Ellis Co. restaurant and lodging inspections, 6/10 – 6/16

Last week’s inspection results from the Kansas Department of Agriculture:

AFC Sushi @ Dillons 1902 Vine, Hays – June 13

A standardization inspection found four violations.

On the sushi make-table, a plastic container of rice had a date marking sticker of 6/12.
Sitting on the sushi prep table was a plastic container of cooked shrimp with seasoning the outside edge had an internal temp of 50 F and the middle had an internal temp of 44 F. Also on the sushi prep-table a squeeze bottle of Spicy sauce, made in house (mayo sriracha) was sitting out at room temp, and had an internal temp of 49 F. Sitting on the make table at room temp (the north one) a squeeze bottle of yum yum sauce (made on site) and Spicy sauce (made on site) the yum yum sauce had an internal temp of 46 F. On the top shelf of the wire rack next to the north make table a plastic container of cream cheese was sitting out at room temp. The internal temp of the cream cheese was 50 F.
When asked how often they the changed the plastic on the makisu, the person in charge said once a day.
Upon reviewing the HACCP plan, it was noticed that brown rice cooked on 6/11 did not reach 70 F in the first two hours. It reached 135 F at 12:30 p.m. and then the time stamp for 70 F at 3:10 p.m. In the documentation book the person in charge said he changes the plastic on the makisu every 4 to 5 hours, but told the inspector he starts with a new one every day. In the HACCP record keeping book, the establishment for the date of 6/13, no calibration had been recorded or “pot # 1” of rice cooked and tested had been recorded. Upon entry of the kitchen area a container of rice was sitting on the sushi prep line.

The Golden Q 809 Ash, Hays – June 13

A standardization inspection found 14 violations.

The line cook had two pairs of gloves on, he then handled a raw beef patty and removed top pair of gloves and balled them up and threw them away. He then grabbed a clean plate and put tater tots on the plate.
The line cook checked the cooking temp of the chicken strip, he then wiped the thermometer with a towel from the sanitizer bucket. The cook then let the thermometer dry and stuck it in the AuJu sitting on the steam table.
In the dry storage area, five #10 cans had big enough dents in them to affect the seams of the can.
At the bar, the bartender grabbed the lime wedge garnishment with her bare hands and placed it on the drink rim.
On the far south make-table, the prep line had both top doors open. Three packages of sliced roast beef were found to have an internal temp ranging from 48 F to 51 F. Two packages of ham slices were found to have an internal temp of 54 F. The containers of lettuces and cheese were found above the cooling zone on the top 1/4 inch of the pan. The lettuce had an internal temp of 49 F and the cheese had an internal temp 54 F. Sitting on the shelf above the flat top cook area a bottle of house-made chipotle mayo had an internal temp of 95 F.
In the walk-in cooler, a plastic container of house-made spicy bbq had a prepared on the date of 6/11 and a use by date of 6/22. In the walk-in cooler, one metal container of house-made queso cheese had a made date of 6/12 and a use by date of 6/20. Dates were marked for too many days.
In the walk-in cooler, a metal container of commercially prepared nacho cheese (from a can) had a prep date of 6/12 use by date of 6/20.
In the wait staff make-table, one gallon worth of house-made ranch portioned into 2 oz containers had the prep date of 6/13, while the ranch in the back in the walk-in cooler was either prepared on 6/4 or 6/11.
An empty plastic container labeled as chili had a prepared date of 6/6 and a use by date of 6/14. The chili should have had a use by date of 6/12. A squeeze bottle of spicy bbq had prepared on 5/31 and a use by date of 6/11. In the walk-in cooler, two containers of house-made ranch had a prepared on date of 6/4 and a use by date of 6/11.
This establishment cooks the “hangover” burger which comes with an egg cooked to order. No consumer advisory was present.
The plastic container used to store taco shells was a Sterilite container. The container had a paper lining on the bottom but not the sides. The taco shells were touching the sides.
This establishment uses quat in the sanitizer buckets for the kitchen and wait staff area. They do not have any quat test strips.
The first four full sheet pans that inspector touched had grease film on them.
The handwashing sink in the kitchen did not reach 100 F. It only got to 68 F.

Hickok’s Steakhouse 3402 Vine, Hays – June 12

A routine inspection found 15 violations.

