MARISCOS PUERTO NUEVO, 1107 N TAYLOR AVE, GARDEN CITY, KS - Restaurant inspection findings and violations

Business Info

Name: MARISCOS PUERTO NUEVO
Type: Restaurant
Address: 1107 N TAYLOR AVE, GARDEN CITY, KS 67846
Phone: 620-290-3690
Total inspections: 8
Last inspection: Oct 26, 2015

Restaurant representatives - add corrected or new information about MARISCOS PUERTO NUEVO, 1107 N TAYLOR AVE, GARDEN CITY, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_Defacto - --Waitstaff reach in cooler - prepared on site salsa 33.0 Hobart reach in cooler - prepared on site spanish rice 41.0	10/26/2015	1	Follow-up	In
4-101.11 - --Unapproved black plastic containers have been used to store cooked meat, shredded lettuce, prepared on site ceviche and cooked shrimp. Owner stated he had purchased the containers at a restaurant supply store. Corrected on site Educated owner of approved food containers. Owner had an employee line containers. KDA_3_30412C - --A cutting knife is stored between the steam table and cold prep table. KDA_3_50114A2 - --Stored in the Hobart reach in cooler assorted cooked fresh vegetables of cauliflower, carrots, onions and peppers 46.7, prepared on site salsa 47.3,cooked tomatillo 45.8, prepared on site chile rellenos 41.2, ambient 38.6 The owner said the items has been made on Sunday (2 days expired) Corrected on site Owner VD (voluntarily destroyed) the products. KDA_3_50116A2 - --Stored in the kitchen is a large cooking pot of cooked beef cheek 99.5 The owner stated the night cook had cooked the meat and the meat will be cut this morning. Corrected on site Educated the owner of approved cooling process. Owner VD the cooked beef cheek. Stored in the waitstaff Amana reach in cooler raw shell eggs 68.9, ambient 66.0 Corrected on site Owner VD the raw shell eggs and adjusted the temperature control dial of the unit. KDA_3_50118A2 - --Stored in the kitchen reach in cooler are pans of cooked meat, shredded lettuce, and prepared on site cheviche with no date mark. Stored in the waitstaff reach in cooler is servings of prepared on site flan with no date mark. The owner identified all items of having been made Sunday. Corrected on site Educated owner that items held longer than a 24 hour period needs to have a date mark. It was decided individual flans may be placed on a tray and the tray mark with date. Owner had employee date mark all items. KDA_Defacto - --Alley area behind the business was inspected and no signs of any grease being disposed of on the ground. There were several darker areas on the ground but the soil did not feel as though there was any grease mixed with it. Owner stated he disposes of the grease in the approved receptacles located by the commercial dumpster. --Dry storage - chest freezer and reach in freezer - foods solid --Kitchen cold prep table - shredded lettuce 42.6, under the counter each in cooler - cooked shrimp 40.7 Kitchen reach in cooler - shredded lettuce 42.9 Waitstaff Pepsi reach in cooler assorted fresh cooked vegetable mix of cauliflower, onions, peppers carrots 41.9 West Hobart reach in cooler cooked beef 43.2 North Hobart reach in cooler prepared on site chile rellenos 41.2 Dining area cold prep table prepared on site salsa 42.3 --Steam table - prepared on site spanish rice 168.3	10/13/2015	6	Complaint	Out
Details not available.	02/10/2015
Details not available.	01/15/2015
Details not available.	12/23/2013
Details not available.	12/10/2013
Details not available.	07/25/2013
Details not available.	07/15/2013

4-101.11 - P - MATERIALS that are used IN the construction of UTENSILS and FOOD-Contact SURFACES of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD.
KDA_3_30412C - In-use utensil storage (Cleaned/sanitized surface) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored on a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at the required frequency.
KDA_3_50114A2 - Cooling PHF/TCS (Reach 41�°F within 6 hours total) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within a total of 6 hours from 57ºC (135�°F) to 5�°C (41�°F) or less. [must cool from 135�°F to 70�°F in the first two hours]
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_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.

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MARISCOS PUERTO NUEVO, 1107 N TAYLOR AVE, GARDEN CITY, KS - Restaurant inspection findings and violations

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