CARNICERIA Y TORTILLERIA DON ANTONIO, 7510 STATE AVE, KANSAS CITY, KS - Restaurant inspection findings and violations

Business Info

Name: CARNICERIA Y TORTILLERIA DON ANTONIO
Type: Restaurant
Address: 7510 STATE AVE, KANSAS CITY, KS 66111
Phone: 913-944-2317
Total inspections: 3
Last inspection: Oct 28, 2015

Restaurant representatives - add corrected or new information about CARNICERIA Y TORTILLERIA DON ANTONIO, 7510 STATE AVE, KANSAS CITY, KS »

Violation code	Inspection Date	Violations	Type	Compliance
4-302.14 - --No test strips in place for quat. Establishment uses quat tablets to sanitize equipment. KDA_3_10111 - --On produce display cold case, 2 moldy jalapeno peppers for retail sale. In make table top, commercially processed sliced turkey with no date on container when sliced/opened. Employees uncertain of open date. COS discarded KDA_3_30111B - --When inspector entered establishment, employee with no gloves on hands dicing tomatoes for pico to be served raw. COS discarded tomatoes, education, handwashing and gloves KDA_3_30211A1b - --Raw shell unpasteurized eggs in reach in cooler under make table top on shelf over RTE cheese. COS moved In meat display case, raw chorizo stored next to and touching packages of RTE cheese. COS moved KDA_3_30412B - --Tongs for self serve pico on salsa bar with handle in food. KDA_3_30412C - --Knives at grill stored in between uses in between the cutting board and the grill top. Not a clean, sanitized surface. KDA_3_50116A1 - --Carnitas in meat room hot box at 128F, 121F on top and 136F on bottom. COS moved the overstocked on top to their own pan after reheating to 165, turned up heat on hot box In kitchen, cooked rice at 111F, cooked refried beans at 120F. Employee stated they cook it and let it sit on the stove until they need it for a lunch. COS discarded. Hot foods required at 135F or above. KDA_3_50118A1 - --Made on site habanero salsa in reach in cooler with discard date of 10/26, and in reach in cooler (true) with prep date of 10/20. Product held over 7 days, COS discarded. KDA_3_50118A3 - --Cooked tongue in reach in cooler under make table top dated with a discard date of 11/5. Tongue was cooked 10/28. Food dated for over 7 days. COS redated. KDA_3_60211B1 - --Uncooked rice, with no common name label on bag, repackaged in establishment, for retail sale. KDA_3_60211B2 - --Pasta for retail sale, repackaged in establishment, with no ingredients listed. KDA_4_20211A2 - --Plastic container used to hold cooked tongue, in reach in cooler under make table top, in container with melted rim. COS discarded container KDA_5_20511B - --Handsink in meat area used to hold drain hose for ice machine. COS removed KDA_6_50111 - --Wall in corner by female toilet room is disintegrating, leaving a hole that is 2 inches by 2 inches. KDA_7_10211 - --Bucket of bluish liquid in kitchen with rags in liquid and no label on bucket. PIC stated it was sanitizer. COS labeled. KDA_Defacto - --Cooked beef at 136F, cooked tamales in steam table top at 135F, cooked chicharon at 147F in steam table top. --Handsink in kitchen at 120F, handsink in female toilet room at 105F --In meat dept, raw chicken at 35F, raw beef at 35F, raw beef steak at 36F, raw hamburger at 40F, frozen foods frozen solid in reach in cooler, milk surface at 42F, in true reach in cooler, made on site salsa at 40F, cooked tongue at 43F in reach in cooler	10/28/2015	16	Regular	Out
KDA_2_10311B - --Officer in kitchen, in steam table top, helping himself to product for other consumers. COS stopped officer. KDA_3_30111B - --Upon entering establishment, employee seen cutting RTE lettuce for tacos, using his bare hands on cutting board behind grill. Employee was not wearing gloves while handling a RTE food. COS discarded, education. Again. KDA_3_30211A1b - --In reach in cooler under make table top unit, bag of raw chorizo stored on shelving over container of cooked rice. COS moved. KDA_3_50115A - --Cooked chicken for tamales in deep plastic pan with tight fitting lid stacked in True reach in cooler. Discussed cooling with PIC to put in shallower pans, uncovered, and ice down product before placing in cooler. Temp at time of inspection at 114F. KDA_3_50118A3 - --In reach in cooler cooked beef with prep date of 11/9 and discard date of 11/16. Beef dated for over 7 days with prep date counted as day 1. COS discarded per PIC decision KDA_4_20211A2 - --One spatula in kitchen stored as clean with chipped food contact surface. COS discarded. KDA_6_20215D - --Front door to establishment open at time of inspection, no air curtain. KDA_7_10211 - --Working spray bottle of purple liquid in kitchen with no label on bottle to state contents of bottle. PIC stated it was fabuloso cleaner. COS labeled. KDA_7_20111A - --In meat department, bottle of hand sanitizer stored on shelf next to bottle of bitter orange sauce and vinegar. PIC stated vinegar was used for cleaning. COS moved. KDA_Defacto - --Carnitas in meat area display case at 137F, 156F cooked chicken in steam table top by grill at 135F, cooked beef at 172F, refried beans on grill top at 181F	11/13/2015	10	Follow-up	Out
Details not available.	07/28/2014

4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
KDA_2_10311B - PERSON IN CHARGE (Unnecessary persons) shall ensure that persons Unnecessary to the FOOD ESTABLISHMENT operation are not allowed IN the FOOD preparation, FOOD storage, or WAREWASHING areas.
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_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_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_50115A - TCS Cooling (Methods) - Cooling shall be accomplished IN accordance with the required time and temperature criteria by using one or more of the following Methods based on the type of FOOD being cooled: placing the FOOD IN shallow pans- separating the FOOD into smaller or thinner portions- using Rapid Cooling equipment- stirring the FOOD IN a CONTAINER placed IN an ice WATER bath- using containers that facilitate heat transfer- adding ice as an ingredient- or, other effective methods.
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_50118A3 - P - RTE PHF/TCS, Disposition (discard if dated for 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 marked to indicate a 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 that is more than 7 days from the date of preparation or opening, with the day of preparation counted as Day 1.
KDA_3_60211B1 - Label information (packaged in establishment - Common Name) Label information shall include the common name of the FOOD, or absent a common name, an adequately descriptive identity statement.
KDA_3_60211B2 - Label information (packaged in establishment - Ingredients) Label information shall include, if made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the FOOD.
KDA_4_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
KDA_5_20511B - A HANDWASHING SINK may not be used for purposes other than handwashing.
KDA_6_20215D - Outer openings (Screens/Air Curtains) Except when flying insects and other pests are absent due to the location of the ESTABLISHMENT, the weather, or other limiting condition, if the windows or doors of a FOOD ESTABLISHMENT, or of a larger structure within which a FOOD ESTABLISHMENT is located, are kept open for ventilation or other purposes, or a TEMPORARY FOOD ESTABLISHMENT is not provided with windows and doors, the openings shall be protected against the entry of insects and rodents by: 16 mesh to 25.4 mm (16 mesh to 1 inch) screens- properly designed and installed air curtains to control flying insects- or, other effective means.
KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
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.
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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CARNICERIA Y TORTILLERIA DON ANTONIO, 7510 STATE AVE, KANSAS CITY, KS - Restaurant inspection findings and violations

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