In the ware washing area, a mechanical ware washing machine was found with an employee was spraying off dirty dishes. After the employee put the dishes through the ware washing machine he then grabbed clean dishes that were on the other side.
The line cook handled raw hamburger meat with gloved hands. He then removed the soiled gloves and donned new ones and grabbed a ready to eat bun and placed it on the grill.
In the wait staff area, where the alcohol is stored for service, one fruit fly was floating in a bottle of Glenlivet scotch.
In the wait staff make-table, a bag of commercially prepared chopped lettuce was opened and not date marked.
In the hot box, a pan of brown gravy was found with the date of 6/11. The temp of the gravy was 126 F.
On the food prep table, a box of bacon was sitting out that the food prep cook had used it to make bacon wrapped shrimp. The box was sitting out for about 45 minutes total and had not been used or touched in 20 minutes. The internal temp of the bacon was 56 F.
In the walk-in cooler, an open package of cream cheese was not date marked.
When asking the cook about an open container of milk, he said he opened it on 6-11 to make cheese sauce for the mac and cheese. An employee had portioned out the cheese and dated for 6-12.
In the make-table of the food prep line, a carton of cream had an open date of 5-31. It was held for too many days. In the same make-table, a metal pan containing portioned bags of spaghetti had a date of 6-2. It was held for too many days. In the walk-in cooler, a two-gallon container of B-rock sauce (prepared on site) had a date of 5/31. In make-table, a squeeze of the b-rock sauce had the date of 6-8. In the walk-in cooler, two plastic containers of 1000 P sauce (prepared on site) ranch and spices mixture were found, one of them was date marked with a date of 5/30 and the other was date marked 5/26. There was a squeeze bottle of these sauces in make table of the kitchen as well as the wait staff make-table. In the walk-in cooler a plastic container labeled as tender sauce (made on site) mayo, ketchup and spices in it was found with the date of 5/31. It was held for too many days. In the walk-in cooler, a plastic container was found with chopped cabbage in it and was date marked 6/1. Also in the walk-in cooler, three full sheets pans of cooked on site bake potatoes had the prep date of 5/31-6/1. It was held for too many days
The establishment has a consumer advisory but not asterisk to determine what items can be undercooked.
Two of two cutting boards stored as clean had deep cracks and chips in them.
In the food prep area, 11 metal pans had sticker residue on the food contact surface. Two of two cutting boards store as clean, hanging in the food prep area, had dried food debris on the food contact surface.
In the ware washing area, the mechanical ware washing machine never got hotter than 136.8 F at plate level and the first time the inspector took the temp at plate level it was 117.2 F. There was also no chemical sanitizer connect for the machine.
Under the three-vat sink, a spray bottle containing an orange liquid was not labeled.
In the storage shed located in the parking, a chemical cleaner was being stored next to single-use soup lids. No leakage was detected.
In the closet located in the hallway to exit the kitchen, being stored in a box, three spray cans of raid insect killer were being stored, on the label, it said for residential use only. Also, in that same box were four boxes of roach bait killer being stored. They also had labeling for indoor residential use only. In the mechanical room that you can only access from the outside a 1-gallon spray bottle of Raid was being stored. The label on the bottle said for residential use only.

Old Chicago 383 Mopar, Hays – June 11

A standardization inspection found 17 violations.

