March 26 Service Inspection: Manhattan Town Center eatery out of compliance

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The Blue Moose Bar and Grill

100 Manhattan Town Center

Date: March 16, 2017

Reason: Routine

Result: Out of compliance

All cold holding units were checked and all were in compliance unless otherwise noted in this report. Fried chicken tenders were at 207 degrees Fahrenheit. Grilled aalmon was at 152 degrees Fahrenheit. Grilled chicken breast was at 178 degrees Fahrenheit.


2-301.14(G) The grill cook handled raw chicken, changed gloves and did not hand wash prior to handling ready-to-eat pita bread. Corrected on-site. The inspector educated the employee, who washed hands and discarded the pita bread.

3-302.11(A)(1)(a) At the fryer station, adjacent to the salad make table, located in the reach-in cooler, individually portioned raw fish was stored in a metal container without a lid, above and directly over raw ready-to-eat sliced onions stored in a metal container without a lid. It was corrected on-site, and the raw fish was relocated to the bottom.


3-302.11(A)(1)(b) Located in the main walk-in cooler, there were two large plastic containers of raw cracked eggs with lids stored above and over cooked ready-to-eat curry sauce in containers with lids without visible leakage. Corrected on-site with raw eggs relocated to bottom shelf. In the walk-in cooler, boxes of raw chicken in a sealed bag stored above boxes of ready-to-eat pasteurized eggs in a sealed plastic bag. At the fry station adjacent to the salad make station, in the reach-in cooler, raw shrimp egg rolls stored above ready-to-eat cooked chicken. Corrected on-site; raw shrimp was relocated to bottom shelf of unit. In the walk-in cooler, there were three boxes of raw bacon stored above an open box of ready-to-eat sausage links.


3-302.11(A)(2) In the main walk-in cooler, boxes of raw chicken in a sealed bag were stored above two cases of raw shelled eggs. Corrected on-site when chicken was relocated to bottom shelf.


3-403.11(D) In the steam table, black beans were 124 degrees Fahrenheit and Tex-Mex cheese sauce was 124 degrees Fahrenheit. In the steam well, artichoke bisque was found to be at 152 degrees Fahrenheit, and chili was 138 Fahrenheit. Temperatures were taken at 12:02-12:08 p.m. Person in charge said the reheating process started at 10:00 a.m. The food items did not reheat to 165 degrees Fahrenheit within the two hours. Corrected on-site when the person in charge discarded all items into trash.

3-501.14(A)(2) In the walk-in cooler, there were two containers of Tex-Mex cheese sauce at 54 degrees Fahrenheit and 49 degrees Fahrenheit, Bechamel was at 44 degrees Fahrenheit. The employee said they were cooked and cooled the day before between 3 and 6 p.m. Product was all cooling with large, plastic containers with lids on. The product did not cool within six hours. Corrected on-site when person in charge discarded all product into the trash.



3-501.16(A)(1) In the steam table, mashed potatoes hot holding at 1:21 p.m. Person in charge said that they were made an hour and fifteen minutes prior. Corrected on-site when person in charge started potatoes, but decided to voluntarily discarded into trash due to quality. Located on the grill in a metal pan off to the side of the grill, there was grilled chicken in liquid broth at 93 degrees Fahrenheit. Employee said the chicken had been in the broth for ten minutes. The error was corrected on-site when the person in charge reheated chicken on grill. Located to the right of the steam table, one pan of lemon sauce with cooked celery and real butter was holding at 117 degrees Fahrenheit. Employee said that product had been made at 10:30 a.m. The error was corrected on-site.


3-501.16(A)(2) At the salad make station, a plastic container of made-on-site spicy wing sauce made from real butter and red hot buffalo sauce was stored on top of unit, with an internal temperature of 59 degrees Fahrenheit at 12:30 p.m. The person in charge said that product was taken out of the cooler at 11:00 a.m. It was corrected on site as the person in charge relocated the product to the walk-in cooler.

3-501.17(A) Located in the walk-in cooler, the following prepared-on-site products had incorrect date marking to include: three metal containers of andouille sausage in individually portioned bags with the date marked March 13 to March 20, smoked sauce date marked March 18 to March 22, lemon caper sauce date marked March 18 to March 22 when it was actually supposed to be marked March 14 to March 20, succotash date was marked March 17 to March 18 when it was actually made on March 15, meatloaf marked for March 17 to March 18 was actually made on March 15, artichoke bisque marked March 12 to March 17 was actually made March 15 to March 21.

In the reach-in cooler, the creme brulee was left unmarked, and an employee said it was made on March 12. It was corrected on-site when the person in charge labeled the container. The establishment utilizes both individual date stickers for days of the week and as well as the physical date and time that the product was made. The day of the week stickers were accurate on all products, but the date was marked with the incorrect calendar date. The produce above were still within seven days of preparation. Corrected on-site when the person in charge labeled all containers with the correct made-on dates.


3-501.18(A)(1) Located in the walk-in cooler, the following prepared on-site items were beyond the seven day preparation period: chipotle barbecue sauce date marked Feb. 28, pizza sauce date marked for March 8 and pesto aioli dated Feb. 8. It was corrected on-site when the person in charge voluntarily discarded all product into the trash.

4-601.11(A) Located on the storage shelf next to the walk-in cooler, there were ten metal prep bowls being stored as clean that had visible food debris and were stacked while wet. Corrected on-site when the person in charge removed all items to dish washing area. Located at the storage shelf next to the walk-in cooler, there was one clear plastic food trey with visible food debris being stored. Corrected on-site when the person in charge relocated to dish washing area. Located on the storage shelf by office, there were at least five plastic containers and at least eight metal containers stored as clean with food debris. This error was corrected on-site when the items were moved to dish washing area.

All service inspections are available to the public through the Kansas Department of Agriculture.

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My name is Kaylie McLaughlin and I'm the managing editor and audience engagement manager of the Collegian. Previously, I've been the editor-in-chief and the news editor. In the past, I have also contributed to the Royal Purple Yearbook and KKSU-TV. Off-campus, you can find my bylines in the Wichita Eagle, the Shawnee Mission Post and KSNT News. I grew up just outside of Kansas City in Shawnee, Kansas. I’m a senior in digital journalism with a minor in French and a secondary focus in international and area studies. As a third-generation K-Stater, I bleed purple and my goal is to serve the Wildcat community with accurate coverage.