Saline County Food Establishment & Lodging Inspections, Sept. 11-17, 2021

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Feb 14, 2021
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Food Establishment and Lodging Inspections conducted in Saline County by the Kansas Department of Agriculture’s Division of Food Safety and Lodging from September 11 through September 17, 2021.

BEST WESTERN PLUS MIDWEST INN & SUITES, 745 W. SCHILLING (SEPT. 15) EXPIRED LICENSE INSPECTION

  • Milk temperature at 56 degrees F on the breakfast area counter with an ice stick inside at 9 a.m. on date of inspection, put out at 6 a.m. Corrected on site: disposed of at end of breakfast at 9:30 a.m. Gravy temperature at 48-53 degrees F, shredded cheese temperature at 49 degrees F, cream cheese temperature at 46-48 degrees F, yogurt temperature at 47 degrees F, precooked sausage patties temperature at 49-51 degrees F, and aerosol real whip cream temperature at 51 degrees F. All items inside black reach-in cooler at 48 degrees F for an unknown amount of time. Corrected on site: volunrary destruction. Provided Cold Holding Handout on Risk Factor Intervention Strategy.
  • Two containers of gravy inside black reach-in cooler not date marked when open. Corrected on site: voluntary destruction due to being out of date. Provided Date Marking Handout on Risk Factor Intervention Strategy
  • Spray hose attached to 3 vat sink faucet was hanging below the flood rim. Corrected on site: hung above on the hook.
  • No soap available at breakfast area handwashing sink. Corrected on site: supplied with soap.
  • Two spray bottles of clear liquid stored in cupboard below sink in kitchen was not labeled with the common name. Corrected on site: labeled as “cleaners”.
  • Food Establishment Field Warning Letter Issued. Future inspections will be initiated during the next routine inspection cycle, unless a complaint is received.
COMFORT INN & SUITES SALINA, 1949 N. 9TH (SEPT. 15) ROUTINE INSPECTION
  • No violations.
MAGGIE MAE’S, 409 S. BROADWAY (SEPT. 15) EXPIRED LICENSE INSPECTION
  • Diced tomatoes temperature at 52 degrees F, shredded cheese temperature at 49-57 degrees F, sliced cheese temperature at 47 degrees F, sliced tomatoes temperature at 45 degrees F, leaves of lettuce temperature at 45 degrees F, sliced ham temperature at 52 degrees F, refried beans temperature at 47 degrees F, cheese sauce temperature at 45 degrees F and sliced jalapeno cheese temperature at 47 degrees F. All items on top and inside east refrigerated prep table, which had temperature of 51 degrees F overnight prior to inspection. Corrected on site: voluntary destruction of all items. Provided Cold Holding Handout on Risk Factor Intervention Strategy.
  • Two zip type bags with commerical prepared cooked pulled pork inside the walk-in cooler were not date marked. Corrected on site: cook opened on Sept: 11 and dated. Provided Date Marking Handout on Risk Factor Intervention Strategy.
  • Cooked brown beans dated August 30 made inside Westinghouse reach-in cooler. Corrected on site: voluntary destruction. Open carton of half and half dated August 30 left opened. Corrected on site: voluntary destruction. Provided Date Marking Handout on Risk Factor Intervention Strategy.
  • Operating without a license. Corrected on site: paid fees during inspection.
  • Food Establishment Field Warning Letter Issued. Future inspections will be initiated during the next routine inspection cycle, unless a complaint is received.
VIC’S BAR & GRILL, 1844 N. 9TH (SEPT. 15) EXPIRED LICENSE INSPECTION
  • Moldy cooked beans and salsa on table top in kitchen at ambient temperature for 3 days per employee. Maggot covered diced tomato and onion in foam clam container and a metal pan of unknown food covered in maggots inside large Frigidaire reach-in cooler that wad not plugged in. Corrected on site: voluntary destruction of all items.
  • Carton of raw shell eggs setting directly on top of open bag of shredded cheese inside True 3 door reach-in cooler.
  • Scoops inside red spice, raw rice and oregano did not have handles.
  • Cooked beans in a pot setting on kitchen table with temperature at 80 degrees F since 10 a.m. on day of inspection. Temperature taken at 2:30 p.m. Corrected on site: Voluntary destruction. Two #5 packages of american cheese slices with temperature at 84-87 degrees inside non-running 3 door glass reach-in cooler with temperature of 83 degrees F. Corrected on site: voluntary destruction of items. Provided Cold Holding Handout on Risk Factor Intervention Strategy.
  • All prepared foods inside 3 door True reach-in cooler were not dated (included asado, cooked peppers, cooked pork, cooked beef, cooked rice and cooked beans). Corrected on site: per person in charge, items were made or opened on Sept. 11 and dated. Provided Date Marking Handout on Risk Factor Intervention Strategy.
  • Open aerosol can of real whip cream was not dated. Per person in charge, item was opened on Sept. 11 and dated. Provided Date Marking Handout on Risk Factor Intervention Strategy.
  • Inside reach-in freezer, food was stored inside of "thank you" type bags.
  • Only cooling unit working was 3 door True reach-in cooler and an upright freezer. Walk-in cooler and 3 other coolers not working.
  • Handwashing sink hot water temperature in the kitchen was at 78 degrees F, in south women's toilet room, sink temperature was at 88 degrees F, in south men's toilet room sink temperature was at 89, in back bar sink temperature was at 74 degrees F, front bar sink temperature was at 74 degrees F, in east women's toilet room sink temperature was at 77 degrees F, and east men's toilet room sink temperature was at 86 degrees.
  • Back bar handwashing sink was plumbed via garden hose to a sewage drain.
  • Cold water faucet handle missing in south women's toilet room handwashing sink.
  • Trash not removed from kitchen for 3 days. Corrected on site: removed cart of trash.
  • No soap available at bar area handwashing sink.
  • No paper towels available at kitchen or bar handwashing sinks.
  • Three compartment sink full of dirty dishes and food debris for 3 days.
  • Pesticide bait cube setting on floor in hall between bar and kitchen and below bar three compartment sink. Corrected on site: disposed of bait.
  • Operating without a license.
  • Notice of non-compliance with Kansas law issued. Follow up inspection scheduled for Sept. 27.
  • Establishment agreed to voluntarily close. Establishment agreed not to reopen and cease operations until needed corrections have been completed and a follow up inspection has been completed.
HUDDLE HOUSE, 2250 N. OHIO (SEPT. 14) FOLLOW UP TO ADMINISTRATIVE ORDER
  • Reach-in cooler door seals were torn on all units. Walk-in cooler door and salad reach-in cooler doors will not stay shut. Per person in charge, doors seals have been ordered. Repeat violation.
HEUSNER ELEMENTARY SCHOOL, 425 E. JEWELL (SEPT. 13) ROUTINE INSPECTION
  • No Violations.
Notice: 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.