Margaritas Jalisco, 1616 SW 17TH ST, TOPEKA, KS - Restaurant inspection findings and violations

Business Info

Name: Margaritas Jalisco
Type: Restaurant
Address: 1616 SW 17TH ST, TOPEKA, KS 66604
Phone: 785-478-6006
Total inspections: 6
Last inspection: Dec 01, 2015

Restaurant representatives - add corrected or new information about Margaritas Jalisco, 1616 SW 17TH ST, TOPEKA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_30211A1b - --In the stainless steel reach in cooler, seven flats of raw shell eggs were stored over an open gallon of milk and a pan of cooked cheese sauce. There was was also no separation between the raw shell eggs and a pan of shredded cooked beef. COS-raw shell eggs were moved to the bottom shelf of the three door reach in cooler. KDA_3_30212 - --Sitting on the make table with the commercial can opener, two containers with a white substance in them were with out a common name. Person in charge said one was salt and one was sugar. COS- Salt was labeled and sugar was discarded. KDA_3_30412B - --On the make table with the commercial can opener, a container of salt had a bowl with out a handle in it, touching the salt. COS-bowl was removed. KDA_3_50114A2 - --In the stainless steel reach in, a deep plastic container with a lid contained shredded beef 44.9F. Person in charge said it was made 11/30/15 around 3:00PM. He said, they sit it out on the counter for about three hours to cool it down. COS- beef was discarded. The beef that was on the steam table from that batch was also discarded. Educated on proper cooling. KDA_3_50116A1 - --Steam table, made on site white cheese sauce 122.5F and diced beef in red sauce 126.8F. Person in charge said they had been prepared at 10:30AM today. COS-items were re-heated to proper temperatures. KDA_3_50116A2 - --make table, white shredded cheese 45.1F. Person in charge said cheese had been out since 10:30AM. COS-cheese was moved to three door reach in to cool down. KDA_3_50118A2 - --In the stainless steel reach in, an open gallon of milk was with out a date. Person in charge said it was opened yesterday(11/30/15) morning. He thought because of the freshness date it didn't need to be date marked. There was custard in the reach in, in the pop storage room without a date mark. Person in charge said it was made on Saturday. COS-Person in charge put a sticker on the custard with the correct date. KDA_4_10111A - --In the stainless steel reach in, there were 12 sandwich buns stored in a thank you bag. COS-buns were placed in a food grade safe container. Educated on food grade safe containers. KDA_4_20311 - --The cooking thermometer was not working. Inspector showed person in charge how to calibrate thermometer. Gauge never moved. Person in charge said he will get some tonight. KDA_4_204112B - --The reach in coolers did not have thermometers. KDA_4_60111A - --There were two knives stored as clean on a magnetic knife strip in the back room, that had dried on food debris on the blade. In the pop storage room, there was one container stored on a shelf with a sticker on it. COS-items were rewashed. KDA_4_70211 - --At the three compartment sink, an employee washed the dishes in the first compartment with soap and water, then used a hose with a sprayer attached. Employee did not sanitize. Establishment does have a mechanical warewashing machine. COS-dishes were washed in the mechanical warewashing machine. Educated on setting up three compartment sink. KDA_5_501113 - --The lid was opened on the trash dumpster. KDA_6_30311A - --There is no light in the stainless steel reach in. There are two light fixtures in the back room that have no lights. KDA_6_50111 - --There is missing floor tile in the kitchen. In the back room, there is flooring that is split and cracked. There is a hole in the wall by the ice machine. In the pop storage room, there is a hole in the ceiling on the south wall. In the cooking area, there are several stained tile. KDA_7_10211 - --Stored on a shelf by the back door, was a spray bottle with an orange liquid with out a common name. Person in charge said it was grill cleaner. COS-spray bottle was labeled. KDA_7_20111B - --On a shelf above where the dishes are placed to dry when they are removed from the mechanical warewashing machine, was a bottle of ready to use pot and pan detergent. COS_detergent was removed. KDA_Defacto - --Coke reach in bar area, milk 41.8F. make table, shredded lettuce 39.7F. Make table reach in, spinach leaves 42.1F. Three door reach in, cooked on site chicken 40.9F. Stainless steel reach in, milk 42.1F. In the pop storage reach in, custard 37.2F. --Cooking on the grill, grilled chicken 174.8F. --Frozen food is frozen. --Reheated on the stove, white cheese sauce 138.5F. --steam table, cooked on site rice 133.8F.	12/01/2015	18	Complaint	Out
