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Live cockroach on the floor in the kitchen; Wichita’s On The Border Mexican Grill & Cantina blows inspection with 8 violations

Live cockroach on the floor in the kitchen; Wichita’s On The Border Mexican Grill & Cantina blows inspection with 8 violations

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

Wichita, KS

On The Border Mexican Grill & Cantina

2347 N MAIZE RD
WICHITA, KS 67205
316-854-8699

The Kansas of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on January 2, 2020. As a result of that inspection, and due to the severity of the specific violations the On The Border Mexican Grill & Cantina was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 8 violations were found.

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

  • An employee wearing gloves used a wiping cloth from the quaternary sanitizer solution bucket (approximately 150 ppm) to wipe down the counter on the make line. Employee dropped the wiping cloth back into the wiping cloth bucket, then immediately removed a plate from the microwave oven and touched a tortilla on the plate with the same gloves. COS: Educated; employee washed his hands and changed his gloves.
  • There is one live cockroach on the floor under the ware washing machine in the kitchen. A pest management company does monthly preventative treatments (last visit was 12/27), but also spot-treats as necessary (last was 11/23). Recommend having treatments every two weeks. NOTE: There was one dead cockroach under the counter in the bar area, and four dead in the women’s restroom under the hand sink. No other activity found in establishment.
  • A┬áchicken breast that was cooked from raw on the grill was 146F. NOTE: Chicken breasts that had been cooked approximately thirty seconds early and placed in the warmer next to the grill were 158F and 153F. Corrected on site (COS): Employee reheated all the chicken to over 165F (chicken was between 174F and 201F).
  • In the walk in cooler (WIC), salsa was cooling in large (six inch deep half-pan size) containers that were stacked together. Salsa was 64F at the middle, and 60F at the edge. This salsa was being prepared when the inspection began, and was 68F as it was prepared from room-temperature ingredients. At the current rate, salsa would not have cooled to 41F within four hours from preparation. An employee placed the salsa into the walk in freezer; but salsa was not cooling very quickly, so he transferred the salsa to shallower pans and stirred salsa while it was cooling. Salsa was 36F approximately four hours after preparation. Suggested placing ambient ingredients in the WIC to cool the night before they are used, so they are already cold before starting salsa prep.
  • On the shelf over the make line, cooked onion strings are 114F. Employee said onions had been prepared approximately forty-five minutes previous. NOTE: This is a repeated violation from last year’s inspection. Discussed using time as a public health control (TPHC) for onions. COS: PIC placed a timer to track when onions would need to be thrown away. Inspector assisted PIC to develop a TPHC policy.
  • At the south salsa station, salsa is 63F, 48F, and 46F. Salsa is sitting on top of ice in the salsa well. PIC said salsa had been placed in the well approximately three hours previous. COS: Employee transferred salsa to smaller containers, so it would fit down inside the ice better. Remember, ice around the outside of the container should match the level of food inside the container.
  • There is food residue on two glasses stored as clean in the bar area. There is food residue on seven large containers and sticker residue on two large containers stacked and stored as clean on the clean dishes rack in the ware washing area. COS: Dishes were returned to be re-cleaned.
  • Chlorine sanitizer solution was not registering a concentration at the main ware washing machine while in use to clean dishes. Employee said she had just recently changed the bulk sanitizer container. Corrected on site (COS): The machine was primed, and concentration was approximately 150 ppm. The dishes were run through the machine again to re-sanitize.

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