LOS COCOS MEXICAN RESTAURANT, 1335 N TYLER ST, WICHITA, KS - Restaurant inspection findings and violations

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Business Info

Name: LOS COCOS MEXICAN RESTAURANT
Type: Restaurant
Address: 1335 N TYLER ST, WICHITA, KS 67212
Total inspections: 3
Last inspection: May 27, 2008

Restaurant representatives - add corrected or new information about LOS COCOS MEXICAN RESTAURANT, 1335 N TYLER ST, WICHITA, KS »

Violation code

Inspection Date

Violations

3-302.11A1a - Critical - Separation raw ready to eat from other raw foods to protect from cross contamination (Corrected on site)May 27, 20081
No violation noted during this evaluation. May 07, 20080
  • 2-102.11 - Critical - Requirements for Demonstration of Knowledge of the Person In Charge
  • 3-501.14A2 - Critical - Within 4 hours from 70F to 41F-second stage process
  • 5-103.11A - Critical - Water system capacity is adequate to meet peak demands
  • 5-205.15A - Critical - Plumbing system repaired according to law (Corrected on site)
  • 6-202.15A3 - Critical - Outer openings, protected from entry of pests by solid, self-closing, tight-fitting doors
  • 6-301.12 - Handwashing facilities shall be provided with hand drying facilities.
  • 7-102.11 - Critical - Working containers used for storing poisonous or toxic materials, taken from bulk containers shall be clearly and individually identified with the common name of the material. (Corrected on site)
  • 8-404.11 - Ceasing operations and reporting; a licensee shall immediately discontinue operations and notify the regulatory authority if an imminent health hazard exists
May 07, 20088

    Violation descriptions:
  • 2-102.11 - Based on the RISKS of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by:
    (A) Being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED OR APPROVED PROGRAM; or
    (B) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include:
    (1) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE;
    (2) Explaining the responsibility of the PERSON IN CHARGE for preventing the transmission of foodborne disease by a FOOD EMPLOYEE who has a disease or medical condition that may cause foodborne disease;
    (3) Describing the symptoms associated with the diseases that are transmissible through FOOD;
    (4) Explaining the significance of the relationship between maintaining the time and temperature of POTENTIALLY HAZARDOUS FOOD and the prevention of foodborne illness;
    (5) Explaining the HAZARDS involved in the consumption of raw or undercooked MEAT, POULTRY, EGGS, and FISH;
    (6) Stating the required FOOD temperatures and times for safe cooking of POTENTIALLY HAZARDOUS FOOD including MEAT, POULTRY, EGGS, and FISH;
    (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of POTENTIALLY HAZARDOUS FOOD;
    (8) Describing the relationship between the prevention of foodborne illness and the management and control of the following:
    (a) Cross contamination,
    (b) Bare hand contact with READY-TO-EAT FOODS,
    (c) Handwashing, and
    (d) Maintaining the FOOD ESTABLISHMENT in a clean condition and in good repair;
    (9) Describing FOODS identified as MAJOR FOOD ALLERGENSthat could cause an allergic reaction in a sensitive individual.
    (10) Explaining the relationship between FOOD safety and providing EQUIPMENT that is:
    (a) Sufficient in number and capacity, and
    (b) Properly designed, constructed, located, installed, operated, maintained, and cleaned;
    (11) Explaining correct procedures for cleaning and SANITIZING UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT;
    (12) Identifying the source of water used and measures taken to ensure that it remains protected from contamination such as providing protection from backflow and precluding the creation of cross connections;
    (13) Identifying POISONOUS OR TOXIC MATERIALS in the FOODESTABLISHMENT and the procedures necessary to ensure that they are safely stored, dispensed, used, and disposed of according to LAW;
    (14) Identifying CRITICAL CONTROL POINTS in the operation from purchasing through sale or service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure that the points are controlled in accordance with the requirements of this Code;
    (15) Explaining the details of how the PERSON IN CHARGE and FOOD EMPLOYEES comply with the HACCP PLAN if a plan is required by the LAW, this Code, or an agreement
    between the REGULATORY AUTHORITY and the FOOD ESTABLISHMENT;
    (16) Explaining the responsibilities, rights, and authorities assigned by this Code to the:
    (a) FOOD EMPLOYEE,
    (b) CONDITIONAL EMPLOYEE,
    (c) PERSON IN CHARGE,
    (d) REGULATORY AUTHORITY; and
    (17) Explaining how the PERSON IN CHARGE, FOOD EMPLOYEES, and CONDITIONAL EMPLOYEES comply with reporting responsibilities and EXCLUSION or RESTRICTION of FOOD EMPLOYEES.
  • 3-501.14A2 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled:
    (2) Within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less, or to 7°C (45°F) or less as specified under Subparagraph 3-501.16(A)(2)(b).
  • 5-103.11A - (A) The water source and supply system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT.
  • 5-205.15A - A PLUMBING SUPPLY SYSTEM shall be:
    (A) Repaired according to K.S.A. 65-161 et seq., and amendments thereto.; and
  • 6-202.15A3 - (A) Except as specified in ¶¶ (B), (C), and (E) and under ¶ (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by:
    (3) Solid, self-closing, tight-fitting doors.S
  • 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKSshall be provided with:
    (A) Individual, disposable towels;
    (B) A continuous towel system that supplies the user with a clean towel; or
    (C) A heated-air hand drying device.
  • 7-102.11 - 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.
  • 8-404.11 - (A) Except as specified in ¶ (B) of this section, 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.
    (B) A LICENSEE need not discontinue operations in an area of an establishment that is unaffected by the IMMINENT HEALTH HAZARD.

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