JUQUILA TACOS, 1400 S SUMMIT, ARKANSAS CITY, KS - Restaurant inspection findings and violations
- All Cities
- KS small cities
- KS smaller cities
- Kansas
- Kansas Restaurants
Violation code | Inspection Date | Violations | Type | Compliance |
|---|
- 4-302.14 - --The employee verified they use bleach to sanitize their dishes. She said they do not have test strips for their bleach. Explained the 1-2-3 method (1 cap of bleach for 3 gallons of water).
- 4-102.11(B)(1) - --In the freezer in the kitchen there are peppers and chopped onions stored in plastic Dillons "Thank You" grocery bags. The food items are in direct contact with the plastic of the bags. COS - the employee put these into new containers. In the cooler in the kitchen there is a Walmart "Thank You" bag storing bread. The bread is in direct contact with the plastic of the bag. COS - the employee put the bread into a new container.
- KDA_3_30211A1a - --In the refrigerator in the kitchen there are two containers of raw shell eggs and a container of raw beef stored on the top shelf of the refrigerator. These are stored directly above raw green bell peppers on a lower shelf in the cooler. Corrected on Site (COS) - the employee rearranged this.
- KDA_3_30211A1b - --In the refrigerator in the kitchen there are two containers of raw shell eggs and a container of raw beef stored on the top shelf of the refrigerator. These are stored directly above ready-to-eat tortillas and a container of bread on a lower shelf in the cooler. Corrected on Site (COS) - the employee rearranged this.
- KDA_3_30511A1 - --In the kitchen there is a bag of onions and a bowl of fresh garlic stored directly on the floor.
- KDA_3_50114A2 - --There is a pot of cooked tomatillos on the counter in the kitchen. These are measuring 59.0 F. In the back dining room there is a bowl of cooked tomatillos that are measuring 57.2 F. The employee said she cooked these both yesterday in the evening and set them out at room temperature to cool so she could put them in the freezer today. She verified that she has had them out on the table in the back and counter in the kitchen since yesterday evening and they were never put in the refrigerator. COS - these were both discarded.
- KDA_4_60111C - --There is an accumulation of grease buildup inside of the vent hood above the cooking area. There is a buildup of debris/food spill in the top of the door seal for the reach-in-cooler in the kitchen.
- KDA_4_90311A - --There are clean pots and pans stored directly on the floor below the prep table in the kitchen.
- KDA_5_40211 - --Upon beginning the inspection there was a sealed bag of meat stored inside/hanging out of the hand sink and an opened bag of meat stored inside of the left vat of the 3 vat sink. The employee moved the bag from the hand sink onto the ledge of the 3 vat sink. Both of these sinks are directly plumbed into the sewage system. Explained to the employee that food should never be below the flood rim of the sinks due to how they are plumbed. This was not corrected during the inspection. The employee said she had this sitting out because she intended to cook it today.
- KDA_6_20215A3 - --The front door to the establishment has a narrow 1/8 to 1/4 inch gap at the bottom threshold where sunlight shines through while the door is closed.
- KDA_6_30114 - --There is no hand washing sign posted at the hand sink in the restroom. COS - provided the employee with a sign to be posted.
- KDA_7_10211 - --On the floor in the kitchen there is a container labeled as butter that has a wiping cloth and bubbly liquid inside. The employee confirmed this was their wiping cloth bucket with sanitizer inside. Letting her know that the container needs to be labeled with what chemical is stored inside.
- KDA_7_20111A - --There is an opened bottle of Comet on the edge of the hand sink. It was directly beside a bag of meat that was stored in/hanging out of the hand sink upon beginning inspection. When the meat was moved out of the hand sink, it was directly next to the end of the bag while the bag was laying on the ledge of the 3 vat sink. COS - the meat was moved.
- KDA_Defacto - --Bags of meat in the kitchen sink - 38.7 F Cooler in Kitchen: Rice - 41.7 F --Beef wrapped in foil and stored on the grill - 144.7 F --There is bread stored in a sterilite container that is not labeled for food in the cooler in the kitchen. The bread has parchment paper around it keeping it from contacting the sterilite container. There are chipped plates and bowls on a shelf in the kitchen. The employee said these are her personal use and they do not serve customers with these. They serve with the single-use plates and containers.
|
01/20/2016 | 14 | Regular | Out |
| Details not available. | 06/24/2014 | | | |
| Details not available. | 04/08/2014 | | | |
| Details not available. | 03/20/2014 | | | |
Violation descriptions:
- 4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
- 4-102.11(B)(1) - P - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES shall be safe.
- KDA_3_30511A1 - Food storage - Except as specified in ¶¶ (B) and (C) of 3-305.11, FOOD shall be protected from contamination by storing the FOOD: in a clean, dry location- where it is not exposed to splash, dust, or other contamination- and at least 15 cm (6 inches) above the floor.
- 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_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_5_40211 - Except for floor drains that originate IN refrigerated spaces that are constructed as an integral part of the building, a direct connection may not exist between the SEWAGE system and a drain originating from equipment IN which FOOD is placed.
- 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_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_20111A - Chemical Storage (spacing/partitioning) POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning.
Recently added reviews
| Name |
City |
Users' Rating |
| ALTA CONVENIENCE #6210 | OSBORNE, KS | |
| HAYSVILLE SADDLE CLUB | HAYSVILLE, KS |
|
| EL RINCONCITO MEXICAN STORE | LYONS, KS |
|
| BILSKI'S BAR AND GRILL | MERRIAM, KS |
|
| RED EYE | KANSAS CITY, KS |
|
| PAPA MURPHY'S PIZZA | WICHITA, KS |
|
| TIMBER CREEK MEATS | PARSONS, KS | |
| DON'S PLACE | PROTECTION, KS |
|
| BILLY'S/AYR LANES | LIBERAL, KS |
|
| LOTUS EXPRESS | PITTSBURG, KS |
|
Restaurants in neighborhood
Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
- All Cities
- KS small cities
- KS smaller cities
- Kansas
- Kansas Restaurants
Restaurant representatives - add corrected or new information about JUQUILA TACOS, 1400 S SUMMIT, ARKANSAS CITY, KS »