EL CABALLO DE ORO, 111 N PINE ST, PITTSBURG, KS - Restaurant inspection findings and violations

Business Info

Name: EL CABALLO DE ORO
Type: Restaurant
Address: 111 N PINE ST, PITTSBURG, KS 66762
Phone: 620-231-1881
Total inspections: 3
Last inspection: Sep 23, 2015

Restaurant representatives - add corrected or new information about EL CABALLO DE ORO, 111 N PINE ST, PITTSBURG, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_30211A1a - --In the WIC, raw chicken was being stored over tomatoes and onions. COS-moved chicken to the bottom shelf. KDA_3_50114A2 - --Carnitas and refried beans were cooked at 8pm on 9/22/15. At 1:20pm on 9/23/15, they measured 51.0F, and 60.1F respectively. The ambient temperature of the unit measured 38F. COS-VD and discussed proper cooling methods. KDA_3_50116A1 - --Cooked rice was being held on the bottom shelf by the steam table at 119.8F. The PIC stated the rice had been on the shelf for 30 minutes. COS-PIC chose to cool rice KDA_3_50116A2 - --Chorizo measured 66.2F and sliced tomatoes measured 52.7F. They were sitting on the side of the make table instead of in it and had been out of the cooler for 30 minutes. COS-put PHFs in the cooler KDA_6_30112 - --The kitchen handwashing sink did not have paper towels. COS-supplied KDA_Defacto - --Automatic dish washer-50ppm Cl --WIC- raw pork-38F	09/23/2015	6	Follow-up	Out
3-304.15(A) - --Gloves are being used for more than one task and are being washed in the handwashing sink. COS-discarded gloves and advised gloves are for one task only KDA_2_30114G - --An employee cut raw chicken and then went to place a ready to eat (RTE) orange on a customers dish. Corrected on site (COS)-washed hands KDA_3_30111B - --An employee used their bare hands to pick up a taco shell and place it on a customers plate. COS-discarded KDA_3_30211A1b - --In the WIC,raw chicken was stored over jugs of milk. COS-moved chicken to the bottom shelf. KDA_3_50116A2 - --Raw beef was being held out on the counter at 51.9F and shredded cheese at 48.8F. COS-Advised to keep PHFs in the make table KDA_4_60111A - --The automatic dishwasher sanitizer measured 0ppm Cl. Dishes were being washed during the inspection. COS-person in charge (PIC) set up a sanitizer station in the 3 compartment sink. KDA_4_90311A - --To go containers are being stored on the floor in the dry storage room. COS-moved off the floor KDA_5_20511A - --The bar handwashing sink had several cleaning items in it, preventing anyone from washing their hands. COS-moved items out of sink. KDA_6_30111 - --Most of the handwashing sinks in the establishment did not have soap. KDA_6_30112 - --Most of the handwashing sinks in the establishment did not have paper towels. KDA_Defacto - --Cheese sauce cooling in the pepsi RIC for 1 hour-70F --Shredded chicken-205F --Steam kettle-cheese sauce-135F --WIC- shredded cheese-43F advised to monitor RIC- salsa-41F RIC- shredded lettuce-41F Freezers OK	09/11/2015	11	Regular	Out
Details not available.	10/21/2014

3-304.15(A) - If used, single-use Gloves shall be used for only one task such as Working with READY-TOEAT FOOD or with Raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur IN the operation.
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_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_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_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_4_90311A - Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLEUSE ARTICLES shall be stored: In a clean, dry location- Where they are not exposed to splash, dust, or other contamination- and, At least 15 cm (6 inches) above the floor.
KDA_5_20511A - A Handwashing SINK shall be maintained so that it is accessible at all times for EMPLOYEE use.
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.

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EL CABALLO DE ORO, 111 N PINE ST, PITTSBURG, KS - Restaurant inspection findings and violations

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