EL JIMADOR, 122 E 5 AVE, GARNETT, KS - Restaurant inspection findings and violations

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Business Info

Name: EL JIMADOR
Type: Restaurant
Address: 122 E 5 AVE, GARNETT, KS 66032
Phone: 620-448-2100
Total inspections: 4
Last inspection: Nov 03, 2015
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Violation code

Inspection Date

Violations

Type

Compliance

  • KDA_Defacto - --50 PPM chlorine in mechanical dishmachine
11/03/20151Follow-upIn
  • 3-304.15(A) - --While wearing single use gloves an employee was handling dirty dishes. He then started stirring food in the steamtable without first changing his gloves. COS-inspector educated.
  • 4-102.11(B)(1) - --Fresh peppers were stored in a non-food grade plastic grocery bag. COS-peppers were removed.
  • KDA_2_30112B3 - --An employee rinsed his hands, without using soap, his for less than 5 seconds in the hand sink. COS-employee was educated.
  • KDA_2_30114H - --While wearing gloves, an employee placed raw meat onto the grill. He then removed the gloves and put on clean gloves without washing his hands. COS-inspector educated. Employee washed his hands and then donned clean gloves.
  • KDA_2_30115 - --After instructing an employee to wash his hands, he rinsed them (without soap) in the 3 vat sink. COS-educated and employee washed in the hand sink.
  • KDA_3_10111 - --In the RIC there were 2 zucchinis with mold growth on them. In the WIC there was a tub of enchilada sauce with mold growth inside and on the pitcher used to dispense it. In the WIC there were several peppers in a box that had mold growth on them.At the bar a bottle of Jim Beam contained a small fly. COS-items were discarded.
  • KDA_3_30211A1a - --In the WIC raw shell eggs were stored above RTE tomatoes and peppers. In the make table raw Chorizo was stored above RTE spinach leaves. RTE spinach leaves were stored between a pan of raw beef and a pan of raw fish. In the RIC a package of raw bacon was stored in contact with a potato, zucchini and a pepper. COS-items were rearranged.
  • KDA_3_30211A1b - --In the make table a container of raw scallops was stored in contact with a container of cooked RTE ribs. A pan of raw beef was stored above cooked RTE shrimp. A container of raw chicken was stored in contact with the container of cooked RTE shrimp. COS-items were rearranged.
  • KDA_3_30412B - --In the large ice machine, the ice scoop handle was stored in contact with the ice. At the bar the ice scoop handle was stored in contact with the ice.
  • KDA_3_50113A - --Individual portions of raw beef were thawing in the hand sink in the kitchen. COS-beef was moved.
  • KDA_3_50114A2 - --In the WIC a large pan of cooked ground beef measured 44.9F. The PIC said it had been cooked the previous evening at 6 PM. A deep bucket of beef broth (drained from the ground beef mentioned above) measured 46.7F. The items did not cool properly. COS-discarded.
  • KDA_3_50115A - --In the WIC, salsa made from ambient temperature ingredients was cooling in large, deep plastic buckets with lids. COS-inspector educated. The buckets were placed in an ice bath and stirred to cool the salsa quickly.
  • KDA_3_50116A1 - --A pan of cooked beef, stored without temperature control near the grill, measured 85.8F. The PIC said it is kept there to throughout lunch to make chimichangas to order. COS- the cook chose to discard. A pan of rice, stored under the steamtable without temperature control, measured 106.1F. COS-inspector instructed to reheat.
  • KDA_3_50116A2 - --Raw shell eggs that were being held on the counter with no temperature control, measured 62.5F. Cheese dip, stored on a counter with no temperature control, measured 52.4F. The PIC said the items had been out for a very short period of time. COS-items were placed into coolers.
  • KDA_3_50118A1 - --In the WIC a pan of carnita pork had a cook date of 10/10. In the RIC a pitcher of mushroom sauce had a date of 10/1. The items were held greater than 7 days. COS-discarded.
  • KDA_3_50118A2 - --In the make table a container of cooked ribs and an open package of hot dogs lacked date marks. The PIC said they were cooked/opened on Sunday. In the RIC bowls of flan, a pitcher of made on site hot salsa and a pan of cheese dip lacked date marking. The PIC said the salsa was made Wed, the flan was made Sat, and the cheese dip was made Sun. In the WIC an open container of Clamato and a container of made on site taco sauce lacked date marking. The PIC said the items were made/opened on Friday. COS-items were dated.
  • KDA_4_70211 - --During warewashing, the mechanical dishmachine showed 0 PPM chlorine sanitizing solution. Inspector instructed employee to use the 3 vat sink. When the employee was doing ware washing in the 3 vat sink, he washed and rinsed a pan and then hung it to dry. There was no sanitizing step. COS-inspector educated, The 3 vat sink set up was prepared. Later, a service person arrived and repaired the mechanical dishmachine and it measured 100 PPM chlorine. At the bar 3 vat sink there was no sanitizing solution in the 3rd vat. COS-chlorine was added to measure a concentration of 100 PPM.
  • KDA_5_20511B - --At the wait station hand sink, the ice bucket was stored above the faucet and it blocked the basin. COS-moved ice bucket. In the kitchen, raw beef was thawing in the hand sink. COS-beef was moved.
  • KDA_5_20515B - --A water hose under the 3 vat sink leaks. The handles are broken on the hand sink in the dish room.
  • KDA_6_501111A - --There was one live roach on the floor behind the dishmachine and a table where clean dishes are stored. The roach was killed. The PIC said they have a licensed pest control company.
  • KDA_7_10211 - --Near the 3 vat sink a clear spray bottle containing a clear liquid lacked a label. The dishwasher said it contained bleach. COS-labeled.
  • KDA_Defacto - --Large, deep tubs of salsa, made from ambient temperature ingredients at 11 AM per the PIC, measured 68F at 2 PM. Inspector instructed to placed tubs of salsa in ice baths to cool quickly. --Make table 1: sliced tomatoes 38F, fish 38F Make table 2: cheese 40F, pico 37F RIC: cheese 39F, flan 39F WIC: beans 39F, chicken 40F Wait station: salsa 42F --Steamtable: rice 138F, tamales 160F, beans 140F, chicken 160F Wait station: cheese dip 152F
10/20/201522RegularOut
Details not available.12/04/2014
Details not available.11/25/2014

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