Saline County Food Establishment and Lodging Inspections, February 24 – March 2, 2018

Food Establishment and Lodging Inspections conducted in Saline County by the Kansas Department of Agriculture’s Division of Food Safety and Lodging from February 24 through March 2, 2018.

Food safety and lodging inspections are unannounced, and inspection results represent only those conditions found in the establishment at the time of the inspection.

Disclosure: Please remember that any inspection is a ‘snapshot’ of the day and time of the inspection. An inspection conducted on any given day may not be representative of the overall, long-term cleanliness of an establishment. Also, at the time of the inspection, violations are recorded, but are often corrected on site prior to the inspector leaving the establishment.

Bogey’s, 1417 S. 9th St. (February 26) Standardization Inspection
– Grill employee handled frozen raw ground beef hamburger patties, placing them on the grill with gloved hands. She removed her gloves and donned new gloves without washing her hands prior to donning new gloves. Employee then handled ready-to-eat cut onions. Corrected on site: education provided to employee and person in charge. Employee hands washed and donned clean gloves. Contaminated ready-to-eat cut onions voluntarily destroyed.
– Sitting on the next to bottom metal shelf, located behind the door of the storage building was an open container of green pellets. When asked, employee said the pellets were Deacon rodent bait. Corrected on site: bait discarded. Education provided on needing them in closed stations.

Goodcents Deli Fresh Subs, 2344 Planet Ave. (February 27) Modified Complaint Inspection
– No violations.

Great Wall Chinese Restaurant, 671 S. Broadway Blvd. (February 28) Standardization Inspection
– Sitting on the prep table next to the hot holding steam table with egg drop soup was a glass cold coffee container with a lid. Person in charge said it was his drink. Education provided on needing lids and straws for employee drinking cups in food prep areas. Corrected on site: drink moved to non food prep area.
– Inside the walk-in coler, ready-to-eat raw pealed, but whole onions were stored in a box that had been labeled and previously used for storing raw chicken. Raw chicken is usually stored in a plastic bag and not in direct contact with the box. Onions will be cut and cooked/heated on the woks prior to being served to customers, to an unknown temperature. This box was also stored above covered plastic food storage containers of ready-to-eat cream cheese mixture and cooked noodles. Education provided on not reusing boxes from raw meats for ready-to-eat raw vegetable storage.
– In the lower portion of the only make table, there was raw chicken portioned into plastic bags sitting in a metal food storage container with no lid stored on the top shelf above ready-to-eat cooked noodles. Noodles were stored in a round metal food storage bowl, also with no lid. No leakage observed. Corrected on site: chicken moved to bottom shelf.
-Inside the walk-in cooler, cream cheese had temperature of 51 degrees F at 11:30 a.m. on day of inspection. Cream cheese was stored in a large plastic food storage container (bus tub) with a tight fitting lid. Person in charge said he made the cream cheese mixture for crab rangoons midnight the previous night. Person in charge said he also heats the cream cheese enough to make it smooth and easily stirrable. Cheese mixture did not cool to 41 degrees F or below in six hours. One cooling item of approximately 30. Corrected on site: item volutarily destroyed.
– Sitting on the cart to the left of the kitchen make table was a smaller plastic tub of cut on site cabbage with a temperature of 47 degrees F at 11:55 a.m. on day of inspection. Person in charge said he removed the cabbage from the walk-in cooler around 10:15 a.m. One cold holding item of approximately 50-75 food items cold held. Corrected on site: placed cabbage into the lower portion of the make table.
– Located on a small table along the south wall was a plastic bucket with wiping cloths stored and no common name labeling. Person in charge said he stores soapy water with bleach in this bucket. Education provided on not storing soapy water and bleach in the same container. Person in charge re-mixed the solution to just bleach water. Spray bottle stored next to the bucket had proper “bleach” labeling. Corrected on site: container labeled “sanitizer”.
– Notice of non-compliance issued. Follow up inspection scheduled.

