Cancun Mexican Cuisine
708 N Charles
Warrensburg, MO 64093
(660)362-0610
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Date: 01/04/2018
Reason for Inspection: Routine
Score: 87
Priority Violations:
4-601.11a Bar glasses had spotting and smudges. CORRECTED.
Core Violations:
4-302.14 No test strips were available at dishwasher.
6-301.12A Handwashing sink for employees did not have drying capabilities. Manager is ordering a dispenser to replace what is in place now.
4-901.11a Blue soda cups were wet stacked after washing.
COMMENTS:
Temperature log: Walk in cooler: beef 40°F habanero 40°F chicken 40°F freezer: all food frozen solid Hot hold prep station: queso 145°F taco meat 155°F sauce 144°F Cold hold prep station: mushrooms 42°F cut tomato 44 chorizo 45 chicken 47°F beef 46°F sanitation: dishwasher: 100ppm chlorine
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Date: 09/27/2017
Reason for Inspection: Routine
Score: 88
Priority Violations:
4-702.11 Sanitary wipe bucket solution measured 0ppm chlorine. Manager corrected immediately to 100ppm chlorine. In addition assistant manager and staff discussed required sanitation levels with inspector as well as chlorine versus quaternary ammonium (quat). CORRECTED.
Core Violations:
4-601.11C 1) Observed doors of cooks refrigerator which had build up of food residue. 2 Observed dust debris build up on air vent above the dishwasher.
COMMENTS:
Temperature Log: Walk in cooler: contents measured 33-36°F Cold hold preps: pico 38°F sliced tomatoes 41°F raw chicken 39°F raw beef 34°F guacamole 37°F raw shrimp 35°F. Hot hold prep: enchilada sauce 150°F cheese sauce 143°F refried beans 140°F rice 160°F Sanitation: dishwasher 50ppm chlorine wipe bucket corrected from 0 to 100ppm chlorine.
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Date: 05/12/2017
Reason for Inspection: Routine
Score: 89
Priority Violations:
4-601.11A One of the three ice buckets had rusty brown liquid on inside bottom. Staff immediately removed and cleaned it. CORRECTED.
Core Violations:
4-901.11A Observed cups and pans that were wet stacked after dishwashing.
COMMENTS:
Temperature Log: Walk in cooler: tomato 28°F Freezer tamale’s 13°F cold prep table: beef 39°F shrimp 38°F cut tomato 41°F guacamole 39°F hot hold prep table: spiced ground beef 138°F Sanitation 100-150 ppm chlorine in dishwasher Manager provided food safety certifications of 6 staff members
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Date: 12/30/2016
Reason for Inspection: Routine
Score: 66
Priority Violations:
3-501.17A 14 stainless steel tubs in walk-in were unlabeled and undated. Manager did not know when the food had been prepared but cook did say it was yesterday. CORRECTED.
4-601.11A Commercial can opener had buildup of food debris on cutting tooth. CORRECTED.
4-501.114A Dishwasher being operated without sanitizer. Sanitizer container empty. CORRECTED.
Core Violations:
4-904.11B Knifes forks spoons were not presented for employee napkin wrapping. All eating portion of utensils exposed for grabbing.
4-901.11A Stainless steel pans put away wet stacked. CORRECTED.
6-202.15A Back service door has gaps large enough to see light come through along corners of bottom edges.
3-602.11B Several frozen bags of prepared spiced ground beef in freezer with no label date identification of contents. CORRECTED.
