TAQUERIA MEXICO LINDO '2', 1120 NE SEWARD AVE, TOPEKA, KS - Restaurant inspection findings and violations

Business Info

Name: TAQUERIA MEXICO LINDO '2'
Type: Restaurant
Address: 1120 NE SEWARD AVE, TOPEKA, KS 66616
Phone: 785-845-3255
Total inspections: 7
Last inspection: Oct 13, 2015

Restaurant representatives - add corrected or new information about TAQUERIA MEXICO LINDO '2', 1120 NE SEWARD AVE, TOPEKA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_6_50112A - --The vent has an accumulation of dust. KDA_Defacto - --Ambient of Whitewesting house was 34.2F. Ambient of GE reach in 36.1F. Ambient of reach in the garage was 31.3F. --In the Whitewesting house: shredded lettuce 35.3F, cooked on site rice 38.4F, cooked on site beans 32.5F. Ambient of Whitewesting house 34.2F. Ambient of GE reach in 36.1F. They have frozen water bottles they put in the white Westinghouse after inspector took temperatures.	10/13/2015	2	Reopening	Out
KDA_3_50114A2 - --In the whitewesting house reach in, cooked on site peppers made at 11:00PM today were 49.4F. Peppers were in a small plastic container with not a large amount. COS-Peppers were voluntarily discarded. KDA_3_50116A2 - --In the Whitewesting house, cooked on site meat taco meat 48.5F, uncooked hotdogs 52.4F, deli ham lunch meat 48.4F, 48.1F,47.6F and raw pork shoulder at 46.7F. These items had been in reach in since yesterday. COS-these items were discarded Ambient of Whitewesting house was 54F at 4:30PM. was 52.5F at 5:00PM 50F at 5:20PM. KDA_3_50116B - --In the Whitewesting house, raw shell eggs were at 55.8F. COS- eggs were discarded. KDA_3_50118A1 - --In the Whitewesting house, cooked on site intestines had a discard date of 10/6. They were held over seven days. KDA_4_30111 - --The Whitewesting house ambient was: at 4:30PP 54F, at 5:00PM 52.5F and at 5:20PM 50F. The GE ambient was 54F, no potential hazards food stored there. In the garage a two door reach in ambient was 51.8F. KDA_6_50112A - --The vent cover has an accumulation of dust. KDA_8_40411 - --The reach in coolers were not cooling proper and causing imminent health hazard. COS-Voluntary closure. KDA_Defacto - --Cooked on site refried beans were 76.9F employee said they were cooked a half hour ago. Cooked on site diced steak 55.3F. Employee said it was cooked at 10:00AM today. --In the Whitewesting house reach in, cooked intestines were 40.5F. --Three compartment sink, had a 100PPM chlorine sanitizer. --Was only putting discard date on food items. Educated on putting the date made on food items.	10/12/2015	8	Regular	Out
Details not available.	08/10/2015
Details not available.	07/27/2015
Details not available.	07/23/2015
Details not available.	12/23/2014
Details not available.	06/25/2014

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_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_50116B - PHF/TCS Cold Holding (Shell EGGS) EGGS that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated EQUIPMENT that maintains an ambient air temperature of 7�°C (45�°F) or less.
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_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_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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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TAQUERIA MEXICO LINDO '2', 1120 NE SEWARD AVE, TOPEKA, KS - Restaurant inspection findings and violations

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