KDA_4_50116A - --An employee was washing his hands at the mechanical ware washing sink. Educated on where hands need to be washed. COS-hands were washed at hand washing sink. KDA_4_90311B - --In the storage room on a shelf where clean dishes are stored, there were three metal pans stacked wet. Education was provided on correct drying. COS-pans were placed for rewashing. KDA_5_50115A - --Trash dumpster lids were open. COS-lids were closed. KDA_6_50111 - --In the food prep room, there is flooring that is split and cracked. There is a hole in the wall by the pop storage and a hole in the south wall. In the kitchen area, there are several stained ceiling tile. KDA_Defacto - --A pan of red sauce sitting on the food prep table in the back, was sitting in a pan of ice and employee is stirring frequently. --Ambient of the three door stainless reach in, 37.4F. Make table top cooler. sliced tomatoes 36.4F. Make table reach in cooler, ambient was 39.7F. They are using temperature logs for all of their cooling units. --Establishment has purchased a new stainless steel reach in for the back room. The make table was repaired. --Pans and dishes are being washed at the mechanical ware washing machine. --The two door reach in, is only being used for holding beer. One light fixture had bulbs replaced. Another light fixture was replaced with a new one.	12/16/2015	5	Reopening	In
KDA_3_50114A2 - --In the three door reach in, carnita's 43.9F. Employee said they were made on 12/13/15. Carnita's were in a deep metal pan with the broth. Also, in the three door reach in, made on site cheese dip was at 50.7F. It was in a deep plastic container with the lid on. Person in charge said it was made on 12/14/15 at around 6 PM. In the two door reach in, shredded chicken 47.3F. The shredded chicken was packed tight and in a deep metal pan. Employee said it was made on 12/14/15. COS-all itmes were voluntarily discarded. KDA_3_50116A2 - --In the two door reach in, milk 43.9F. Person in charge said it was out about 15 minutes ago. COS-milk was placed in the three door reach in. Sour cream 45.6F, shredded lettuce 43.7F, salsa verde 44.2F, made on site red salsa 44.2F. Employee said lettuce and salsa's were made on 12/14/15. COS-all items were voluntarily discarded. In the top of the make table, sour cream 52.9F, shredded white cheese 52.0F, shredded lettuce 53.4F, sliced tomatoes 51.3F, mix of diced onions, tomatoes and cilantro 50.4F, chopped tomatoes 41.3F. Employee said they were prepared this morning around 9:00 AM. COS-all items except for sour cream were placed in three door reach in. Sour cream was discarded, it came from a larger container that was discarded. In the reach in make table cooler, the following items were uncooked: chicken 55.4F, 54.9F, pork 56.8F, mix of beef, pork and chicken 51.1F, shrimp 56.8F, raw shell eggs 58.1F internal temperature and chiroz 55.6F. COS-all items were discarded. In the two door reach in, chubs of E-Z melt cheese 54.7F, 43.6F, 45.1F, 45.8F and 45.9, sour cream 45.6F, shredded lettuce 43.7F, made on site salsa verde 44.2F and made on site red salsa 49.4F. Lettuce and salsa's were made on 12/14/15. COS-all items were voluntarily discarded. Ambient of the two door reach in was 45.9F. The ambient of the make table cooler was 58.8F. Person in charge said he was off yesterday and they just told him they did not think the make table was working yesterday. KDA_4_30111 - --The make table reach in cooler, make table and the two door reach in was not keeping food cold to 41F. Person in charge said they will go purchase new units today. Ambient of two door reach in 45.9F. Ambient of make table cooler 58.8F. KDA_4_30112B - --The three compartment sink, is not largest enough for their pans to be washed in. Educated on proper washing methods. COS-person in charge said he will wash pans at the mechanical warewashing machine. KDA_4_50118 - --The dishwasher was doing dishes at the three compartment sink, he had the sinks set up from left to right with sanitizer in the first compartment, rinse water in the second and wash water in the third. There were soiled dishes in all compartments, and the rinse water had visible debris in it. COS-sinks were drained and filled with fresh, clean water. KDA_4_60111A - --On the magnetic knife strip in the food prep area in the back room, two knives were stored as clean with sticky residue on them. COS-knives were removed to ware washing area. KDA_4_70211 - --An employee was doing dishes at the three compartment sink. He had sanitizer water in the first compartment, rinse water in the second and wash water in the third. The compartments were filled with soiled dishes. The employee was using a hose attached from the mop sink with a sprayer at the end to rinse and sanitize. Pans were not submerged in sanitizer. KDA_5_20511B - --At the hand washing sink in the kitchen, there was a a metal pad used for dish washing in the basin of the sink. COS( corrected on site)-metal pad was removed. KDA_5_501113 - --The lid to the trash dumpster was not closed. KDA_6_30311A - --There is no light in the stainless steel reach in. There are two light fixtures in the back room that have no lights. KDA_6_50111 - --In the food prep room, there is flooring that is split and cracked. There is a hole in the wall by the pop storage and a hole in the south wall. In the kitchen area, there are several stained ceiling tile. KDA_8_40411 - --The establishment has a make table top and reach in cooler in the food cooking area and a two door reach in cooler that are not keeping potentially hazards foods at 41F. Establishment did a voluntarily closure. KDA_Defacto - --In the two door reach in, made on site tortilla sauce 42.9F. In the three door reach in, made on site rice 42.5F. In the two reach in, made on site red sauce 42.9F.	12/15/2015	13	Follow-up	In
Details not available.	05/12/2015
Details not available.	04/27/2015
Details not available.	08/14/2014

