Poblano Mexican Grill, 550 N RIDGE RD, WICHITA, KS - Restaurant inspection findings and violations

Business Info

Name: Poblano Mexican Grill
Type: Restaurant
Address: 550 N RIDGE RD, WICHITA, KS 67212
Phone: 316-944-7313
Total inspections: 3
Last inspection: Jan 11, 2016

Restaurant representatives - add corrected or new information about Poblano Mexican Grill, 550 N RIDGE RD, WICHITA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_50116A1 - --On hot holding table, pulled beef 116. COS-Manager said beef cooked 9:00am so she reheated beef to 165 on grill. KDA_Defacto - --3 compartment sink hot water 120 --black beans 157,Rice 147, diced chicken 153 --Facility provided proper records for sushi fish parasite destruction. --Kitchen hand wash sink water 115 --Sushi refrigerator crab 40, steak 40, Tuna 38, black beans 37,food preparation cooler, corn 40, lettuce 41 Frozen foods ok	01/11/2016	2	Follow-up	In
KDA_3_30211A1b - --In kitchen, sushi reach in cooler, raw chicken stored over ready to eat shredded cheese. COS-Owner relocated shredded cheese. In kitchen, in sushi production cooler, raw salmon over cut cucumber. COS- owner relocated raw salmon. KDA_3_30212 - --In back kitchen, bulk rice in container not labeled. COS-Manager labeled to correct. KDA_3_30412B - --In back kitchen, scoop to bulk rice handle touching the product in the container. COS-Manager relocated scoop. KDA_3_40212C - --Facility has no documentation on parasite destruction of raw seafood used for sushi in facility. Facility has 10 days to get documentation from seafood supplier. NONC. KDA_3_60311A - --Facility, does not have a consumer advisory available for sale of raw fish as part of the facility offering sushi for sale. COS-Owner created sign that she posted on counter relaying the consumer advisory to customers. KDA_4_20211A2 - --In dish area, on clean dish rack, 2 rubber spatulas stored for use with cracks and inclusions in plastic. COS-Owner discarded rubber spatulas. KDA_4_20311 - --In kitchen, in ice water,thermometer 45.0 against inspection thermometer(calibrated 12/9/2015 31.7. COS-Owner calibrated a thermometer to 32.0 to correct. KDA_4_50119 - --In dish area, faucet to 3 compartment sink hot water 106.5. Facility hot water must be at least 110.0 to correct by 10 day follow-up. NONC. KDA_4_90311B - --In dish area, clean stainless steel and plastic containers stored over the 3 compartment sink stacked wet. In dining room, single use plastic forks and spoons not inverted in storage. KDA_5_20212A - --In kitchen, hand wash sink 95.7. COS-Owner adjusted hot water to over 100.0 to correct. KDA_6_30112 - --In kitchen, hand wash sink has no paper towels available for hand drying. COS-Owner restocked. KDA_Defacto - --Facility is using TPHC for cooked sushi rice. Rice was timed for a 3 hour hold time. --food make coolers, Pico sauce 38.4, diced tomato 41.6, corn 37.4, lettuce 37.2, salmon 38.2, tuna 40.4, frozen food ok. raw chicken 41.6, raw beef 42.6, --Note: food items in coolers were described by owner as being produced with in the last 24 hours. --Owner properly described cooling processes for Baracoa pork product. --Owner properly described reheating Baracoa pork dish to 165.0 --red sauce 151.1, Baracoa 137.7, cubed beef 151.5,	12/30/2015	12	Regular	Out
Details not available.	10/20/2014

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_40212C - Parasite Destruction Records (From the Supplier) - If raw, raw-marinated, partially cooked, or marinated-partially cooked FISH are served or sold in READY-TO-EAT form, and the FISH are raised and fed to be parasite free, a written agreement or statement from the supplier or aquaculturist stipulating that the FISH were raised and fed to be parasite free shall be obtained by the PERSON IN CHARGE and retained in the records of the FOOD ESTABLISHMENT for 90 calendar days beyond the time of service or sale of the FISH
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_60311A - CONSUMER Advisory for Raw or Undercooked FOOD (Disclosure and Reminder) - if an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold Raw, Undercooked, or without otherwise being processed to eliminate pathogens, either IN READY-to-EAT form or as an ingredient IN another READY-to-EAT FOOD, the LICENSEE shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a Disclosure and Reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
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_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_50119 - The temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 43�°C (110�°F) or the temperature specified on the cleaning agent manufacturer's label instructions.
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_20212A - A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38�°C (100�°F) through a mixing valve or combination faucet.
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.

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Poblano Mexican Grill, 550 N RIDGE RD, WICHITA, KS - Restaurant inspection findings and violations

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