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Complaints sends state inspector to District Taqueria in Wichita; Approximately 5 drain flies landing on food contact surfaces, 9 violations

Complaints sends state inspector to District Taqueria in Wichita; Approximately 5 drain flies landing on food contact surfaces, 9 violations

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

Wichita, KS

District Taqueria

917 E DOUGLAS AVE
WICHITA, KS 67202
316-832-8155

The Kansas Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection following a complaint from the public on 3/3/2020. As a result of that inspection, and due to the severity of the specific violations the District Taqueria in Wichita 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 ware washing area a male team member was stacking dirty dishes into a dish rack. He then loaded the dirty dishes into the ware washing machine and removed the clean dishes. He proceeded to touch the clean dishes without washing his hands. Educated the team member and he washed his hands and rewashed the dishes.
  • In the make table reach-in cooler there was an open bag of sliced ham that was not dated. The person in charge did not know when the sliced ham was opened. COS The ham was discarded.
  • In the double door cooler next to the ware washing area the following items were out of temp. Green tomatillo sauce 44 degrees made and placed in cooling the day prior. pork and potatoes mix prepared and placed in cooling the day prior was 44 degrees. Rice cooked and placed in cooling the day prior 44 degrees. 1 gallon of soup prepared and placed in cooling one day prior 48 degrees. Diced chicken cooked and placed in cooling one day prior 45 degrees. COS All items were voluntary discarded. Educated the staff on two stage cooling methods and provided hand out.
  • The facility is not using ice baths, smaller portions chill spoons or any other methods to rapidly cool besides placing items in the reach-in coolers. As a result there were multiple items in the coolers out of temp that did not cool properly.
  • In the refrigerated prep table the following items were out of temp: Roasted corn salsa 54 degrees made on site salsa 50 degrees green tomatillo salsa 50 degrees shredded cabbage slaw 52 degrees shredded monterey jack cheese 52 degrees Pico 49 degrees Another pan of salsa 58 degrees. The ambient air temp of the cooler was 43.7 degrees. The person in charge stated all the items had been in the prep table since 9:00 am. COS All PHF foods in the prep cooler were voluntary discarded. The facility will not put PHF foods in the reach-in until repair has been made and will use tubs set up with ice baths to prep menu items out of until repair has been made. In the reach-in cooler under the prep table the following items were out of temp: Milk 46 degrees heavy cream 46 degrees Butter 49 degrees whipped cream made in house 46 degrees Tres Leche (dairy) made in house 46 degrees The ambient air temp of the reach-in cooler is 43.2 degrees. Both gaskets on the reach-in cooler are badly torn and not allowing the unit to seal properly. COS all items were voluntary discarded.
  • The facility does not have a thermometer to measure cooking or cooling temps with. Not COS
  • The facility does not have test strips to measure the concentration of the sanitizer in the warewashing machine. Using the inspection test strips the chlorine measured 100 ppm. Not COS
  • In the ware washing area there were approximately 5 drain flies landing on food contact surfaces. Not COS
  • In the mop sink area there was a spray bottle containing a blue liquid that was identified to be glass cleaner that was not labeled. COS The bottle was labeled.

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