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18 inspection violations at La Sinaloenses in Dodge City following complaint from the public; Did not cease operations and notify of imminent health hazard of not hot water in the facility

18 inspection violations at La Sinaloenses in Dodge City following complaint from the public; Did not cease operations and notify of imminent health hazard of not hot water in the facility

By: Robert Dewey | robert.dewey@kansasrestaurantinspections.com

Dodge City, KS

La Sinaloenses

1206 E Wyatt Earp Blvd
Dodge City, KS 67801

Kansas Department of Agriculture’s (KDA) food safety and lodging program conducted an unannounced retail food inspection on 3/5/2020. As a result of that inspection, and due to the severity of the specific violationsLa Sinaloenses was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 18 violations were found.

The inspector made the following comments in support of the violations found during the inspection:

  • An open package of raw sliced bacon was stored beside an open container of shredded lettuce on a bed of ice on the south kitchen prep table. A case of raw tilapia filets were stored on top of a bowl of shredded ready to eat carrots in the beer cooler in the bar. There was no leakage evident. (COS-foods were separated).
  • The maximum water temperature at all fixtures in the facility was 95 F. (COS-water heater was reset with a maximum water temperature of 109 F).
  • The Licensee did not cease operations and notify KDA of the imminent health hazard of not hot water in the facility. (COS-water heater was reset with a maximum water temperature of 109 F).
  • An open package of raw sliced bacon was stored beside an opened bags of ready to eat shredded cheese on a bed of ice on the south kitchen prep table. There was no leakage evident. (COS-bacon was placed in refrigeration).
  • Stored on the grill: ready to eat cut beef 113 F, ready to eat cut beef #2 84 F. The beef was cooked one hour prior then stored on the grill to hot hold, as per employee. Stored at room temperature on the prep table by the microwave: cooked ready to eat peppers 87 F, cooked ready to eat onions 78 F*. The foods were cooked 25 minutes prior then placed on the prep table to serve per customer order, as per employee. (COS-beef was reheated to 172 F and peppers and onions were placed on ice).
  • Stored on top of ice on the south prep table in the kitchen: shredded lettuce 60 F, shredded cheese 53 F. The foods were removed from refrigeration 1 1/2 hours prior then placed on top of ice to cold hold, as per employee. Stored at room temperature on top of the bar make table: ready to eat prepared on site green salsa 73 F. The salsa was removed from refrigeration two hours prior then stored at room temperature, as per employee. (COS-ice was placed around the containers and salsa was placed in the make table).
  • Stored at room temperature on the east shelf in the storage room east of the kitchen: four flats of raw shell eggs 72 F. The eggs were had been placed on the shelf to store the previous day, as per employee. (COS-eggs were discarded).
  • There was not a consumer advisory posted for under cooked steaks and raw oysters. (COS-the inspector prepared a consumer advisory for the facility).
  • Cooked ready to eat peppers were stored in a multi-purpose Sterilite container in the reach in cooler in the storage room east of the kitchen. Ready to eat salsa and ready to eat pico de gallo were stored in multi-purpose Mainstays containers in the reach in cooler in the storage room east of the kitchen. (COS-placed in food storage bags). Raw shrimp was stored in direct contact with three multi-purpose Sterilite containers in the freezer in the storage room east of the kitchen. Whole raw peppers were stored in a multi-purpose Sterilite container on a shelf in the east storage room. This was not corrected on site.
  • A used plastic Walgreens shopping bag was stored in direct contact with raw tortilla dough under the prep table by the grill. Cut raw beef steaks were stored in a plastic “Thank You” bag in the freezer in the storage room east of the kitchen. (COS-foods were placed in food storage bags and food storage containers).
  • The available food thermometers were scaled from 100 F to 500 F. There was not a thermometer available to measure internal food temperatures below 100 F. This was not corrected on site.
  • There were no quaternary ammonia test strips available. This was not corrected on site.
  • Two five gallon plastic food storage containers were stacked together over the warewashing sinks with sticker residue contacting the food contact surfaces of the containers. This was not corrected on site.
  • An employee washed a large shrimp cocktail goblet with soap and water then put the goblet away as clean. The goblet was not sanitized after washing or before putting away as clean. (COS-sanitizer solution of 200 parts per million quaternary ammonia was prepared).
  • There was an unlabeled three gallon container of blue solution stored under the warewashing sink. The solution in the container was floor cleaner, as per employee. (COS-labeled).
  • ¬†Open case of liquid dish soap was stored next to and in contact with a case of whole raw onions along the west wall in the west storage room. There was no leakage evident. (COS-detergent was moved).
  • A container of hand sanitizer was stored on top of a case of whole raw onions along the west wall in the west storage room. There was no leakage evident. (COS-sanitizer was moved).

* The temperature danger zone is food temperatures between 41 and 135 degrees Fahrenheit and the most rapid bacteria growth occurs between 70 and 125 degrees Fahrenheit. The longer food sits in this temperature range, the greater the risk that bacteria will begin to grow on food.

Abbreviations used by inspectors:

AVB- An Atmospheric Vacuum Breaker (AVB) is a backflow prevention device used in plumbing to prevent backflow of non-potable liquids into the drinking water system
BOH- Back of the House
CFSM- Certified Food Safety Manager
COS- Corrected on-site during inspection
FCS- Food contact surface
PIC- Person-in-charge
PHF- Potentially Hazardous Foods
RIC- Reach in cooler
RTE- Ready to Eat
WIC- Walk-in cooler