By: Robert Dewey | [email protected]

Kansas City, KS

Fonda Mexicana Restaurant

4747 PARALLEL PKWY
KANSAS CITY, KS 66104
913-602-8494

The Kansas of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on 2/4/2020. As a result of that inspection, and due to the severity of the specific violations the Fonda Mexicana Restaurant in Kansas City was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 14 violations were found.

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

• Dishwasher handled dirty dishes then went to put away clean dishes without a hand wash in between. COS employee moved dirty dishes to be washed again and washed her hands.
• In RIC there was raw fish being stored on a shelf above RTE cooked chicken. COS fish was correctly moved.
• In RIC raw chicken was being stored on a shelf above raw pork. COS chicken was correctly moved.
• Cook handled raw meat with gloves and then a RTE tortilla without changing her gloves or washing hands in between. COS tortilla was discarded, cook washed hands and put on new gloves.
• In RIC prep table there was a 5 gallon plastic container of refried beans with a lid on it 57F. PIC said they were cooked yesterday and did not reach 41F within 6 hours. Educated on better cooling methods. COS beans were discarded.
• In hot holding prep table, a container of chichoro was 112F at 1:15pm. PIC said they were put out at 10am. COS container was reheated to over 165F.
• In tabletop prep cooler the following items were out of temp: red pork 54F, green pork 57F and cut tomatoes 52F. Cooler was froze over and not working. COS all PHF discarded.
• The following items were held over 24 hrs and not date marked. In prep table RIC: 1 container refried beans, 1 container cooked roast and potatoes, 1 container of horchata, 1 container shrimp soup and 2 containers of MOS salsa. In RIC: 1 container cooked pork, 1 container cooked tripe, 1 container of cooked peppers and onions, 3 plastic bags of cooked shredded beef, 1 plastic container of cooked red pork, 1 plastic container of cooked chicharo, 1 plastic container of cooked pork ribs. COS all items were correctly dated. In cold prep table top: 1 metal container of cooked red pork, 1 metal container of cooked green pork, and 1 metal container of cut tomatoes. COS items were discarded due to being out of temperature.
• In the cold prep table-top a metal container of commercially prepared cut lettuce and a metal container of shredded mozzarella cheese did not have the dates they were open. COS items were discarded due to being out of temperature.
• On a shelf below the food prep table, sandwich buns were being stored in single use non food grade ‘thank you’ sacks. COS buns were moved into zip lock bags.
• Mechanical Dishwasher registered 0 PPM chlorine. COS PIC will get someone to fix dishwasher and only use 3 comp sink until then.
• At the 3 comp the washing hose was hanging below the sink flood rim. COS hose was hung up.
• On the floor in the dishwashing area there was a 5 gallon bucket containing a yellowish liquid without a label. PIC said it was degreaser. COS bucket was labeled.
• On a shelf on the check out counter, there was a bottle of glass cleaner with the spout of packages of candy and pointed towards single use utensils. COS glass cleaner was moved.

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