COMMENTS:
Temperature Log: Hot holds: white cheese sauce 139°F Hot prep: refried beans 148°F shredded chicken 138°F cold prep: cut tomatoes 39°F guacamole 39°F chicken 38°F shrimp 32°F Freezer: 5°F meat frozen solid
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Date: 07/05/2016
Reason for Inspection: 2nd Follow-up
Priority Violations: NONE
Core Violations:
4-901.11A Wet stacking of glasses. CORRECTED
6-501.12A Light fixture in kitchen has heavy dust on it. CORRECTED
5-205.15B Improper toilet seat (too small) In women’s bathroom. CORRECTED
COMMENTS: NONE
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Date: 06/30/2016
Reason for Inspection: Follow-up
Priority Violations:
2-301.14A NO hand washing observed. Dirty dishes removed from tables and new orders carried out without washing hands. Cook working for long periods of time with no proper hand washing observed. Did observe work wash disposable gloves and continue to use them. CORRECTED
4-501.114A Dishwasher being operated without sanitizer. Bucket empty. Order is due in today. Sufficient sanitizer was found in “empty” containers to pour a little bit in each container to enable the facility to sanitize dishes for this afternoon. CORRECTED
3-304.15A Observed cook wash hands and dry them then return to work while wearing gloves. Gloves were dirty and should have been removed and thrown away. Hands washed dried and new clean gloves put on. CORRECTED
4-601.11A Interior of ice machine lid dirty sticky gummy. COS CORRECTED
Core Violations:
6-202.11A Uncovered light above cook top. CORRECTED
COMMENTS: NONE
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Date: 06/29/2016
Reason for Inspection: Routine
Score 52
Priority Violations:
2-301.14A NO hand washing observed. Dirty dishes removed from tables and new orders carried out without washing hands. Cook working for long periods of time with no proper hand washing observed. Did observe cook wash disposable gloves and continue to use them.
4-501.114A Dishwasher being operated without sanitizer. Bucket empty. Order is due in today. Sufficient sanitizer was found in “empty” containers to pour a little bit in each container to enable the facility to sanitize dishes for this afternoon.
3-304.15A Observed cook wash hands and dry them then return to work while wearing gloves. Gloves were dirty and should have been removed and thrown away. Hands washed, dried and new clean gloves put on.
4-601.11A Interior of ice machine lid dirty sticky gummy. CORRECTED
Core Violations:
4-601.11C Spilled vegetables in prep table moldy. CORRECTED
6-202.11A Uncovered light above cook top.
5-205.15B Improper toilet seat (too small) In women’s bathroom.
4-501.11A Missing grease extractors from hood. Backside of hood. CORRECTED
6-501.12A Light fixture in kitchen has heavy dust on it.
6-501.11 Shelf above and behind deep fat fryer soaked in grease and falling apart. Paint peeling from ceilings in dining area, hall ways ,food prep.
4-901.11A Wet stacking of glasses.
COMMENTS: NONE
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Date: 11/18/2015
Reason for Inspection: 2nd Follow-up
Priority Violations:
JC-3-4-5-4B Not all managers (1 out of 3) have food safety training. Employees have training. 18 Nov 2015 Managers are now trained. CORRECTED
Core Violations: NONE
COMMENTS: NONE
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Date: 11/17/2015
Reason for Inspection: Follow-up
Priority Violations:
JC-3-4-5-4B Not all managers (1 out of 3) have food safety training. Employees have training.
Core Violations: NONE
COMMENTS: NONE
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Date: 11/12/2015
Reason for Inspection: Routine
Score 17
Priority Violations:
4-601.11A The following food contact surfaces were found soiled with food debris or mold/slime: 1) Sauce cup stored with other clean sauce cups 2) Big tea container dispenser nozzle 3) Drink spoons and mixing cups/shot mixers 4) Left soda dispenser nozzles CORRECTED
JC-3-4-5-4B Not all managers (1 out of 3) have food safety training. Employees have training.
