By BECKY KISER
Hays Post

Elm Street between 5th and 6th Street will be closed to traffic during business hours Tuesday and Wednesday.

M&D Excavating will be removing trees associated with the planned reconstruction of Elm Street later this summer.

Elm Street is part of the city’s upcoming major street reconstruction project that also includes sections of Ash Street and 4th Street near Fort Hays State University’s Lewis Field Stadium.

According to Project Manager John Braun, the work is budgeted for $1.64 million in the 2019 Capital Improvement Program (CIP) and will include upgrade and replacement of storm sewer inlets, the old water main from four inches to eight inches as well as new water services along Ash Street. Pavement will be replaced along with any failed curb and gutter, and sidewalks and/or ADA curb ramp issues will be fixed. The total project length is approximately 3,100 linear feet.

FHSU requested the reconfiguration of parking along a portion of Elm Street south of Lewis Drive. The cost to add approximately 15 angled spaces along the west side of Elm Street will be reimbursed by FHSU.

Morgan Brothers Construction, La Crosse, was awarded the $1,338,054.93 low bid for the reconstruction project. The current schedule calls for construction to begin in May and be completed within 180 calendar days, with the Elm Street portion of the project to be completed prior to Aug. 20.

Hays Mayor Henry Schwaller, who is a business instructor at FHSU, noted classes start Aug. 19 and students will likely begin moving in Aug. 14.

“They’ll need that road (Elm Street) to get to the dorms. So do we have five days wiggle room?” Schwaller asked Braun.

“I think so,” Braun responded.

Although Elm will be entirely shut down, there will still be a way for traffic to access campus.

“There’s a paved alley that is aligned up across from the parking lot behind the Comeau Catholic Campus Center and the United Methodist Campus Center. …which will help with the efficiency.

“We do anticipate that part being done well in advance of the deadline.”

The entire project is scheduled to be done in November.

By BECKY KISER
Hays Post

Last week was the last Hays city commission meeting for James Meier. He is moving to Wichita to become the in-patient pharmacy manager at Saint Francis hospital.

Meier was given a plaque and key to the city in thanks for his service as a commissioner.

“I have really appreciated serving with all of you and previous commissioners too,” Meier said, “and also the city staff. They’re the folks that don’t get a lot of attention but they really do make all of us look really good. They’re very thoughtful.”

The city commission will appoint a replacement to Meier’s unexpired term at their Thursday meeting. Hays Mayor Henry Schwaller says several interested residents have contacted commissioners.

Also departing is Assistant City Manager Jacob Wood whose last day with the city was April 26. Wood is the new deputy city manager for Salina.

City Manager Toby Dougherty says no selection process is yet in motion for Wood’s replacement.

“The position will be vacant for a period until I determine it’s time to open the position up publicly, and at this time I haven’t determined when that’s going to be.”

BY KIRBY ROSS
Phillips County Review

PHILLIPSBURG — Despite being caught up in a half-decade-long drought in recent years as well as having been under drought watch as recently as last summer, “The Little Great Lakes” of the Solomon and Republican River watersheds are not only doing just fine, with just one exception they are over capacity.

The Little Great Lakes (a phrase coined ca. 1980) include Kirwin, Sebelius, Harlan, Webster, and Waconda reservoirs.

Continuing its half-century tradition of going through periods of feast and famine, over the course of recent months Phillips County’s Kirwin Lake levels have continued to rise, and was at 108 percent of its capacity as of March 31, 2019.

As recently as August 31, 2016, Kirwin held only 30,384 acre feet of water, which was 31 percent of its 98,154 acre feet capacity.

Three days after that date massive downpours 60 miles west of the lake dumped a deluge of water into the Solomon River and Bow Creek drainage basins, with up to 14 inches falling in Norton and Graham counties in a few hours time.

By the end of September of 2016 the lake level had jumped all the way up to 69,704 acre feet, putting it at 74 percent of capacity.

Throughout the following 30 months Mother Nature has continued to provide a healthy dose of precipitation exactly where it needs to be to feed the reservoir.

