JALISCO, 107 N MAIN, LINDSBORG, KS - Restaurant inspection findings and violations

Business Info

Name: JALISCO
Type: Restaurant
Address: 107 N MAIN, LINDSBORG, KS 67456
Phone: 785-227-8987
Total inspections: 6
Last inspection: Jan 07, 2016

Restaurant representatives - add corrected or new information about JALISCO, 107 N MAIN, LINDSBORG, KS »

Violation code	Inspection Date	Violations	Type	Compliance
3-501.17(A) - --In the reach-in-cooler, chimichanga meat, shredded chicken, tamales, and shredded beef were all made on Tuesday, 2 days ago, per manager, but are not date-marked. COS - employee date-marked properly KDA_2_30114H - --Upon inspector's arrival, both kitchen workers don single-use gloves, with no hand wash before. COS - educated by manager KDA_2_40111 - --An open cup of a chocolate-milk-colored beverage is on a shelf directly above a food prep table. COS - PIC removed beverage KDA_3_10111 - --An opened gallon of milk in the reach-in-cooler is not dated with the opening date - and this date is unknown by PIC and employees. COS by VD KDA_3_30111B - --Cook wraps RTE tortillas in foil for a customer order with his bare hands, upon inspector's arrival. COS - After noticing inspector, all kitchen employees don single-use gloves. KDA_3_30412B - --In the sugar and the dry bean containers, the scoop handles are down in contact with the food. KDA_3_50113B - --Raw chicken is thawing in a bucket of water at room temperature. KDA_3_50114A2 - --Cheese dip/sauce (queso) is cooling since yesterday, per manager and the label on container, and is at 55F in two large, deep metal hotel pans. One is tightly-covered with a lid, with the other pan setting on top of it. COS by VD KDA_3_50115A - --Dense queso (cheese sauce/dip) is cooling in deep metal pans (full hotel pans) in the reach-in-cooler, one covered tightly with a lid and the other pan stacked on top of it, since yesterday. COS by educating, leaving handouts, VD on cheese sauce. KDA_3_50116A2 - --Salsa is being held at room temperature in a tub beside the chip warmer, at 48F. COS - served some out, put remainder on ice KDA_3_50118A1 - --The following foods in the RIC have been held over 7 days, as shown by their date-marks: carnitas (12-22 to 12-29), shredded beef (12-27 to 1-4) & enchilada sauce (12-30 to 1-6). COS by VD KDA_3_50118A3 - --In the reach-in-cooler, the following foods were dated for over 7 days (8 or 9 days) as shown: Carnitas (12-22 to 12-29), enchilada sauce (12-30 to 1-6), flan (1-3 to 1-10), chili rellenos (1-2 to 1-9), queso (1-6 to 1-13), and shredded beef (12-27 to 1-4). COS - employee date-marked properly KDA_4_501110B - --Dishes and utensils are being washed in the dish machine, when the maximum hot water temperature is 89F (no temperature booster on the machine). COS - stopped warewashing and instructed to re-wash everything done this morning. KDA_4_60111A - --There is a build up of food debris on the counter-mounted can opener blade. COS - cleaned. There is an accumulation of standing water on the bottom of the Whirlpool reach-in-cooler. KDA_4_60212B - --Both microwave ovens have a build up of dried on food debris inside them, and were not cleaned last night as they were supposed to be per manager. COS - cleaned KDA_5_10311B - --Upon inspector's arrival, there is no hot water - the maximum temperature of the water is 72F. COS - manager states that they just noticed the lack of hot water a few minutes before inspector's arrival, and had found that the pilot light had gone out during the night, so they re-lit the pilot light. COS - water temperature is increasing during inspection, to 89F, then 97F, then . KDA_6_30112 - --No hand-drying provisions at the front kitchen hand sink. COS - PIC refilled paper towel dispenser KDA_6_50111 - --In front of the three door True reach in cooler, floor tile are missing and broken. There is a hole in the floor in the storage area to the left of the back door. KDA_6_50112A - --There is a build up of rusty, moldy slime on the floor and the beverage tubing to the right of the soda machine. KDA_7_10211 - --Two spray bottles of blue window cleaner (per employee) and one spray bottle of bleach/water mixture (per manager) are not labeled with contents. COS - labeled KDA_7_20111B - --In the kitchen, a spray bottle of Windex window cleaner is on a shelf beside the microwave oven. A can of rubber cement is on a shelf beside a container of maraschino cherries. COS - moved chemical to proper storage location KDA_Defacto - --Dish machine=50ppm Cl --RIC in front part of kitchen - raw steak 43F, raw chicken 42F --ST - queso 147F, taco meat 161F, rice 141F Shelf over grill - rice 157F	01/07/2016	22	Follow-up to Administrative Order	Out
Details not available.	07/07/2015
Details not available.	06/25/2015
Details not available.	05/14/2014
Details not available.	04/17/2014
Details not available.	04/22/2013

3-501.17(A) - Pf - Date Marking (Prepared on-site, removed from freezer and not updated) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be 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 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
KDA_2_30114H - Wash Hands (Gloves) 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 before donning gloves for working with FOOD.
KDA_2_40111 - EMPLOYEES shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES- or other items needing protection cannot result.
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
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_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_50113B - TCS Thawing (Cold Water) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed completely submerged under running water at a water temperature of 21�°C (70�°F) or below, with sufficient water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5�°C (41�°F). Alternatively, for a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking to be above 5�°C (41�°F), for more than 4 hours including: the time the FOOD is exposed to the running water and the time needed for preparation for cooking- or, the time it takes under refrigeration to lower the FOOD temperature to 5�°C (41�°F).
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_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_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_4_501110B - The temperature of the wash solution in spray-type WAREWASHERS that use chemicals to SANITIZE may not be less than 49�°C (120�°F).
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_60212B - Cleaning Microwaves - The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
KDA_5_10311B - Hot WATER shall be available at all Distribution POINTS IN the FOOD ESTABLISHMENT, at all times.
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.
KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
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.

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