Feb. 21 Service Inspections: Burritos, bars and buffets

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384

Taqueria Los Burritos

2215 Tuttle Creek Blvd.

Date: Feb. 19, 2018

Reason: Complaint

Result: Out of compliance

Inspector comments: All hot- and cold-holding units were checked, and all foods were in compliance, unless otherwise noted in this report. In the reach-in refrigerator, shredded chicken was 39 degrees Fahrenheit. The inspection was performed before opening; the establishment did not open during inspection. The inspector and the person in charge discussed cooling properly. Cooked, potentially hazardous foods must cool from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours, reaching at least 70 degrees Fahrenheit in the first two hours of the cooling process. Reheated shredded pork and made on-site salsa were at 170 degrees Fahrenheit.

3-201.11(B) The person in charge was observed carrying a container of hot, cooked, seasoned rice into the facility. A large stock pot of cooked beef tongue was in her vehicle to be brought in. The person in charge said she only cooks the rice and beef tongue at home. She cooks all other foods in the mobile unit’s licensed kitchen. Corrected on-site: rice and beef tongue discarded into trash receptacle.

3-301.11(B) When removing cooked, ready-to-eat tamales from an overfilled food-grade container covered with a non-food-grade grocery bag (touching food), the person in charge used her bare hands. NOTE: the person in charge had not washed her hands. Corrected on-site: discarded tamales.

3-501.16(A)(1) Shredded pork at 124 degrees Fahrenheit and made-on-site salsa at 113 degrees Fahrenheit were in the counter top steam table. The person in charge said she placed them in the steam table at 6 a.m. from the reach-in refrigerator. The current time is 12:22 p.m. NOTE: refried beans were at 136 degrees Fahrenheit. The inspector could not verify that the foods were in the temperature danger zone for more than four hours. Corrected on-site: reheated on stovetop to 170 degrees Fahrenheit. NOTE: Rapid growth of foodborne pathogens occur with potentially hazardous foods if held in the temperature danger zone for more than four hours.


3-501.17(A) Made-on-site salsa, cooked-on-site shredded chicken and cooked-on-site shredded pork did not have date marks. The person in charge said she cooked them Feb. 17, more than 24 hours but less than seven days before. Corrected on-site: dated accordingly. NOTE: The bacteria of concern is Listeria monocytogenes, which can cause miscarriages, severe illness and death.

RC McGraws Bar and Grill

2315-2317 Tuttle Creek Blvd.

Date: Feb. 8, 2018

Reason: Routine

Result: Out of compliance

Inspector comments: All cold-holding units were checked, and all foods were held in compliance, unless otherwise noted on the inspection. All hot-holding units were checked, and all foods were in compliance. There was one small dent on the rim of a can of northern beans located on the can rack. One out of more than 20 cans was dented.

2-301.14(A) The grill cook did not wash his hands after touching his forehead prior to handling a clean plate for a customer’s order. Corrected on-site: educated employee, employee washed hands and plate moved to dishwashing area.

2-401.11 In the kitchen, there was one open drink (no lid/straw) on a storage rack above a pan of taco shells. In the kitchen storage room by the back door, there was an open drink (no lid/straw) stored on a rack above bags of tortilla shells. Corrected on-site: education provided and cups removed from area.


3-101.11 In the walk-in cooler, there was an opened package of cream cheese with mold on the surface of the cream cheese. Corrected on-site: voluntarily discarded.


3-302.11(A)(1)(a) In the walk-in cooler, there was a sealed box of raw bacon stored on a wire shelf above an open box of raw potatoes. Corrected on-site: raw bacon moved away from potatoes.


3-302.11(A)(1)(b) In the make table across from grill, there was one carton of raw shelled eggs stored on a shelf above covered plastic containers of ready-to-eat shredded pork. Corrected on-site: eggs were moved below the pork. In the walk-in cooler, there were three cartons of raw shelled eggs stored on a wire shelf above a sealed container of ready-to-eat sour cream. Corrected on-site: raw shelled eggs moved below sour cream.

3-501.16(A)(2) Located on the table next to the fryer, there was a plastic container of chicken wings holding at 45 degrees Fahrenheit and a container of raw pork loin holding at 60 degrees Fahrenheit. The manager said the chicken wings were removed from the cooler 15 to 20 minutes before and the pork loin 10 minutes before. Corrected on-site: pork loin and wings moved to the cooler.