So healthy, that as of the end of March 2019 Kirwin was holding 105,788 af of water, putting it a good bit over its 98,154 af capacity. And, it’s worth noting, that number is up from 101,173 af just 30 days earlier, when Kirwin was at 103 percent of capacity.

Throughout the month of March, an average of 159 cubic feet per second of water flowed into the lake per day according to monthly reservoir statistics provided by the U.S. Bureau of Reclamation.

But as good as March was for Kirwin, it ranked in fourth place for inflow compared to Waconda, Harlan, Sebelius and Webster.

In comparison, Harlan had a very healthy inflow of 958 cubic feet per second per day, while Waconda had a veritable tidal wave coming in, with a whopping daily average of 1,716 cfs.

Regarding daily inflows, Webster averaged 187 cfs, while Sebelius had just 47 cfs.

Speaking of Sebelius, out of all of the Little Great Lakes that one in Norton County continues to be the most challenged. With a total possible conservation storage capacity of 34,510 acre feet, as of the end of March Sebelius held 20,197 af, putting it at 59 percent of capacity.

The trend at Sebelius is looking excellent, however, with it being up from 50 percent full just 30 days earlier and a very anemic 41 percent a year ago.

Webster Reservoir in Rooks County has been faring a good bit better. As of March 31, that lake was 104 percent full. With a total conservation storage content capacity of 76,157 af, it stood over and above that number at 79,091, which is up five percent from 30 days earlier but down three points from a year ago.

Main Street Media issues this local reservoir capacity report once or twice a year. And because of Waconda Reservoir’s size and its consistency in maintaining high water levels, usually when we get to this point we annoint it as being the 800 pound gorilla of the Little Great Lakes.

With Waconda Reservoir sitting in Mitchell County at the edge of a slightly different climatic region and being fed by multiple rivers and creeks, as well as a relatively major constant-flowing spring, in recent years that lake has been able to maintain, with little difficulty, its status as being one of the largest in the state of Kansas.

With a total conservation storage capacity of 219,461 acre feet, as of the end of March 2019 Waconda held 241,452 af, which is 110 percent of capacity. That is up 16 percent from 207,027 af just one month earlier, when it was 94 percent full.

Coincidentally, 12 months ago Waconda was also exactly at 207,027 af/94 percent full.

So nothing has changed in regard to the solid attributes of Waconda, which continues to deserve the 800 pound gorilla title. But if Waconda is 800 pounds, then that must make Harlan Reservoir weigh a ton this year.

Just a few miles across the state line north of Phillipsburg, the local popular summer past time of tubing down the Republican River below the Harlan County Reservoir should be the best in years since the lake is fully 119 percent of capacity. The amount of water being held, coupled with court rulings relating to Kansas and Nebraska water compacts, will be resulting in major releases downstream this year–good news for tubers.

Starting out the month at 88 percent capacity, by the end of March 2019, continuously receiving water inflows due to massive Nebraska flooding resulted in Harlan holding 333,567 acre feet of water, which far exceeds its 314,111 af official storage content capacity.

Due to that regional flooding, Harlan rose 54,813 af in just one month. That’s a 31 percent increase in 31 days, and was so substantial it represents a total inflow that would have filled the entirety of Sebelius Reservoir two times over in just five weeks if it had taken place 40 miles to the southwest.

That also is a huge overall increase from just one short year ago, when Harlan was holding 243,232 acre feet of water and was at just 77 percent of capacity.

— Republished with permission

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

---

 

Quality Inn 2810 Vine, Hays – April 26

A routine inspection found three violations.

• The following items were not held below 41 F: In the lobby, in the reach-in cooler ham in a Lunchable  was found at 51 F and 54 F and cheese in a breakfast meal with nuts was found at 54 F. The ambient temperature of the reach-in-cooler was 55 F. In the breakfast area, in the reach-in cooler a single serve yogurt was found at 47 F, single serve cream cheese was found at 46 F and single serve butter at 47 F. Ambient temperature of the reach-in-cooler was 45 F.
• The establishment uses quaternary at the three compartment sink for sanitizing. There were no quaternary test strips available. The sanitizing basin was set up to 200 PPM quaternary. The establishment has chlorine test strips.
• In the food prep area, a purple spray bottle was stored on a shelf without a common name.
  

