CASA AGAVE 2, 1314 VILLAGE WEST PKWY, KANSAS CITY, KS - Restaurant inspection findings and violations

Business Info

Name: CASA AGAVE 2
Type: Restaurant
Address: 1314 VILLAGE WEST PKWY, KANSAS CITY, KS 66111
Phone: 913-328-0227
Total inspections: 6
Last inspection: Aug 26, 2015

Restaurant representatives - add corrected or new information about CASA AGAVE 2, 1314 VILLAGE WEST PKWY, KANSAS CITY, KS »

Violation code	Inspection Date	Violations	Type	Compliance
2-301.14(E) - --Employee washing soiled utensils, pans, dishes, loaded the dishes into the dish machine and immediately went to put away clean equipment without a handwashing in between tasks. (repeat)(COS education) 3-302.11(A)(2) - --Raw chicken in make table top over raw beef in reach in cooler below make table top (which is a connected/same unit) at end of cookline. COS moved (repeat) KDA_2_30112A - --Employee instructed to wash hands by inspector washed hands in handsink in kitchen for approximately 5 seconds by rinsing hands under water and drying with paper towels before donning gloves. COS edcuation. KDA_2_40111 - --Open employee drink on shelf over active cutting of lettuce. One open employee drink in back soda syrup storage room over can of tomatoes. Corrected on-Site, COS removed KDA_3_10111 - --One cored tomato in walk in cooler with mold on surface of tomato. In bar area, 2 bottles of Barton Gin and one bottle of Wild Olive Martini green apple mix with dead small insects in liquor. COS discarded. (repeat) Employee with knife for slicing RTE tomatoes in bucket of sanitizer (per label). Employee removed the knife from the sanitizer and immediately started to slice RTE tomatoes without letting the knife air dry. RTE tomatoes contaminated with sanitizer. COS discarded tomatoes, education. KDA_3_20215 - --One can of jalapenos with dents to can severe enough to compromise the integrity of the contents stored on rack with other canned items. COS discarded (repeat) KDA_3_30111B - --Employee without gloves, coring RTE tomatoes in prep area in kitchen. COS gloves put on but tomatoes NOT discarded. KDA_3_30211A1b - --Raw beef in make table top over RTE corndogs in reach in cooler underneath (same unit) at end of cookline. In standing reach in cooler at end of cookline, raw shell unpasteurized eggs stored on shelf over box of single serve RTE creamers for coffee. In walk in cooler outside, raw shell unpasteurized eggs stored on shelving over boxes of RTE sour cream. COS moved (repeat) KDA_3_30412D - --Ice cream scoop stored in standing water in expo area by handsink. KDA_3_30511A1 - --Box of sweet potatoes stored directly on floor of walk in cooler outside. KDA_3_50118A2 - --In walk in cooler: Made on site queso without a date on container. PIC stated it was made 8/24. Made on site horchata with no date on container. PIC stated it was made 8/24. Made on site cooked pork carnitas without a date on container. PIC stated they were cooked 8/24. In walk in cooler outside, made on site salsa in large plastic container without a date on container when prepped. PIC stated it was prepped 8/25 in the morning over 24 hours prior. No date marking on anything in establishment. COS dated (repeat) KDA_4_20211A2 - --Stored as clean on shelving for clean equipment in back corner of prep/kitchen area, 3 plastic container with cracked off, missing corners. Stored as clean on shelving above prep area in hallway of kitchen, 2 plastic containers with cracks in sides of container, all the way through the plastic, and cracked off corners. One rubber spatula stored as clean in back hallway area with other clean equipment with cracked food contact surface. 2 metal hamburger strainers and one metal skimmer in use with loose and broken wires. One lime juicer stored as clean with other clean utensils in back hallway with chipped off paint. (repeat) KDA_4_50111B - --Chest freezer in kitchen by door to consumer area lid is not intact. Insulation visible when lid is opened. Underside of lid is not attached to seal. KDA_4_60111A - --Stored as clean on shelving in kitchen for clean equipment, 2 plastic containers with old date marking sticker residue on surface. In walk in cooler, one metal pan in use holding made on site salsa with old date marking sticker residue on surface. On shelving in kitchen in back prep area for clean equipment, 6 metal pans stored as clean with visible food debris on surface. 