EL CHARRO, 17 W MADISON, IOLA, KS - Restaurant inspection findings and violations

Business Info

Name: EL CHARRO
Type: Restaurant
Address: 17 W MADISON, IOLA, KS 66749
Phone: 620-365-7771
Total inspections: 7
Last inspection: Sep 10, 2015

Restaurant representatives - add corrected or new information about EL CHARRO, 17 W MADISON, IOLA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_Defacto - --WIC ambient temperature 35F. New fans and a new compressor were installed.	09/10/2015	1	Reopening	In
KDA_2_30114I - --An employee was washing dirty dishes, he rinsed his hands in the mop sink and proceeded to put away clean dishes. COS-employee was educated, employee washed hands in the hand sink. (new) KDA_2_30115 - --An employee who was washing dishes, rinsed his hands off in the mop sink. COS-inspector educated. (new) KDA_3_10111 - --A bucket of cheese dip was cooling on the floor in the kitchen. A fly landed on the dip and was crawling all around the top layer. COS-discarded. (new) KDA_3_30211A1b - --In the WIC a package of raw bacon was stored in contact with RTE cheese slices. Inspector instructed to move the bacon. (repeat) KDA_3_50116A2 - --In the WIC pans of refried beans, cooked the previous day, measured 44.4F, 45F, and 45.8F. Pork carnita meat, cooked the previous day, measured 44.9F and 45.1F. Sliced and diced tomatoes, cut the previous day, measured 45.6F and 45.1F. Chili rellenos, cooked the previous day, measured 47.6F. The ambient temperature of the unit was 45.9F. In the RIC milk was 47.5F. Salsa, prepared the previous day was 50.6F and flan that had been cooked 2 days ago was 45.9F. The ambient temperature of the unit was 50.7F. COS-PHFs were discarded.Inspector instructed PIC to discontinue use of the units until they are able to hold PHFs at 41F or below. (Note) a food delivery had been made within the last 2 hours. Inspector advised PIC to take newly delivered food to another establishment for cold holding. On a shelf under the cheese dip warming crock, there was a bucket of cheese dip that measured 52.7F. The cheese dip was sitting out at room temperature. COS-cheese dip was taken to the cooler. (repeat) KDA_3_50118A2 - --In the RIC a tray of individual servings of flan lacked date marking. The PIC said the flan was made 2 days ago. COS-discarded due to temperature abuse. (repeat) KDA_4_30111 - --The WIC was not holding PHFs at 41F or below. The ambient temperature was 45.9F. A repair man arrived during the inspection and stated a part had been ordered to repair the unit. The RIC was not holding PHFs at 41F or below. The ambient temperature was 50.7F. COS-Inspector instructed to discontinue use of the units for PHFs until they are able to maintain PHFs at 41F or below. The PIC agreed to voluntary closure due to inadequate refrigeration. (new) KDA_6_501111A - --Approximately 10 flies were in the kitchen landing on food, equipment and prep tables. When the inspector opened the door to get to the basement, there were approximately 25 flies on the stairs. The door to the basement is right off of the kitchen where food is prepared. (repeat) KDA_7_10211 - --A white spray bottle, containing acid per the PIC, lacked a label. COS-PIC labeled. (repeat) KDA_8_40411 - --An imminent health hazard exists due to inadequate refrigeration and foods in the temperature danger zone being held and served to customers. COS-voluntary closure.	08/28/2015	10	Follow-up	Out
4-102.11(B)(1) - --Located in the WIC, there were shopping bags used to store peppers and tomatoes. COS- PIC moved peppers and tomatoes to food safe container. KDA_3_30211A1a - --Located in the reach in cooler (RIC) under the kitchen make table (MT), there was a package of raw bacon stored in contact with a lime and a bag of raw spinach leaves. COS- moved bacon. KDA_3_30211A1b - --Located in the RIC under the kitchen MT, there were foil wrapped raw beef patties stored over a bag of salad croutons. COS- moved croutons. Located in the MT under the grill in the kitchen, there was a container of cooked shrimp in front of a container of raw fish in the drawer with assorted raw meats. COS- moved cooked shrimp. KDA_3_30412B - --Located in the waitress area ice bin, there was an ice scoop with it's handle in contact with ice. KDA_3_50116A2 - --The following temperatures were measured from foods located in the walk in cooler (WIC): pork carnitas 45F, shredded beef 44F, and refried beans 46F. The containers were large and were filled to the top. All containers were date marked 8/16. COS- discarded. Educated PIC on proper cold holding times and temperatures. Located in the kitchen next to the RIF, there was a large container of shredded lettuce at 56F. Employee said that it had been out of the cooler for one hour. COS- moved lettuce to WIC and educated PIC on proper cold holding times and temperatures. KDA_3_50118A1 - --Located in the WIC, there were two containers of red sauce that were date marked for 8/8. PIC verified date. COS- discarded. KDA_3_50118A2 - --Located in the WIC, there was a container of refried beans, a container of diced tomatoes, and a container of queso with no dates. PIC said that they had been prepared 8/16. COS- dated. Located in the waitress area True RIC, there were two individually portioned bowls of flan with no date. PIC stated that they were made on 8/16. COS- dated. KDA_4_20211A2 - --Located on the knife strip in the kitchen, there was a knife with a broken tip. KDA_4_50111B - --The seals in the far left reach in freezer (RIF) are broken. KDA_4_60111A - --There were many plastic buckets stored as clean in various places throughout the establishment that were soiled in dried food debris and sticker residue. The person in charge (PIC) indicated were used to store salsa, chips, and other food items. Located on the knife strip, there were knives stored as clean that were soiled in dried food debris. COS- moved to wash area. Located on top of the reach in freezer (RIF), there was a container that was used to store taco shells that was soiled with an accumulation of grease and sticker residue. COS- moved to wash area. KDA_4_60111C - --The shelves and fan guards in the WIC are soiled with an accumulation of dust and food debris. KDA_4_90311A - --Located in the storage area behind the staircase, there was a box of single use gloves and a box of single use to go containers being stored on the floor. KDA_4_90311B - --Located on the dish rack in the dish room, there were many metal containers that were stacked wet. COS- instructed PIC to air dry the containers. KDA_5_20515B - --The basement area was flooded with water from pipes dripping from the ceiling. KDA_5_501113 - --The lid on the outdoor dumpster was opened. KDA_6_20213B1 - --Located in the kitchen and dish room, there were several strips of fly paper hanging from the ceiling above food preparation and dish storage areas. KDA_6_30111 - --There was no soap available at the dish room hand sink. COS- soap was put in dispenser at dish room hand sink. KDA_6_30114 - --There was no hand washing sign posted at the bar hand sink, the kitchen hand sink, the men's restroom, women's restroom, employee restroom, or the dishroom hand sink. Corrected on site (COS)- provided signs. KDA_6_501111A - --Located in the kitchen and dish room areas, there were approximately 25 flies. Located in the back corner of the basement, there were two containers that were being used to hold water that was dripping from above. Both containers had an accumulation of maggots swimming in them. COS- PIC had employee clean up the water and maggots. KDA_6_501111B3 - --Located under the stair way to the upstairs storage area, there were 16 fresh rodent droppings. KDA_6_501112 - --There were 3 dead cockroaches in the far left cabinet located under the bar area. KDA_6_50112A - --There is an accumulation of food debris along the floors, walls, and under equipment in the kitchen area. The cabinets located under the counter in the bar area were soiled with a sticky substance. KDA_7_10211 - --Located on a shelf in the dining area, there was a Patron tequila bottle that was filled with hand sanitizer. COS- PIC labeled bottle as hand sanitizer. KDA_7_20111B - --Located in the waitress area, there was a dispenser of hand sanitizer located directly above a large container of tortilla chips. COS- moved container of chips. KDA_Defacto - --steam table ground beef 171F refried beans 143F counter rice 186F Employee said that they use this rice throughout lunch time and make a new batch for dinner time. Educated PIC on proper hot holding temperatures. --stove top chicken 198F red sauce 174F --There were several containers of queso that were cooling in metal pans on ice. The queso started cooling at 10:45am. At 10:55, the temperature was 110F. At 11:45, the temperature was at 95F. Instructed PIC that he will need to stir the queso and add more ice to allow for proper cooling. Educated PIC on proper cooling times and temperatures. --ware wash chlorine sanitizer concentration 50ppm test strips available --WIC pork carnitas 43F refried beans 43F raw beef 43F queso 43F MT under grill raw chicken 37F chorizo 34F sliced tomato 34F RIC under kitchen MT raw chicken 40F kitchen MT diced tomato 42F True RIC in waitress area flan 38F	08/18/2015	25	Regular	Out
Details not available.	07/08/2014
Details not available.	02/13/2014
Details not available.	01/06/2014
Details not available.	12/26/2013