  ---

 

The Center for Health Improvement 2500 Canterbury, Hays – April 25

A routine inspection found three violations.

• On the food line, in the cold holding well, a container of ready to eat apples did not have serving utensils.
• On the food line, in the cold holding well in black containers, single serve wrapped cheese was found at 56 F and single serve yogurts at 48 F.
• At the front counter, out for self-serve were commercially prepared triple berry granola bars and blueberry scones that are packaged in the establishment without an allergen list. The products contain wheat, egg, milk and soybeans.
  

  ---

 

Fort Hays Municipal Golf Course 1450 Golf Course Rd., Hays – April 25

A routine inspection found five violations.

• In the kitchen, in the compact reach-in cooler, pulled pork was found at 51 F, sliced cheese at 54 F and chicken breast at 51 F. An employee said the pulled pork had been in the reach-in cooler for a week or two. He said the chicken and sliced cheese had been in the reach-in longer than four hours. The ambient temperature of the reach-in cooler was 54 F.
• An employee could not locate a food probe thermometer.
• There were no test strips on site. An employee said he does not sanitize dishes. Inspector could not locate chlorine or quaternary for sanitizing.
• Stored on the counter of the sink basins, a spray bottle with a green liquid was without a common name.
• On the counter of the sink basins, a spray bottle of simple green was stored with the nozzle pointing at single serve bags of chips and open water pitchers that were empty.
  

  ---

 

McDonalds 3406 Vine St., Hays – April 25

A routine inspection found three violations.

• In the drive-thru, in the reach in cooler, a container of milk was found at 46 F. The ambient temperature was 48 F.
• On the food line, a container of white cheese was without a time stamp.
• In the ware washing area, stored as clean on a shelf, was one fruit slicer that had dried on food debris.
  

  ---

 

Papa Murphy’s 2700 Oak, Hays – April 25

A routine inspection found three violations.

• On the food line, on the prep table, a container of cinnamon smear was found at 75 F. In big bold letters, the container said keep refrigerated. The person in charge said the product had been on the prep table for 30 minutes.
• On the food line, in the make table on the south side, an open container of commercially prepared beef crumbles had a date mark of 4/17-4/23, another open container of commercially prepared beef crumbles had a date mark of 4/18-4/24. An open container of commercially prepared pizza sauce had a date mark of 4/17-4/24. All of the above items had been held over seven days.
• In the ware washing area, stored over the sanitizer basin, a spray bottle of specialty cleaner had the nozzle hooked on the metal rack. The cleaner could leak into the sanitize basin. In the same area, stored over the sanitizer basin in a metal basket that had a wire bottom a spray bottle labeled Windex, a bottle of Pine Glo and a squeeze bottle of ultra dishwashing liquid. The above chemicals could leak into the sanitized basin. Stored on a shelf ledge over the rinse basin, a bottle of glass and multi-cleaner and a bottle of degreaser were stored where they could leak into the rinse basin.

---

 

Wendy’s 1800 Vine, Hays – April 25

A routine inspection found three violations.

• On the food line on the south side, ready to eat onion rings were at 122 F. An employee said they had just come out of the fryer. The person in charge was not sure what time they came out of the fryer so he wrote a time of 10:30 on the onion rings. He said they discard the onion rings after four hours.
• On the food line on the north side, the following items were not held at 41 F: blue cheese crumbles was found at 47 F and feta cheese crumbles at 48 F.  sliced cheese was at 56 F. On the food line on the south side feta cheese was at 47 F.
• The establishment does not have quaternary test strips. Three compartment sink was set up to 200 PPM quaternary.

---

 

Burger King 1212 Vine, Hays – April 24

A routine inspection found no violations.