3-501.17(A) In the kitchen make table, there was no date marking on plastic containers of cooked on-site shredded pork. The manager said they were cooked Feb. 5. Corrected on-site: date marked. In the Randell reach-in cooler, there was no date marking on a pan of boiled eggs (no shell). The manager said the eggs were boiled Feb. 5. Corrected on-site: employee took eggs home. In the walk-in cooler, there was no date marking on a plastic bag of chopped beef and a container of made-on-site vegetable soup. The employee said the beef was cooked three weeks before, then removed from the freezer two days before and the soup was made on Feb. 5. Corrected on-site: date marked.

3-501.17(B) In the kitchen make table, there was no date marking on two metal pans of cut lettuce, one open bag of cut lettuce and a plastic container of cut chicken. The manager said they were all opened Feb. 2. Corrected on-site: date marked.

3-501.18(A)(1) In the walk-in cooler, there was no date marking on four plastic containers of Alfredo sauce. The manager said they were made about one month before. The Alfredo sauce was held over seven days. Corrected on-site: voluntarily discarded. In the Randell reach-in cooler, there was no date marking on an opened package of ham. The manager said the ham was opened Jan. 1. The ham was held over seven days. Corrected on-site: voluntarily discarded. In the walk-in cooler, there was no date marking on a container of chili. The employee said it was made Feb. 2. The chili was held over seven days. Corrected on-site: voluntarily discarded.

3-603.11(B) There was no disclosure on the menu for the steaks cooked to order. Note: There is a reminder at the bottom of the menu. The steaks are not labeled whole muscle. Corrected on-site: consumer advisory printed and posted for display.

4-601.11(A) In the food storage room, there was the large slicer stored as clean with dried food debris on the backside of the blade and surrounding areas. The manager said he cleaned it earlier that day. Corrected on-site: slicer cleaned.

4-602.11(E)(4) There was mold on the inside ledge of the ice machine. There was sludge build up in the soda gun holders behind the bar.


6-301.12 There were no paper towels or other hand drying provisions at the Blue Hills handwashing sink or at the handwashing sink by the pool table. Corrected on-site: paper towels supplied.

7-201.11(A) Located on a shelf behind the bar in the Blue Hills Room, there were two cans of chafing dish fuel stored between packages of clean silverware. Corrected on-site: chafing dish fuel removed.

7-201.11(B) In the kitchen on the main line, there was a bottle of sanitizer hanging on the storage rack above an open container of taco shells. Corrected on-site: sanitizer moved to the chemical storage area.

Dancing Ganesha

712 N. Manhattan Ave.

Date: Feb. 7, 2018

Reason: Complaint

Result: Out of compliance

Inspector comments: All hot- and cold-holding units were checked, and all foods were in compliance, unless otherwise noted in this report. All food items on the buffet temperatures were above 156 degrees Fahrenheit. Buffet foods are discarded after serving hours. The inspector and the person in charge discussed reheating potentially hazardous foods and time/temperature control for hot-holding. Food that has been cooked, cooled and reheated for hot-holding shall be reheated so that all parts of the food reach a temperature of at least 165 degrees Fahrenheit for 15 seconds. The most desired method is stovetop or microwave. A cook reheated chana masala sauce made with onions and tomato sauce to 165 degrees Fahrenheit and onion tomato gravy made with lentils to 165 degrees Fahrenheit. No cooking was performed at time of inspection.


2-301.14(E) The dishwasher was spraying off the dirty utensils, loading the utensils into the ware machine, then touching the clean utensils without washing his hands between tasks. Corrected on-site: utensils returned to ware machine to be washed. The inspector provided education and dishwasher employee washed his hands.

3-101.11 In the walk-in cooler, a container of korma, made with raisins and cashews, dated Jan. 28, a plastic container of chana masala dated Jan. 31 and a container with tomato sauce without a date all had white, fuzzy mold on the food content. In the walk-in cooler, an open bag of spring mix leafy greens had a green slime on the food content. Corrected on-site: discarded by person in charge. In the make station, an opened can of coconut milk was not dated. The person in charge did not know when it was opened. A plastic container of seasoned potatoes and a container of made on-site carrot halwai did not have dates. The person in charge did not know when they were cooked. Corrected on-site: discarded by person in charge. In the walk-in cooler, a container of made on-site mango kesari did not have a date. The person in charge did not know when it was made. Corrected on-site: discarded by person in charge.

3-302.11(A)(1)(a) In the make station, a container of raw shrimp at 39 degrees Fahrenheit was stored beside raw, ready-to-eat onions. No leakage detected. Corrected on-site: shrimp moved to other side of shelf. In the walk-in cooler, a container of raw marinated chicken was stored on a shelf above raw onions. No leakage detected. Corrected on-site: chicken relocated to the bottom shelf.

