LOS COQUITOS, 20112 W 151 ST, OLATHE, KS - Restaurant inspection findings and violations

Business Info

Name: LOS COQUITOS
Type: Restaurant
Address: 20112 W 151 ST, OLATHE, KS 66061
Total inspections: 2
Last inspection: Jul 10, 2008

Restaurant representatives - add corrected or new information about LOS COQUITOS, 20112 W 151 ST, OLATHE, KS »

Violation code	Inspection Date	Violations
2-301.14E - Critical - When to wash hands, after handling soiled equipment (Corrected on site) 3-101.11 - Critical - Food shall be safe, unadulterated, and honestly presented (Corrected on site) 3-304.15 - Gloves, Use Limitation (Corrected on site) 3-501.13 - Thawing food safely (Corrected on site) 4-302.14 - Sanitizing solution, testing devices required	Jul 10, 2008	5
3-101.11 - Critical - Food shall be safe, unadulterated, and honestly presented (Corrected on site) 3-501.13 - Thawing food safely (Corrected on site) 3-501.18A1 - Critical - Food discarded if not consumed within 7 days (Corrected on site) 4-202.11A2 - Critical - Food contact surfaces shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections (Corrected on site) 4-302.14 - Sanitizing solution, testing devices required 4-601.11C - Nonfood-contact surfaces of equipment shall be kept clean 4-602.11E4b - Equipment such as ice bins, beverage dispensers, ice makers, coffee grinders shall be cleaned at a frequency necessary to preclude accumulation of soil or mold 4-602.13 - Equipment cleaning frequency, nonfood-contact surfaces 4-903.11A3 - Storing equipment, utensils, linens, and single-service and single-use articles, 15 cm (6 inches) above the floor 6-301.12 - Handwashing facilities shall be provided with hand drying facilities. (Corrected on site) 6-501.111C - Critical - If pests are found, use methods to control them 6-501.12 - Cleaning shall be done when the least food is exposed 7-102.11 - Critical - Working containers used for storing poisonous or toxic materials, taken from bulk containers shall be clearly and individually identified with the common name of the material. (Corrected on site)	Jun 26, 2008	13

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;
3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under § 3-601.12, honestly presented.
3-304.15 - (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.
(B) Except as specified in ¶ (C) of this section, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT.
(C) Slash-resistant gloves may be used with READY-TO-EAT FOODthat will not be subsequently cooked if the slash-resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface; or if the slash-resistant gloves are covered with a SMOOTH, durable, nonabsorbent glove, or a SINGLE-USE glove.
(D) Cloth gloves may not be used in direct contact with FOOD unless the FOOD is subsequently cooked as required under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT.
3-501.13 - Except as specified in ¶ (D) of this section, POTENTIALLY HAZARDOUS FOOD shall be thawed:
(A) Under refrigeration that maintains the FOOD temperature at 5oC (41oF) or less, or at 7oC (45oF) or less as specified under Subparagraph 3-501.16(A)(2); or
(B) Completely submerged under running water:
(1) At a water temperature of 21oC (70oF) or below,
(2) With sufficient water velocity to agitate and float off loose particles in an overflow, and
(3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5oC (41oF), or 7oC (45oF) as specified under Subparagraph 3-501.16(A)(2), or
(4) For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking as specified under ¶ 3-401.11(A) or (B) to be above 5oC (41oF), or 7oC (45oF) as specified under Subparagraph 3-501.16(A)(2), for more than 4 hours including:
(a) The time the FOOD is exposed to the running water and the time needed for preparation for cooking, or
(b) The time it takes under refrigeration to lower the FOOD temperature to 5oC (41oF), or 7oC (45oF) as specified under Subparagraph 3-501.16(A)(2);
(C) As part of a cooking process if the FOOD that is frozen is:
(1) Cooked as specified under ¶ 3-401.11(A) or (B) or § 3-401.12, or
(2) Thawed in a microwave oven and immediately transferred to conventional cooking EQUIPMENT, with no interruption in the process; or
(D) Using any procedure if a portion of frozen READY-TO-EAT FOOD is thawed and prepared for immediate service in response to an individual CONSUMER'S order.
3-501.18A1 - (A) A FOOD specified in ¶ 3-501.17(A) or (B) shall be discarded if it:
(1) Exceeds either of the temperature and time combinations specified in ¶ 3-501.17(A), except time that the product is frozen;
4-202.11A2 - (A) Multiuse FOOD-CONTACT SURFACES shall be:
(2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections;
4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.
4-601.11C - (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.N
4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
4-903.11A3 - (A) Except as specified in ¶ (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICEand SINGLE-USE ARTICLES shall be stored:
(3) At least 15 cm (6 inches) above the floor.
6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKSshall be provided with:
(A) Individual, disposable towels;
(B) A continuous towel system that supplies the user with a clean towel; or
(C) A heated-air hand drying device.
6-501.111C - The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by:
(C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under §§ 7-202.12, 7-206.12, and 7-206.13; and
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.
7-102.11 - 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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