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12 violations for El Salvadoreño in Overland Park; moldy strawberries, rice left out overnight, food debris on can opener

12 violations for El Salvadoreño in Overland Park; moldy strawberries, rice left out overnight, food debris on can opener

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

Overland Park, KS

El Salvadoreño

9860 W 87TH ST PKWY
OVERLAND PARK, KS 66212
913-217-7233

The Kansas of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on January 22, 2020. As a result of that inspection, and due to the severity of the specific violations the El Salvadoreño in Overland Park was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 12 violations were found.

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

  • On the back prep table, there were two bags with tamales (15 tamales total) not date marked. Person in charge didn’t know when tamales were done. Corrected on site: tamales were voluntarily discarded. On the shelf, a container of strawberries had moldy strawberries. Corrected on site: strawberries were voluntarily discarded. On the kitchen prep table, one onion was moldy. Corrected on site: onion was voluntarily discarded.
  • In the back reach in cooler, raw chicken in a metal pan covered with plastic wrap was stored next to and touching two metal pans covered with plastic wrap with raw beef. No leakage Corrected on site: chicken was moved.
  • In the kitchen cooking area, by the grill, a large pan of rice was held at 83 F. Person in charge said rice was cooked the night before and left out all night to cool down. Corrected on site: rice was voluntarily discarded.
  • On the back kitchen area prep table held at room temperature, ground mozzarella cheese was held at 70 F. Person in charge said cheese was left out overnight. Corrected on site: cheese was voluntarily discarded. On the kitchen cooking area, next to the make table, small metal pans with beans/cheese mix was held at 73 F, chicken/cheese mix was held at 74 F, pork/cheese mix held at 71 F, ground mozzarella cheese held at 72 F, loroco cheese held at 71 F. Person in charge said items were moved out of cooler at 9:00 AM and placed under hot grill to warm up to room temperature. Corrected on site: items were marked with a 4 hour limit and will be discarded at 1:00 PM. Education provided on time as control for these items. Close to the grill, a small pan with cooked pork/corn in sauce was held at 71 F. Person in charge said item was out overnight. Corrected on site: pork/corn was voluntarily discarded. Close to the grill, a basket with raw shell eggs was left at room temperature. Person in charge said eggs were left out overnight. Ambient temperature was 69 F. Corrected on site: eggs were voluntarily discarded. The air temperature of the reach in cooler on the service area was between 48 F and 53 F. 15 serving size coleslaw containers were held at 50 F, 10 serving size flans were held at 49 F., a container of sour cream was held at 49 F. Person in charge said all items were in the reach in cooler overnight. Corrected on site: items were voluntarily discarded. Three different packages of raw beef were in the three sink compartment with no refrigeration. Person in charge said meat was out for 1 hour. Temperature of meat varied between 38 F and 48 F in different parts. Corrected on site: ice was added to large pans and meat was placed submerged on ice.
  • In the prep area cooler, prepared on site tomato sauce was not date marked. Person in charge said sauce was made >7 days. Corrected on site: sauce was voluntarily discarded. Prepared on site mashed bananas were not date marked.Person in charge said bananas were prepared on 1/21/20. Corrected on site: bananas were date marked.
  • In kitchen prep area cooler an opened container of whipped cream was not date marked. Person in charge said cream was opened on the 1/21/20 in the morning. Corrected on site: cream was date marked. Cut cabbage was not date marked.Person in charge said cabbage was cut on 1/21/20 in the morning. Corrected on site: cabbage was date marked.
  • In the kitchen prep area, prepared on site tomato sauce was date marked 1/15/20, Islisada was date marked 1/15/20, Poleada was date marked 1/13/20, a large plastic container with butter/garlic mix was date marked 1/14/20 and shredded beef was date marked 1/15/20. All items held for more than seven days. Corrected on site: all items were voluntarily discarded.
  • No test strips to measure santizer.
  • The can opener had accumulation of food debris on the food contact surface. The vegetable slicer, stored as clean, had food accumulation on the blades. Corrected on site: items were moved to be washed and sanitized.
  • In the back kitchen, over the counter cheese grader had dry cheese in the food contact surface. Person in charge said cheese grader was used the night before and it was not washed and sanitized after use. Corrected on site: cheese grater was washed and sanitized.
  • No paper towels or other hand drying provisions at the kitchen hand washing sink. Corrected on site: paper towel was provided.
  • In the bar area, a spray bottle with clear liquid was not labeled. Employee said liquid was Clorox. A bucket with clear liquid was not labeled. Employee said liquid was quaternary sanitizing. Corrected on site: spray bottle and bucket were labeled with the correct chemical name.