By: Robert Dewey | [email protected]

Newton, KS

Acapulco Mexican Restaurant

217 BROADWAY
NEWTON, KS 67114
316-283-6026

Kansas Department of Agriculture’s (KDA) food safety and lodging program conducted an unannounced retail food inspection on 2/4/21. As a result of that inspection, and due to the severity of the specific violations Acapulco Mexican Restaurant 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:

• Cook removed raw beef from the reach-in cooler with a gloved hand and placed it onto the grill touching the raw meat with his gloves. He then touched a package of ready to eat tortillas before removing his gloves. Cook then went to get a new pair of gloves but was stopped and educated on handwashing. Correct on site (COS) Person in charge (PIC) sanitized bag that was touched and cooked washed his hands before putting on new gloves.
• A Large can of tomato sauce had a Class one bubble on top of the can. When asked PIC stated dented cans are still used. COS PIC stated she will discard. Educated on risks.
• In the waiter’s station under the soda machine by the pumps a live roach was observed as well as an egg sack. PIC removed egg sack and took to the outside garbage area. PIC has pest control scheduled for service in two days time.
• Ground beef and potato mixture in large deep metal pans were cooling upon arrival with a temperature of 145F and 161F on the food prep table at 12:10pm. PIC stated food was removed from the stove at 11am. PIC moved pans to an ice bath to rapidly chill. At 1:45pm temperatures were till above 90F. Discussed the need to stir while cooling and to divide into smaller pans. COS PIC moved into smaller pans and had cook stir and moved pans in to the walk-in cooler.
• Queso had temperatures of 112F under the hot heat lamp. COS PIC removed and reheated to over 165F in the microwave. Discussed that queso needs to be fully under heat lamp to hold a temperature of above 135F.
• In the reach-in cooler under the cold make table. Ambient temperature of left side at 40.1F. A large baker’s tray was filled with enchiladas made on 2/3 that had a temperature of 48F. Sliced tomatoes prepared today had a temperature of 45F. COS PIC discarded enchiladas and moved sliced tomatoes to the right side of the cooler that had an ambient temperature of 37.6F. Recommended getting the unit looked at to make sure all fans are working. Discussed not holding potentially hazardous foods on the left side on the unit.
• In the reach-in cooler next to the hot hold steam table. Two trays of burritos did not have a prepared date. PIC stated they were made two days prior. COS PIC labeled.
• Three different gallon containers of made on site salsa were labeled made on 1/26 (10 total days), One large bakers tray of enchiladas was labeled made on 1/27 (9 total days), One container of deli ham was labeled prepared on 1/23 (13 total days). COS PIC discarded. Discussed date marking as holding items date prepared plus 6 (total 7 days).
• The hand sink in the back dry storage area and the hand sink in the employees restroom would only reach a temperature of 66F.
• Only hand sink in kitchen area was blocked by a tall standing fan and a tall stool. Inside of the sink were dishes, music speaker and a phone cable. COS PIC moved items.
• The kitchen hand sink was not stocked with soap. COS PIC supplied soap.

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