In the ware washing area, the employee handled/cleaned dishes with spray nozzle and then sent them through the machine. The employee then handled clean dishes without washing hands.
On the cook line, the cook with gloved hands put a mixture of salt and pepper on a raw hamburger patty with gloved hands. He then removed gloves and donned a new pair without washing hands. The cook then handled a ready to eat food with the same gloved hands.
Two bottles of liquor, a bottle of Jameson about 3/4 full, had a fruit fly floating in, and a bottle of Tullamore dew about 1/2 full had a fruit fly in it.
A waitress used tongs to pick up a ready to eat breadstick, the breadstick started to fall from the tongs and the waitress used a bare hand to catch/adjust the breadstick. In the bar area, the bartender handled a lime wedge to garnish a drink with her bare hands.
In the make-table across from the grill, in the backup storage area, raw shell eggs in a plastic container were being stored over ready to eat lettuce.
On the top shelf of a wire rack in the walk-in cooler raw bacon in a box was being stored over deli meats, as well as full cooked bratwurst. No leakage was detected.
In the steam table located across from the grill, a plastic container of marinara was sitting in a metal container (doubled up), with the top 1/8 of the marinara above the heating zone. The middle of the marinara had an internal temp of 133 F and the top 1/8 above the heating zone had a temp of 114 F. At the end of the pizza oven, in a plastic container that was sitting in a metal pan, was melted butter. The internal temp of the melted butter was 101 F.
At the pizza make-table located on the south wall, on the east side, five plastic pans had shredded mozzarella in them and were sitting on the prep area wrapped (at room temp) The internal temp was 55 F. Also sitting on the prep line was a plastic container of sliced tomatoes that had an internal temp 54 F. At the pizza make-table, located on the south wall east side, on the prep line, a plastic container had a pepperoni cheese and herb mixture in, it had an internal temp of 46 F, shredded mozzarella on the prep line had an internal temp of 46 F, diced tomatoes in a plastic container had an internal temp of 46 F, on the prep line fully cooked sausage had an internal temp of 46 F, the pepperoni had an internal 48 F. In the back up storage below (at the same mak- table) single door, a plastic container of a shredded cheese and herb mixture an internal temp of 45 F. In the sliding drawer back up storage area of the make table, a crafted storage container had an internal temp of 47 F. Both the lids to cover the prep line were open, and the ambient air temp was 45 F. Sitting on the prep line was a craft of made in house beer cheese sauce, it had an internal temp of 65 F. In the back food prep area a carton of raw shell eggs and a plastic storage container of shredded cheese was sitting out at room temp. The raw shell eggs had an outer shell temp of 58 F and the shredded cheese had an internal temp of 55 F. In the make table located across from the fryers, on the food prep line, the top 1/4 of the deli sliced turkey had an internal temp of 47 F. The top 1/4 was stacked above the cooling zone. Next to the sliced turkey was a container of sliced tomatoes the top 1/3 had an internal temp of 49 F, the top 1/3 was above the cooling zone. Blue cheese crumbles had an internal temp of 45 F. The inspector temped the pesto which had garlic oil and herbs in, it was out of temp. In the back storage area of the make table bottom sliding drawer, a plastic container of chopped iceberg lettuce had an internal temp of 45 F, a container of mixed greens had an internal temp of 44 F and a plastic container of chopped romaine had an internal temp of 46 F. In the top sliding drawer of the same make table, in a plastic container, Canadian bacon had an internal temp of 44 F, diced tomatoes had an internal temp of 44 F, cheese had an internal temp of 46 F. In the single door back up storage area of the make table, prepared on site dressings had an internal temp of: ranch 48 F, buffalo sauce 44 F, jalapeno ranch 44 F. The ambient air temp was 46 F. A pan of chopped cabbage had an internal temp of 44 F. In the cold holding unit below the grill, which became unplugged for about 15 minutes, in the top sliding drawer, a plastic container of cooked mushrooms had and internal temp of 48 F, and plastic container of cooked onions had an internal temp of 53 F, a plastic container of slice baby mozzarella had an internal temp of 48 F and a plastic container of sliced cheese had and internal temp of 47 F. In the bottom sliding drawer a pan had raw chicken in it with an internal temp of 49 F.
In the wait staff make-table, prepared on site blue cheese dressing was being held in a plastic container and not date marked.
In the wait staff reach-in cooler, an aerosol can of whipped cream was opened and not date marked.
On the cook line make table a squeeze bottle of made on site chipotle mayo had a prepared date of 5-28. In the back up storage area of the same make table a prepared on site cocktail sauce had a date of 5-28. In the backup storage of the make-table, prepared on site jalapeno ranch, had a date of 6-4. Sitting in a metal crafts of made on site sweet smoky bacon wing sauce had a prepared on date of 6/3, in a craft prepared on site buffalo sauce had a date of 6/4, in a craft maple brown sugar bacon wing sauce had a date of 5-30. All items held more than 7 days.
In the storage area next to the ware washing area, at least five plastic food storage containers had dried food debris on the food contact surface. On the east wall, in the food prep area where clean utensil are being stored, (hung up on the wall) four of six 3oz scoops had dried food debris or grease on them.
When dishwashing was going on during the inspection, the inspector ran his waterproof thermometer through the ware washing machine. The plate level temp was 151 F the first time with dishes. During the next three cycles, 2 without dishes, the temp at plate level was 157.3 F. The next time the inspector ran a waterproof thermometer through the ware washing machine it reached 160.5 F at ware washing level.
In the kitchen area the hand washing sink next to the pizza prep line did not have hot water. This was one of four handwashing sinks in the kitchen area.
The water filter on the Pepsi machine in the back had a date of 5-3-18. The filter said it needed to be replaced every 12 months.
In the bar area, three spray bottles had a blue liquid in them and were not labeled. Also in the bar area, a spray bottle with an orange liquid in it was found and was not labeled. In the ware washing area a hang on the hand washing sink, a spray bottle with blue liquid in it was not labeled. Hanging next to that one, was a bottle with an orange liquid and was not labeled.
In the bar area in the south side, on the bottom shelf, a spray bottle of glass cleaner, and a container of chlorine tablets were being stored next to an ice scoop as well as plastic food storage containers. No leakage was detected.

