1319 Anderson Avenue
Date: July 23, 2018
Result: In compliance
7-102.11 Under the front counter, below the register, hanging from a metal rack there is a plastic spray bottle with yellow liquid and no label. The person in charge said the bottle had all-purpose chemical cleaner inside. Corrected on-site: The person-in-charge labeled spray bottle.
The Chef Cafe
111 Fourth Street
Date: July 18, 2018
Result: In compliance
3-301.11(B) In the storage/prep room, tomatoes (69 F), stored at room temperature, were being cored and diced. The employee performing this task stepped away to perform another task. The person in charge said she had begun this task 30 minutes prior. NOTE: tomatoes are used for ready-to-eat pico de gallo, omelettes, ready-to-eat salads, etc. The inspector recommended placing the cored and diced tomatoes in refrigeration until she could return to dicing. The person in charge gathered the core tomatoes with his bare hands, placing them in the container with the diced tomatoes. Corrected on-site: discarded by the person in charge.
Mexican restaurant out of health code compliance after first inspection
3-302.11(A)(1)(b) In the walk-in cooler, containers of raw egg whites and egg yolks (separated on site) are stored on top of a box of pasteurized liquid eggs. No leakage detected. Corrected on-site: egg whites and yolks relocated.
3-501.14(A)(2) In the walk-in cooler, three stainless steel pans of cooked pork sausage (45 F) are covered with plastic wrap and dated July 17. Plastic, lidded containers of made on site macaroni and cheese (51 F) are dated July 17. The ambient temperature is 40.8 F and did not meet 41 F in six hours. Corrected on-site: discarded by the person in charge. A variety of foods, particularly rice and leftovers, as well as sauces and other prepared foods have sat out too long at room temperature.
3-501.15(A) In the walk-in cooler, three stainless steel pans of cooked pork sausage (45 F) are covered with plastic wrap and dated July 17. Plastic, lidded containers of made on site macaroni and cheese are at 51 F. Corrected on-site: discarded by the person in charge. The inspector provided education on proper cooling methods, not sealing the containers and placing them in shallow or smaller portions to cool. The inspector recommends adjusting the thermostat for the walk-in cooler to a lower temperature, ideally 36 F.
3-501.16(A)(2) Butter patties (70 F) are placed in cups on dining tables. The person in charge said they are placed there at opening (6 a.m.). The time is now 9:23 a.m., held less than four hours out of temperature. Corrected on-site: butter patties placed on shallow baking sheet in a single layer in walk-in cooler to cool.
7-201.11(B) In the kitchen, on a shelf above the north open make table, a closed container of sanitizing wipes are being stored. (No leakage detected). Corrected on-site: sanitizing wipe container relocated.
All service inspections are available to the public on the Kansas Department of Agriculture’s website.