CARNICERIA CAMECUARO #4 LLC, 1016 SE 6TH, TOPEKA, KS - Restaurant inspection findings and violations

Business Info

Name: CARNICERIA CAMECUARO #4 LLC
Type: Restaurant
Address: 1016 SE 6TH, TOPEKA, KS 66607
Phone: 785-235-8841
Total inspections: 14
Last inspection: Jan 19, 2016

Restaurant representatives - add corrected or new information about CARNICERIA CAMECUARO #4 LLC, 1016 SE 6TH, TOPEKA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_30211A1b - --There were several packages of RTE commercially processed hot dogs be stored next to and on top several packages of raw pork bacon stored on the bottom shelf located in the RIC-1(coke). COS RTE hotdogs were moved to the top shelf.(There was no leakage coming from the packages of bacon. FWL issued) KDA_3_60211B1 - --There are bags of dried tumarindo, beans, peanuts, and flour pork rines that are being repackaged in the establishment with no common name on the bags located in the retail area KDA_3_60211B4 - --There are bags of dried tumarindo, beans, peanuts, and flour pork rines that are being repackaged in the establishment with no business information on the bags located in the retail area KDA_3_60311A - --Establishment prepares ceviche in the establishment. There is no consumer advisory posted. PIC said they did have one posted but was misplaced. COS establishment posted a new copy of the advisory. KDA_4_10111A - --There are pork skins being stored in a non food grade blue roughneck Rubbermaid container located on a shelf in the back kitchen area. COS Pork skins were placed in a food grade container.(There was only on non food grade container being used out of several food items being used in the establishment. FWL issued) KDA_4_60111C - --There is dried grease buildup on the hood cavity located in the front kitchen area. KDA_6_20215A3 - --There is a large gap along the bottom garage door located in the back kitchen area. KDA_Defacto - --Critical (Critical)	01/19/2016	8	Follow-up to Administrative Order	In
4-302.14 - --There is no CI test strips to measure the ppm in the three vat sink. KDA_2_40111 - --There was a styrofoam cup of coffee being stored on a counter in the back prep area with no lid on the cup. COS item was discarded. KDA_3_10111 - --There were four rotten Chili Milano's being stored in a produce box along with other Chili Milano's located on a shelf in the WIC. COS Item was discarded. There were one rotten plum being stored in a produce box along with other plums on a shelf in the open air cooler located in the retail area. COS Item was discarded. KDA_3_30211A1b - --In the top portion of the MT there was a open package of raw bacon touching a open package of RTE hotdogs. COS Raw bacon was moved to the bottom shelf. There was three cartons of raw shell eggs being stored next to a bag of cooked tripe located in the bottom portion of the MT. COS Raw shell eggs were moved. There were several cartons of raw shell eggs being stored next to several packages of RTE corn tortillas located in the RIC-2(coke). COS Raw shell eggs were moved. KDA_3_50113A - --There were several piece of raw beef thawing on the counter in the front kitchen area with an internal temperature between 30F-34F. PIC said they were pulled from the freezer around 8:30AM. COS Items were placed in the CH-(glass case). KDA_3_50118A1 - --There was a five gallon container of pickled pig skins made in the establishment with a use by date of 10/27. Item was held for more that seven days. COS was discarded. KDA_3_50118A2 - --There was a bag of cooked tripe prepared in the establishment that was removed from the freezer, and was being stored in the bottom portion of the MT with no use by date on the package. PIC said it was cooked, cooled and placed in the freezer on 11/7 in the afternoon and then pulled from the freezer on 11/9 in the morning. COS Item was date marked. There was a open package of commercially processed deli ham being stored in the glass case with no use by date on it. PIC said it was open on 11/7. COS Item was date marked. There was a open bag of cow tong, chicken and pork tamales made in the establishment being stored in the bottom portion of the MT with no use by date. PIC said they were prepared on 10/6. COS Items were date marked. KDA_3_60211B1 - --There are containers of Manteca, sour cream, and shortening being stored in the RIC-1(coke)that are repackage in the establishment that has no common name on the containers. There are bags of dried tumarindo, beans, peanuts, and flour pork rines that are being repackaged in the establishment with no common name on the bags located in the retail area. KDA_3_60211B2 - --There are containers of Manteca, sour cream, and shortening being stored in the RIC-1(coke)that are repackage in the establishment that has no ingredients on the containers. There are bags flour pork rines that are being repackaged in the establishment with no ingredients on the bags located in the retail area. KDA_3_60211B3 - --There are containers of Manteca, sour cream, and shortening being stored in the RIC-1(coke)that are repackage in the establishment that has no net content on the containers. KDA_3_60211B4 - --There are containers of Manteca, sour cream, and shortening being stored in the RIC-1(coke)that are repackage in the establishment that has no business information on the containers. There are bags of dried tumarindo, beans, peanuts, and flour pork rines that are being repackaged in the establishment with no business information on the bags located in the retail area. KDA_4_50111A - --The bottom portion of the chest freezer has deep cracks around the edges. KDA_4_60111A - --There was dried food debris on the blades of the meat tenderizer stored as clean of the front food prep counter from a previous use. COS item was placed in the three vat sink for cleaning. There was a commercial can opener mounted on a food prep table in the back kitchen area that had dried food debris on the blade from a previous use. COS Item was placed in the three vat sink for cleaning. There was plastic basket with several utensil's with dried food debris on them stored as clean in shelf in the back prep kitchen area from a previous use. COS Items were placed in the three vat sink for cleaning. KDA_4_60111C - --There is dried food debris on the shelf in the MT, two door freezer and WIC. KDA_4_70211 - --There was an employee that was washing dishes in the three vat sink without sanitizing after ware washing. The employee was seen washing the meat tenderizer blades in a small bucket of soap, then rinsed off, and placed on the shelf to dry above the three vat sink without sanitizing. COS Employee setup the three vat sink, washed, rinsed, and sanitized the meat tenderizer. KDA_6_10111A - --The ceiling in the back kitchen area were the three vat sink, ice machine, meat grinder, meat saw, WIC/WIF, food prep area, has only installation/ with plastic on the ceiling and it in easily cleanable. KDA_6_20215A3 - --There is a large gap along the bottom garage door located in the back kitchen area. KDA_6_50111 - --There is paint peeling and sheetrock missing from the walls and ceiling located in the front kitchen and retail areas. KDA_6_50112A - --There is black mold on the walls in the WIC. There is dried food debris on the floor in the WIF. KDA_7_10211 - --There was a plastic bucket with a green liquid being stored on top of the MT with no common name on the container. Employee said it was soapy water. COS Chemical was marked. KDA_7_20111B - --There was a working spray bottle of glass cleaner being stored on top of the HH display case were food is held. COS Chemical was remove. There was a plastic bucket with soap water being stored on top of the MT. COS Chemical was moved. KDA_Defacto - --All frozen foods are stored frozen. --CI- Three vat sink was 100ppm after proper setup. --Cooked Temperature- pork carnitas 195F --Critical (Critical)	11/09/2015	22	Foodborne Illness Investigation	Out
