El Portro Mexican Cafe, 13035 CANAAN DR, BONNER SPRINGS, KS - Restaurant inspection findings and violations

Business Info

Name: El Portro Mexican Cafe
Type: Restaurant
Address: 13035 CANAAN DR, BONNER SPRINGS, KS 66012
Phone: 913-721-3000
Total inspections: 4
Last inspection: Nov 02, 2015

Restaurant representatives - add corrected or new information about El Portro Mexican Cafe, 13035 CANAAN DR, BONNER SPRINGS, KS »

Violation code	Inspection Date	Violations	Type	Compliance
2-301.14(E) - --Dish washer loaded soiled utensils into dish machine. Dish washer then went to put away clean dishes without a handwashing in between tasks. COS education. KDA_2_10311B - --Female manager allowed her 2 children into the kitchen during peak hours to speak to server in expo area where food was being dispensed from cookline to servers. COS removed KDA_3_30414B1 - --Wet wiping cloth stored on counter tops, prep table tops and not in buckets. KDA_3_50114A2 - --In walk in cooler, made on site queso in deep metal pan at 82F. PIC stated it was made at 1030AM. Temp at 6:40PM was 82F. Queso did not reach 41F in 6 hours. COS discarded Another container of queso cooked 11/1 per PIC at 54F. Queso did not cool to 41F after almost 24 hours of cooling. COS discarded. KDA_3_50116A1 - --Cooked chicken on grill top at 103F, and 92F. Cooked rice on counter in large metal pot at 124. KDA_3_50116A2 - --In metal pan on top of make table top by handsink, cooked beef at 59F. COS discarded In make table top unit at opposite end of cookline, cream cheese at 54F, cooked mushrooms at 60F, made on site pico at 57F. Ambient temp of cooler per lollipop thermometer at 52.6F. Make table top food switched out/discarded. Reach in cooler food not moved. Salsa in expo area by chip dispenser at 52F. COS added ice to salsa. KDA_4_30111 - --Make table top unit at end of cookline (#2) ambient at 51.6F. Cooler not capable of holding PHF at 41F or below. KDA_4_60111A - --Whisk for mixer stored as clean on shelving for clean equipment by dish machine with visible food debris on surface. Lids stored as clean in container with food debris on all surfaces. Lids in this container soiled with visible food debris buildup. 3 plastic contianers in walk in cooler with old date marking sticker residue on surface. 2 plastic containers stored as clean on shelving by dish machine for clean equipment with old date marking sticker residue on surface. KDA_5_20511B - --Bartender dumped container of ice into handsink, using handsink as a dump sink. KDA_Defacto - --At mop sink, y-valve downstream from AVB with free hose going to a chemical box with backflow prevention inside. Other hose is a free hose with a spray nozzle on the end of the hose. Water was on during inspection as inspector checked. Spray nozzle was hung up above flood rim level, but water was on, causing constant pressure on AVB. --Cooked chicken in steam table top at 151F, rice at 136F, queso at 144F in hot box, gueso at 144F --In walk in cooler, jalapeno ranch at 41F, cooked beans at 41F, cooked pork at 41F, cooked beef/hamburger at 40F sliced tomato in make table top 1 at 42F	11/02/2015	10	Follow-up	Out
KDA_3_30211A1a - --Container of raw beef stored above uncovered container of cut lettuce salad in make table #1 in grill area. COS, moved KDA_3_30212 - --No common name label on containers of flour, sugar, soy sauce, cookie crumbles and cumin. KDA_3_30412B - --Cup without a handle found in enchilada sauce. KDA_3_30414B1 - --Wiping cloths stored in bucket of water with no detectable sanitizer in wait station. KDA_3_50114A2 - --Queso at 51F in walk in cooler (WIC) cooling from previous day. Employee stated the queso was cooked yesterday at 3pm and placed in the WIC to cool. Queso did not cool to 41F within the allowed 6 hours. COS, VD KDA_3_50116A1 - --Espinaca cheese dip 117F on steam table. Employee stated it was cooked today and placed on the steam table 11pm to hot hold. Temp taken at 1:35pm. COS, reheated Cooked chicken hot holding on stove top at 95F. Employee stated it was just cooked and was being held there to hot hold. Cheese enchiladas out on shelf in grill area at 78F. Employee stated they were pulled from the WIC at 12:30pm to use during rush. Temp taken at 1:45. COS, returned to WIC KDA_3_50116A2 - --Make table #1: cut lettuce 44F, shredded cheese 50F, pico de gallo 45F, cream cheese 44F in top portion. Employee stated the lid was open during lunch rush. Ambient temp 40F. Make table #2 (small): cooked beef tongue 54F, cooked chicken 67F, cream cheese sauce 53F, pico de gallo 48F, cream cheese 53F, shredded cheese 51F, cooked shrimp 47F, chili rellenos 47F, milk 50F. Ambient air temp 47F. COS, unit turned down, technician called and product VD Drawer cooler under