LA HACIENDA MEX REST, 1138 N NELSON DR, DERBY, KS - Restaurant inspection findings and violations

Business Info

Name: LA HACIENDA MEX REST
Type: Restaurant
Address: 1138 N NELSON DR, DERBY, KS 67037
Phone: 316-927-2900
Total inspections: 5
Last inspection: Jan 27, 2016

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Violation code	Inspection Date	Violations	Type	Compliance
2-301.14(E) - --Employee placed dirty pans into dishwasher and then took out clean pans without first washing hands. (corrected on site-educated employee and he properly washed hands and rewashed pans) 3-302.11(A)(2) - --A pan of raw chicken was stored directly above pan of shrimp in kitchen West make table. (corrected on site-raw foods rearranged in silo method) A pan of raw fish was stored directly above a pan of ready-to-eat hotdogs and corndogs in East make table. (corrected on site-fish moved to bottom shelf) KDA_3_30212 - --A white container of a white granular substance next to tea dispenser did not have labeling. Person in charge said it was sugar. KDA_3_30412B - --There were bowls with no handles stored in containers of cumin and perejil next to Hobart reach in cooler. KDA_3_30412E - --Ice scoop was stored on soda syrup box next to ice machine in between uses. (corrected on site-scoop placed in ice scoop holder) KDA_3_30511A1 - --A container of raw chicken was stored directly on floor in produce walk in cooler. There was packages of food directly on floor in walk in freezer. KDA_3_50114A2 - --4 plastic containers of cheese dip with lids stored in walk in cooler had temperatures of 48, 50,46, and 45. Person in charge said they were placed in walk in cooler on 1/26 over 6 hours. (corrected on site-cheese disposed of in trash) KDA_3_50118A1 - --A container of spinach dip in Hobart reach in cooler had a preparation date of 1/18/16. At time of inspection, the spinach dip was 10 days old. (corrected on site-dip was disposed of in trash) A container of hotdogs and corndogs stored in East make table had an open date of 1/17/16. At time of inspection, the hotdogs were 11 days. (corrected on site-the hotdogs and corndogs were disposed of in trash) A container of salsa picasa in walk in cooler was dated for 1/19/16. At time of inspection, the salsa picasa was 9 days old. (corrected on site-foods disposed of in trash) A container of chili verde stored in walk in cooler was dated for 1/20/16. At time of inspection, the chili verde was 8 days old. (corrected on site-the chili verde was disposed of in trash) KDA_3_50118A2 - --A container of chipotle ranch and an opened bag of chicken strips stored in Hobart reach in cooler did not have open or preparation dates. Person in charge said they were opened on 1/26 over 24 hours. (corrected on site-foods properly dated) KDA_4_204112B - --Haier reach in cooler did not have integrated thermometer for taking ambient temperatures. (corrected on site-thermometer added to reach in cooler) KDA_4_60111A - --Two can openers stored in kitchen area had visible dried food debris. Person in charge said both openers had not be used for over 4 hours. (corrected on site-both can openers moved to dishwasher for proper cleaning) The inside of soda nozzle at bar had accumulation of soil. (corrected on site-nozzle was cleaned and sanitized) KDA_6_20215A3 - --The back door to establishment has 1 inch opening on left side of door. KDA_6_30111 - --Soap dispenser was not working at handwashing sink next to dishwasher. (corrected on site-soap dispenser was fixed) KDA_6_50112A - --Floors under racks in walk in cooler and walk in freezer have accumulation of soil and dried food debris. KDA_6_50118 - --The basin of handwashing sink next to ice machine has accumulation of soil and debris. KDA_Defacto - --All stored frozen foods are frozen. --beef 173 chicken 167 --Dishwasher had a reading of 100 ppm chlorine. Establishment uses chlorine as sanitizer and has chlorine test strips. --Establishment gets monthly pest control treatments from Terminix and last treatment was on 12/1/15. --Produce walk in cooler-raw meat 41, cut tomatoes 41 walk in cooler-chili rellano 38, salsa 40, salsa verde 38 bar reach in cooler-ambient 38.3 West make table-cheese 41, raw chicken 39 East make table-cheese 41, cut tomatoes 41 Haier reach in cooler-flan 40 coca cola reach in cooler-salsa 39 Hobart reach in cooler-spinach dip 42, chipotle ranch 41 --steam table-beef 143, rice 153 --Wiping cloth solution had a reading of 100 ppm chlorine.	01/27/2016	16	Regular	Out
Details not available.	02/12/2015
Details not available.	02/02/2015
Details not available.	03/17/2014
Details not available.	12/13/2013

2-301.14(E) - Wash Hands (After handling soiled equip and utensils) 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 after handling soiled EQUIPMENT or UTENSILS
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
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_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_30412E - In-use utensil storage (non-PHF/TCS-clean, protected location) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS used with FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be stored in a clean, protected location.
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_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_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_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_30111 - Each HANDWASHING SINK or group of two adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
KDA_6_50118 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.

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LA HACIENDA MEX REST, 1138 N NELSON DR, DERBY, KS - Restaurant inspection findings and violations

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