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Inspection following complaint at Fuzzy’s Taco Shop lead to 7 violations; discussed Listeria concerns due to verified expired green enchilada sauce

Inspection following complaint at Fuzzy’s Taco Shop lead to 7 violations; discussed Listeria concerns due to verified expired green enchilada sauce

By: Robert Dewey | [email protected]

Lawerence, KS

Fuzzy’s Taco Shop

The Kansas of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on January 6, 2020, following a complaint received by the department. As a result of that inspection, and due to the severity of the specific violations the Fuzzy’s Taco Shop was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 7 violations were found.

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

  • Open container of raw chicken stored in direct contact with open container of portioned raw cubed beef in hot line double door RIC. No leakage detected. COS – PIC separated raw animal products so that raw poultry is always below and not in contact with any other raw or RTE foods.
  • PIC stated that two pans of heating queso sauce were placed in the BOH prep table steam well at 2pm. The rear queso pan had center temperature of 87F at 4:50pm and the center queso pan had a center temperature of 108F at 5:30pm. PIC stated the product is made of canned cheese (stored at room temperature prior to processing), dry ingredients and water. The PHF product was not heated to 135F within two hours. PIC stated that the prep table steam wells are used for two activities, hot holding and heating. The steam well in question was being used to hot hold the front pan of queso, and the dial was set to medium. The middle and back pans in this steam well were intended to be cooked. COS – PIC VD improperly heated product. Inspector discussed PHF products reaching 135F within two hours, and 165F for reheated PHF products..
  • Unlidded container of refried beans at the upper steam table hot line had temperature of 118F. Unlidded containers of RTE taco meat at the upper steam table hot line and in expo backup steam table had temperatures of 106F and 105F. Unlidded container of ‘mexi rice’ at the upper steam table hot line had temperature of 117F. Unlidded container of lime rice at the upper steam table hot line had temperature of 95F. Unlidded container of shredded pork at the expo backup steam table had temperature of 110F. PIC stated all of the food products were placed there between 11AM and 12PM (beyond four hours), except for one container of ground beef, which was placed on the line at 2PM (within four hours). COS – All PHF products improperly held beyond four hours VD by PIC. PIC chose to reheat the single container of ground beef to 165F for 15 seconds throughout food product, on the stove top and verified the temperature with a cleaned probe thermometer. Inspector discussed proper hot holding set-ups to include lids on all pans, and frequent stirring to ensure consistent temperature control. Additionally, not overfilling pans with product to ensure adequate hot holding of at least 135F at all times.
  • Container of prepared ‘green enchilada sauce’ had date mark of 12/29 in WIC. Today is 01/06. (Held beyond seven days) COS – PIC verified PHF product held beyond seven days. Inspector discussed listeria concerns and provided handout.
  • Approx. twenty plastic food storage containers and lids, stored as clean on kitchen dish shelves, had chips, cracks, and breaks throughout FCS’. COS – PIC removed equipment from food preparation areas and use.
  • Three, stacked metal food storage containers, stored as clean on prep room shelf, had sticker residue along the FCS. Six large utensil storage containers in prep room have food debris and contaminant throughout the containers, with the utensil stored inside. COS – PIC began cleaning soiled equipment storage containers & wares.
  • In cabinet beneath soda fountain, an in-line water filter has no service record date. Manufacturer’s specifications state to replace the water filter every six months. Not Corrected – FE needs to locate service record for water filter, labeling the month and year, then replacing as necessary.

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