Jalisco Mexican Restaurant, 2601 Market Pl. (March 1) Standardization Inspection
– Sitting on the prep table across from the fryers was a foam cup of coffee. Employee said it was his drink. Sitting on the shelves in the wait station area next to the plastic chip baskets was an opened energy can. Employee said it was his drink. Education provided to both employees. Corrected on site: coffee was discarded, energy drink was dumped into a foam cup with a lid and straw.
– Wait staff employee used his bare hands to reach into the large chip container and grabbed a handful of chips to fill a to-go bag. Corrected on site: education provided, chips discarded, gloves provided to the wait staff.
– Inside walk-in cooler #2 werer plastic food storage buckets of made n site Queso (cheese dip) with temperatures of 56 degrees F and 57 degrees F in the center. Temperatures were taken at 10:01 a.m. on day of inspection. Lids were loosely placed on top. Employee said they were made yesterday and they place them on the prep table to cool, then moved them into the walk-in cooler overnight. Queso did not reach 41 degrees F or below in six hours. Corrected on site: both queso buckets voluntarily destroyed in the dumpster.
– Sitting on a table in the wait station area was a crock pot of made on site queso (cheese sauce) held at a temperature of 109 degrees F. Employee said it was reheated first thing in the morning around 9:30 a.m. on day of inspection, then they started the second batch reheating. It is unknown what temperature the queso was reheated to (on the stove top) prior to being placed into the crock pot. Corrected on site: education provided and instructed to reheat the queso to 165 degree F prior to serving.
– Sitting on the drain board of the warewashing machine, an employee was filling smaller containers of salsa. After finishing, he left four small containers of made on site salsa sitting on the drain board. These four containers were sitting out no longer than 30 minutes. One of the containers had a temperature of 47 degrees F, and the remaining three each had a temperature of 43 degrees F. Corrected on site: education provided and all four placed into the walk-in cooler.
– Inside the walk-in cooler was made on site hot salsa dated for February 21, held past seven days. One pitcher of this salsa was stored in the kitchen reach-in cooler and one in the wait staff area reach-in cooler. Corrected on site: all three voluntarily discarded.
– Facility will undercook eggs on lunch and vegetarian menu combo item #10. Their new menu has the disclosure, however the old menus are still in use. Neither menu has the reminder next to eggs. Corrected on site: inspector emailed poster.
– Above the prep area to the left of the three compartment sink, was one metal food storage container stored as clean with date marking sticker residue from previous use. Corrected on site: moved for re-wash.
– Sitting on the lower shelf of the prep table across from the above area were several metal food storage containers and flat metal sheet pans. The shelf had dried on food debris as well as the containers. Education provided on protecting the clean containers from food prep debris.
– Bar soda nozzle holder had mold growing on the inside.
– Warewashing machine ran for inspection and tested 0ppm chlorine. Inspector attempted to prime the sanitizer and found air in the line. Food supplier present during inspection and called repair person to fix. Employees used dish washer for dirty plates and cups while inspector was typing report. Corrected on site: inspector provided education and instructed person in charge to only use the three compartment sink until repairs could be made.
– No soap at the bar hand sink.
– Hanging on a towel rack between the dining area and the wait station area was a spray bottle with a blue liquid and no common name labeling. Waitress said it was windex. Corrected on site: labeled by inspector.
– In the outside storage shed was a bottle of degreaser enzymes stored on a wire shelf next to and touching sleeves of foam cups. These cups were in their original plastic sleeves. No leakage observed. Across from these shelves, two bottles of lavender all purpose cleaner were stored next to and touching unopened packages of napkins used to wrap silverware for customers. Education provided to person in charge.
– Notice of non-compliance issued. Follow up inspection scheduled.

Jim’s County Style Chicken Inc., 649 S. Broadway Blvd. (February 26) Standardization Inspection
– Inside the walk-in cooler were five to six closed boxes of raw chicken and one opened box of raw chicken stored on a metal rack. Under this rack, there were several (25-30) two liter bottles of sodas. Raw chicken was wrapped in plastic then placed in the cardboard box. No leakage observed. Corrected on site: education provided to person in charge, sodas moved.
– On the salad bar was cut on site lettuce with temperature of 45 degrees F and 46 degrees F. Cut lettuce was removed from the walk-in cooler and placed onto the salad bar around 10:20 a.m. on day of inspection. Employee said she turned on the salad bar between 9:45 and 10 a.m. Person in charge said the cut lettuce will be served/eaten with in two hours with normal lunch rush. Education provided on storing the cut lettuce back in the walk-in cooler for rapid cool and to store the cut lettuce in a metal pan instead of plastic. Corrected on site: inspector checked temperatire around 12:20 p.m. and it was in temperature compliance.
– The following foods were held past 24 hours and had no date markings. Person in charge/employee said they were made on site with the corresponding dates. In the walk-in cooler: made on site creamer (powder mix and water) with date of Saturday, February 24, made on site baked beans with date of Saturday, Februrary 24. Corrected on site: date marked. Education provided on date marking best practice to mark when held over night. Inside the west reach-in cooler and the walk-in cooler: plastic storage containers of made on site gizzards marked for discard on April 26. Person in charge said they were mismarked and should be February 26. Corrected on site: date marks updated.
– In the west reach-in cooler was an opened gallon of milk with no date markings. Employee said it was opened on Saturday, February 24. Corrected on site: milk date marked.
– In the walk-in cooler was an opened package of hard boiled eggs, cut and stored in a plastic container without date marking. Person in charge said they were opened on Saturday, February 24. Corrected on site: date marked.
– In the walk-in cooler were partially thawed food grade bags of ready to eat grilled chicken strips that had no date markings. Education provided to person in charge on updating date markings once removed from the freezer. Corrected on site: date marked.
– In the west reach-in cooler was a plastic storage container of made on site gizzards dated February 22, held past 7 days. Corrected on site: voluntarily discarded.
– In the front line make table was a plastic storage container of made on site tartar sauce dated for discard on February 22. Corrected on site: voluntarily discarded.
– Inside walk-in cooler #2 were containers of coleslaw dressing dated February 23 and one container dated February 13. Set aside in the walk-in cooler by inspector. Corrected on site: voluntarily discarded.
– On the prep tale on the east wall, next to the walk-in cooler, the meat tenderizer has dried on food debris from previous use. On the prep table on the west wall across from a three compartment sink, were several (approximately five) metal and plastic food storage containers that were stored as clean and had flour residue from breading raw chicken. The counter mounted can opener had dried on food debris from previous use. Employee said she last used the can opener day before inspection for catsup. Corrected on site: all moved for wash in warewashing machine.

