Name: LA HACIENDA
Type: Restaurant
Address: 209 MAIN ST, COUNCIL GROVE, KS 66846
Phone: 620-767-6405
Total inspections: 6
Last inspection: Jan 25, 2016
KDA_3_30511A1 - --Paper bag of oregano on the floor in the back dry storage room area.
KDA_3_50118A1 - --15 RTE corn beef tamales with 1/18 preparation date and one stuffed RTE chili with 1/14 preparation date in the WIC - COS by VD - 1/20 and 1/24 is the last day these could have been used and not exceed the 7 days in cold holding requirements of the KS Food Code.
KDA_5_20515B - --Hot water is leaking at the employee hand sink and the three compartment sink faucets when turned on - valve was as is being turned off to conserve water and then the employee hand sink n the kitchen has no water.
KDA_Defacto - --Cheese sauce at 137.8 F sitting on top of cover of pan on steam table - this must be maintained at 35 F or above for hot holding. Steam Table: 141.8 F refried beans 145.8 F rice 137.8 F RTE shredded chicken
01/25/2016
4
Follow-up
In
KDA_3_30212 - --White vinegar bottle on food storage shelf with no label - COS by labeling vinegar.
KDA_3_30414B1 - --A wet soiled wiping cloth lying on top of the chest freezer near the grill in the kitchen with no sanitizer in use.
KDA_3_30511A1 - --A mesh bag of whole raw onions were stored on the WIC floor and a bag of dried beans were on the concrete floor in the back storage area.
KDA_3_50116A1 - --Steam Table: 123.4 F on refried beans - owner / manager VD. 102.8 F on top of pan of rice - COS stirred (127.4) / covered with lid and turned up thermostat on ST. 113 F on cheese sauce not on steam table - VD Shredded chicken at 126.9 F - COS stirred and covered. All < 3 hours since prepared.
KDA_4_20311 - --The one probe thermometers bimetallic stem dial hand in the restaurant is broken and reading 220 F at kitchen room temperature and cannot be calibrated.
KDA_4_60111A - --Table mounted can opener with the blade showing accumulated dried food on its blade - COS by running through the dish wash machine.
KDA_5_20515B - --The kitchen employee hand sink had the water shutoff due to a water leak on water line on the kitchen wall floor area under the three compartment sink - employee was working to repair water line after the inspection.
KDA_6_30111 - --No paper towels at the kitchen employee hand sink, the water to this hand sink was shutoff due to a water leak on water line on the kitchen wall floor area under the three compartment sink no additional paper towels available in the restaurant.
KDA_7_10211 - --Plastic spray bottle hung on back side of the employee hand sink fixture with no label for yellow liquid chemical solution it contains, owner indicated and labeled bottle "degreaser:.
KDA_7_20111A - --Two Raid defogger insecticide cans (used) Murphy oil soap bottle, Isopropyl alcohol bottle, Multi-purpose cleaner spray bottle all store on a front wait area storage shelf with water pitchers - COS by moving chemicals.
KDA_Defacto - --157.6 F on first run, 165.4 on the second hot water sanitizing mechanical dish wash machine. --Coca-Cola RIC: 33 F on exterior of pop bottle. Make Table: 37.4 F diced tomatoes 38.3 F pan of raw shrimp 42.2 F bag of shredded lettuce WIC: 38.1 F pan of refried beans All freezers with foods frozen solid. --No customers or food prepared during the inspection.
01/11/2016
11
Complaint
Out
Details not available.
04/29/2015
Details not available.
10/13/2014
Details not available.
02/03/2014
Details not available.
02/14/2013
Violation descriptions:
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_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_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_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_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_20311 - FOOD thermometers (Accuracy) FOOD temperature MEASURING devices that are scaled only IN Celsius or dually scaled IN Celsius and Fahrenheit shall be accurate to ±1°C IN the intended range of use. FOOD temperature MEASURING devices that are scaled only IN Fahrenheit shall be accurate to ±2°F IN the intended range of use.
KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
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_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_20111A - Chemical Storage (spacing/partitioning) POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning.
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