CASA FIESTA, 1607 N MAIN ST, NEWTON, KS - Restaurant inspection findings and violations

Business Info

Name: CASA FIESTA
Type: Restaurant
Address: 1607 N MAIN ST, NEWTON, KS 67114
Phone: 316-283-7960
Total inspections: 9
Last inspection: Sep 03, 2015

Restaurant representatives - add corrected or new information about CASA FIESTA, 1607 N MAIN ST, NEWTON, KS »

Violation code	Inspection Date	Violations	Type	Compliance
2-301.14(E) - --Employee is washing dishes and utensils. He pre-scrubs and rinses the soiled dishes, then wipes his hands on a cloth at his waist, then removes a stack of clean plates from the washer basket at the other end of the machine - no hand wash in between. Exact same violation as last inspection. COS - instructed to re-clean these plates KDA_3_30211A1a - --In the WIC, a pan of raw shrimp partially-covered with foil is on a plastic shelf above a cardboard box of raw bell peppers. COS - moved raw shrimp to the bottom shelf KDA_3_30211A1b - --In the grill make-table, a pan of raw shrimp is on a wire shelf directly above a pan of commercially-processed, pre-cooked imitation crab meat, which is covered with foil. COS - rearranged properly, with raw shrimp on the bottom shelf KDA_3_30412B - --In the ice machine, the handle of the large scoop is down in contact with the ice. COS - employee removed scoop from ice machine KDA_3_50114A1 - --In the WIC, cooked chicken with vegetables, cooling 2 hours per manager and employee, is 90.1F in the middle and 60.8F on the outside. COS - placed chicken in a 2 inch deep pan in an ice bath for rapid cooling KDA_3_50114A2 - --In the WIC, a pan of refried beans, cooling since yesterday, is 46.2F. Other foods in the cooler are 42F or less. COS by VD KDA_3_50115A - --Refried beans are cooling in the WIC, in a 5 inch deep pan, with a lid on it. COS by VD KDA_3_50115B - --Refried beans are cooling in the WIC, in a 5 inch deep pan, with another pan of refried beans stacked on top of it. COS by VD KDA_3_50116A2 - --In the beverage & salsa cooler, milk is 49.1F and salsa is 48F. (Ambient temp 50F) COS - moved salsa to WIC since it had only been in this cooler for about 1 hour per manager, and VD the milk KDA_4_60111A - --In the dish room, 2 large knives are on the magnetic knife strip, stored as clean, with dried-on food debris on the blades. On the clean utensils and equipment shelves, multiple sauce pans, metal food pans, and salsa bowls have visible food debris on them, as well as water from being stacked together wet, and bowls are found in an upright position, holding water in the bowl. Several of the metal pans have stickers or sticker residue still on them. COS - Assistant manager instructed employee to re-wash everything on the shelves and knife strip KDA_6_20215A3 - --There is a gap of at least 1/2 inch at the base of the rear exit door from the kitchen. KDA_6_50111 - --There are multiple broken, cracked, and missing portions in the clay tile floor in the kitchen, warewashing, and storage areas, and around the rear exit door from the kitchen. Food and debris is visibly accumulating in the cracks and gaps. KDA_Defacto - --ST - Mexican rice 147F, cheese dip 168F, taco meat 165F --WIC - refried beans 41.7F, cooked pork 43.0F, queso cheese dip 41F.	09/03/2015	13	Follow-up	Out
2-301.14(E) - --Employee is washing dishes and utensils. He pre-scrubs and rinses the soiled dishes, then wipes his hands on a cloth at his waist, then removes a stack of clean plates from the washer basket at the other end of the machine - no hand wash in between. KDA_2_30114G - --Employee in the kitchen places raw beef steak on the grill with his gloved hand. He then handles a clean customer plate of food holding French fries and garnishes with the same gloved hand - no hand wash in between. KDA_2_30114I - --Employee in the kitchen spills tortillas on floor. He then picks up the tortillas off the floor with his gloved-hand, throws the tortillas away, then resumes food prep, handling clean customer plates and clean serving utensils - no hand wash in between. KDA_3_30111B - --Employee removes cooked chimichangas from the deep-fry basket with his bare hand. --Upon inspector arrival, employee is placing lettuce and tomato garnishes on a customer plate with his bare hands. COS - immediately upon noticing inspector, both employees in the kitchen don single-use gloves. KDA_3_30211A1a - --On the smaller make-table, an opened package of raw chorizo sausage is on top of the table, against the open pan of sliced raw mushrooms. COS - moved chorizo KDA_3_30211A1b - --In the WIC, a pan of raw beef is on a wire shelf directly above an open pan of cooked pork carnitas. COS - rearranged properly KDA_3_30211A4 - --In the WIC, multiple pans of food have no lids or covers to protect against contamination. A half-pineapple is on a soiled piece of cardboard on a shelf, with no wrapping or container. In the chest freezer near the back door to the kitchen, tamales are inside the freezer with no wrapping on container. KDA_3_30412B - --The scoop handle is down in contact with the salt in the salt bucket, and a bowl is being used as a scoop in the chicken boullion container. KDA_3_30511A1 - --At the bar, ice for customer drinks is in a plastic container hanging off the side of the 3-vat warewashing sink, against the compartment holding the quaternary ammonia sanitizing solution. There is no lid or splash guard to protect the ice. In the dry store room, 2 mesh bags of onions, and one paper bag of sugar, are directly on the rusted floor. KDA_3_40311D - --Queso cheese dip was placed on the steam table at 42F for reheating, at 1:15pm. This is not a direct method of reheating, and is discouraged. At 4:00pm, the queso was only 113F. COS by VD KDA_3_50114B - --Salsa, made from room temperature ingredients, cooling over 4 hours per employee and PIC, is 61F. COS by VD KDA_3_50115A - --Salsa, made from room-temperature ingredients, is being cooled in the WIC in 5-gallon, heavy plastic barrels with tight-fitting lids on top. Chicken and vegetables are being cooled on a counter at room temperature, in a large 5-inch deep pan, with no stirring or other aid in cooling. KDA_3_50116A1 - --Mexican rice on the steam table is 120F. COS by VD KDA_3_50116A2 - --In the beverage & salsa cooler, milk is 44F and salsa is 47F. (Ambient temp 44F) COS - moved to a colder cooler for rapid cooling KDA_3_50118A2 - --The following RTE foods were found in the WIC, with no date marks: Mexican rice, chicken & vegetables, refried beans, cooked beef, & stuffed breaded peppers. COS - manager stated he knew when the foods were prepared, and dated them accordingly KDA_4_30212A - --No thermometer for checking food temperatures. KDA_4_60111A - --Seven large knives are stored on the magnetic knife-strip on the wall above a prep table. An employee states these are clean knives, but each of them has visible soil, moisture, and food debris on the blade. KDA_4_60111C - --The magnetic knife holder is soiled by contact with soiled knives, although it is intended to hold clean knives. KDA_4_60211E4 - --There is a build up of mold in the soda fountain nozzles, and in the large ice machine. KDA_5_20314 - or, Installing an APPROVED backflow prevention device as specified under § 5-202.14. KDA_5_20511B - --In the dishwashing room, a bus tub full of soiled dishes/utensils is setting on top of the hand-washing sink. COS - removed bus tub for use after hand washing violation was pointed out. KDA_6_20215A3 - --There is a gap of at least 1/2 inch at the base of the rear exit door from the kitchen. KDA_6_50111 - --There are multiple broken, cracked, and missing portions in the clay tile floor in the kitchen, warewashing, and storage areas, and around the rear exit door from the kitchen. Food and debris is visibly accumulating in the cracks and gaps. KDA_7_20111B - --A spray can of Hot Shot Ant & Roach killer is on top of the rack holding soda-in-a-box, laying on it's side, with the nozzle end against a package of single-service food container lids. COS - removed the pesticide In the wait staff area, multiple cans of insecticides and cleaners are on a shelf directly above a box of soda crackers and a box of paper packets of NutraSweet beverage sweetener, and next to a container of honey. COS - moved chemicals away from food KDA_7_20212A2 - --Several cans of pesticide spray are being used. An employee states that these are used in the restaurant, but only for flying insects such as flies. These are not labeled for use in restaurants: 2 x Raid Ant & Roach killer (EPA REG 4822-447) KDA_Defacto - --Beef strips for fajitas - cook 162F --MT - pico de gallo 41F, imitation crab 41F Smaller MT-raw beef strips 42F WIC - refried beans 42F Freezers - food solid --ST - taco meat 142F, enchilada sauce 156F, Mexican rice 154F Cooling on counter - chicken & vegetables 137F --Warewash machine=50ppm Cl	08/12/2015	26	Regular	Out
Details not available.	07/09/2014
Details not available.	02/07/2014
Details not available.	12/13/2013
Details not available.	12/02/2013
Details not available.	04/09/2013
Details not available.	04/09/2013
Details not available.	03/28/2013

