McDonald’s
800 N. Fourth St.
Date: March 7, 2018
Reason: Complaint
Result: In compliance
Inspector comments: All hot- and cold-holding units were checked, and all foods were in compliance unless otherwise noted in this report. There were cooked chicken nuggets at 161 degrees Fahrenheit in hot-holding trays.
There were cooked beef patties at 186 degrees Fahrenheit off the grill.
Inspector and the person in charge discussed reheating potentially hazardous foods and time and temperature control for safety foods for hot-holding, commercially prepared, ready-to-eat food taken from a commercially processed and hermetically sealed container or from an intact package from a food processing plant, which shall be heated to a temperature of at least 135 degrees Fahrenheit.Related:
Feb. 21 Service Inspections: Burritos, bars and buffets
Time is used for control for safety for all hot-holding menu items.
3-501.16(A)(2) Butter pats at 71 degrees Fahrenheit were in a freezer with a cold pack. The time stamp was 7:05 p.m. NOTE: The printed time stamp was for four hours. The freezer container and cold pack were warm to the touch. The person in charge said they check the temperatures of the butter pats at the end of four hours and discard if they are out of temperature range. Corrected on-site: Discarded per the person in charge’s discretion. NOTE: Inspector discussed storing butter pats on counter during breakfast rush and storing a container in the adjacent reach-in refrigerator during non-peak hours.
Carlos O’Kelly’s
622 Tuttle Creek Blvd.
Date: March 2, 2018
Reason: Complaint
Result: Out of compliance
Inspector comments: Inspector and the person in charge discussed cooling properly. Cooked potentially hazardous foods must cool from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours, reaching at least 70 degrees Fahrenheit in the first two hours of the cooling process. Inspector and the person in charge discussed cooling potentially hazardous foods and time and temperature control for safety food with ambient temperature ingredients, which shall be cooled within four hours to 41 degrees Fahrenheit or less.
Inspector and the person in charge discussed reheating potentially hazardous food and time and temperature control for safety food for hot-holding ready-to-eat food taken from a commercially processed, hermetically sealed container, or from an intact package from a food processing plant, which shall be heated to a temperature of at least 135 degrees Fahrenheit. Inspector and the person in charge discussed reheating potentially hazardous food and time and temperature control for safety food that is cooked, cooled and reheated for hot holding, which shall be reheated so that all parts of the food reach a temperature of at least 165 degrees Fahrenheit for 15 seconds. The most desired method is stove top or microwave.
No person seen with cough or cold symptoms. The person in charge said he was aware of one employee saying she felt she was getting a cold. Whenever the person in charge observed her coughing, she was coughing into her shoulder. He did not observe her coughing onto wrapped utensils or on ready-to-eat foods. Company policy is to exclude employees from work if they are running a fever, vomiting or have diarrhea.
In the first make table, there was pico de gallo at 39 degrees Fahrenheit. In the third make table, there was fajita chicken at 43 degrees Fahrenheit and made-on-site guacamole with tomatoes at 63 degrees Fahrenheit. The guacamole was made fresh at 11 a.m. with avocados from store room at room temperature. It was 11:54 a.m., less than four hours from preparation. The guacamole was split into small containers and placed in the walk-in cooler to cool. Also in the walk-in cooler were diced tomatoes at 39 degrees Fahrenheit. Whipped cream was at 41 degrees Fahrenheit in the under-the-counter refrigerator on the server line. Frozen foods were frozen.
There were raw, split chicken breasts at 167 degrees Fahrenheit cooked on the fire grill.
Seasoned ground beef on the steam table in the make line was 153 degrees Fahrenheit.
2-301.14(G) A cook retrieved raw fish tenders from the under-the-counter reach-in refrigerator on the cook line. While holding the raw fish in one gloved hand, she placed the raw fish with the other gloved hand. She removed her gloves, donned new gloves and reached into a bag of ready-to-eat tortillas and began to bring one out of the bag. She did not wash hands between raw and ready-to-eat food before donning gloves. Corrected on-site: Tortilla discarded. Inspector provided education. The cook washed her hands.
3-101.11 A cook removed a thermometer stored in quaternary ammonia sanitizing solution (300 parts per million), and did not wipe the sanitizing solution off of the probe before taking the temperature of a chicken breast cooking on the fire grill, introducing chemical into food. Corrected on-site: Chicken breast discarded. Inspector provided education to cook on wiping probe with paper towel before taking temperature of food on the grill.
3-501.18(A)(2) A container of chocolate milk in the under-the-counter reach-in refrigerator on the server line was labeled with an illegible date. The person in charge did not know when it was opened and could not read the date. Corrected on-site: Discarded by the person in charge.
4-601.11(A) Stored on clean utensil rack, stainless steel pans and amber plastic pans have dried food debris on the food contact surface. Sharp knives on a magnetic strip over the clean drain board have dried food debris on the food contact surface. Two dicers stored clean and ready-to-use on a bottom shelf of a table in the ware washing area have dried food debris on the food contact surface. There is dried food debris on the food contact surface of a counter-mounted can opener. Corrected on-site: Can opener and all utensils returned to ware washing to be cleaned.
4-602.11(E)(4) On both of the soda dispensing guns on the outside of the bar in the server line, there is mold production on the food contact surface of the nozzles. The person in charge said these guns are no longer used and have not been used in a long time. Inspector recommends removing this equipment if it is not being used.
7-201.11(B) Rinse aid (chemical) is mounted above the clean drain board of the ware washing machine. There was no leakage detected. There was ample room on the dirty side. A chemical service tech was notified.
Taco John’s
214 Leavenworth St.
Date: March 12, 2018
Reason: Complaint
Result: In compliance
Inspector comments: All hot- and cold-holding units were checked, and all foods were in compliance unless otherwise noted in this report. There was nacho cheese sauce at 174 degrees Fahrenheit in the steam wells.
Inspector and the person in charge discussed cooling properly. Cooked potentially hazardous foods must cool from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours, reaching at least 70 degrees Fahrenheit in the first two hours of the cooling process.
Inspector and the person in charge discussed reheating potentially hazardous foods and time and temperature control for safety food for hot-holding commercially prepared, ready-to-eat food taken from a commercially processed, hermetically sealed container or from an intact package from a food processing plant, which shall be heated to a temperature of at least 135 degrees Fahrenheit for hot holding.
No raw foods are cooked at this establishment.
3-501.16(A)(2) Rice made with diced tomatoes and onion in the double-sided make station was at 47 degrees Fahrenheit. The person in charge said it was rotated up from the reach-in cooler under the make station at 12 p.m. It was 2:38 p.m, less than four hours out of temperature. Corrected on-site: Container placed in reach-in cooler. It was 3:55 p.m. and the temperature wass 41 degrees Fahrenheit.
All service inspections are available to the public through the Kansas Department of Agriculture.