3-501.16A Hot holding table not holding food at 135°F or higher. Beef 116°F. Beef has been put out for 2 hours at time of inspection. CORRECTED
3-701.11A Found 2 liquor bottles contaminated with insects inside and an unknown physical contaminate. CORRECTED
Core Violations:
4-904.11B Clean forks on drying side of dishwasher unit stored with handle not presented. CORRECTED
6-501.12A Beer cabinet found with standing water and heavy yeast growth. CORRECTED
3-602.11C Sugar bottles not labeled
COMMENTS:
Temperature Log: Walk in Cooler: Milk 40°F Prep Table #1 Cheese 41°F Chicken 39°F Prep Table #2 Raw Chicken 39°F Sauce 31°F Glass front fridge: Salsa 33°F Hot Holding: Rice 146°F Beef 116°F Chest freezer: Chicken -14°F Sanitizer at acceptable levels employees not using test strips very often though. Latch added to Chest freezer to help make tighter seal talked to them about defrosting more often because of frost buildup
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Date: 08/04/2015
Reason for Inspection: 2nd Follow-up
Priority Violations:
3-501.16B Temperatures in both (2) prep tables are not holding food at 41°F or below. Top compartment of prep table and the underneath refrigerator compartments are not holding below 41°F. Note: Underneath refrigerators temperatures below 41°F but prep table tops not under 41°F. 08/04/15 New prep table purchased now holding items at 38°F. Old prep table repaired now holding items at 36°F. CORRECTED
Core Violations: NONE
COMMENTS: NONE
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Date: 07/31/2015
Reason for Inspection: Follow-up
Priority Violations:
3-501.16B Temperatures in both (2) prep tables are not holding food at 41°F or below. Top compartment of prep table and the underneath refrigerator compartments are not holding below 41°F. Note: Underneath refrigerators temperatures below 41°F but prep table tops not under 41°F.
7-207.11B Observed employee medicine: Ibuprofen Chia seeds and St Johns Wart on shelf near dishes and food. CORRECTED
4-601.11A Soda nozzles on Pepsi machine have slime buildup inside nozzles. Mold inside dispenser of margarita machine on right. CORRECTED
Core Violations:
4-501.11A Observed broken lid on deep freezer in walk in cooler. Note: Hinge fixed but still not closing all the way. Heavy box put on top to help keep closed. Food still frozen though. Observed broken and cracked lids of margarita machine on right. CORRECTED
5-501.115 Observed excess trash and grease buildup surrounding dumpster. CORRECTED
6-202.15A Observed gaps in door frame on door to outside from kitchen. Note: Door must be completely shut. CORRECTED
4-901.11A Observed wet stacking on pans by dishwasher and cups in serving area. Note: items rewashed. CORRECTED
6-501.12A Excessive grease buildup on roof from grease vent. CORRECTED
4-601.11C Observed buildup on ice machine lid. Observed sticky residue and slime on outside of margarita machine on left. CORRECTED
COMMENTS: NONE
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Date: 07/28/2015
Reason for Inspection: Routine
Score 32
Priority Violations:
7-207.11B Observed employee medicine: Ibuprofen, Chia seeds and St Johns Wart on shelf near dishes and food.
4-601.11A Soda nozzles on Pepsi machine have slime buildup inside nozzles. Mold inside dispenser of margarita machine on right.
3-302.11A4 Observed no lid on chip container right next to trash can. CORRECTED
3-501.16B Temperatures in both (2) prep tables are not holding food at 41°F or below. Top compartment of prep table and the underneath refrigerator compartments are not holding below 41°F.
Core Violations:
4-601.11C Observed buildup on ice machine lid. Observed sticky residue and slime on outside of margarita machine on left.
4-501.11A Observed broken lid on deep freezer in walk in cooler. Observed broken and cracked lids of margarita machine on right.
6-202.15A Observed gaps in door frame on door to outside from kitchen.
6-501.12A Excessive grease buildup on roof from grease vent.
5-501.115 Observed excess trash and grease buildup surrounding dumpster.
