LA MESA MEXICAN RESTAURANT, 116 HARVEST DRIVE, LOUISBURG, KS - Restaurant inspection findings and violations

Business Info

Name: LA MESA MEXICAN RESTAURANT
Type: Restaurant
Address: 116 HARVEST DRIVE, LOUISBURG, KS 66053
Phone: 913-837-3955
Total inspections: 4
Last inspection: Jan 26, 2016

Restaurant representatives - add corrected or new information about LA MESA MEXICAN RESTAURANT, 116 HARVEST DRIVE, LOUISBURG, KS »

Violation code	Inspection Date	Violations	Type	Compliance
2-301.14(E) - --An employee was washing dirty dishes and started putting clean dishes away with no hand wash in between. Inspector educated. The employee repeated this three times before washing his hands. 4-302.14 - --There is no test kit to measure the concentration of chlorine sanitizing solution. 5-202.14 - --At the mop sink there was a hose attached with a spray nozzle at the end of the hose. There was a AVB on the faucet and the water was turned on. At the pre-wash station the hose was hanging below the flood rim of the sink. There was no back flow prevention device installed. Inspector instructed to keep the hose above the flood rim. KDA_3_10111 - --Bags of thawed raw ROP tilapia were stored in the make table without a slit in the packaging. COS-discarded KDA_3_30111B - --An employee was cutting tomatoes using bare hands. COS-educated, tomatoes were discarded. KDA_3_30211A1a - --In the make table bags a raw tilapia were stored above and leaking on a pan of fresh tomatoes. COS-tomatoes were discarded. KDA_3_30211A1b - --In the make table a pan of raw chorizo was stored above RTE sauces. In another make table a pan of cooked pork was stored between two pans of raw chicken. Bags of raw tilapa were stored above and leaking on RTE imitation crab meat.In the WIC a bag of pre-cooked chicken strips was stored on a box of raw beef. COS-items were rearranged. COS-the crab was discarded and other items were rearranged. KDA_3_50118A2 - --In the WIC a pan of cooked pork lacked a date mark. The PIC said it was cooked Sunday. COS-instructed to date. Note-The PIC said all items are usually cooked/prepared 3 times per week and did not think they needed date marked. Inspector educated that any cooked or opened PHF needs dated after being cooked or open after 24 hours. KDA_4_60111A - --Knives, stored as clean on a magnetic strip had food debris on them. Salsa pitchers and salsa buckets stored as clean had salsa on/in them. The buckets also had stickers present on the outsides. Inspector instructed to re-clean. KDA_4_60111C - --There is a heavy amount of grease build up on the vents in the hood. KDA_4_60211E4 - --There is a heavy amount of mold in the nozzle of the soda gun at the bar. KDA_4_70211 - --During warewashing the mechanical dishmachine measured 0 PPM chlorine. The bar dishmachine measured 0 PPM chlorine. COS-a sanitizing vat in the 3 vat sink was set up to sanitize dishes after washing and rinsing them in the dishmachines. KDA_5_20515B - --The bar hand sink drains very slowly. KDA_6_20215A3 - --There is a 1/4 by 6 inch gap at the bottom of the rear exit door. KDA_6_30111 - --There was no hand soap at the wait station hand sink. COS-supplied. KDA_6_30112 - --There were no paper towels at the dish area hand sink or the employee restroom hand sink. COS-supplied KDA_Defacto - --chicken cooked to 171F --hot box-rice 157F steamtable-pork 152F, rice 142F, ground beef 146F, red sauce 139F --Make table-chorizo 38F, diced tomatoes 35F WIC-salsa 38F, cheese dip 38F make table-tomatoes 39F Pepsi RIC-salsa 43F	01/26/2016	17	Regular	Out
Details not available.	12/12/2014
Details not available.	12/01/2014
Details not available.	09/08/2014

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
4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
5-202.14 - A backflow or backsiphonage prevention DEVICE installed on a WATER SUPPLY system shall meet American Society of Sanitary Engineering (A.S.S.E.) STANDARDS for construction, installation, maintenance, inspection, and testing for that specific application and type of device.
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_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_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_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
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_30111 - Each HANDWASHING SINK or group of two adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
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.

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LA MESA MEXICAN RESTAURANT, 116 HARVEST DRIVE, LOUISBURG, KS - Restaurant inspection findings and violations

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