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Complaint inspection at Pancho’s in Topeka; Employee handles raw eggs then touches ready to eat burrito, expired foods discarded, 5 violations

Complaint inspection at Pancho’s in Topeka; Employee handles raw eggs then touches ready to eat burrito, expired foods discarded, 5 violations

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

Topeka, KS

Pancho’s Mexican Food

White Lakes Center
3506 TOPEKA BLVD
TOPEKA, KS 66611
801-592-7664

Kansas Department of Agriculture’s (KDA) food safety and lodging program conducted an unannounced retail food inspection on 7/14/2020. As a result of that inspection, and due to the severity of the specific violations Pancho’s Mexican Food was cited for  5 violations.

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

  • In the refrigerated prep table there was a pan of raw shell eggs next to a pan of fully cooked ham. The eggs were piled up over the top of the pan. Corrected on site (COS)–enough eggs were removed so that all the raw shell eggs were held below the bottom of the pan. One item held out of compliance, FWL issued.
  • An employee cracked two raw shell eggs to prepare a customer order while wearing single use gloves. While wearing the same gloves he handled a ready to eat burrito. COS–Employee removed gloves, washed his hands, and put on clean gloves before returning to work with ready to eat food. Burrito was discarded.
  • In the reach in cooler next to the drive through window: avocada salsa 56F, red salsa 54F, made on site pickled carrots 76F. Ambient temperature of the cooler was 51.2F. Employee said the cooler door had been left open during the lunch rush. COS–Employee said the salsas and carrots had been held in the cooler less than one hour. Items placed on ice to facilitate rapid cooling. At the end of the inspection the ambient temperature of the cooler was 30.6F.
  • In the refrigerated prep table, raw shell eggs were held in a pan which was filled so that eggs were held above the cooler fill line. The internal temperature of one of the raw eggs was 54F. Person in charge said the eggs had been placed in the pan less than one hour before inspection. COS–enough eggs were removed so that the eggs held in the prep table were below the fill line.
  • In the walk in cooler there were two metal pans of made on site pickled carrots and jalapeños. The pans were dated 7/3, held for more than seven days. COS–carrots and jalapeños were voluntarily destroyed. One item out of compliance, FWL issued.