was a rubber spatula with a broken and cracked food contact surface hanging on a clean rack in the back room. COS- PIC voluntarily discarded. There was a broken lid used to cover RTE chips in the back prep area. COS- PIC voluntarily discarded. There were two plastic lids with large cracks and breaks used to cover the bulk flour and dry beans in the back prep area. Not corrected. KDA_4_50111A - --There is a TRUE cooler under the grill on the cook line that is currently not working and not in use. PIC stated that a work order had already been created. The walk in freezer is not defrosting correctly and there is front build up along the door edges, the ceiling and the shelves. KDA_4_50111B - --The seal is coming loose on the inside back edge of the bulk ice unit on the south side of the cook line. KDA_4_60111A - --There were approximately 8-10 plastic food storage containers stored on a rack beneath the dishmachine as clean with old date sticker residue along the sides. COS- PIC moved back to the front side of the warewashing area for additional cleaning. There was old food debris along the food contact surfaces of one rubber spatula and three food storage containers in the back room where all clean utensils are stored. COS- PIC moved the before mentioned items to the warewashing area for additional cleaning. There was old food debris build up on the food contact blade of the commercial opener. COS- PIC moved the opener back to the warewashing area for additional cleaning. KDA_4_60211E4 - --There was mold build up along the upper inside portion of the bulk ice machine on the south end of the cook line. There was mold build up on and around the soda dispensing nozzles on all of the soda units. There was mold build up inside of the spray gun holder on the bar. KDA_4_90311B - --There are several food storage containers stacked together wet on the clean utensil rack in the back not allowed to properly air dry. There are several plates not stacked in an inverted position above the cook line. KDA_5_20314 - or, Installing an APPROVED backflow prevention device as specified under § 5-202.14. KDA_6_501110B - --There were employee jackets stored on the rack holding dry canned goods in the back storage area. KDA_6_50112A - --There is standing water under soda unit in the server station adjacent to the floor drain. There does not appear to be a leak and the drain seems to be working appropriately. KDA_7_20111A - --There was a stack of approximately 10 clean food storage containers stored directly next to the chemical buckets of dish cleaner and Clorox bleach under the dishmachine. COS- PIC moved the pans back to the front of the warewashing area for additional cleaning due to old date sticker residue. KDA_Defacto - --chicken 179 (grill) --queso 158 (steam table server area) beef 178 (steam table 1 on line) rice 142 (steam table 3 on line) pork 137 (hot hold unit on line) --The Chlorine measured at 100ppm in the dishmachine in the back warewashing area and in the dishmachine at the bar. Chlorine test strips were provided. --There is a pest control company contracted, no activity. --Wiping cloth QT measured at 200ppm on cook line, in bar and at server station in back, QT test strips were provided. --yogurt 43 (ice hold front server station) salsa 38 (make table server station) milk 40 (reach in cooler server station) cut cantaloupe 38 (cold well server station) chili rellenos 41 (make table 1 cook line) pico 40 (make table 2 cook line) diced tomatoes 38 (reach in cooler 2 cook line) diced tomatoes 40 (ice hold on make table 2 on line) seafood filling 42 (make table 3 on line) chicken 43 (reach in cooler 3 on line) raw hamburger 40 (upright reach in cooler on line) stew chicken 35 (walk in cooler) salsa 38 (make table front server area) salsa 37 (reach in cooler front server area)	01/06/2016	19	Regular	Out
Details not available.	12/01/2014
Details not available.	11/19/2014
Details not available.	12/02/2013
Details not available.	08/30/2013
Details not available.	08/06/2013

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
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_30212 - Food storage containers (Common Name) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
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_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_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_3_50118A2 - P - RTE PHF/TCS, Disposition (discard if in a container w/out a date) 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 not clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5�°C (41�°F) or less for a maximum of 7 days, with the day of preparation counted as Day 1.
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_50111A - EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
KDA_4_50111B - EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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_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_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_20314 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: Providing an air gap as specified under § 5-202.13
KDA_6_501110B - Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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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