4-901.11A Observed wet stacking on pans by dishwasher and cups in serving area. Note: items rewashed. CORRECTED
COMMENTS:
Temperature Log: Salsa 40°F Rice 160°F Hamburger 158°F Lettuce 65°F Tomato 67°F Shrimp 60°F Chicken 57°F Meat 41°F Corn Dog -6°F
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Date: 02/06/2015
Reason for Inspection: Follow-Up
Score: 52
Critical Violations:
JC-3-4-5-4B Approved Food Safety Program – 25% At all times of food establishment operation all persons acting in a management or supervisory capacity and at least one-quarter (25%) of food employees on duty must have documentation of approved food safety program certification available during working hours. CORRECTED
3-501.14A Cheese sauce not being adequately cooled to prevent the growth of harmful bacteria. Cheese sauce at 50°F after cooling over 12 hours. **CORRECTED. CHEESE SAUCE DISPOSED OF.
4-601.11A Dirty pans stored on and with clean pans. CORRECTED
3-302.11A4 Unwrapped or uncovered food in the dry storage room walkin cooler and freezer. (Flour spices salt steaks sauce etc.) CORRECTED
Non-Critical Violations:
4-204.112B There was no temperature measuring device located in two reach in prep tables. CORRECTED
4-501.11B The door gasket of the chest freezer is damaged and there is a large build up of ice.
5-205.15B Spray hose and 2 faucets to the 3 compartment sink are leaking. CORRECTED
4-302.14 There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. CORRECTED
6-202.11A Light shield missing to light bulb in dry storage room. Light shield missing in walkin cooler. No light shields over light bulbs in waitress/waiter station where ice etc. is exposed. CORRECTED
6-403.11B Coats stored in dry storage room over and in barrel of dried beans. CORRECTED
6-501.12A Large build up of dust in ceiling vent located above chip warmer in waiter/waitress station. CORRECTED
6-301.12A No disposable towels were provided a the hand washing lavatory in the dishwash room. CORRECTED
COMMENTS:
Temperature Log: Cold Hold: Cheese sauce 34°F
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Date: 01/22/2015
Reason for Inspection: Routine
Score 52
Critical Violations:
JC-3-4-5-4B Approved Food Safety Program – 25% At all times of food establishment operation all persons acting in a management or supervisory capacity and at least one-quarter (25%) of food employees on duty must have documentation of approved food safety program certification available during working hours.
3-302.11A4 Unwrapped or uncovered food in the dry storage room walkin cooler and freezer. (Flour spices salt steaks sauce etc.)
4-601.11A Dirty pans stored on and with clean pans. CORRECTED
3-501.14A Cheese sauce not being adequately cooled to prevent the growth of harmful bacteria. Cheese sauce at 50°F after cooling over 12 hours. **CHEESE SAUCE DISPOSED OF.
Non-Critical Violations:
6-301.12A No disposable towels were provided a the hand washing lavatory in the dishwash room. CORRECTED
6-403.11B Coats stored in dry storage room over and in barrel of dried beans. CORRECTED
6-202.11A Light shield missing to light bulb in dry storage room. Light shield missing in walkin cooler. No light shields over light bulbs in waitress/waiter station where ice etc. is exposed.
4-302.14 There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
5-205.15B Spray hose and 2 faucets to the 3 compartment sink are leaking.
4-501.11B The door gasket of the chest freezer is damaged and there is a large build up of ice.
4-204.112B There was no temperature measuring device located in two reach in prep tables.
6-501.12A Large build up of dust in ceiling vent located above chip warmer in waiter/waitress station.
COMMENTS:
Temperature Log: Ambient Air: Walk in cooler 36°F Glass front refrigerator 38°F Reach in prep table #1 38°F Reach in prep table #2 41°F Glass front refrige in waiter/waitress station area 38°F
Cold Hold: Mexican Sausage 38°F Chicken 37°F Cheese Sauce located in walk in cooler 50°F
Hot Hold: Cheese Sauce 158°F Refried Beans 148°F Notes: Dishes must be air dried before stacked. Use the mop sink to dump mop water. Clean the freezers of ice build up. ***A REINSPECTION WILL BE CONDUCTED ON OR AFTER FEBRUARY 5, 2015.
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