Taco John’s, 3049 Riffel Dr. (March 1) Foodborne Illness Investigation
– Stored on the wire shelves to the left of the walk-in cooler were five plastic food storage containers that were stored as clean that had dried on food debris from previous use. In a plastic tub to the right of the three compartment sink was one scoop with food debris from previous use, scoop was stored as clean. One utensil of approximately 20 stored as clean. Corrected on site: moved for rewash.

Taco Master, 2259 S. 9th St. – Suite 148 (February 28) Standardization Inspection
– In the walk-in cooler was raw shrimp stored over ready to eat shredded chicken. Raw shrimp was wrapped in plastic then wrapped in butcher paper and placed in a plastic thank you bag with ready to eat unprocessed cucumbers. The bag was stored on a wire shelf and the cooked chicken was in a plastic food storage container and loosely covered in plastic wrap. Employee said the shrimp and cucumber bag was for personal use. Corrected on site: education provided. Shrimp moved to the bottom shelf.
– Sitting on the main steam table was cooked ground beef (taco meat) held at 127 degrees F. Employee said it had been there since about 3:30 p.m. on day of inspection, less than four hours. Corrected on site: reheated to above 165 degrees F in less than two hours.
– In the walk-in cooler was a large batch of made on site queso date marked for February 29 (it is not a leap year and this would be day after inspection). Employee said this container would have been made the same time as the other three large containers of made on site queso, which were all date marked for February 26. Corrected on site: date mark corrected.
– In the smaller stand up reach-in cooler was made on site taco meat (ground beef) date marked February 28. Cook said he made it day before inspection, however, it was placed into this pan today. In the same reach-in cooler was made on site queso date marked February 28. Person in charge said it came from another large container in the walk-in cooler, which were all date marked February 26. Also, made on site shredded chicken were without date markings. Employee said it came from the larger container in the walk-in cooler. Corrected on site: date markings added or corrected.
– In the walk-in cooler were individual plastic cups of made on site salsas which had been placed into foil pans for holding. Red salsa was date marked January 28 and there were no date markings on green salsa. Employee said she filled them both from bulk containers day before inspection. Education provided on date marking these from when they were made, not placed into the portion cups. Corrected on site: green salsa dated February 24, red salsa dated February 24 also.
– In the walk-in cooler was an opened gallon of milk without date markings. Employee said she purchased it late Monday (February 26) and it would have been opened on Tuesday (February 27) and was unsure of the time. Corrected on site: date marked.
– In the walk-in cooler was made on site horchata date marked February 20, held past 7 days. Employee said it is a powdered mix that they add water to. List of ingredients states skim milk powder is an ingredient. Corrected on site: education provided, item voluntarily discarded.
– Stored as clean, on the wire shelves in the storage area, were 20-30 plastic and metal food storage containers, which had dried on food residue and approximately 15 of them also had sticker residue from previous use. Corrected on site: most moved to warewashing area until that area ran out of space. Employee said he will wash the rest also.
– Three compartment sink filled and dishes (food storage containers) sitting in the sanitizer water, tested 100ppm quarternary ammonia. Employee had left the water running and sink unattended. Education provided on needing to re-wash and sanitize these dishes prior to use.
– Sitting on the back prep table where the counter mounted can opener is, was a spray bottle of Clorox brand clean up with bleach sitting next to and touching a mesh bag of whole unpeeled onions. Employee said the onions were for personal use. No leakage observed. Education provided. Corrected on site: Clorox moved.
– Along the front counter storage area was a spray bottle of 409 cleaner sitting on a shelf above sleeves of foam cups (in their original plastic sleeves) and the sprayer was facing individually wrapped straws in their original plastic bag. Also sitting on the top shelf was a spray bottle of Weiman brand granite cleaner sitting next to and touching sleeve of foam cups (in their original plastic sleeves). No leakage observed. Corrected on site: chemicals moved.
– A bottle of cool aloe was sitting in the top cupboard above the counter where an empty crock pot base is stored and on the shelf above a foil pan of catsup packages. Employee said they usually store their queso cheese sauce in this crock pot. No leakage observed. Corrected on site: aloe moved.
– Notice of non-compliance issued. Follow up inspection scheduled.