---

 

Casey’s General Store 1301 Canterbury Dr., Hays – April 24

A routine inspection found four violations.

• In the kitchen, sitting on top of the make-table, the following items were not at 41 F: cheese sauce was found at 64 F, gravy at 68 F and sausage crumbles at 60 F.
• In the kitchen, in the make-table, an open container of commercially prepared spinach dip had a date mark of 4/18-4/25. The spinach dip was dated for more than seven days.
• In the kitchen, on a prep table, a non-food grade Sterilite container had ready to eat croissants stored that were in contact with the non-food grade safe plastic. There was food safe paper on the sides of the container but not on the ends of the container.
• In the kitchen, the hand washing sink did not have any paper towels.

---

 

Kentucky Fried Chicken 2804 Vine, Hays – April 24

A routine inspection found no violations.

---

 

Thirsty’s Brew Pub & Grill 2704 Vine Ste. B, Hays – April 24

A routine inspection found eight violations.

• On the flat top grill, commercially prepared gravy that was prepared the prior day was at 118 F. The gravy did not reheat to 165 F in two hours.
• In the walk-in cooler, the temperature of ready to eat queso cheese was found at 48 F and ready to eat taco meat was at 44 F. The date mark on the queso cheese and taco meat was 4/23. The taco meat and queso cheese did not cool to 41 F in six hours.
• On the cook line, in the make-table, the temperature of deli sliced turkey was found at 46 F, deli sliced ham was 49 F, cut lettuce leaves was 55 F, 50 F, cut tomatoes was 46 F and sliced American cheese was 48 F. The ambient temperature of the make table was 43 F. In the bottom portion of the make table on the north end, cut tomatoes were at 42 F.
• In the walk-in cooler, seven containers and two baking sheets of foil-wrapped baked potatoes were without a date mark.
• In the server station, an open gallon of milk was without a date mark.
• In the walk-in cooler, a container of cooked on site chicken wings had a date mark of 4/14-4/20. There were also two containers of made on site chili with a date mark of 4/15-4/21. The wings and chili had been held over seven days.
• In the kitchen, the following items were stored as clean with dried-on food debris. In the food prep area, the meat slicer had dried on debris on the cutting blade and blade guard. Mounted on the prep table near the slicer the commercial can opener had dried on debris on the cutting blade. The person in charge said they did not know when the above items were last used. Stored on a metal shelf an onion chopper had dried on debris on the cutting blade.
• At the bar, there is not a hand washing sink. There is a four compartment sink at the bar. There is dish soap and glass brushes located at one basin. The bar staff handle money also.

---

Cerv’s Main Street Express 1601 N. Main, Hays – April 23

A routine inspection found four violations.

• In the kitchen, in metal pans on top of the warmer, the temperature of ready to eat ground beef and cabbage was found at 50 F and 56 F. The cook said the above items had been removed from the walk-in cooler around 8:30 a.m. The temperature was taken at 9:10 a.m. The cook said she needs the meat mixture needs to warm a little for her to make the bierocks.
• On the retail floor, out for self serve in a bakery case were Raspberry cookies and chocolate chip cookies. The person in charge said they also sell, sugar cookies and peanut butter cookies. There was no allergen list posted.
• In the kitchen, stored as clean on a metal shelf were five metal pans with dried-on food debris.
• At the front counter, on a shelf near the three compartment sink, there was a can of Bug Out flying inspect spray that was not labeled for commercial use. Stored in the same area, two boxes of Raid Fumigator were found that are not labeled for commercial use.

---

 

Chartwells – Memorial Union 116 Agnew Hall Custer Dr., Hays – April 23

A follow-up inspection following an administrative order found three violations.

• In the walk-in cooler, there was a half flat of raw shelled eggs that were being stored directly on top of a sealed case of sour cream.
• In the mop sink there was a Y Splitter that was connected to the faucet. One hose went to a chemical station that has an air gap present. One hose had an extra shut off after the atmospheric backflow prevention device. This hose was hanging below the flood rim.
• In the four-door storage cabinet, there was a case of liquid hand soap that was being stored on the same solid wooden shelf as four rolls of single-use paper towels. No evidence of leaking.

