Select Page

Tortilleria Panaderia Medero in Dodge City blunders inspection; Dried chilies were stored in a non-food grade black trash can on the west side of the kitchen

Tortilleria Panaderia Medero in Dodge City blunders inspection; Dried chilies were stored in a non-food grade black trash can on the west side of the kitchen

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

Dodge City, KS

Tortilleria Panaderia Medero

207 2ND
DODGE CITY, KS 67801
620-227-7768

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 violations the Tortilleria Panaderia Medero was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 9 violations were found.

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

  • Assorted Manita and Paleton candies were stored by the cash register and did not contain any English labeling information on the packages. (COS-removed from retail sale).
  • Upon arrival on site a bakery employee was placing ready to eat breads on a tray for the bulk display case, handling the ready to eat bread with her bare hands. This was not corrected on site.
  • Stored at room temperature on the north counter by the microwave: ready to eat cooked chilies 87 F.* The chilies were cooked approximately three hours prior then stored at room temperature to cool, as per employee. (COS-placed in the walk in cooler).
  • Stored at room temperature under the east end of the bakery prep table: open gallon of milk 57 F. The milk was removed from the cooler approximately one hour prior then stored at room temperature, as per employee. (COS-refrigerated).
  • Dried chilies were stored in a non-food grade black trash can on the west side of the kitchen. Dried chilies were stored in two multi-purpose Sterilite containers in the walk in cooler. (COS-placed in food storage containers).
  • Ready to eat cooked chilies and cut ready to eat white cheese was stored in a plastic “Thank You” bag on the kitchen prep table by the microwave. Two black trash bag were covering four containers of raw colored dough on the north shelf in the bakery. The trash bags were in direct contact with the dough. A ready to eat red sauce was stored in a plastic “Thank You” bag in the chest freezer in the west storage room. Whole cilantro was stored in a plastic Walmart shopping bag in the walk in cooler. (COS-placed in food storage bags).
  • There was no detectable chlorine in the ware washing sink while an employee was washing dishes. (COS-sanitizer solution of 100 parts per million was prepared and utensils were re-washed and sanitized).
  • No paper towels or other hand drying provisions at the kitchen hand washing sink. (COS-paper towels were placed at the sink).
  • There was an open quart of automotive motor oil and automotive AT fluid stored in the west storage room east of the chest freezers. The employee did not know where the items were used. (COS-employee discarded).

* 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