LAS CABANAS, 908 ELM ST, MARYSVILLE, KS - Restaurant inspection findings and violations

Business Info

Name: LAS CABANAS
Type: Restaurant
Address: 908 ELM ST, MARYSVILLE, KS 66508
Phone: 785-562-5003
Total inspections: 7
Last inspection: Dec 03, 2015

Restaurant representatives - add corrected or new information about LAS CABANAS, 908 ELM ST, MARYSVILLE, KS »

Violation code	Inspection Date	Violations	Type	Compliance
3-302.11(A)(2) - --In the WIC on a speed rack, there were 2 metal food grade containers of raw chicken being stored directly above raw whole beef muscles. COS-rearranged items. KDA_3_10111 - --In the WIC there were 6 packages of flour tortilla shells with mold growing on them. COS-discarded. KDA_3_30211A1b - --In the make table there were 2 containers of raw chicken and one container of raw beef being stored directly above a bag of ready to eat fries. COS-rearranged items. Also in the make table there a plastic food grade container of ready to eat salsa stored in between to plastic food grade containers of raw chicken. COS-rearranged items. In the True RIC (Pepsi) there was an open carton of raw hard shell eggs being stored directly on top of 5 ceramic bowls of ready to eat flan (made on site). COS-removed raw eggs. KDA_3_30511A1 - --In the WIC there were 2 containers of salsa that were not covered and there was dust build up on the fan blower. The containers were directly below the fan blower. COS-placed cling wrap on the containers. KDA_3_50115A - --On a metal table there were 2 metal food grade containers of cooked ground beef at 135.6F and 145.7F. An employee said they have been sitting out at room temperature since 1:00pm and were tempted around 3:48pm (past 2 hours). There was also one metal food grade container of cooked carnitas at 127.6F. It has been sitting out at room temperature since 1:00pm and tempted around 3:48pm (past 2 hours). COS-discarded. (No cooling method was being used). KDA_3_50116A1 - --On the stove there was a pot of shredded chicken at 107.6F. The burner was turned off and an employee said it has been on the stove for about 30 minutes. COS-reheated the chicken to 165F. There was a metal container of queso sitting on top of the steam table and it tempted at 114.9F. An employee said it has been on top of the steam table for about 20 minutes. COS-reheated the queso to 165F. KDA_3_50116A2 - --In the make table there was a plastic food grade container of raw chicken at 45.1F. It was placed in the unit around 11:00am and was tempted around 3:20pm (past 4 hours). The ambient air temperature of the unit was reading 45.0F. COS-adjusted the temperature gauge and now the unit is reading 32.7F. KDA_3_50118A2 - --In the RIC (below MT 2) there was a ceramic plate of chili relles without a date. An employee said they were made on 12/1. There was also a ceramic plate of carnitas without a date. An employee said they were made on 11/28. COS-date marked both items. In the True RIC (Pepsi) there were 5 ceramic bowls of flan (made on site) without dates. An employee said they were made on 12/1. COS-date marked the items. KDA_4_20211A2 - --On the utensil rack downstairs, there was one 8 qt plastic food grade container that had melted spots on the side of the container (not easy to clean). COS-pulled and will be used for utensils only. KDA_4_60111A - --On the magnetic strip there were 2 knives with dried food debris on the blades. COS-washed them. The large can opener connected to the metal table had dried food debris build up on the blade and was used yesterday (can hold bacteria). COS-washed. On the utensil rack downstairs there was one (22 qt) food grade bucket with sticker residue left on the outside (can hold bacteria). COS-moved to the ware wash area. KDA_4_60111C - --There is dust build up on the fan blower in the WIC. KDA_4_60211E4 - --There is minor mold build up inside of the pop nozzles at the soda fountain machine. KDA_5_20511B - --There was a plastic food grade container in the handsink located in the kitchen. COS-removed the container. KDA_5_20515B - --The handsink located in the ware wash area leaks when the water is shut off. Staff is shutting off the water at the shut off valves to stop the leaks. The faucet at the 3 compartment sink leaks when water is supplied. KDA_6_20214 - --The upstairs men's restroom door is not self-closing and opens into the establishment. KDA_6_20215A3 - --The upstairs side exit door in the kitchen has a 1/2" gap along the right side. You can feel the cold outside air coming in. The basement exit door has a 1/2" gap along the bottom. This could allow the entrance for pests. KDA_6_30112 - --The handsink in the kitchen, the handsinks in the men and women's restrooms downstairs and the handsinks in the men and women's restrooms upstairs did not have disposable paper towels available at the time of the inspection. COS-placed a stack of napkins at each handsink until their shipment comes. KDA_6_30311A - --There is not light bulb in the WIC. KDA_6_50111 - --The pipes located on the ceiling in the basement drip in between the 3 compartment sink and metal food prep table. KDA_Defacto - --Black RIC creamer 38.8F True RIC (Aquafina) salsa (made on site) 39.7F milk 35.0F Make Table sliced tomatoes 43.3F raw beef 40.3F raw chicken 41.3F RIC (below MT) raw shrimp 42.7F Make Table 2 sliced tomatoes 42.2F shredded lettuce 41.3F guacamole (made on site) 41.1F RIC (below MT 2) chili relles 41.4F True RIC (Pepsi) cooked rice 40.6F Frigidaire RIF 1-food frozen Frigidaire RIF 2-food frozen White RIF-food frozen WIC cooked taco meat (ground beef) 41.3F shredded cheese 41.2F Downstairs Bar RIC whipped topping 40.2F --Critical (Critical)	12/03/2015	20	Regular	Out
3-302.11(A)(2) - --In the walk in cooler on a speed rack, there were 2 metal containers of raw chicken stored above raw whole beef. (corrected on site (cos)-moved chicken to the bottom shelf) KDA_5_20515B - --In the upstairs kitchen, the faucet at the three compartment sink leaks when the water is turned on. KDA_6_20211A - --There are no protective shields on the lights above the food preparation table in the downstairs kitchen. KDA_6_20214 - --The upstairs men's restroom door is not self-closing and opens into the establishment. KDA_6_20215A3 - --The upstairs side exit door in the kitchen has a 1/2 inch gap along the right side. The basement exit door near the bar has a 1/2 inch gap along the bottom side of the door. KDA_Defacto - --small make table/cut tomatoes 39.1F large make table/shredded cheese 41.3F Pepsi reach in cooler/rice 41.2F Aquafina/salsa 42.9F walk in cooler/refried beans 32.8F --steam table/white cheese sauce 139.4F	12/15/2015	6	Follow-up	In
Details not available.	04/10/2014
Details not available.	01/30/2014
Details not available.	11/13/2013
Details not available.	10/28/2013
Details not available.	02/18/2013

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_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
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_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_50116A1 - PHF/TCS Hot Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURECONTROL FOR SAFETY FOOD) shall be maintained at 57�°C (135�°F) or above.
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_4_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
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_60211E4 - Non-PHF/TCS Food Contact Surface Cleaning Frequency (ice bins, soda nozzles) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned, in EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: at a frequency specified by the manufacturer- or, absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
KDA_5_20511B - A HANDWASHING SINK may not be used for purposes other than handwashing.
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
KDA_6_20211A - Except as specified in ¶ 6-202.11(B), light bulbs shall be shielded, coated, or otherwise shatter resistant in areas where there is exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
KDA_6_20214 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
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_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_30311A - Light intensity (108 lux) The light intensity shall be at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning.
KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.

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