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_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_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_10111A - FCS MATERIALS (safe) MATERIALS that are used IN the construction of UTENSILS and FOODCONTACT SURFACES of equipment shall be safe.
KDA_4_20311 - FOOD thermometers (Accuracy) FOOD temperature MEASURING devices that are scaled only IN Celsius or dually scaled IN Celsius and Fahrenheit shall be accurate to ±1�°C IN the intended range of use. FOOD temperature MEASURING devices that are scaled only IN Fahrenheit shall be accurate to ±2�°F IN the intended range of use.
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_30111 - Temperature Capacity - EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
KDA_4_30112B - Sink compartments shall be large enough to accommodate immersion of the largest EQUIPMENT and UTENSILS. If EQUIPMENT or UTENSILS are too large for the WAREWASHING sink, a WAREWASHING machine or alternative EQUIPMENT as specified in ¶ (C) of this section shall be used.
KDA_4_50116A - A WAREWASHING sink may not be used for handwashing.
KDA_4_50118 - Warewashing Equipment (Clean Solutions) The wash, rinse, and SANITIZE solutions shall be maintained clean.
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_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
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_5_20511B - A HANDWASHING SINK may not be used for purposes other than handwashing.
KDA_5_501113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: Inside the FOOD ESTABLISHMENT if the receptacles and units: Contain FOOD residue and are not in continuous use- or, After they are filled- and, With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT.
KDA_5_50115A - Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers.
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.
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.
KDA_8_40411 - A LICENSEE shall immediately discontinue operations and notify the regulatory AUTHORITY if an IMMINENT Health HAZARD may exist because of an emergency such as a fire, flood, extended interruption of electrical or WATER service, SEWAGE backup, misuse of POISONOUS or TOXIC MATERIALS, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger Public health. a LICENSEE need not discontinue operations IN an area of an ESTABLISHMENT that is unaffected by the IMMINENT Health HAZARD.

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