Los Amigos Mexican Restaurant, 2610 STATE AVE, KANSAS CITY, KS - Restaurant inspection findings and violations

Business Info

Name: Los Amigos Mexican Restaurant
Type: Restaurant
Address: 2610 STATE AVE, KANSAS CITY, KS 66102
Phone: 913-281-4547
Total inspections: 4
Last inspection: Jan 14, 2016

Restaurant representatives - add corrected or new information about Los Amigos Mexican Restaurant, 2610 STATE AVE, KANSAS CITY, KS »

Violation code	Inspection Date	Violations	Type	Compliance
3-501.17(A) - --A container with portion size cooked chicken was in the reach in cooler without a preparation date. PIC stated the chicken was cooked on 1-7-16 and placed into the freezer the same day. PIC removed the chicken from the freezer daily. The chicken was not date to show the new discard date after remove the chicken from the freezer. KDA_3_30412B - --Single-serve portion cups without handles stored in containers of spices. KDA_3_30414B1 - --Wiping clothe stored on a prep table not stored into a sanitizer between use. KDA_3_50118A1 - --Cooked beef was in the walk in cooler without preparation date on the container. PIC stated the beef was cooked on 1-12-16. Establishment made spinach dip was in the reach in cooler without a date on the container. PIC stated the spinach dip was made on 1-14-16 at 10 AM, held more than 24 hours without a preparation date. Cooked chicken was in the walk in cooler without a preparation date. PIC stated the chicken was cooked on 1-14-16 at 10 AM, held more than 24 hours without a preparation date. COS, all food items dated. KDA_4_20211A2 - --Fried tortilla chips stored in a large white plastic bin with a crack in the side of the plastic bin. Cooked rice stored in a plastic food storage container with cracks. The food spatulas hanging were jagged and chipped. KDA_4_60111A - --Grease and dried food build up on plastic food storage tubs of chips. Dried food debris was on the blade of the can opener. KDA_4_60111B - --Cooking pans and pots encrusted with grease deposits. KDA_4_60111C - --The cooking stove surface and shelves below encrusted with dried food, and grease deposit. KDA_4_60211E4 - --Debris on the soda nozzles. KDA_4_90311A - --Box of single-serve foam containers stored on the floor. KDA_4_90311B - --Food storage containers stacked wet and stored as clean. KDA_6_20214 - --The toilet rooms did not have self-enclosed doors. KDA_6_50111 - --Water stained ceiling tiles in the food prep area. Paint peeling on the toilet room door, and wall in the food prep area. KDA_6_50112A - --Grease build up on floor under stove and fryer. Dirt and debris on floor of kitchen areas under equipment. Dried food debris on the walls in the food prep area. Dried food debris on the floor of the walk in cooler. KDA_6_50116 - --Wet mop left into a mop bucket. KDA_7_20111B - --A bottle of hand sanitizer was stored above single-serve spoons on a storage rack. KDA_Defacto - --Hot box ground beef 157F. Steam table ground beef 181F, rice 170F, refried beans 146F. --Hot water 118F, handsink. --PIC provided test kit for the use of quat. --Reach in cooler spinach dip 39F. Make table lettuce 40F, chopped tomatoes 39F. WIC cooked beef 36F. --Salsa was in the reach in cooler without a preparation date. PIC stated the salsa was made this morning. A tray of cooked chicken was in the walk in cooler without a preparation date. PIC stated the chicken was cooked this morning.	01/14/2016	17	Regular	Out
Details not available.	01/23/2015
Details not available.	01/13/2015
Details not available.	05/14/2013

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_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_30414B1 - Wiping cloths (Storage) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at an appropriate concentration.
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_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_60111B - The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations.
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_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_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_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_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_6_50116 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
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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Los Amigos Mexican Restaurant, 2610 STATE AVE, KANSAS CITY, KS - Restaurant inspection findings and violations

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