RODEO MEXICAN RESTAURANT, 15510 STATE AVE STE 11, BASEHOR, KS - Restaurant inspection findings and violations

Business Info

Name: RODEO MEXICAN RESTAURANT
Type: Restaurant
Address: 15510 STATE AVE STE 11, BASEHOR, KS 66007
Phone: 913-662-7130
Total inspections: 3
Last inspection: Jan 22, 2016

Restaurant representatives - add corrected or new information about RODEO MEXICAN RESTAURANT, 15510 STATE AVE STE 11, BASEHOR, KS »

Violation code	Inspection Date	Violations	Type	Compliance
2-301.14(E) - --Dish washer handled dirty dishes, rinsing them off with spray nozzle. Employee then put away clean metal pans on shelving for clean dishes without a handwashing in between tasks. COS education Servers take away soiled dishes from consumer's tables, but do not wash hands after delivering them to the dish machine area, before returning to expo area to take out food to consumers. KDA_3_30111B - --Server handled RTE chips for consumers with bare hands, loading them into a tray to place on consumer's table. COS discarded, education. KDA_3_30414B1 - --Wet wiping rag stored on cutting board on make table top on cookline. COS placed in sanitizer bucket at 100ppm chlorine. KDA_3_50113B - --Fish thawing in reduced oxygen packaging in handsink in food prep area did not have water running over the fish. COS removed. KDA_3_50116A1 - --Cooked chicken in metal pan on stove at 94F. COS PIC turned up heat under pan on stove. KDA_3_50116A2 - --Made on site green salsa at 55F in ice bath at server station. KDA_3_60311B - --Establishment serves steaks cooked to order on the dinner menu. Menus have the statement at the bottom of each page, but nothing on the menu is marked with an asterisk to let consumers know they may be undercooked. COS marked menu with asterisks. KDA_4_10111A - --Non food grade plastic buckets used to hold cooked tomatoes and cut lettuce salad mix stored in walk in cooler. COS moved to food grade buckets. KDA_4_60111A - --Stored as clean on shelving for clean equipment/dishes at end of 3 vat sink, one pair of tongs with visible food debris, one cutting board with visible food debris on surface and one ladle with visible food debris on surface. COS rewashed. KDA_4_60211E4 - --Interior of ice machines in bar area are both soiled with mold buildup on upper interior of machine. KDA_5_20511B - --Packages of reduced oxygen packaged fish thawing in handwashing sink in food prep area by walk in cooler door. COS removed. KDA_6_50112A - --Food debris buildup in space between chip warmer and wall. Black mold buildup on wall in employee unisex toilet room by sink. KDA_7_10211 - --3 working spray bottles in chemical room off hallway by consumer toilet rooms with no labels on bottles. PIC stated they were cleaners. COS, labeled. One sprayer in back kitchen area filled with a clear liquid, with no label on bottle. PIC identified as acid. COS Labeled. KDA_7_20111A - --Spray can of stainless steel cleaner stored next to plastic containers stored as clean on shelving over 3 vat sink for clean equipment. One can of stainless steel cleaner stored next to paper towels for use in paper towel dispensers at handsinks in back storage area. COS moved. Large bucket of detergent stored in space beside walk in cooler next to boxes of tomatoes. KDA_7_20111B - --Handsoap refills stored on shelving in back storage area directly above bottles of sweet and sour mix. COS moved. KDA_Defacto - --50ppm chlorine in dish machine, strips in place for chlorine. --Cooked rice in steam table top at 138F, cooked taco meat at 142F, made on site cooked beans at 140F --Establishment has excellent cooling methods. --In walk in cooler, made on site refried beans at 37F, cooked ribs at 38F, taco meat at 38F in make table top, pico at 41, diced tomatoes at 41F fish in reach in cooler under make table top at 41F frozen foods frozen solid	01/22/2016	16	First Operational Inspection After Licenstion	Out
Details not available.	05/18/2015
Details not available.	05/15/2015

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_3_30111B - FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT.
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_50113B - TCS Thawing (Cold Water) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed completely submerged under running water at a water temperature of 21�°C (70�°F) or below, with sufficient water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5�°C (41�°F). Alternatively, for a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking to be above 5�°C (41�°F), for more than 4 hours including: the time the FOOD is exposed to the running water and the time needed for preparation for cooking- or, the time it takes under refrigeration to lower the FOOD temperature to 5�°C (41�°F).
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_60311B - Consumer Advisory for Raw or Undercooked Food (Disclosure requirements) - DISCLOSURE shall include: A description of the animal-derived FOODS, such as oysters on the half shell (raw oysters), raw-EGG Caesar salad, and hamburgers (can be cooked to order)- or, Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.
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_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_4_60211E4 - Non-PHF/TCS Food Contact Surface Cleaning Frequency (ice bins, soda nozzles) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned, in EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: at a frequency specified by the manufacturer- or, absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
KDA_5_20511B - A HANDWASHING SINK may not be used for purposes other than handwashing.
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_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.
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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RODEO MEXICAN RESTAURANT, 15510 STATE AVE STE 11, BASEHOR, KS - Restaurant inspection findings and violations

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