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_30114G - Wash Hands (Raw to RTE) FOOD EMPLOYEES shall clean their hands and exposed portion 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 when switching between working with raw FOOD and working with READY-TO-EAT FOOD
KDA_2_30114I - Wash Hands (As needed) 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 engaging in other activities that contaminate the hands
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_30211A4 - Protection by Covering - FOOD shall be protected from cross contamination by storing the FOOD in packages, covered containers, or wrappings.
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_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_40311D - Rapid Reheating PHF/TCS for Hot Holding - Reheating for hot holding shall be done rapidly and the time the FOOD is between 5�°C (41ºF) and 74�°F (165�°F) [57�°C (135�°F) for packaged food from a food processor] may not exceed 2 hours.
KDA_3_50114A1 - Cooling PHF/TCS (Reach 70�°F within the first 2 hours) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within 2 hours from 57�°C (135�°F) to 21ºC (70�°F) [must cool from 135�°F to 41�°F in no more than 6 hours total.]
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_50114B - Cooling PHF/TCS (ambient temp ingredients) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within 4 hours to 5�°C (41�°F) or less if prepared from ingredients at ambient temperature, such as reconstituted FOODS and canned tuna.
KDA_3_50115A - TCS Cooling (Methods) - Cooling shall be accomplished IN accordance with the required time and temperature criteria by using one or more of the following Methods based on the type of FOOD being cooled: placing the FOOD IN shallow pans- separating the FOOD into smaller or thinner portions- using Rapid Cooling equipment- stirring the FOOD IN a CONTAINER placed IN an ice WATER bath- using containers that facilitate heat transfer- adding ice as an ingredient- or, other effective methods.
KDA_3_50115B - TCS Cooling (Placement) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: arranged in the EQUIPMENT to provide maximum heat transfer through the container walls- and, loosely covered, or uncovered if protected from overhead contamination, during the cooling period to facilitate heat transfer from the surface of the FOOD.
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_30212A - Food Temperature Measuring Devices (Provided & Accessible) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of required FOOD temperatures.
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_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_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_20511B - A HANDWASHING SINK may not be used for purposes other than handwashing.
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_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.
KDA_7_20212A2 - POISONOUS OR TOXIC MATERIALS shall be used according to manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT.

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