EL IDOLO MEXICAN RESTAURANT, 716 W OKLAHOMA AVE, ULYSSES, KS - Restaurant inspection findings and violations
Violation code | Inspection Date | Violations |
|---|---|---|
|
Aug 05, 2008 | 4 |
|
Jul 22, 2008 | 10 |
- Violation descriptions:
- 2-301.12A - (A) Except as specified in ¶ (D) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using a cleaning compound in a HANDWASHING SINK that is equipped as specified under § 5-202.12 and Subpart 6-301.
- 2-301.14E - 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:
(E) After handling soiled EQUIPMENT or UTENSILS; - 3-301.11B - (B) Except when washing fruits and vegetables as specified under § 3-302.15 or as specified in ¶ (D) of this section, 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.
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored:
(A) Except as specified under ¶ (B) of this section, in the FOOD with their handles above the top of the FOOD and the container;
(B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or
EQUIPMENTthat can be closed, such as bins of sugar, flour, or cinnamon;
(C) 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 a frequency specified under §§ 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes;
(E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD that is not POTENTIALLY HAZARDOUS; or
(F) In a container of water if the water is maintained at a temperature of at least 57oC (135oF) and the container is cleaned at a frequency specified under Subparagraph
4-602.11(D)(7). - 3-304.14 - (A) Cloths in-use for wiping FOOD spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be:
(1) Maintained dry; and
(2) Used for no other purpose.
(B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be:
(1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; and
(2) Laundered daily as specified under ¶ 4-802.11(D).
(C) Cloths in-use for wiping surfaces in contact with raw animal FOODS shall be kept separate from cloths used for other purposes.
(D) Dry wiping cloths and the chemical sanitizing solutions specified in Subparagraph (B)(1) of this section in which wet wiping cloths are held between uses shall be free of FOOD debris and visible soil.
(E) Containers of chemical sanitizing solutions specified in Subparagraph (B)(1) of this section in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE-SERVICE, or SINGLE-USE ARTICLES.
(F) SINGLE-USE disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer's label use instructions. - 4-301.11 - EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.S
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- 4-901.11B - After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(B) May not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry. - 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE supply system or other supply system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to K.S.A. 65-161 et seq., and amendments thereto.
- 6-501.12 - (A) PHYSICAL FACILITIESshall be cleaned as often as necessary to keep them clean.
(B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
EL IDOLO MEXICAN RESTAURANT respresentatives - respond and add information
Write your review!
Recently added reviews
| Name | City | Users' Rating |
|---|---|---|
| ALTA CONVENIENCE #6210 | OSBORNE, KS | |
| HAYSVILLE SADDLE CLUB | HAYSVILLE, KS |  |
| EL RINCONCITO MEXICAN STORE | LYONS, KS |  |
| BILSKI'S BAR AND GRILL | MERRIAM, KS | |
| RED EYE | KANSAS CITY, KS |  |
| PAPA MURPHY'S PIZZA | WICHITA, KS | |
| TIMBER CREEK MEATS | PARSONS, KS | |
| DON'S PLACE | PROTECTION, KS | |
| BILLY'S/AYR LANES | LIBERAL, KS | |
| LOTUS EXPRESS | PITTSBURG, KS | |
Restaurants in neighborhood
Name |
|---|
| ALEJANDRO'S RESTAURANT |
| PIZZA HUT #109 |
| SUBWAY #14682-29 |
| CHAS FOODS (MU #0034) |
| KEPLEY JUNIOR HIGH |
| SULLIVAN ELEMENTARY |
| MOFFET ENTERPRISES #2 |
| MCDONALDS |
Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Restaurant representatives - add corrected or new information about EL IDOLO MEXICAN RESTAURANT, 716 W OKLAHOMA AVE, ULYSSES, KS »