4-102.11(B)(1) - P - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES shall be safe.
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_2_30115 - Where to Wash Hands- FOOD EMPLOYEES shall clean their hands only in a HANDWASHING SINK or APPROVED automatic handwashing facility.
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
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_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_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_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_30111 - Temperature Capacity - EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
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_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
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_4_90311B - Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) of this section and shall be stored: In a self-draining position that allows air drying- and, Covered or inverted.
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
KDA_5_501113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: Inside the FOOD ESTABLISHMENT if the receptacles and units: Contain FOOD residue and are not in continuous use- or, After they are filled- and, With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT.
KDA_6_20213B1 - Insect control devices shall be installed so that the devices are not located over a FOOD preparation area.
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_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_501111A - Pests (Prohibited) the PREMISES shall be maintained free of insects, rodents, and other pests.
KDA_6_501111B3 - Pests (CONTROL Measures) the presence of insects, rodents, and other Pests shall be controlled to eliminate their presence on the PREMISES by using Methods, if evidence of Pests is found, such as trapping devices or other means of pest control.
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_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_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_8_40411 - A LICENSEE shall immediately discontinue operations and notify the regulatory AUTHORITY if an IMMINENT Health HAZARD may exist because of an emergency such as a fire, flood, extended interruption of electrical or WATER service, SEWAGE backup, misuse of POISONOUS or TOXIC MATERIALS, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger Public health. a LICENSEE need not discontinue operations IN an area of an ESTABLISHMENT that is unaffected by the IMMINENT Health HAZARD.

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