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Wichita’s Taqueria el Fogon fouls inspection; Two cockroach eggs on the floor, one appears hatched, 3 live cockroaches on a nearby glue trap, 11 violations

Wichita’s Taqueria el Fogon fouls inspection; Two cockroach eggs on the floor, one appears hatched, 3 live cockroaches on a nearby glue trap, 11 violations

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

Wichita, KS

Taqueria el Fogon

2604 N ARKANSAS
Wichita, KS 67204
405-496-3854

Kansas Department of Agriculture’s (KDA) food safety and lodging program conducted an unannounced retail food inspection on 3/17/2020. As a result of that inspection, and due to the severity of the specific violations Taqueria el Fogon was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 11 violations were found.

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

  • Employee scrubbed his hands in a tub of soapy water at the three compartment sink, then rinsed his hands under running water before drying them with disposable paper towels. COS: Educated employee to wash hands at the hand sink. Employee washed his hands correctly throughout the remainder of the inspection.
  • In the reach in cooler (RIC) below the refrigerated prep table, a covered container of raw chicken is stored on a wire shelf over a covered container of sour cream. Corrected on site (COS): Educated; Person in charge (PIC) moved the raw chicken to the bottom shelf.
  • On the shelf next to the grill, cooked tripe was 96F. PIC said the tripe had been held there for approximately three hours. COS: PIC reheated the tripe to over 165F. Cooked jalapenos in a container on the grill are 106F. PIC said the jalapenos had been cooked approximately three hours previous. COS: PIC reheated the jalapenos to over 165F.
  • In the walk in cooler (WIC), sliced ham is 48F*, raw beef is 46F, cooked carnitas is 46F, cooked tripe is 46F, cooked beef is 46F, cooked stomach is 47F, cooked beef tongue is 46F, refried beans are 46F, and mashed potatoes are 46F. Ambient air of the WIC is 45.5F. PIC said the ham and raw meat had been in the cooler since this morning (approximately three hours previous). PIC said the cooked meats, beans, and potatoes had been in the cooler since Saturday 3/14. COS: PIC discarded the cooked meat, beans, and potatoes. PIC moved the rest to the bunker freezer. Spoke with the owner on the phone, and owner said he would call for repair. No food requiring time/temperature control for safety (TCS) may be stored in the cooler until it is repaired. In the dessert display cooler, tres leches cake is 49F and 47F. Ambient air of the cooler is 44.4F. The PIC said the cake had been in the cooler since Saturday 3/14. COS: PIC discarded the cake.
  • Cooked meats, refried beans, and mashed potatoes stored in the WIC are not date-marked. PIC said they were prepared Saturday 3/14. COS: PIC discarded meat, beans, and potatoes due to temperature abuse.
  • Tres leches cakes in the dessert display cooler are not date-marked. PIC said cakes were placed in the cooler 3/14. Cakes are in individual clam shell containers and obtained from a local food processor (bakery). COS: Cakes were discarded due to temperature abuse.
  • There is no chlorine test kit available to measure the concentration of chlorine sanitizer solution used for ware washing and in wiping cloth buckets. PIC set up ware washing sink with chlorine sanitizer at approximately 50 ppm.
  • At the beginning of the inspection, access to the hand sink was blocked by an oven filter and a tray with disposable paper towels. Employees were washing their hands at either the three compartment sink or the food prep sink. COS: PIC removed items from blocking the sink.
  • There are two cockroach eggs on the floor near the water heater in the back storage room. One of the eggs appear already hatched. NOTE: There are three live cockroaches on a nearby glue trap. PIC placed more glue traps during the inspection. There was no live activity outside of glue traps.
  • A spray can of insect spray is stored in contact with packages of peanut candy. COS: PIC moved the spray to the back storage room. A spray bottle of glass cleaner is stored at the front counter in contact with a container of sugar packets. COS: Employee moved the glass cleaner away from the food.
  • A spray cannister of bug pesticide (EPA Reg. No. 9688-298-8845) that has label instructions to use around the home only is stored in the back storage room. Pesticide is not labeled to use in a food establishment. COS: PIC discarded the spray.

* 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