TACO CASA, 1709 FT RILEY BLVD, MANHATTAN, KS - Restaurant inspection findings and violations

Business Info

Name: TACO CASA
Type: Restaurant
Address: 1709 FT RILEY BLVD, MANHATTAN, KS 66502
Phone: 785-494-2400
Total inspections: 6
Last inspection: Jan 08, 2016

Restaurant representatives - add corrected or new information about TACO CASA, 1709 FT RILEY BLVD, MANHATTAN, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_50116A2 - --In make table 2 there was a 1 oz single use plastic cup of hot sauce (made on site) at 53.4F. The lid to the make table was left open due to the lunch rush (less than 4 hours). The ambient air temperature of the unit was reading 36.9F. COS-kept lid closed. (Note: PIC adjusted the temperature gauge after KDA61 took the temperature). KDA_4_30111 - --The Beverage-AIR RIC ambient air temperature is reading 47.7F. KDA_Defacto - --Make Table 1 salsa (made on site) 41.2F RIC (below MT 1) shredded lettuce 42.0F McCall RIC shredded cheese 41.2F corn salsa (made on site) 38.5F RIC (below MT 2) sour cream 41.9F Beverage Air RIC chili (made on site) 43.4F pulled pork (made on site) 43.4F *ambient air temperature was reading 47.7F, PIC adjusted temperature gauge-no change WIC refried beans 36.9F raw ground beef 36.3F WIF-food frozen --The 3 compartment sink was set up, in use, utilizes Quaternary Ammonia and measured at 300ppm.	01/08/2016	3	Follow-up	Out
3-501.17(A) - --In the Beverage-Air RIC there was a plastic food grade container of pulled pork made on site and not date marked. The person in charge said it was made on 12/15/15 and pulled from the freezer on 12/24/15. COS-discarded the item due to being held above 41F for more than 4 hours. In the WIC there was a plastic food grade container of pulled pork with a re-heated date of 12/27/15. The person in charge said it was made on 12/15/15 and pulled from the freezer on 12/24/15 to thaw. COS-marked the original make date and remove date. KDA_3_20215 - --In the dry food storage room on the can rack, there was one can of sliced ripe olives with a deep dent on the top seam. COS-pulled for vendor credit. KDA_3_50114A2 - --In the walk in cooler there were metal food grade pans of refried beans at 47.7F, 46.5F, 46.4F, 43.8F and 47.4F. The metal pans were wrapped in aluminum foil and there was condensation on the aluminum foil. There were also metal pans of taco meat at 44.3F, 45.1F, 49.6F, 44.1F and 43.7F. The metal pans were wrapped in aluminum foil and there was condensation on the aluminum foil. The products were made on 12/26 and 12/27 and not able to properly cool down to 41F within 6 hours. The ambient air temperature of the WIC was reading 36.0F. COS-discarded. KDA_3_50115B - --In the WIC there were metal food pans of refried beans and taco meat that were placed in the WIC warm and were covered with aluminum foil. The aluminum foil had condensation on the inside, making it difficult for the food to cool down to 41F within 6 hours. COS-education provided and discarded the food. KDA_3_50116A2 - --On the counter there was a squeeze bottle of chipotle sauce (made on site) at 52.9F. An employee said it has been sitting out for 30 min. COS-placed back into a RIC. In the McCall RIC there was a plastic container of pico de gallo (made on site) at 53.2F. It was made on 12/27/15. There were bags of shredded lettuce at 53.0F, 53.9F, 50.2F, 53.1F, 52.3F, 49.7F, 51.3F, 50.5F, 52.5F, 53.7F, 52.1F, 53.3F and 49.0F. The bags of lettuce were delivered on 12/27/15. There were two plastic food grade containers of diced tomatoes at 53.9F and 56.0F and made on 12/26/15. There were 4 metal food grade pans of shredded cheese at 54.0F, 55.1F, 54.8F and 56.0F and placed in there on 12/26/15. There was one large black plastic food grade tub of shredded cheese at 55.4F and was placed in the unit on 12/16/15. There was a plastic food grade container of corn salsa (made on site) at 54.1F. There was one gallon of red salsa (made on site) at 54.7F and made on 12/27/15. There were 3 gallons of mild salsa (made on site) at 54.8F, 54.5F and 55.1F. There were 6 gallons of hot salsa (made on site) at 55.6F, 55.3F, 54.9F, 55.2F, 55.7F and 55.5F. There was a metal pan of salsa verde (made on site) at 54.9F. There was a plastic container of chipotle ranch (made on site) at 54.8F and made on 12/23/15. There was one case of guacamole packets at 55.1F and have been in the unit longer than 4 hours. The ambient air temperature of the unit was reading 53.1F. COS-discarded all of the potentially hazardous food from the unit. In the Beverage-Air RIC there were containers of sour cream at 45.6F, 44.5F, 44.6F, 44.4F, 44.6F, 44.3F, 44.6F, 45.9F, 46.5F, 46.6F, 45.3F, and 45.1F. There was one container of pesto sauce (keep refrigerated) at 44.6F. The ambient air temperature of the unit was reading 40.8F (possibly overstocked). COS-discarded the items. KDA_3_50118A1 - --In the McCall RIC there were two jugs of hot salsa (made on site) with a make date of 12/21/15 (held past 7 days). COS-discarded. KDA_4_20211A2 - --On the counter there were 2 round plastic food grade containers being used to store flour tortillas and the lids were cracked and broken. COS-placed clear cling wrap as a barrier. On the rack to the left of the 3 compartment sink there were 3 rubber spatulas with deep cracks on the food contact surface and along the edges (can hold bacteria and not easy to clean). COS-discarded. KDA_4_204112B - --There were no thermometers in the McCall RIC or the Beverage-Air RIC. COS-placed thermometers in both units. KDA_4_30111 - --The McCall RIC ambient air temperature is reading 53.1F. KDA_4_50111B - --The right door gasket on the Beverage-Air RIC is torn, this does not provide a good seal. KDA_4_60111A - --In a gray plastic tub there were 2 plastic containers with lids and caps with dried food debris on them and stored clean. The large can opener connected to the table had dried food debris on the blade and it was not used today. The large produce slicer had dried food debris on the blades and it was not used today. COS-moved all of the items to the ware wash area. KDA_4_60111C - --There is oil build up on the fan blowers inside of the walk in cooler. There is grease build up on the sides of the fryer. KDA_4_70211 - --The 3 compartment sink was set up, in use, utilizes Quaternary Ammonia and measured at 0ppm. The sanitizer container was empty. COS-the person in charge replaced the container and the dishes were re-sanitized. KDA_4_90411A - --By the drive-thru there is a large gray divider tray with plastic knives,spoons and forks facing in different directions. KDA_5_20515B - --The handsink near the drive-thru is slow to drain. KDA_Defacto - --Critical (Critical)	12/28/2015	16	Regular	Out
Details not available.	01/07/2015
Details not available.	03/12/2014
Details not available.	12/18/2013
Details not available.	01/31/2013

3-501.17(A) - Pf - Date Marking (Prepared on-site, removed from freezer and not updated) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be 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 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
KDA_3_20215 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
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_50115B - TCS Cooling (Placement) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: arranged in the EQUIPMENT to provide maximum heat transfer through the container walls- and, loosely covered, or uncovered if protected from overhead contamination, during the cooling period to facilitate heat transfer from the surface of the FOOD.
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_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_4_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
KDA_4_204112B - Temperature Measuring Devices (Integrated or Affixed) Cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display.
KDA_4_30111 - Temperature Capacity - 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.
KDA_4_50111B - EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
KDA_4_90411A - SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented.
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.

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