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Topeka SuperMart El Torito fails inspection; 13 violations, commercial slicer was stored as clean with dried on food debris on the food contact surface

Topeka SuperMart El Torito fails inspection; 13 violations, commercial slicer was stored as clean with dried on food debris on the food contact surface

By: Robert Dewey |

Topeka, KS

SuperMart El Torito

Topeka, KS 66617

The Kansas of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on January 16, 2020. As a result of that inspection, and due to the severity of the specific violations the SuperMart El Torito in Topeka was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 13 violations were found.

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

  • In the ware washing area, the dish washer was scrubbing a pan up on the dirty end of the three compartment sink. without washing his hands he then touched the food contact surface of plastic lids. Education was provided and lids were placed back at the three compartment sink.
  • In the restaurant, in the walk in cooler on the south side cryovac packages of tilapia were without a slit. Corrected on site-Education was provided and tilapia was removed from packaging. In the storage area, a # 10 can of peaches had a severe dent. On the retail floor by the register, 8 cans of whole jalapeno’s had severe dents. Corrected on site-cans were removed from retail and peaches were removed from stock. 
  • On the retail floor in the open cold holding case, the following items are prepared and packaged at the Kansas City establishment and they are without an ingredient list: hot onions and mixed cut cooked vegetables. Education was provided. NOT CORRECTED ON SITE
  • On the retail floor in the meat section, raw ground beef was sitting above cooked ready to eat pork.
  • In the restaurant, in the ice bin there was a plastic drain tube from the water filter that was stored in the ice bin with ice that is used for beverages. Corrected on site-tubing was removed and the ice was voluntarily discarded
  • An employee reheating rice in the microwave reheated the rice to 124F. Person in charge had the rice voluntarily discarded.
  • In the hot food area, in the steam table the following items were not held to 135F: pork 113F, pulled pork 93F, chicken strips 117F and rice 116F and 119F. Person in charge said the above items had been in the steam table since about 8:00 am today. Temperature taken of the above items around 10:30 am. Corrected on site-all items except the rice were reheated to at least 165F. The rice was discarded.*
  • The following item was not held to at least 41F: In the fruit and dessert prep area, sitting on top of the refrigerated prep table a bottle of cream 62F. Person in charge did not know how long the cream had been out of temperature control. Corrected on site-cream was voluntarily discarded.
  • Packaged in the establishment, the following items were without an allergen list: On the retail floor in the reach in cold case, jello molds, jello cups, strawberry with cream, flan and chocolate flan, cake in a cup and tres leches cake. Person in charge said all of the above items have dairy in them. In the bulk case, there is not an allergen list for the following items: bread, cookies and pastries. They are made with wheat, eggs and some with nuts. Education was provided. NOT CORRECTED ON SITE.
  • In the food prep area of the desserts and fruit, the commercial slicer was stored as clean with dried on food debris on the food contact surface. In the food prep area of the hot food, stored as clean on a hook were two commercial mixer beaters. Corrected on site-slicer was cleaned and sanitized and beaters were placed at the ware washing area.
  • In the women’s restroom in the restaurant the hand washing sink hot water was at 67F and the men’s was 71F. The hand washing sink’s did not reach at least 100F. In the back of the store, the women’s restroom hand washing sink on the right side was at 45F the left hand washing sink was at least 101
  • No paper towels or other hand drying provisions at the ware washing hand washing sink. Corrected on site-paper towels were placed at the hand washing sink.
  • In the storage area, manufactured packaged plastic wrapped box of chafing fuel were sitting over manufactured boxes of single use gloves that are used for food prep. Corrected on site-chafing fuel was correctly relocated.

* 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.