Taco Bell 1730 Vine, Hays – June 11

A courtesy inspection found five violations.

The inspector watched an employee dip tongs in the wash, rinse, sanitize of the three-vat sink. The tongs were not fully dried and then were used, on nacho fries. The fries went out for service.
An employee was using a white plastic bag to shake cinnamon twist. The inspector asked the employee to show him where the employee got the bag from. The employee showed the inspector the box, the box was labeled with “can liners”, the inspector then asked “do you use those same bags for the trash cans,” and the employee answered “yes.” Employee said that was how he was trained.
Two of eight plastic pans had cracks on the food contact surface.
Above the three-vat sink 8 plastic pans, stored as clean, had grease residue and or dried food build up on the food contact surface. In the walk-in cooler, nine plastic pans had sticker residue on the food contact surface. Three of the nine also had dried food on the food contact surface.
In the back storage area by the soda machine hookups, on the top shelf (wire rack), a box of chemical degreaser was being stored above the soda pop boxes. No leakage was detected.

9th Street Diner 230 9th, Hays – June 10

A licensing inspection found no violations.

Lucky Buffet 2405 Vine, Hays – June 10

A follow-up inspection following an administrative order found one violation.

In the walk-in cooler, there was a container of crab rangoon mixture that did not have a date of when it was made. In the walk-in cooler and two-door refrigerator, there were containers of fully cooked chicken that did not have dates of when they were prepared.

McDonald’s 1201 Vine, Hays – June 10

A standardization inspection found seven violations.

The line cook was taking his daily temp log for the flat top cooking area (using a pen and paper) to record info. The cook then placed the items in their storage area and donned gloves. The cook then grabbed frozen chicken breast and placed them in the fryer. The cooked did not wash hands before donning gloves for food prep.
On the food prep line, a plastic container of melted butter did not have a time stamp sticker on it. The internal temp of the butter was 74 F, the butter was about half gone. On the service prep line, a plastic container with the southwest mixture (black beans, corn, and tomatoes) was without a time stamp. In the front of house area, a plastic container of single serve butter did not have a time stamp on it. The internal temp of the single serve packages of butter was 69 F.
The test kit that is establishment had, expired in May of 2018. The establishment using quat sanitizer in the three-vat sink, the level that the sanitizer was tested at was 150 PPM.
The quat sanitizer in the three-vat sink tested at 150 PPM with dishes in it. The label called for a min. of 200 PPM.
In the back storage area for clean dishes, at least five different food storage containers had sticker residue on the food contact surface.
A line cook came to the back of the kitchen where the ware washing area is with the yoke break tongs and dipped them in the wash, rinse and sanitize. She did not leave them in the sanitizing water for a full 30 seconds.
In the old walk-in cooler, now used for storage, a pump sprayer had a purple liquid in it. The sprayer was not labeled.

Walgreens 2600 Vine, Hays – June 10

A routine inspection found one violation.

On the retail side of the establishment, there were 10 or more containers of shampoo that was being stored on a solid metal shelf directly above ten containers of infant bottles, four packages of spoons and three containers for baby foods. No evidence of leaking was observed.