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Mi Pueblito Meat Market in Shawnee fouls inspection; “In the kitchen, by the grill, there was one live roach,” 6 violations

Mi Pueblito Meat Market in Shawnee fouls inspection; “In the kitchen, by the grill, there was one live roach,” 6 violations

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

Shawnee, KS

Mi Pueblito Meat Market

The Kansas of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on 2/10/2020. As a result of that inspection, and due to the severity of the specific violations the Mi Pueblito Meat Market 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:

  • In the kitchen stove, a pan with pork ribs in sauce was held at 106 F, a large pan of soup was held at 129 F, tamales were held at 99 F. Person in charge said all items were brought to the stove less than 2 hours ago. Corrected on site: items were re heated. Pork ribs to 185 F, tamales to 179 F, soup to 186 F. In the kitchen, under the make table, shredded pork was held at 114 F and on the make table, 3 chicken tights were held at 124 F, the chicken tights on the bottom of the pan were in compliance. Person in charge said items were cooked and placed on the make table less than 2 hours ago. Corrected on site: chicken tights were reheated to 185 F and shredded pork to 165 F. In the microwave, cooked noodles in a plastic container was held at 64 F. Person in charge said noodles were placed in the microwave less than 1 hour ago. Corrected on site: noodles were reheated to 172 F. In the meat department, pork belly was held at 110 F to 127 F on the top part of the pan. The meat on the bottom was in compliance. Person in charge said the meat was cooked less than 3 hours ago. Corrected on site: top part was removed to be reheated to 165 F.
  • In the kitchen on the prep table, a pan with fresh salsa was held at 66 F. Under the prep table, a container with cut up cabbage was held at 69 F. Employee said she was working with salsa and cabbage less than 1 hour ago and had to stop. Corrected on site: salsa was moved to the walk in cooler for rapid cooling. Inspector suggested to move items to cooler when not working with them and not leave on the table. On the refrigerated make table, sliced tomatoes were held at 54 F, shredded lettuce was held at 46 F, fet cheese held at 49 F, sliced provolone cheese held at 50 F, sliced ham held at 52 F, sour cream held at 51 F, mayonnaise held at 50 F. Person in charge said items were brought to the make table 2 hours ago. Corrected on site: all items were in small pans, and were placed in a large pan with ice and ice water for rapid cooling. The mayonnaise was voluntarily discarded since it was on the make table over night. In the reach in cooler under the refrigerated make table in the the kitchen, the following items were above 41 F. Slice ham held at 47 F, feta cheese held at 50 F, cheese block held at 47 F, prepared on site salsa at 48 F, one beef steak held at 49 F. and one gallon milk, 11/4 full, held at 51 F. Person in charge said all items were placed in the reach in cooler two hours ago, other than the milk, salsa and beef steak. Corrected on site: all items were moved to the walk in cooler for rapid cooling. Milk, beef steak and salsa were voluntarily discarded. On the refrigerated make table located at the customer side, prepared on site salsa taquera held at 47 F, green salsa held at 46 F, and salsa chile colorado held at 47 F. Employee said they placed salsa on the make table two hours ago. Corrected on site: Salsa were in small pans and pans were placed in a large pan with ice and ice water for rapid cooling. Person in charge called for repair for the make tables and reach in cooler (same unit). In the retail reach in cooler, 1 package ricotta was held at 48 F, cheese with green chili held at 43 F, three packages of sausage held at 47 F and 48 F, 3 packages of pork chorizo held at 47 F, cooked shrimp held at 50 F, and anchovies held at 52 F. Items were at the front and bottom of the cooler. All other items 41 F. or below. Corrected on site: items were voluntarily discarded. Person in charge called repair person to check the cooler.
  • In the walk in cooler, beef soup was date marked 2/2/20, more than 7 days, chili quazilo was date marked 2/1/20 and pozole (pork soup) was date marked 2/2/20. Today is 2/10/20. Corrected on site: all items were voluntarily discarded.
  • In the kitchen area, stored as clean in a drawer a spoon and a vegetable peeler had accumulation of dry food debris on the food contact surface. In the bakery area, the can opener had accumulation of food debris on the blade that comes in contact with food. Corrected on site: items were moved to be washed and sanitized.
  • In the kitchen, several dishes were being washed and sanitized in the three vat sink by employee. When inspector checked the sanitizing concentration it was registering 0 PPM. Corrected on site: Sanitizing water was changed and sanitizing registered 100 PPM. The dishes were sanitized. In the bakery, one employee was washing 40 sheet pans, rinsing but not sanitizing. Employee said he was done and was going to air dry the sheet pans. Corrected on site: all sheet pans were sanitized. Education provided in sanitizing all dishes after they are washed and rinsed.
  • In the meat department by the three vat sink, there was a plastic container on top of the basin of the sink. Corrected on site: container was moved.
  • The hand washing sink located at the bakery did not have any soap. Corrected on site: hand washing soap was provided.
  • No paper towels or other hand drying provisions at the hand washing sink in the kitchen closest to the three vat sink and at the hand washing sink located at the bakery. Corrected on site: paper towels were provided for both hand washing sinks.
  • In the kitchen, by the grill, there was one live roach. Not able to take picture.