PLAYA AZUL, 111 N WASHINGTON, WICHITA, KS - Restaurant inspection findings and violations

Business Info

Name: PLAYA AZUL
Type: Restaurant
Address: 111 N WASHINGTON, WICHITA, KS 67202
Phone: 316-267-2284
Total inspections: 6
Last inspection: Jan 12, 2016

Restaurant representatives - add corrected or new information about PLAYA AZUL, 111 N WASHINGTON, WICHITA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_30211A1b - --In kitchen reach in cooler, a carton of raw shell eggs were directly above an open gallon of ready-to-eat milk. Corrected on site. Eggs were moved to bottom of cooler. This was the only repeat datemarking violation observed. KDA_6_10111A - --REPEAT: Kitchen floor is uneven, with floor sealant/covering missing in area, and does not appear easily cleanable KDA_6_20116A - --REPEAT: Wall covering in kitchen where handsink is located is severely peeling and does not appear easily cleanable. KDA_6_50111 - --REPEAT: Kitchen walls have excessive amount of peeling present. KDA_Defacto - --No evidence of pest observed. Person in charge produced invoice for pest treatment conducted 12/30/15 and next scheduled service is 01/14/16. --No foods present on prep table in cooling process. --Wait station reach in cooler: milk: 41.6F --Wait station reach in cooler: Ambient: 39F	01/12/2016	5	Follow-up	In
4-102.11(B)(1) - --In reach in cooler, tamales were stored in and in direct contact with thank you bags, totaling 3. Corrected on site. Tamales were moved to food grade containers. KDA_3_30211A1b - --In reach in cooler, several cartons of raw shell eggs were directly next to container of housemade ready-to-eat guacamole. Corrected on site. Guacamole was moved. In reach in cooler, containers of raw chorizo were directly housemade mild salsa. Corrected on site. Chorizo was moved. KDA_3_30511A1 - --In kitchen, bag of onions and box of canned chopped tomatoes were directly on floor. KDA_3_50115A - --Sitting atop kitchen prep table, a large covered container of seasoned rice temped at 131.7F and large covered container of taco meat temped at 130.3F. Educated line cook on cooling methods. Corrected on site. Rice and meat were moved to uncovered shallow pans and placed in walk in cooelr for rapid cooling. KDA_3_50116A1 - --At the kitchen prep table, a container of seasoned rice temped at 131.7F and container of taco meat was temped at 130.3. Per male line cook, rice and meat were atop table cooling and were placed on table 2 hours ago. Corrected on site. Rice and meat were placed uncovered in walk in cooler for rapid cooling. KDA_3_50116A2 - --At reach in cooler at wait station with ambient of 45.9F, open gallon of milk was temped at 44.6F and whipped cream was temped at 49.8F. Person in charge said milk and cream was placed in cooler one hour ago. Corrected on site. Milk and cream were moved to another cooler for rapid cooling. KDA_3_50118A2 - --At kitchen make table, containers of fried jalapenos, mild salsa, green salsa, hot salsa, and pico de gallo, all made on site had no datemark. Line cook (male employee) said jalapenos were made yesterday morning, hot salsa was made on Sunday 12/26/15 and mild and green salsa and pico de gallo were made on Monday 12/27/15. Corrected on site. Food was datemarked. At steam table, brown beans, refried beans and beef mix had no datemark. Person in charge said beans, refried beans and beef mix were made on Monday. Corrected on site. Beans and beef mix were datemarked. In walk in cooler, buckets of housemade mild, green and hot salsa, refried beans, and pork carnites had no datemark. Male employee stated Salsas were made Sunday and Monday 12/26 and 12/17 and carnitas were cooked yesterday morning. Corrected on site. Salsas and carnitas were datemarked. KDA_4_30111 - --Reach in cooler at wait station storing potentially hazardous food had ambient temperature of 45.9F. Person in charge adjusted temperature. Temperature read 45.3F. KDA_4_60111A - --On kitchen shelf, a mixer stored as clean has accumulation of dried food debris present. Corrected on site. Mixer was moved to be clean. KDA_4_60111C - --In wait station, handle of reach in freezer where chilled drinking glasses are stored has heavy accumulation of soiled debris. KDA_4_60211E4 - --Ice bin in kitchen has accumulation of black microbial growth present on inner lip. KDA_4_60212B - --Kitchen micowave has accumulation of dried food debris in cavity. KDA_4_90311A - --A rack of clean dishes were stored directly atop in-use waste receptacle with waste inside. Corrected on site. Dishes were rewashed. KDA_5_10311B - --There was no hot water at kitchen handsink #1 at the start of inspection. Corrected on site. Hot water valve was turned on and hot water was restored temping at 108.4F. Per line cook, water was turned off due to constant leak. KDA_5_20511A - --A plastic lid was atop basin of kitchen handsink, making it inaccessible. Corrected on site. Lid was moved. KDA_5_50116C - --There is no waste basket near handwashing sink #1 in kitchen. KDA_6_10111A - --Kitchen floor is uneven, and some are have floor sealant/covering missing and