Kentucky Fried Chicken
901 N. Third St.
Date: April 4, 2018
Reason: Modified complaint
Result: In compliance
Inspector comments: Chicken breasts were are 174 degrees Fahrenheit and chicken wings were at 204 degrees Fahrenheit outside of the fryer. Chicken was at 134 degrees Fahrenheit in the hot holding unit. Soda dispenser nozzles in the lobby and in the drive-thru are clean. The person in charge said they are scrubbed, washed, rinsed and sanitized every night at closing.
6-301.12 There were no paper towels or other hand drying provisions at the handwashing sink on the north side of the kitchen, just outside the office door. Corrected on site: paper towels replenished.
Orange Leaf
606 N. Third Place
Date: April 4, 2018
Reason: Routine
Result: In compliance
Inspector comments: A white board with a list of all flavors and the dates they are made is kept in the kitchen. NOTE: The inspector recommended a more frequent wash, rinse and sanitization schedule. The person in charge said one machine is cleaned per day. There are eight machines with dual product holding wells. The bacteria of concern is Listeria monocytogenes (L. m.). This can cause miscarriages, severe illness and death. There are no potentially hazardous foods reheated at this establishment. There are no raw foods cooked at this establishment.
3-501.16(A)(2) One can of commercially produced whipped cream at 55 degrees Fahrenheit is on the front counter by the cash register, and there are two commercially produced whipped cream cans at 49 degrees Fahrenheit at the front of the reach-in refrigerator in the kitchen, which is out of temperature. The person in charge said she did not take temperatures today. It has been more than four hours. The cold holding unit on the front service counter for the whipped cream was not on, and the electric cord is not present. NOTE: There is one can from the very back of the reach-in refrigerator at 42 degrees Fahrenheit. The ambient temperature of the reach-in refrigerator is 39.6 degrees Fahrenheit. Corrected on site: Discarded by the person in charge.
6-301.12 There are no paper towels or other hand drying provisions in the women’s bathroom or the ware washing area handwashing sinks. Corrected on site: A stack of paper towels was placed in the ware washing area and the person in charge opened the women’s paper towel dispenser, closed it and the automatic dispenser began working.
7-201.11(B) In the kitchen, chemicals (toilet bowl cleaner, all purpose cleaners and glass cleaner) are stored on the top shelf on a wire shelving unit above gallon jugs of batter flavor syrup. Corrected on site: Chemicals relocated to the chemical storage shelving unit.
Chipotle Mexican Grill
606 N. Manhattan Ave.
Date: April 3, 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. On the make line, in the steam table, cooked beef was at 148 degrees Fahrenheit. The 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 in the first two hours of the cooling process. The inspector and the person in charge discussed time and temperature control for safety foods for potentially hazardous foods with ambient temperature ingredients, which shall be cooled within four hours to 41 degrees Fahrenheit or less if prepared from ingredients at ambient temperature.
The inspector and the person in charge discussed time and temperature control for safety food for reheating potentially hazardous foods 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.
The inspector and the person in charge discussed time and temperature control for safety food for hot holding potentially hazardous 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.
On the make line, shredded lettuce is at 42 degrees Fahrenheit and pico de gallo at 39 degrees Fahrenheit. On the cook line, in the reach-in cooler, there is cooked beef at 38 degrees Fahrenheit. Raw chicken at 178 degrees Fahrenheit was cooked on the fire grill.
6-301.12 There were no paper towels or other hand drying provisions at the make/cook line hand washing sink. Corrected on site: Paper towels replenished.
All service inspections are available to the public through the Kansas Department of Agriculture.