3-302.11(A)(1)(b) In the walk-in cooler, raw shelled eggs were stored on the top shelf above a box of heavy whipping cream. No leakage detected. Corrected on-site: raw shelled eggs relocated to lower shelf. In the walk-in cooler, a plastic container of diced raw chicken was stored on top of a container of cooked beets. No leakage detected. Corrected on-site: raw chicken relocated.


3-501.14(A)(1) In the kitchen, plastic five-gallon buckets of made-on-site chana masala and chana masala with garbanzo beans were at 147 degrees Fahrenheit. The cook said he normally lets them sit at room temperature until they reach 70 degrees Fahrenheit before placing them in the walk-in cooler. The inspector provided education, and the cook placed them into additional five-gallon buckets to lessen the quantity in each bucket and placed them in bus tubs of ice/water. The cook left as the restaurant closes from 2 p.m. to 5 p.m. Temperatures taken at 3 p.m. were 97 degrees Fahrenheit after being stirred by employee upon request of the inspector. Temperatures taken at 4:30 p.m. were 87 degrees Fahrenheit. Potentially hazardous foods did not reach 70 degrees Fahrenheit within the first two hours. Corrected on-site: reheated to at least 165 degrees Fahrenheit and cooling process restarted.

3-501.16(A)(2) On the counter beside the make station in the kitchen, an open carton of whipping cream stood at 64 degrees Fahrenheit. The cook said it had only been out of the reach-in cooler for a short time. Corrected on-site: carton placed in reach-in cooler under the make station. It was one item of more than 20 items out of temperature. NOTE: In the make station, an open carton of whipping cream stood at 39 degrees Fahrenheit and cooked chicken at 38 degrees Fahrenheit. NOTE: Rapid growth of foodborne pathogens occur with potentially hazardous foods if held in the temperature danger zone for more than four hours.

3-501.17(A) In the walk-in cooler, a plastic container of chicken tikka masala was dated Feb. 3 to Feb. 12, dated more than seven days before and held less than seven days. Corrected on-site: Person in charge elected to discard. In the walk-in cooler, a pan of made on-site fried baby corn, a pan of fried cauliflower, a pan of made-on-site cooked samosas and made on-site onion sauce and cooked beets did not have a date. The person in charge knew they were made more than 24 hours but less than seven days before. NOTE: The bacteria of concern is Listeria monocytogenes. Corrected on-site: dated accordingly.

3-501.18(A)(1) In the walk-in cooler, a container of made on-site coconut chutney dated Jan. 2 to Jan. 24, a container of kesari dated Jan. 28 to Feb. 7, a metal container of curry rice dated Jan. 31 to Feb. 10 were all held for more than seven days. Corrected on-site: Discarded by person in charge. NOTE: The bacteria of concern is Listeria monocytogenes.

4-601.11(A) In the kitchen, a vegetable peeler with dried food debris was stored in the end of a shelving unit, ready to use. A counter-mounted can opener has an accumulation of dried food debris on the food contact surface. A plastic container lid was stored on the clean utensil shelving unit with food debris on the food contact surface. Corrected on-site: placed in ware washing to be cleaned. NOTE: Can opener washed, returned to counter mount with food debris still on the blade. Returned to ware washing to be cleaned.

4-702.11 In the ware washing area, the employee washing utensils was using a damp cloth to wipe clean utensils out of the ware machine when he observed food debris on the utensils. Corrected on-site: utensils were returned to the ware machine to be cleaned. The inspector provided education on spraying the food debris off the dirty utensils before they are placed in the ware machine to be cleaned.


7-102.11 Under the ware washing, there was a spray bottle with a pink tinted liquid. The person in charge said it was degreaser. Corrected on-site: labeled accordingly.

7-202.12(A)(2) In the buffet area, sanitizing solution in the wiping cloth bucket had a concentration of 500 parts per million. The label on the tablet bottle of the quaternary ammonia states 200 parts per million per one tablet and 1.5 gallons of water. The bucket holds 1/2 gallon. The person in charge said he used a whole tablet in the solution. Corrected on-site: diluted solution.

All service inspections are available to the public through the Kansas Department of Agriculture.

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Hey, hi, hello! I’m Rachel Hogan, the copy chief for The Collegian. I’m a senior in journalism from Olathe, Kansas. When I’m not at work in the newsroom, I like to spend my time cuddling with my dog, working as a barista and laughing with my friends.