---

 

Freddy’s Frozen Custard & Steakburgers 3505 Vine, Hays – April 23

A follow-up inspection found no violations.

---

 

Paisley Pear Wine Bar, Bistro & Market 1100 Main, Hays – April 23

A follow-up inspection found one violation.

• In the kitchen, in the reach-in cooler, two containers of cut lettuce and two containers of ready to eat bierocks were in non-food safe containers. There was food safe paper on the bottom, but the food was in contact with the sides.

---

 

Smoky Hill Country Club 3303 N. Hall St., Hays – April 23

A follow-up inspection found three violations.

• In the kitchen, a cook was touching ready to eat lettuce with his bare hands.
• In the walk-in cooler, on a speed rack, an open bowl of raw chicken on a baking pan was stored over a plastic bag of ready to eat taco meat.
• In the walk-in cooler, on a speed rack in an open bowl, raw chicken on a baking pan was stored over an open container of raw ground beef patties.

---

 

Sonic Drive In 1708 Vine, Hays – April 23

A routine inspection found five violations.

• In the beverage area, a carton of orange juice was being stored in the ice bin with ice in it.
• On the food line, in the make table in a container that is frozen before use, sliced cheese was found at 48 F and cut tomatoes at 49 F.
• The establishment uses chlorine in the three compartment sink in the beverage area for sanitizing. There are not any chlorine test strips.
• All of the following items were stored as clean. In the ware washing area, sitting in a metal pan one scoop, one ice cream scoop and misc. items with dried-on food debris. In the same area, two vegetable choppers and a fruit slicer had dried on debris. The person in charge said the choppers had not been used the day of the inspection. Hanging from a rack above the three compartment sink were three ladles and five pairs of tongs with dried on food and greasy to the touch. In the beverage area, at the ice cream dispenser, the plastic nozzle cover has dried on food debris. An employee said they wash the ice cream nozzles every three days. No ice cream had been served that day.
• In the women’s restroom, the hot water at the hand washing sink is at 95 F. In the men’s restroom, the hot water at the hand washing sink is 107 F. All other handwashing sinks were at least 100 F.

---

 

Subway 3408 Vine, Hays – April 23

A routine inspection found four violations.

• In the food prep area, on the make table, a package of deli sliced ham was found at 44 F. On the food line, the temperature of cut chicken was 46 F and roast beef 45 F.
• On the food line, there were three black bowls that are used for chopping salad in that are deeply scarred and pitted.
• In the food prep area, there was no soap at the hand washing sink.
• In the food prep area, the paper towel dispenser was not dispensing hand drying towels.

---

 

The Well 1899 Munjor Rd., Munjor – April 23

A First Operational Inspection After Licensing found five violations.

• In the Kenmore single-door refrigerator, there were three tilapia fillets in Reduced Oxygen Packaging with no cut present.
• In the Kenmore single-door refrigerator, in the bar area, there was an opened container of heavy whipping cream that did not have a date of when it was opened.
• In the upright-freezer, in the kitchen area, there was a non-food grade container (Sterilite) that had direct contact with partially cooked french fries.
• In the kitchen area, next to the fryer, there was a mechanical potato cutter that had dried food residue present along with the blades and pushing mechanism. The person in Charge said that it was last used on 4/20.
• In the mop sink, there was a hose hanging below the flood rim of the sink with no Back Flow Prevention Device present.

---

 

AMC Theatres Hays 8 2918 Vine, Hays – April 22

A routine inspection found one violation.

• In the back storage room, in the reach-in cooler, an open package of hot dogs were dated for more than seven days.

---

 

Breathe Coffee House 703 B Main St., Hays – April 22

A routine inspection found two violations.

• At the coffee bar, a container of cream cheese was found at 76 F and a stick of butter at 72 F.
• No paper towels or other hand drying provisions at the coffee bar handwashing sink.

