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El Azteca Mexican Restaurant in Haysville; Employee touching face nose and phone and not washing hands, No soap at kitchen hand washing sink

El Azteca Mexican Restaurant in Haysville; Employee touching face nose and phone and not washing hands, No soap at kitchen hand washing sink

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

haysville, KS

El Azteca Mexican Restaurant

11 N MAIN ST
HAYSVILLE, KS 67060
678-770-4550

Kansas Department of Agriculture’s (KDA) food safety and lodging program conducted an unannounced retail food inspection on 3/10/2020. As a result of that inspection, and due to the severity of the specific violations the El Azteca Mexican Restaurant was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 14 violations were found.

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

  • Kitchen employee touched face, nose and phone with gloved hands, then moved to the hot holding line and was touching spoon, spatula and tong handle’s without hand washing. Educated employee. COS-Employee removed gloves and washed hands.
  • Kitchen employee handled raw fish with gloved hands and touched serving plate and tong handles without hand washing. Educated employee. COS-Employee removed gloves and washed hands
  • Under make table on right side, a single egg was stored on top shelf stored above RTE raw mushrooms and RTE raw pineapple rings
  • Under make table on left side, raw beef patties were stored on top of individual packages of RTE macaroni and cheese and a package of hot dogs. No leakage was present. COS-Employee moved raw beef patties to bottom shelf
  • Carnitas hot holding on flat top grill at 118F. PIC said it had been holding there for approximately 2 hours. COS-Employee reheated Carnitas on stove top to 165F and moved product to steam table*
  • Under make table, a metal pan of made on site tamales without a make or discard date. PIC said tamales were made 3/9 morning. COS-PIC dated tamales. In top of make table-made on site chipotle salsa without a make or discard date. PIC said it was made morning of 3/9. COS-PIC dated sauce. In the walk in cooler-made on site Carnitas without make or discard date. PIC said it was made 3/8 but chose to voluntarily discard. In walk in cooler-made on site hot sauce without make or discard date. PIC said sauce was made 3/8, but PIC chose to voluntarily discard. In walk in cooler-made on site enchilada sauce without make or discard date. PIC said the sauce was made on 3/8. COS-PIC dated sauce.
  • Under make table-opened package of hot dogs without open or discard date. PIC said the hot dogs were opened 3/8. COS-PIC dated hot dogs. In small Pepsi RIC-1 gallon of milk without an open or discard date. PIC said the milk was opened 3/8 but chose to voluntarily discard. In small Pepsi RIC- a can of whip cream without an open or discard date. PIC said it was opened 3/8. COS-PIC dated whipped cream
  • Establishment has 2 thermometers in the facility-1 thermometer was reading approximately 10 degrees lower than room temperature of 71F. PIC was unaware of how to calibrate thermometers. Educated and thermometers calibrated along with inspection thermometers.
  • Industrial can opener had dried food debris on the blade. PIC said the can opener had not been used today. COS-PIC moved can opener to ware wash for further cleaning. On clean storage rack- stored as clean-3 metal pans stacked had old/used date stickers on the outside of them and 8-large salsa buckets-stacked-had old and dried sticker residue on the outside of them. COS-PIC moved 3 metal pans and 8 buckets to ware wash for further cleaning.
  • At the mop sink, the faucet is equipped with a dual shut off Y valve. Hoses were attached to both sides of the Y valve without the proper back flow. The hose on the right side was connected to a hose with that was stored below the flood rim of the mop sink. COS-PIC hung hose above flood rim. PIC was told this is the one time correction. If hose is below flood rim on next inspection, the proper back flow prevention will have to be installed.
  • Upon arrival of inspection, the kitchen hand wash sink had soiled dishes in the basin. COS-PIC moved soiled dish to ware wash area.
  • No soap at kitchen hand washing sink. COS-PIC placed soap at sink.
  • On a lower shelf in the back server station-a spray bottle of unknown blue liquid without a label. PIC said it was Windex. COS-PIC labeled the spray bottle
  • Above the food prep table in kitchen area-a bottle of personal Excedrin Migraine was stored. COS-PIC moved the medication to a personal storage area away from food. In back server station-a bottle of Tylenol was stored. COS-PIC moved the medication to the personal storage area.

* 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