3 black plastic ice cream containers/salsa containers with visible food debris on surface stored as clean on shelving above make table top on cookline. COS rewashed. (repeat) KDA_4_60211E4 - --Interior surface of ice bin in kitchen soiled with severe mold buildup. COS cleaned. KDA_4_60213 - --Seals to reach in coolers under make table tops are soiled with food debris buildup. KDA_5_20511B - --Employee using expo area handsink to fill a pitcher of water to rinse out soda fountain drip tray as well as the grate to the soda fountain drip tray being stored in the basin of the same handsink in expo area. COS education KDA_6_20211A - --Lights in outside walk in cooler are not shielded nor are they plastic coated. KDA_6_30111 - --No handsoap at handsink in middle of cookline. COS supplied (repeat) KDA_6_30112 - --No paper towels in dispenser at handsink in prep area in corner of kitchen. COS supplied. (repeat) KDA_6_30114 - --No handwashing signage at handsink in middle of cookline. KDA_6_50111 - --Pooling water in dry storage area in corner where large machinery is located. KDA_6_501112 - --Several dead insects trapped in over 6 light fixtures throughout the kitchen area. KDA_7_10211 - --In dish area, on lower shelf of sanitized drain board, working spray bottle of green liquid with no label on bottle stating contents. Employee stated it was Pinesol cleaner. On cookline, 2 opaque working spray bottles with no label on container stating contents. Upon opening bottles, PIC stated they were both sanitizer. COS labeled. (repeat) KDA_7_20111A - --In kitchen prep area, on lower shelf, sanitizer bucket, per label, stored next to clean, sanitizer pots and pans. In kitchen area on storage shelf for containers of spices, sanitizer bucket stored on lower shelf next to container of spices. COS moved (repeat) KDA_Defacto - --200ppm quat in bucket --Cold holding in walk in cooler, made on site refried beans at 39F, 41F, made on site queso at 43F in cold drawers, raw chicken at 39F, raw beef at 38F in walk in cooler outside, made on site salsa at 41F in make table top, made on site pico at 39F, shredded lettuce at 42F, in reach in cooler underneath, corndogs at 40F in make table top at end of cookline, cut tomatoes at 37F, raw chorizo at 38F, raw shrimp at 37F in reach in cooler at end of cookline, milk at 35F --Handsink at warewashing area at 104F, handsink in kitchen prep area at 107F --In steam table top, ground beef at 179F, shredded chicken at 188F, enchilada sauce at 159F, pork at 166F. In hot box, cooked rice at 153F. Refried beans in steam table top at 160F, made on site queso at 135F --Strips in place for quat and chlorine, 50ppm chlorine in dish machine actively doing dishes at time of inspection.	08/26/2015	26	Complaint	Out
Details not available.	12/08/2014
Details not available.	08/10/2014
Details not available.	04/23/2014
Details not available.	02/03/2014
Details not available.	01/15/2014

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
3-302.11(A)(2) - Cross contamination by Raw Animal FOOD type - FOOD shall be protected from cross contamination by separating types of Raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: using separate equipment for each type- arranging each type of FOOD IN equipment so that cross contamination of one type with another is prevented- or, preparing each type of FOOD at different times or IN separate areas
KDA_2_30112A - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using a cleaning compound in a HANDWASHING SINK.
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_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_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_30412D - In-use utensil storage (Running water) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS used with moist FOOD such as ice cream or mashed potatoes shall be stored in running water of sufficient velocity to flush particulates to the drain.
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_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_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_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_4_60213 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
KDA_5_20511B - A HANDWASHING SINK may not be used for purposes other than handwashing.
KDA_6_20211A - Except as specified in ¶ 6-202.11(B), light bulbs shall be shielded, coated, or otherwise shatter resistant in areas where there is exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
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_6_30112 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: Individual, disposable towels- a continuous towel system that supplies the user with a clean towel- a heated-air hand drying device- or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
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_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
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_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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