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Inspectors hit Paleteria Tropicana in Kansas City for, “Cooked shrimps were held in the make table with a preparation date of 2/27, more than seven days ago,” 6 violations

Inspectors hit Paleteria Tropicana in Kansas City for, “Cooked shrimps were held in the make table with a preparation date of 2/27, more than seven days ago,” 6 violations

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

Kansas City, KS

Paleteria Tropicana

4043 10TH ST
TOPEKA, KS 66604 785-273-0100

Kansas Department of Agriculture’s (KDA) food safety and lodging program conducted an unannounced retail food inspection on 3/5/2020. As a result of that inspection, and due to the severity of the specific violations the Paleteria Tropicana 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:

  • Cooked shrimps were held in the make table with a preparation date of 2/27, more than seven days ago.
  • A worker used her bare hands to handle a ready to eat pork rind. The rind was served before inspector could intervene. Corrected on site: Educated.
  • In the cooling unit under the flat top grill, raw eggs were stored in a container with ready to eat cooked ham. No leakage evident. Corrected on site: Rearranged cooler.
  • A squeeze bottle of condensed sweetened milk as stored on the counter top with no cold holding provision and temped at 76’F.* The person in charge said the can of condensed milk had been opened more than four hours ago. Corrected on site: Voluntary disposal. An opened container of mayonnaise temped at 77’F and was on the counter with no cold holding provision. Person in charge said the mayo had been opened less than thirty minutes ago. Corrected on site: Moved to cooler for quick cool down. A plastic container of Cojita cheese was held at room temperature on the countertop with no cold holding provision. The cheese temped at 68’F. Person in charge said it had been out of cold holding for less than one hour. Corrected on site: Moved to cooler for quick cool down, cheese will be held on ice bath. Flan held at 53’F, cheese cake held at 53’F in the reach display case. The ambient temperature of the case was 44’F. The person in charge said the flan and cheese cake had been held in the cooler for less than an hour. The coils of the unit were frozen up. Corrected on site: Educated, moved to a cooler for quick cool down. In the make table below the flat top grill, hot dogs were held at 52’F. The person in charge said the food had been put in the cooler less than an hour ago. Corrected on site: Moved to a cooler for quick cool down.
  • A worker rinsed a meat tenderizer used on raw chicken under running water, and, without soap, a hot water rinse, or a sanitization step, put it away as clean. Corrected on site: Educated, washed/rinse/sanitized the tenderizer.
  • In the kitchen a spray bottle of yellow liquid was not marked with the contents. Person in charge said it was cleaner. Corrected on site: Educated, 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.

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