grill on east side: ground beef tacos 51F, shredded beef tacos 47F. Ambient air temp 43F. KDA_3_50118A2 - --No date on container of made on site mac n cheese in make table #1. Owner stated the mac n cheese was made two days prior. COS, dated KDA_4_20211A2 - --Cracked food container lid in bar, cracked food tub with espinaca cheese dip stored in it and 2 rubber spatulas with chipped edges and deep cracks. KDA_4_204112B - --No thermometer in drawer cooler, make table #2 or in wait station make table. KDA_4_30111 - --Drawer cooler under grill east side and make table #2 not holding potentially hazardous foods at 41F or below. Ambient temp of drawer cooler 43F and ambient temp of make table #2 47F. KDA_4_60111A - --Dried food debris and sticker label residue on surfaces of stainless steel food pans stored as clean in kitchen. Dried food debris on can opener blade on table mounted can opener holder. Food build up on make table door seals. Dried food debris on potato peelers & measuring spoons stored as clean on rack above prep table. KDA_4_60111C - --Build up of cookie crumbles in bottom of wait station deep freezer. Dirt build up on fan covers in WIC. KDA_4_90111B - --Employee observed drying clean food pans with cloth towel. KDA_5_20314 - or, Installing an APPROVED backflow prevention device as specified under § 5-202.14. KDA_5_20511A - --Water pitcher in basin of grill area hand washing sink. Bin of black beans and bus tub stored in front of dish washing area hand washing sink. COS, moved KDA_5_20515B - --Leak at drain of dish washing area hand washing sink. KDA_6_30114 - --No hand washing signage at Men's and Women's restroom hand washing sink. KDA_6_501112 - --Dead mouse in hot water heater closet. KDA_6_50112A - --Aged mouse droppings in cabinet under fountain drink machine in drive through area. Dust build up on ceiling in grill area. Food debris and standing water under equipment in kitchen areas and WIC. KDA_7_10211 - --No common name label on working spray bottles of pink, clear and yellow liquid found in kitchen. Employee stated the bottles contain degreaser, bleach and sanitizer. KDA_Defacto - --Dishmachine sanitizing at 100ppm chlorine and bar dishmachine sanitizing at 50ppm chlorine --Make table #1: raw shrimp 42F, corn 41F, mac n cheese 42F, sour cream 32F, raw beef 42F. Drawer coolers under grill: raw chicken 43F, chicken nuggets 41F WIC: shredded chicken 42F, cooked pork 43F, salsa 42F, cream cheese sauce 42F, horchata 34F Wait station reach in cooler (RIC): milk 41F Wait station make table: 41F, salsa verde 38F --Steam table: taco meat 166F, black beans 177F, espinaca cheese dip 192F, beef stock 192F, shredded beef 172F, cooked beans 173F, shredded chicken 157F, refried beans 187F Stove top: cooked beef 134F, cooked onions & peppers 139F Hot cabinent: espinaca cheese dip 149F, refried beans 151F, cooked rice 166F Wait station warmer: espinaca cheese dip 138F	10/13/2015	22	Regular	Out
Details not available.	04/22/2014
Details not available.	04/10/2014

2-301.14(E) - Wash Hands (After handling soiled equip and utensils) 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 after handling soiled EQUIPMENT or UTENSILS
KDA_2_10311B - PERSON IN CHARGE (Unnecessary persons) shall ensure that persons Unnecessary to the FOOD ESTABLISHMENT operation are not allowed IN the FOOD preparation, FOOD storage, or WAREWASHING areas.
KDA_3_30212 - Food storage containers (Common Name) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
KDA_3_30412B - In-use utensil storage (Non-PHF/TCS-handles above food) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon.
KDA_3_30414B1 - Wiping cloths (Storage) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at an appropriate concentration.
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_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_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_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_90111B - Equipment/utensils (Cloth drying) After cleaning and SANITIZING, EQUIPMENT and UTENSILS may not be cloth dried, except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.
KDA_5_20314 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: Providing an air gap as specified under § 5-202.13
KDA_5_20511A - A Handwashing SINK shall be maintained so that it is accessible at all times for EMPLOYEE use.
KDA_5_20511B - A HANDWASHING SINK may not be used for purposes other than handwashing.
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
KDA_6_30114 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
KDA_6_501112 - Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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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