EL MAGUEY, 2504 N SUMMIT, ARKANSAS CITY, KS - Restaurant inspection findings and violations

Business Info

Name: EL MAGUEY
Type: Restaurant
Address: 2504 N SUMMIT, ARKANSAS CITY, KS 67005
Phone: 620-741-0104
Total inspections: 4
Last inspection: Dec 21, 2015

Restaurant representatives - add corrected or new information about EL MAGUEY, 2504 N SUMMIT, ARKANSAS CITY, KS »

Violation code	Inspection Date	Violations	Type	Compliance
4-102.11(B)(1) - --In the walk-in-cooler there are flour tortillas stored inside of a plastic "Thank You" grocery bag. The tortillas are in direct contact with the plastic of the bag. COS - the tortillas were placed inside of a food safe container. KDA_3_30211A1b - --REPEAT: In the make table, there is a tub of raw shrimp stored directly above a container of homemade salsa for fajitas. Corrected on Site (COS) - the cook rearranged this. In the walk-in-cooler there is a container of raw shrimp sitting directly on top of a container of flour tortillas. COS - this was rearranged by the cook. KDA_3_60311A - --REPEAT: There is no consumer advisory posted in the restaurant. They offer steaks cooked-to-order. Corrected on Site (COS) - putting up a consumer advisory on the wall for today. They are reprinting their menus soon and will add it to the menus when they are reprinted.	12/21/2015	3	Follow-up	In
4-302.14 - --The manager is unable to provide chlorine test strips today. He said they do have some but he's not sure what happened to the tube of test strips. Let him know he needs to get more test strips in. All concentrations tested with inspector test strips measured 50-100ppm. 3-302.11(A)(2) - --In the smaller make table there is no separation between the top of the make table and the bottom of the make table. There is raw chicken in the top of the make table that is hanging directly above raw shrimp and raw beef. COS - the manager rearranged this. KDA_3_30111B - --A waitress was preparing drinks for a table. She grabbed two lemon wedges with her bare hands and put them on the edges of the glasses. Corrected on Site (COS) - explained to her that bare hand contact is not allowed with ready-to-eat items that may be placed inside of drinks. These two lemon wedges were discarded and she used gloves to get new lemon wedges. KDA_3_30211A1a - --In the smaller make table there is no separation between the top of the make table and the bottom of the make table. There is raw beef in the top of the make table that is hanging directly above raw, sliced tomatoes. COS - the manager rearranged this. KDA_3_30211A1b - --In the smaller make table there is no separation between the top of the make table and the bottom of the make table. There is raw beef in the top of the make table that is hanging directly above ready-to-eat hamburger buns. COS - the manager rearranged this. KDA_3_30212 - --There are unlabeled items throughout the kitchen area that the manager identified as fajita salsa, steak marinades, vegetable oil, liquid butter, margarita mix, and chicken stock. KDA_3_50115A - --There are two containers of chicken stock sitting out at room temperature in the kitchen. The manager spoke with staff and determined that this had come from chicken that was cooked today and had been put here at around noon. It was approximately 3pm when the temperature was taken. The chicken stock is still measuring 89.9 F. COS - let them know that cooling at room temperature is unlikely to bring the temperature down at a rapid pace. They moved these containers into the walk-in-cooler. KDA_3_50116A2 - --There is fajita salsa (homemade) sitting directly above the hot grill top. The manager said that the salsa has been sitting out from being in the cooler for 20 to 30 minutes. It is measuring 107.1 F. COS - this was returned to the cooler to be brought down to temperature. KDA_3_50118A2 - --There is ready-to-eat hot salsa in the cooler at the entrance to the kitchen that has no date on it. The manager said this salsa was made on Friday (12/4/15). COS - he had this dated. KDA_3_50118A3 - --In the walk-in-cooler there is a pan of chile rellenos that is dated 12/7 to 12/15. Let the manager know this was dated for too many days. COS - he corrected the date to 12/7 to 12/13. KDA_3_60311A - --The manager said they only thing they may cook to order are their steaks. He said they do not have a consumer advisory posted when asked. Let him know that he needs a consumer advisory. Example: There are two parts to a consumer advisory. Reminder- "Consuming raw or under cooked animal based foods can increase your chances of becoming ill." Disclosure - We offer steaks cooked-to-order. KDA_4_10111A - --There is broccoli in a plastic sterilite multi-purpose drawer container. This container has no markings indicating the container is safe for food. The drawer the broccoli is in is mostly lined with foil, but along one side there is no foil and the broccoli is in direct contact with the plastic of the container. Let the manager know that this foil lining needs to cover the entire inside of the drawer. KDA_4_20211A2 - --The handle is broken off of the metal ice scoop that is stored in the ice at the soda fountain. There is a cracked plastic container stored with the clean dishes near the dishwasher. KDA_4_204112B - --There is an integrated thermometer in the walk-in-cooler, but it is currently not working. KDA_4_60111A - --There is a bowl in the prep area that has fallen food crumbs inside of it. The manager said the dishes in this area should be clean. COS - moved to ware washing. There are three pans on a rack of clean dishes that have sticker residue remaining on the outside. The manager verified that the dishes on this rack were clean dishes. COS - these were moved to ware washing. KDA_4_60111C - --There is slight grease accumulation in the vent hood. The manager said that this is cleaned two times a week. KDA_4_90311B - --There are non-inverted and uncovered plates, bowls, saucers, and cooking equipment throughout the kitchen area. KDA_4_90311C - --There are aluminum to-go containers in the prep area that are neither covered nor inverted for protection. KDA_5_20515B - --There is a leak from the loose faucet at the 3 vat sink that is dripping down while the water is shut off. KDA_6_20215A3 - --The back door out of the kitchen has a narrow 1/4 to 1/2 inch gap around the top and side of the door where sunlight shines through while the door is closed. KDA_6_30114 - --There is no hand washing sign posted at the hand sink by the entrance to the kitchen (from the dining area). COS - provided with sign to be posted. KDA_6_50111 - --There are several cracked floor tiles throughout the kitchen. KDA_7_10211 - --There are two unlabeled spray bottles near the dishwasher. The manager identified both of these as bleach water. COS - he labeled the bottles. At the mop sink there is a spray bottle with a yellow liquid inside. This is labeled as windex. Upon asking, the manager said this was bleach water. COS - he labeled it bleach water. KDA_7_20811B - --In the kitchen there is a first aid kit stored on a shelf directly above a food prep area and directly above a blender. COS - the manager moved the first aid kit. KDA_Defacto - --Dishwasher - 50ppm chlorine --Make Table (Smaller): Chicken - 43.1 F Cooler below Make (Smaller): Beef - 40.2 F Make Table (Big): Guacamole - 38.7 F Cooler below Make (Big): Chicken - 37.9 F Walk-in-cooler: Pork - 38.9 F Silver Cooler (Front): Salsa - 55.4 F (Note - this salsa was prepared approximately 4 hours previously or less, and was out to be poured into bowls in preparation for the lunch and dinner rush.) --Ownership verified. --Raw chicken cooked for an order - 166.7 F --Salsa in the walk-in-cooler that the manager said was made this morning - 39.8 F --Steam Table: Cheese - 135.6 F Stove Top: Hamburger - 190.6 F --There are single-use plastic ice cream tubs being reused to store tomatoes/mushrooms/etc. This is not recommended because these containers are not as durable and may break down faster. --This is not cited as a violation: Raw shrimp was stored above raw beef. Recommend using the silo method to separate different types of raw animal foods such as beef, fish (including shellfish) lamb, pork, and poultry. Please be aware that raw fish, including shell fish, pose a high risk for allergen cross contact and must be stored so it can’t contact other foods. --Wiping cloths stored in 100ppm Chlorine.	12/08/2015	25	Regular	Out
Details not available.	04/02/2014
Details not available.	03/06/2014

