LA CARRETA #3, 16521 W 159TH TERR, OLATHE, KS - Restaurant inspection findings and violations

Business Info

Name: LA CARRETA #3
Type: Restaurant
Address: 16521 W 159TH TERR, OLATHE, KS 66062
Phone: 913-397-0633
Total inspections: 7
Last inspection: Nov 10, 2015

Restaurant representatives - add corrected or new information about LA CARRETA #3, 16521 W 159TH TERR, OLATHE, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_10111 - --In walk in cooler, sealed vacuum packaged fish thawing. Person in charge stated it was removed from freezer morning of inspection and less than 24 hours. COS-Educate, opened packages to finish thawing process. KDA_3_30211A1b - --In beer walk in cooler, raw unpasteurized shell eggs stored above ready to eat container of sauce. COS-Educate, moved eggs to separate area. KDA_3_30511A1 - --In beer walk in cooler, containers of house made sauce stored on the floor. In kitchen, pan of raw shrimp stored on the floor. COS-Raw shrimp was removed from being stored on the floor. KDA_3_50116A2 - --On floor, container of raw shrimp at 53F. Person in charge stated it was thawing and that he just removed it from the 3 vat sink. COS-Educate, raw shrimp was peeled and placed in walk in cooler to rapid cool. KDA_3_50118A2 - --In walk in cooler, two containers of house made white cheese sauce not marked with date. Person in charge stated made 3 days prior. COS-Dated item KDA_4_60111A - --On rack, measuring scoops stored as clean with dried food residue. On floor, tomato dicer stored as clean with dried food residue. Employee stated the dicer was used the day before. COS-Rewashed and sanitized. KDA_4_70211 - --Employee grabbed a strainer with food debris on FCS from the dirty dishes in the 3 vat sink, proceeded to the warewash area, sprayed the strainer with soap and water then proceeded to use it for pealing raw shrimp without sanitizing strainer. COS-Educate, rewashed and sanitized. KDA_6_30111 - --There are two hand sinks in the kitchen area, both not provided with hand soap. COS-Provided hand soap.	11/10/2015	8	Follow-up	Out
3-303.11 - --In bar area, bottle of drink mixer stored in ice bin. Person in charge stated ice in bin was also used for drinks. COS-Educate, removed bottle from ice. Ice was drained and replaced with new. 3-302.11(A)(2) - --In walk in cooler, raw ground beef stored above raw fish. COS-Educate silo method, moved raw fish KDA_3_30211A1b - --In make table, raw ground beef stored above ready to eat macaroni and cheese. COS-Educate, moved raw ground beef to bottom shelf. KDA_3_30511A1 - --In walk in cooler, pan of raw fish and pan of raw beef stored on floor. COS-Placed on speed rack KDA_4_60111A - --In preparation area, 3 knives stored as clean between wall and pipe. At make table, 1 knife stored as clean in between make table top fixtures where doors are placed. COS-Educate, washed knives. KDA_4_60111C - --Accumulation of debris on reach in freezer door and seals. KDA_4_60211E4 - --Accumulation of mold on inside portion of bulk ice machine. Build up in soda nozzle in bar area. KDA_6_50112A - --Accumulation of debris on floor between walk in cooler and wall. KDA_7_10211 - --In waitress station, one bottle of blue liquid not labeled. Person in charge stated it was cleaner. COS-Labeled bottle. KDA_Defacto - --Chlorine warewash machine measured at 50ppm --Cold Holding-Walk in cooler 1-Beef/40F, Walk in cooler 2-Queso cheese/39F, cut tomato/40F, Chicken/39F, Make table-Cut tomato/39F, Chicken/40F, Server make table-Salsa/38F, Bar reach in cooler-No PHF/38F, bar reach in cooler 2-Creamer/38F --Hot Holding-Steam table-Beef/142F, Rice/139F --In walk in cooler, large container of salsa cooling with ice paddles in container. Salsa measured at 68F at 2:30pm. Person in charge stated made 1 hour prior. Second measurement of salsa at 58F at 3:15pm.	10/26/2015	10	Regular	Out
Details not available.	04/17/2014
Details not available.	04/07/2014
Details not available.	04/13/2013
Details not available.	02/15/2013
Details not available.	02/15/2013

3-303.11 - Ice (Exterior coolant) After use as a medium for Cooling the Exterior SURFACES of FOOD such as melons or FISH, PACKAGED FOODS such as canned BEVERAGES, or Cooling coils and tubes of equipment, ice may not be used as FOOD.
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_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
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_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.
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_4_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
KDA_6_30111 - Each HANDWASHING SINK or group of two adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
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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LA CARRETA #3, 16521 W 159TH TERR, OLATHE, KS - Restaurant inspection findings and violations

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