EL JIMADOR MEXICAN RESTAURANT, 902 N STATE ST, IOLA, KS - Restaurant inspection findings and violations

Business Info

Name: EL JIMADOR MEXICAN RESTAURANT
Type: Restaurant
Address: 902 N STATE ST, IOLA, KS 66749
Phone: 417-623-2222
Total inspections: 5
Last inspection: Sep 29, 2015

Restaurant representatives - add corrected or new information about EL JIMADOR MEXICAN RESTAURANT, 902 N STATE ST, IOLA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
3-304.15(A) - --While wearing gloves,an employee used a soiled cloth to wipe off a counter and then handled a clean plate and taco shells. COS-inspector educated. The employee removed gloves, washed hands and donned clean gloves. 5-202.14 - --At the mop sink a wye splitter is attached to hoses. One hose goes to a chemical dispenser with a built in back flow prevention device. The other hose was in the basin of the sink with a spray nozzle attached. There is no back flow prevention device installed. The PIC the leaking AVB was removed and replaced with a plain piece of metal pipe. 4-102.11(B)(1) - --In the make table a fresh, cut pineapple was stored in a Wal-Mart bag. In the WIC cheese was stored in contact with the plastic of a "Thank You" bag. COS-inspector educated, items were placed into food safe containers. KDA_3_30111B - --An employee placed lettuce and tomato on a plate using his bare hands. COS-educated, food was discarded. KDA_3_30211A1a - --In the bottom portion of the make table fresh RTE spinach was stored below and in contact with a pan of raw chicken. COS-spinach was moved. KDA_3_30211A1b - --In the RIC RTE hot dogs were stored between packages of raw bacon. COS-hot dogs were moved. KDA_3_50118A1 - --In the WIC a pan of chili rellenos were dated with a cook date of 9/21. They were held greater than 7 days. COS-dated. KDA_3_50118A2 - --In the WIC a bucket of chicken broth and a container of sliced tomatoes had not been updated with the date they had been made/cut (old stickers were still present). The PIC said they had been made/cut 2-3 days ago. Carnita pork, shredded chicken, flan and containers of salsa lacked date marking. The PIC said they had been made in the last 2-3 days. In the make table a plate of chili rellenos lacked a date mark. The PIC said they had been cooked 5 days ago. In the RIC an open package of hot dogs lacked a date mark. The PIC said they had been opened in the last 2-3 days. COS-inspector educated. The items were dated appropriately. KDA_4_60111A - --There were lids and containers, stored as clean with stickers and sticker residue on them. The shredder, stored as clean, had dried lettuce on the inside. The shredder was cleaned. KDA_5_20315 - --The intermediate vent on the dual check valve of the Coca Cola carbonator is leaking. KDA_6_501111A - --One live roach was on the floor near the grease trap in the dish room. KDA_7_20212A2 - --A can of RAID Ant and Roach killing chemical(EPA Reg # 4822-596) was stored in the office. The PIC said it is used inside the establishment when roaches are seen. The label reads "for household use only". COS-inspector instructed the PIC to remove it from the establishment for use inside.	09/29/2015	12	Follow-up	Out
4-101.11 - --Fajita seasoning was stored in and in direct contact with a non food grade plastic container in dry storage. 5-202.14 - --The mop sink has an atmospheric vacuum breaker built into the faucet. Hooked to the faucet is a wye valve. A hose goes from one side of the wye valve to a chemical dispensing unit which has a built in backflow prevention device. The other side has a long hose attached which is also below the flood rim of the sink (unhooked hose). The atmospheric vacuum breaker has failed and is leaking when the water it turned on. KDA_2_30114G - --An employee handled raw chicken while placing it on the grill, then handled two ready to eat tortillas without first washing his hands between tasks (reviewed proper procedure). KDA_3_30111B - --An employee had bare hand contact with two ready to eat tortillas (discarded). KDA_3_30211A1b - --In a reach in cooler, raw bacon stored above ready to eat salsa (moved). KDA_3_30414B1 - --No sanitizer detected in a wiping cloth bucket in the kitchen. KDA_3_50115A - --Three five gallon plastic buckets of made on site salsa was cooling in the walk in cooler with lids on the buckets, and the product about 16 to 18 inches deep (reviewed and had employee start proper cooling methods). As per an employee, the salsa had just been made (from room temperature ingredients) about 30 minutes ago. The temperature of the salsa was 65 degrees. KDA_3_50116A2 - --Made on site salsa in individual containers was sitting out at 54 degrees, as per person in charge, it had been out about an hour, placed salsa back in cooler. KDA_4_10211A1 - --In the kitchen, tortillas stored in and in direct contact with non food grade plastic shopping bags. In the walk in cooler, raw pork was stored in and in direct contact with two non food grade single use shopping bags. All items switched to food grade containers. KDA_4_60111A - --Stickers on the outside of a single use food grade plastic bucket being re-used for chopped onions. Also, in dry storage, numerous plastic food grade containers stored as clean have stickers on the outsides of the containers. KDA_6_20215A3 - --The west exterior kitchen door has a gap at the bottom of about 3/4 inch, large enough to allow pest entry. KDA_6_501111A - --Live roaches: two on the office floor (by the dishwasher) and one on the wall by the water heater tank. As per the person in charge, they have a hired pest control service that sprays and they spray a pesticide themselves (pesticide shown to inspector is approved). KDA_6_501112 - --Dead roaches on the floor in the warewashing area including by the water heater tank. KDA_Defacto - --[chlorine] = 50 parts per million in the dishwasher --beefsteak cooked to 203	09/14/2015	14	Regular	Out
Details not available.	08/08/2014
Details not available.	07/29/2014
Details not available.	03/31/2014

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.
4-101.11 - P - MATERIALS that are used IN the construction of UTENSILS and FOOD-Contact SURFACES of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD.
5-202.14 - A backflow or backsiphonage prevention DEVICE installed on a WATER SUPPLY system shall meet American Society of Sanitary Engineering (A.S.S.E.) STANDARDS for construction, installation, maintenance, inspection, and testing for that specific application and type of device.
4-102.11(B)(1) - P - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES shall be safe.
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_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_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_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_10211A1 - MATERIALS that are used to make single-service and single-use ARTICLES may not allow the migration of deleterious substances.
KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_5_20315 - If not provided with an air gap as specified under § 5-202.13, a dual check valve with an intermediate vent preceded by a screen of not less than 100 mesh to 25.4 mm (100 mesh to 1 inch) shall be installed upstream from a carbonating device and downstream from any copper in the water supply line.
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_501111A - Pests (Prohibited) the PREMISES shall be maintained free of insects, rodents, and other pests.
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_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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EL JIMADOR MEXICAN RESTAURANT, 902 N STATE ST, IOLA, KS - Restaurant inspection findings and violations

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