4-102.11(B)(1) - --On top of the produce case were three boxes lined with black garbage bags. They were storing dried peppers. COS-employee put these items in food grade safe containers. KDA_3_30211A1b - --In the right Coke reach in, there were cartons of raw shell eggs stored over packages of ready to eat flour shells. COS-Employee moved the eggs to the bottom shelf. In the meat case, one container storing raw whole fish was touching one container storing ready to eat fish ceviche. COS-employee moved the ready to eat ceviche down by the ready to eat cheese. In the walk in cooler, there was raw pork butt stored over cooked ready to eat pork rinds. COS-employee moved the cooked pork rinds to another shelf. KDA_3_30412A - --In the make table in the grill area, there was a bowl with no handle stored in a container of cheese sauce. COS-employee removed bowl. KDA_3_50114A2 - --Above the cheese holding case, there was a pan of cooked pork chorizo that was at 74.9F. Employee said they cook it and then let it dry at room temperature. They leave it out for 3-4 days. The pork chorizo didn't cool down within 6 hours from 135F-41F. COS-employee voluntarily discarded pork chorizo. KDA_3_50116A1 - --In the hot holding unit, there were cooked wings at 73.6F. Employee said these were made last night for an employee to take home. COS-employee voluntarily discarded. KDA_3_50116A2 - --On the North make table, shredded cabbage with peppers and cut tomatoes were at 47.7F. Employee said this was prepared yesterday. Also, on the same make table were cooked and cooled carrots at 44.5F. These had been out for about 30 minutes. The unit had not been plugged in till the food was put into the unit. COS-employee voluntarily discarded the shredded cabbage. The carrots were placed in the walk in cooler. The ambient of the make table was 74.1F KDA_3_50118A1 - --In the walk in cooler, cooked beef broth that had came off cooked meat was dated for 8/2. It also had a Sunday sticker on it. Broth was held for more than seven days. COS-employee voluntarily discarded the cooked broth. KDA_3_60211B1 - --In the retail Coke reach in cooler, there is no common name on packaged on site salsa and lard. KDA_3_60211B2 - --In the retail Coke reach in by the raw meat case is made on site salsa that is prepackaged without any ingredient information. Located on the retail shelf, there is no ingredients on packaged on-site pasta. KDA_3_60211B3 - --In the retail Coke reach in made on site salsa, is without a label listing the quantity. KDA_3_60211B4 - --In the coke reach in, there are containers of made on site salsa that do not have labels with establishment name or address. On a shelf by the south window, there is pasta that is packaged on site that does not have establishment name and address. In a box under the raw meat case is packaged on site tamarindo without establishments name. KDA_3_60211B5 - --Located on the retail shelf, there is packages of pasta packaged on site with no allergen information. KDA_4_10111A - --On top of a make table behind the raw meat case, was a non-food grade container storing ready to eat flour tortilla shells and bread. COS-employee placed shells and bread in a food grade safe container. KDA_4_20211A2 - --Above the three compartment sink, were 11 clear plastic lids that had cracks along the food contact surface area. COS-employee discarded these items. KDA_4_204112B - --The south and west make table do not have temperature measuring devices. KDA_4_30111 - --The south make table had an ambient of 74.1F. KDA_4_50112 - --The cutting board that is on the make table in the meat cutting area is, scarred and pitted. KDA_4_60111A - --On a shelf across from the three compartment sink, stored as clean were two pans with sticker residue. COS-Employee placed at three compartment sink for re-washing. In the walk in cooler, there were two five gallon buckets with stickers on them. In the drawer below the cutting board in the meat cutting area, one knife was stored as clean that had dried on food debris. COS-employee placed knife at three compartment sink for re-washing. The meat grinder had dried food debris located inside the bin on the mixing blade and surrounding food contact surfaces. In the walk in freezer stored as clean, there was dried food debris on the rapid cooling paddle that is used to cool salsa. (cos-cooling stick cleaned) KDA_4_90311B - --Across from the three compartment sink, there were five pans stacked wet. COS-employee placed at three compartment sink to be re-washed. KDA_6_20215A3 - --The front door has about 1/2" gap between the two doors when closed. KDA_6_50112A - --The base boards under the hand sink in the front area have an accumulation of mold. KDA_7_10211 - --On a shelf near the three compartment sink was a spray bottle with clear liquid in it that was not labeled. Employees did not know what was in the bottle, but thought it was Windex, but was not sure. COS-employee discarded the liquid. KDA_Defacto - --Cooking in a big pot, carnita's 206.7F. --In the walk in cooler: refried beans 39.6F, green salsa 36.5F, salsa 37.2F and cooked steak 39.6F. In the Coke reach in near the meat case was hotdogs at 34.7F. The make table on the south side: green salsa 40.1F. In the make table in the grill cooking area: shredded cheese 30.2F, diced tomato and onions 34.6F, sliced tomatoes 35.4F. In the cheese case: deli ham was 41.2F, Muenster cheese was 40.6F. In the raw meat case: pork chops 40F and raw ground beef 40.6F. In the display case next to the hot holding: chorizo's 41.1F and raw chicken 37.2F.	08/11/2015	23	Follow-up	In
Details not available.	07/29/2015
Details not available.	06/09/2014
Details not available.	05/21/2014
Details not available.	05/28/2013
Details not available.	05/17/2013
Details not available.	05/06/2013
Details not available.	05/03/2013
Details not available.	05/03/2013
Details not available.	04/30/2013
Details not available.	04/30/2013
Details not available.	04/28/2013