4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
3-302.11(A)(2) - Cross contamination by Raw Animal FOOD type - FOOD shall be protected from cross contamination by separating types of Raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: using separate equipment for each type- arranging each type of FOOD in equipment so that cross contamination of one type with another is prevented- or, preparing each type of FOOD at different times or in separate areas
4-102.11(B)(1) - P - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES shall be safe.
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_30212 - Food storage containers (Common Name) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
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_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_3_50118A3 - P - RTE PHF/TCS, Disposition (discard if dated for 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 marked to indicate a 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 that is more than 7 days from the date of preparation or opening, with the day of preparation counted as Day 1.
KDA_3_60311A - CONSUMER Advisory for Raw or Undercooked FOOD (Disclosure and Reminder) - if an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold Raw, Undercooked, or without otherwise being processed to eliminate pathogens, either IN READY-to-EAT form or as an ingredient IN another READY-to-EAT FOOD, the LICENSEE shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a Disclosure and Reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
KDA_4_10111A - FCS MATERIALS (safe) MATERIALS that are used IN the construction of UTENSILS and FOODCONTACT SURFACES of equipment shall be safe.
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_204112B - Temperature Measuring Devices (Integrated or Affixed) Cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display.
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_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_4_90311C - SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under ¶ 4- 903.11(A) and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used.
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
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_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_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
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_20811B - First Aid Supplies (Storage) First aid supplies that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be stored in a kit or a container that is located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, and LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.

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