concrete is exposed, making it not easily cleanable. KDA_6_20116A - --Wall covering in kitchen is severely peeling and does not appear easily cleanable. KDA_6_20211A - --At bar, light fixture directly above food prep table is unsheilded. KDA_6_20213B1 - --At wait station area, approximately 6-7 fly sticky traps are hanging directly above food prep area. KDA_6_20213B2 - --At wait station, approximately 6-7 fly sticky traps are hanging directly above equipment, utensils and linens. KDA_6_20215A3 - --Front entrance/exit double-doors have about 1/2 gap in center at bottom. Back exit door has about 1/4 inch gap present at bottom. KDA_6_30111 - --At the bar, 3-vat sink used for handsink, there is no hand-washing agent. At the handsink in the employee toilet room, there is no hand soap. KDA_6_30112 - --At the handsink in the employee tiolet room, there is no hand-drying agent. KDA_6_30114 - --There is no hand-washing sign at the kitchen handsink #1 in kitchen. KDA_6_50111 - --In kitchen, walls have excessive amount of peeling, gapes and holes. Kitchen floor has sealant/covering missing where exposure of concrete is present. At kitchen handsink #1, constant water leak is present at fixture. KDA_6_501111A - --Under shelf in kitchen, directly below food prep table, there were 4 live insects that appear to be cockroaches. Person in charge was advised to moved prep table until establishment is cleaned and aggressively treated for pests. KDA_6_501112 - --At wait station, under storage shelf, there was a dead insect resembling a roach was directly next to container of ketchup. Corrected on site. Pest was moved and shelf was cleaned. At the back of make table, inside opening at bottom, 4 dead insects resembling cockroaches were observed. Underneath kitchen shelf directly above food prep table, 2-3 dead insects resembling cockroaches were observed. KDA_6_50112A - --Kitchen walls and kitchen equipment (shelves, underneath prep tables, back of equipment) have accumulation of soiled residue and debris present. Underneath corners of kitchen shelves, pest fecal matter was present. At wait station, next to rack of soda syrup, a large pool of soda syrup was on the floor. In kitchen, there was a pool of standing water next to water heater. KDA_7_10211 - --Bottle of identified as sanitizer hanging on bottom of mechanical dishwasher in kitchen has no label of common name. KDA_7_20111A - --In kitchen, at bottom of food prep table, a containerof blue substance identified as soap water was directly next to a package of tortillas. Corrected on site. Tortillas were moved. KDA_Defacto - --A box containing single-serve packaged margarine had green and white microbial growth present on outer surface of storing box in wait station reach in cooler. Corrected on site. Butter was moved to another container. --Kitchen make table: fried jalapenos: 36.8F lettuce: 36.9F Reach in cooler affixed to make table: raw chorizo: 39.6F Reach in freezer (used as reach in cooler): raw beef: 42.7F Walk in cooler: Beans: 42.1F pork carnitas: 42.9F --Kitchen Steam Table: brown beans: 167.8F beef mix: 181.3F	12/30/2015	32	Complaint	Out
Details not available.	02/20/2015
Details not available.	02/10/2015
Details not available.	03/03/2014
Details not available.	11/15/2013

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_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_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_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_4_60212B - Cleaning Microwaves - The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
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_10311B - Hot WATER shall be available at all Distribution POINTS IN the FOOD ESTABLISHMENT, at all times.
KDA_5_20511A - A Handwashing SINK shall be maintained so that it is accessible at all times for EMPLOYEE use.
KDA_5_50116C - If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory or group of adjacent lavatories.
KDA_6_10111A - Except as specified in ¶6-101.11(B), materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted- Closely woven and EASILY CLEANABLE carpet for carpeted areas and, Nonabsorbent for areas subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods.
KDA_6_20116A - Wall and ceiling covering materials shall be attached so that they are EASILY CLEANABLE.
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_20213B1 - Insect control devices shall be installed so that the devices are not located over a FOOD preparation area.
KDA_6_20213B2 - Insect control devices shall be installed so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
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_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_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_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
KDA_6_501111A - Pests (Prohibited) the PREMISES shall be maintained free of insects, rodents, and other pests.
KDA_6_501112 - Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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.

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