Tacoeria Mexico, 11977 S STRANG LINE RD, OLATHE, KS - Restaurant inspection findings and violations

Business Info

Name: Tacoeria Mexico
Type: Restaurant
Address: 11977 S STRANG LINE RD, OLATHE, KS 66062
Phone: 816-764-0001
Total inspections: 8
Last inspection: Dec 07, 2015

Restaurant representatives - add corrected or new information about Tacoeria Mexico, 11977 S STRANG LINE RD, OLATHE, KS »

Violation code	Inspection Date	Violations	Type	Compliance
4-302.14 - --No test strips in place for chlorine. Chlorine used in dish machine for sanitization. Strips in place for quat. KDA_3_10111 - --One orange in walk in cooler with mold on surface. COS discarded KDA_3_30211A1b - --In walk in cooler, container of raw beef stored on shelf over container of made on site refried beans. COS moved. KDA_3_50116A1 - --In steam table top on cookline, cooked rice at 101F. COS reheated to 165F in microwave per employee thermometer. KDA_3_50116A2 - --In walk in cooler, cooked rice at 48F. COS Removed lid of container to rapidly cool. KDA_4_60111A - --Stored as clean on shelving for clean equipment/utensils, 4 metal pans with visible food debris and 1 metal pan with old date marking sticker residue. 4 knives stored as clean on magnetic strip in kitchen area with visible food debris on blades. COS rewashed. KDA_4_60111C - --Shelves in walk in cooler soiled with buildup of food and dirt debris. KDA_4_90311B - --Metal pans stored as clean on shelving for clean equipment were not allowed to air dry. Stacked wet. KDA_7_20111B - --2 boxes containing spray cans of stainless steel cleaner and polish stored on shelf in dry storage area over boxes of single use spoons. COS moved. KDA_Defacto - --Milk in reach in cooler at 43F, ceviche at 39F sour cream in make table top at 39F walk in cooler: refried beans at 43F, cooked chicken at 43F --Shredded chicken in steam table top at 172F, taco meat in steam table top at 155F	12/07/2015	10	Follow-up	Out
2-301.14(E) - --Employee handling soiled utensils and then directly handling clean utensils for storage without hand washing in between. COS-Educate, employee washed hands 4-302.14 - --Quaternary and Chlorine test strips not provided. 4-102.11(B)(1) - --At preparation area, warm tortillas stored in direct contact with non-food grade "thank you" bag. COS-Removed from bag. KDA_2_30114H - --Employee handling raw beef, removed contaminated gloves and then donned gloves without hand washing in between. COS-Washed hands. KDA_2_40111 - --Open employee drink stored on slicer and on make table top. COS-Voluntary discard KDA_3_10111 - --In reach in cooler, sealed and thawed packages of fish. Person in charge stated removed from freezer on Sunday, over 24 hours. COS-Educate, Voluntary discard. In bar area, 1 bottle of Scotch with 1 dead small fly. COS-Voluntary discard. KDA_3_30211A1b - --In walk in cooler, raw pork bacon stored over ready to eat buns and house made ready to eat sauce. COS-Moved bacon. KDA_3_30412B - --Bowls with no handles stored in containers of sugar, cumin, pepper and salt. COS-Removed bowls. KDA_3_30511A1 - --In walk in cooler, crated tomatillos stored on floor. KDA_3_50114A1 - --In walk in cooler, 1 plastic container of house made hot salsa at 59F. Person in charge stated made the previous day and not removed from walk in cooler. COS-Voluntary discard. KDA_3_50116A1 - --At steam table, cooked rice at 69F. Person in charge stated placed on steam table at 10:30am. COS-Voluntary discard. KDA_3_50116A2 - --In reach in cooler, raw hamburger at 47F, raw fish at 45F, packages of macaroni and cheese at 45F. Ambient air of cooler at 43F. Person in charge stated items in reach in cooler since the previous night. No temperature log provided. COS-Voluntary discard. KDA_4_50111B - --on 4 door reach in cooler, seal around door broken and not allowing for door to shut tightly. KDA_4_60111A - --On wall magnets, 8 knives stored as clean with dried food residue. On shelf, stored as clean 6 pans, 15 lids, 12 utensils with old date marking stickers and dried food debris. In walk in cooler, 10 plastic containers storing food with entire old date marking stickers on surface. COS-Rewashed and sanitized KDA_4_60111C - --Freezer and reach in cooler door handles with accumulation of food debris and grease. Back side of grill and equipment with accumulation of grease. KDA_4_60211E4 - --In bar area, 2 soda guns with accumulation of mold inside nozzle. KDA_4_70211 - --Employee washed and rinsed dirty knives and then placed as clean on wall magnet for use without sanitizing. COS-Rewashed and sanitized. KDA_5_20511B - --Hand sink in bar area with bottle of cleaner stored in basin of sink. COS-Removed cleaner. KDA_6_30112 - --Hand sink in bar area not provided with hand drying provisions. COS-Provided paper towels. KDA_6_30114 - --Three hand sinks in kitchen not provided with hand sink signage. COS-Inspector provided hand sink signage. KDA_7_10211 - --In waitress area, 1 bottle of blue liquid not labeled. Person in charge stated it was window cleaner. COS-Labeled KDA_7_20111B - --On shelf, 1 bottle of motor oil and caulking gun loaded with caulking stored above clean pans and utensils. COS-Moved items. KDA_7_20711B - --In dry storage area, 2 bottles Ny-Quil, Ibubrophen over single use spoons and open container of suger. In server area, 1 bottle of Myralax and exlax stored above clean cups. KDA_Defacto - --Cold Holding-Reach in cooler-Salsa/42F, Walk in cooler-Salsa/40F, Chicken/40F, Reach in cooler 2-Raw beef/40F, Raw pork/36F, make table-Diced tomato/41F, House made Pico de gallo/40F, Reach in cooler 3-Cooked spinach/43F, --Hot Holding-Steam table-Queso/139F, Beans/157F, Shredded chicken/151F, On grill-Beef/141F, In oven-Rice/167F	11/17/2015	24	Regular	Out
Details not available.	12/01/2014
Details not available.	11/13/2014
Details not available.	08/15/2013
Details not available.	07/02/2013
Details not available.	06/18/2013
Details not available.	04/05/2013

2-301.14(E) - Wash Hands (After handling soiled equip and utensils) FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and after handling soiled EQUIPMENT or UTENSILS
4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
4-102.11(B)(1) - P - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES shall be safe.
KDA_2_30114H - Wash Hands (Gloves) FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and before donning gloves for working with FOOD.
KDA_2_40111 - EMPLOYEES shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES- or other items needing protection cannot result.
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
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_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_50114A1 - Cooling PHF/TCS (Reach 70�°F within the first 2 hours) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within 2 hours from 57�°C (135�°F) to 21ºC (70�°F) [must cool from 135�°F to 41�°F in no more than 6 hours total.]
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_4_50111B - EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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_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_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_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_7_20711B - Except for medicines that are stored or displayed for retail sale, Medicines that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be labeled as specified under § 7-101.11 and located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.

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Tacoeria Mexico, 11977 S STRANG LINE RD, OLATHE, KS - Restaurant inspection findings and violations

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