Select Page

Wichita’s El Rio Bravo Supermarket hit with 10 inspection violations; employee was handling and cutting a baked cake with her bare hands

Wichita’s El Rio Bravo Supermarket hit with 10 inspection violations; employee was handling and cutting a baked cake with her bare hands

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

Wichita, KS

El Rio Bravo Supermarket #2

2501 S SENECA ST
WICHITA, KS 67217
972-522-9847

Kansas Department of Agriculture’s (KDA) food safety and lodging program conducted an unannounced retail food inspection on 1/5/2021. As a result of that inspection, and due to the severity of the specific violations the El Rio Bravo Supermarket #2 was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 10 violations were found.

This was a remote inspection.

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

  • On the retail shelf, there was approx. 30 bags of Tostitos salsa verde chips without any English labeling. COS- PIC removed bags of chip from shelf until English labels could be sent from supplier. REPEAT
  • In the bakery, an employee was handling and cutting a baked cake with her bare hands. Corrected on site (COS)- Educated. Employee discarded piece of cake she was working with, washed her hands and donned gloves.
  • In the walk in cooler (WIC) in the taqueria, there was a carton of raw shell eggs stored directly over ready to eat Salsa. COS- Employee moved eggs to bottom shelf of WIC. In the retail cooler, there was about 10 packages of raw bacon stored over fully cooked sausage. COS-Employee rearranged cooler so bacon was on bottom shelf. REPEAT
  • At steam table in taqueria, there was a pan of carnitas that ranged in temperature from 109-148F. Employee stated she had placed meat in table about an hour earlier. Pan of carnitas was sitting under a hot light but above the steam portion of the table. COS- Employee placed pan in oven to reheat to 165F before replacing in table. Discussed using a pan that sits inside steam table, also suggested placing less food out at time. In produce area, there were about 5 pans of chicken and 4 pans of tamales sitting in a warmer. Tamales in warmer were temped at 144F, the chicken was temped at 112F. Employee stated he set the food out about an hour earlier. COS- Employee removed pans of chicken and returned to over to bring back to temperature. Person in charge (PIC) stated he would have their repair man service the warmer. REPEAT
  • In the display coolers in the meat area, raw chicken was temped at 47F and raw beef at 48F. Employee stated they just finished cleaning out the cooler and returning the food products. COS- About 30 minutes later temperature was re-taken on food. Raw chicken was temped at 40F. The raw beef ranged from 40-45F. PIC called service repairman who arrived during inspection. REPEAT
  • In a make table in the taqueria, there was a cambro of shredded lettuce without any date marking. Employee stated it was from yesterday (1/4). COS- Employee placed a date marking sticker on cambro. REPEAT
  • In the bakery cooler, there were 2 gallons of milk that were opened without any date marking. Employee stated they were both opened on Sunday (1/3). COS-Employee used date marking sticker to add date to milk. REPEAT
  • Establishment uses chlorine sanitizer solution but does not have any test strips. PIC stated he would order more. Suggested giving each department their own kit. REPEAT
  • In taqueria, wiping cloths were stored in chlorine sanitizer measured above 200ppm. Establishment uses regular unscented Clorox bleach, no label regarding PPM available. COS- Employee poured out some of the solution and added more water. Chlorine sanitizer was measured at 100 ppm.

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