4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
4-102.11(B)(1) - P - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES shall be safe.
KDA_2_40111 - EMPLOYEES shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES- or other items needing protection cannot result.
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
KDA_3_30412A - In-use utensil storage (Handles above top of container) Except as specified under 3-304.12(B), during pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD and the container.
KDA_3_50113A - TCS Thawing (Refrigeration) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed under refrigeration that maintains the FOOD temperature at 5�°C (41�°F) or less.
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_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_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_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_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_3_60211B3 - Label information (packaged in establishment - Net Contents) Label information shall include an accurate declaration of the quantity of contents.
KDA_3_60211B4 - Label information (packaged in establishment - Business Information) Label information shall include the name and place of business of the manufacturer, packer, or distributor.
KDA_3_60211B5 - Label information (packaged in establishment - Food Allergens) Label information shall include the name of the FOOD source for each MAJOR FOOD ALLERGEN contained in the FOOD unless the FOOD source is already part of the common or usual name of the respective ingredient.
KDA_3_60311A - CONSUMER Advisory for Raw or Undercooked FOOD (Disclosure and Reminder) - if an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold Raw, Undercooked, or without otherwise being processed to eliminate pathogens, either IN READY-to-EAT form or as an ingredient IN another READY-to-EAT FOOD, the LICENSEE shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a Disclosure and Reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
KDA_4_10111A - FCS MATERIALS (safe) MATERIALS that are used IN the construction of UTENSILS and FOODCONTACT SURFACES of equipment shall be safe.
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_50111A - EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
KDA_4_50112 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
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_90311B - Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) of this section and shall be stored: In a self-draining position that allows air drying- and, Covered or inverted.
KDA_6_10111A - Except as specified in ¶6-101.11(B), materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted- Closely woven and EASILY CLEANABLE carpet for carpeted areas and, Nonabsorbent for areas subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods.
KDA_6_20215A3 - Outer openings (Doors) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.
KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
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.
KDA_7_20111B - Chemical storage (not above FOOD, etc.) POISONOUS or TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, equipment, UTENSILS, LINENS, and single-service and SINGLEUSE ARTICLES by locating the POISONOUS or TOXIC MATERIALS IN an area that is not above FOOD, equipment, UTENSILS, LINENS, and single-service or single-use ARTICLES.

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