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Tequilas Mexican Restaurant and Bar in Topeka fouls inspection; Employee handled soiled utensils, then without washing hands removed clean glasses dish machine rack

Tequilas Mexican Restaurant and Bar in Topeka fouls inspection; Employee handled soiled utensils, then without washing hands removed clean glasses dish machine rack

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

Topeka, KS

Tequilas Mexican Restaurant and Bar

2911 SW 29TH ST
TOPEKA, KS 66614
785-228-1222

The Kansas Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on 2/27/2020.  As a result of that inspection, and due to the severity of the specific violations the Tequilas Mexican Restaurant and Bar was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 6 violations were found.

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

  • At the dish machine an employee handled soiled utensils, then without washing his hands removed clean glasses from a dish machine rack. Corrected on site (COS)–glasses returned to soiled dish area. Employee washed hands before handling clean dishes.
  • On the shelf below the kitchen prep table there was a plastic container of raw beef setting directly on top of a case of canned tomatoes. There was no evidence of leakage. COS–beef was moved.
  • On the buffet; cheese sauce held in warmer 93F. Warmer had been turned off. Person in charge said the cheese sauce had been on the buffet for about two hours prior to the inspection, and sometimes customers would adjust the temperature on the electric warmer which held cheese sauce. COS–cheese sauce taken to kitchen to reheat.*
  • The establishment uses both quaternary and chlorine sanitizers. There were quaternary test strips available, but no chlorine test strips.
  • Dish machine tested at 0 ppm chlorine while in use. Primed sanitizer pump and retested. Retested at 0 ppm chlorine. Air bubbles were observed in the sanitizer line. Establishment is able to sanitize utensils in the three compartment sink with quaternary sanitizer until dish machine is repaired.
  • In the ware washing area there was an unlabeled spray bottle containing a yellow liquid. Employee identified the liquid as glass cleaner. COS–spray bottle was labeled.

* 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.