---

 

Defiance Brewing Co. 2050 E. Hwy 40, Hays – April 22

A follow-up inspection found no violations.

---

 

Gella’s Diner/LB Brewing Co. 117 E. 11th St., Hays – April 22

A routine inspection found eleven violations.

• Located in the walk-in-cooler, stored on a sheet pan, eight individual reduced oxygen packaged vacuum sealed bags of Talapi fish were thawing, without any cut in the packaging and thawed completely.
• Located in the walk-in-cooler raw beef was being stored directly on top of a plastic container with lid of cooked chicken wings.
• Located in the hot holding well, red skinned mashed potatoes were found with an internal temperature of 118 F. Located between the flat top grills, in a metal container real butter was found with an internal temperature of 97 F at 2:33 p.m. Located on a speed rack in the main kitchen, between the grilling stations, a metal container, with plastic wrap, of rue made with real cream and butter was found with an internal temperature of 76 F.
• Located at the make station in the kitchen the following items were all held out of cold holding requirements with internal temps of 45 F-52 F: sliced American and provolone, sliced deli turkey and corned beef, various made-on-site salads, bread with cheese and cream and guacamole and various made-on-site dressings. The ambient air of the unit was 54.1 F. In the make table, adjacent to the hand washing sink, the following items were held out of cold holding requirements: Provolone cheese was found at 46 F, American cheese at 47 F, sliced tomatoes and cut leaf lettuce at 51 F.  The make table on the North wall of the kitchen had the following overstocked items at 47 F: red pepper hummus, coconut puree, and cut chicken. On an ice bath next to the steamer the lemon ale batter was at 58 F.
• In the walk-in cooler, a container of cut watermelon and a container of cut cantaloupe was found without any date marking.
• The following items in the WIC being held over seven days from the day of preparation: two containers of made on site creamed spinach date marked 04/09, one large plastic container of made on site sliced corned beef date marked 04/14, one mushroom burger 04/12, one container of beef stroganoff 04/13 and tomato marinara sauce date marked 04/14.
• Located on the drying rack in the back preparation kitchen, two large plastic containers items with large cracks and indentations on the food contact surfaces were found.
• Located at the handwashing sink in the ware washing area, no paper towels for drying hands in the paper towel dispenser.
• Hanging from the metal drying rack in the back kitchen area, a plastic spray bottle with a yellow colored liquid was found and only labeled do not touch.
• Located in the basement dry storage area, an aerosol container of WD-40 being stored with and directly touching bags of spices and single service cupcake papers with no visible leakage.
• Located in the dry storage area in the basement multiple containers of 6.43-ounce gel chaffing chemical fuel was found being stored directly over and above boxes of single service foam cups, dome lids and aluminum trays.

---

 

Golden Griddle 230 9th St., Hays – April 22

A follow-up inspection found one violation.

• In the kitchen, on the warmer, a spray bottle labeled Grease lift was stored next to a waffle iron. The Grease lift could have sprayed the waffle iron. No leakage detected.

---

 

Lucky Buffet 2405 Vine, Hays – April 22

A follow-up inspection found six violations.

• In the kitchen, the person in charge touched ready to eat lettuce with her bare hands.
• In the walk-in cooler, raw beef in a container was stored on a wire rack above a container of cooked ready to eat chicken that was loosely covered with plastic wrap.
• In the walk-in cooler, raw chicken in a container was stored on a wire shelf above raw pork that was loosely covered.
• On the buffet, cut lettuce was found at a temperature of 57 F.
• In the kitchen, in the single-door reach-in cooler, a plastic non-food grade thank you bag was storing raw pork.
• In the kitchen, stored as clean on a magnetic strip, were four knives that had dried on food debris on the food contact surface.

---

 

Taco Shop 333 8th St., Hays – April 22

A routine inspection found two violations.

• On the food line, a single serve container of made on taco sauce with tomato based product was at found to have a temperature of 64 F.
• In the dining room, the soda carbonator is leaking from the dual check with the intermediate vent.

---