Walmart #558, 2900 S. 9th St. (February 27) Standardization Inspection
– In the Deli meat case, stored where they store their hard salami, pastrami, and pepperoni, was an opened package of Deli bologna. This bologna package was dated for discard Sunday, March 4. Person in charge, nor employee, knew when it would have been opened to know if it was dated for more than seven days or even held past sevem days. Person in charge and employee thought they did this bologna for 21 days. Corrected in site: voluntarily discarded.
– In the bakery open air customer self serve reach-in cooler were Individual sized cream puddings and cheesecakes not held at 41 degrees F or below. Chocolate mousse dessert cup had temperature of 50 degrees F, cheese cake cherry slice had temperature of 45 degrees F, small cheese cake in the front had temperature of 51 degrees F, small cheese cake in the back had temperature of 44 degrees F. Ambient air temperature on the shelf with the chocolate mousse cup was 45.1 degrees F. Person in charge said these had been in the case longer than four hours. Corrected on site: all cream and cheese cakes, pies, and cups including: Boston crème desert, chocolate mousse, banana pudding, french style cheesecake mousse dessert cup, banana cream pie, coconut cream pie, chocolate cream pie, lemon cream pie and Boston crème cake all voluntarily discarded.
– In the deli cold holding case were made on site salads that were date marked for eight days: home style chicken salad February 22 to March 1, chicken salad fruit and nuts February 25 to March 4, crab salad February 24 to March 3, creamy pesto salad February 24 to March 3. Corrected on site: education provided, day one starts the day it is opened and prepared. Date markings corrected.
– In the Deli meats cold holding reach-in cooler was Prima Della brand hard salami dated February 26 to March 19, 22 days. This salami is labeled perishable, keep refrigerated. Corrected on site: date marking corrected for only seven days.
– In the deli area were six plastic food storage containers stacked and stored as clean that had stickers from purchase. Stickers touched the inside of the stacked containers and could cause contamination on the food contact surface. Corrected on site: moved for warewashing.
– Near the deli and meat department three compartment sinks were wall mounted dispensers of sanitizer, which are mounted above the clean side drain boards of the sinks. This is the side the food contact containers and trays are sat to dry. No leakage observed.
– Notice of non-compliance issued. Follow up inspection scheduled.

Wendy’s, 3019 Riffel Dr. (February 27) Standardization Inspection
– On the main cold holding make table line, the following were held above 41 degrees F: lettuce for sandwiches at 52 degrees F, cooked broccoli at 47 degrees F, asiago sliced cheese at 46 degrees F. Corrected on site: voluntarily discarded.
– In the salad reach-in cooler next to the drive through, all salads made the morning of inspection around 9 a.m. or 1 p.m. after lunch: bean salad was at 44 degrees F and apple salad was at 47 degrees F. Ambient air temperature on middle shelf was at 43.1 degrees F. Corrected on site: voluntarily discarded.
– In the tall salad reach-in cooler, to the left of the front line, taco salad had temperature of 44 degrees F around 3:30 p.m. on day of inspection. Ambient air temperature was at 46.4 degrees F. Person in charge said these salads were made at 1 p.m. Corrected on site: moved to walk-in cooler.
– In the walk-in cooler was a large plastic food storage container of cut lettuce with temperature of 48 degrees F. Person in charge said it was cut around 9 a.m. the day of inspection, then stored into the walk-in cooler. Corrected on site: eucation provided, lettuce voluntarily discarded.
– Sitting on the drain board to the left of the prep sink, the lettuce slicer had lettuce partials from previous use. Person in charge said it was last used the day of inspection prior to 9 a.m. and was washed, rinsed, and sanitized afterwards.
– Stored as clean on the shelf to the left of the three compartment sink was one smaller plastic foods storage container with grease residue on the outside from previous use. Hanging on the same storage unit was a metal utensil used for breaking up meat for the chili, which had dried on meat debris from previous use. Corrected on site: all three moved to the three compartment sink for rewash.
– Drive through soda fountain had mold growing around the soda nozzle.



Updated: March 3, 2018 — 2:20 pm
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