TEQUILA'S MEXICAN RESTAURANT & BAR, 2911 SW 29TH ST, TOPEKA, KS - Restaurant inspection findings and violations

Business Info

Name: TEQUILA'S MEXICAN RESTAURANT & BAR
Type: Restaurant
Address: 2911 SW 29TH ST, TOPEKA, KS 66614
Phone: 785-228-1222
Total inspections: 6
Last inspection: Oct 08, 2015

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Violation code	Inspection Date	Violations	Type	Compliance
3-302.11(A)(2) - --In the kitchen make table, one container of raw chicken was stored above a container of raw beef (fajita meat). (corrected on site (cos)-raw chicken moved below raw beef.) KDA_3_30412B - --In the kitchen below the food preparation table, there was a cup with no handle in contact with salt. (cos-cup removed) KDA_3_50114A2 - --In the walk in cooler, there was a 5 gallon container of enchilada red sauce (tomato juice & seasonings) at 44.7F. The employee said the sauce was cooked yesterday and the cooling process started at 3pm. The red sauce didn't cool down within 6 hours. (cos-voluntarily discarded red sauce) KDA_3_50118A2 - --In the walk in cooler, there was no date marking on small cups of made on-site flan. The person in charge said he made them on Monday (11/5/15). (cos-flan date marked) 1 out of approximately 50 items not date marked) KDA_4_60111A - --Located on a shelf in the dish room, there was two plastic food containers stored as clean with dried food debris. (cos-containers moved to wash area) KDA_4_60111C - --The fan guards in the walk in cooler have dust accumulation on them. KDA_6_20215A3 - --There was a 1/4 inch gap on the bottom side of the south exterior door that leads out to the dumpster area. KDA_6_50112A - --There is dust on the ceiling in the walk in cooler. There is water pooling on the floor around the hot water heater in dish room. KDA_7_10211 - --In the dishroom, there was no common name on the bucket that held a clear liquid. The employee said the liquid was sanitizer. (cos-employee labeled the bucket with the common name) KDA_Defacto - --buffet/pico 38.1F, make table/shredded lettuce 41.8F, Coke reach in cooler/pico 43.3F, walk in cooler/refried beans 38.2F, three door reach in cooler/milk 41.2F, on ice/salsa 39.2F --Commercial dishmachine not in use when the machine was checked by inspector. The first check was no detectible sanitizer. The manager primed the sanitizer and then it read 50 parts per million chlorine. --cooking/chicken 202.1F --Food in freezer--frozen --steam table/cheese sauce 158.2F, buffet/refried beans 152.6F and cheese sauce 162.3F, hot box/rice 156.1F --wiping cloth bucket--200 parts per million quaternary ammonia	10/08/2015	10	Quality Assurance	In
KDA_3_30212 - --Located in the Coke RIC, there were three unlabeled bottle of yellow liquid and three unlabeled bottles of white liquid which the person in charge (PIC) identified as Italian dressing and Ranch dressing. COS- labeled. Located in under the prep table, there was an unlabeled plastic container of a white powder and an unlabeled container of yellow powder which the PIC identified as salt and chicken base, respectively. COS- labeled. Located on the spice shelf, there was an unlabeled container of white powder which the PIC identified as sugar. COS- labeled. Located under the wait station counter, there was an unlabeled container of white powder and an unlabeled container of black powder which the PIC identified as salt and pepper. COS- labeled. KDA_3_30412B - --Located under the prep counter, there was a container of salt and a container of chicken base that had cups with no handles stored in contact with the food. Located on the spice shelf, there was a container of sugar that had a cup with no handle stored in contact with the sugar. KDA_3_30511A1 - --Located in the storage room, there was a box of diet Coke syrup and a box of Cherry Coke syrup stored on the floor. COS- moved off of floor. KDA_4_20211A2 - --Located on a shelf in the dish room, there was one metal pan that was pitted. COS- discarded. KDA_4_60111A - --Located on the shelf under the make table (MT), there was one plate and one bowl stored as clean that were soiled with dried food debris. COS- moved to wash area. Located on a shelf in the dish room, there was one metal container stored as clean that was soiled with dried food debris. COS- moved to wash area. KDA_4_60111C - --There is food debris on the bottom shelf of the Frigidaire reach in freezer in the kitchen. The fan guards of the WIC have dust accumulated on them. KDA_4_60211E4 - --There is mold on the inside rim of the ice machine located in the storage room. KDA_6_50111 - --There is a hole in the sheetrock around the mop sink faucet in the utility room. There is chipped sheetrock on the wall above the wash sink next to the warewash machine. The wall of the dish room has chipping paint. KDA_6_50112A - --There is mold and dust on the ceiling of the WIC. There is debris on the floors along the walls of the kitchen, storage room, and utility room. The shelf where the fryer baskets are stored in the dish room is covered with an accumulation of debris. There is water pooling under the hot water heater in the storage room. KDA_Defacto - --buffet line- sour cream 41F, diced tomatoes 36F, shredded lettuce 40F, MT- shredded lettuce 40F, shredded cheese 41F, diced tomatoes 40F, RIC under MT- shredded lettuce 42F, raw beef 37F, Coke RIC- carnitas 42F, house made green sauce 41F, walk in cooler (WIC)- shredded cheese 39F, chile relleno 40F, queso 40F, burrito sauce 39F, wait station RIC- milk 38F, chips and salsa station- salsa 39F, --delivery- cheese 43F --steam table- queso 143F, cooked pork 142F, cooked ground beef 154F, rice 139F, warmer- cooked ground beef 151F, buffet line- refried beans 158F, shredded chicken 148F, chimichanga 168F, queso 150F, --test strips available	10/07/2015	10	Regular	In
Details not available.	04/03/2014
Details not available.	03/17/2014
Details not available.	03/13/2013
Details not available.	02/13/2013

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_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_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_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_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_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_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_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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.

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TEQUILA'S MEXICAN RESTAURANT & BAR, 2911 SW 29TH ST, TOPEKA, KS - Restaurant inspection findings and violations

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