Ellis Co. restaurant and lodging inspections, 8/26 – 9/1

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

Burger King 1212 Vine, Hays – Aug 27

An inspection following a complaint found three violations

Walk-in cooler ambient temperature was 51.6 F. Items as follows had internal temperature from 50 F – 53 F. Five and one half cases of cut lettuce, eight fully cooked grilled chicken, 3/4 case of fully cooked pulled pork, two and one half cases of sliced cheeses, two cases of shredded cheese, one and one half case of fully cooked ham, 12 quarts of heavy cream, one a one half case of raw bacon, two and one half cases of cartons of eggs, eight cans of dairy whip topping, three and one half cases of dairy ice cream base.
The establishment has a walk-in cooler that is not working, a refrigerated line cooler and a small refrigerated prep table that is not working. Due to not having enough equipment for cooling or cold holding establishment choose to do a voluntary closure.
No paper towels or other hand drying provisions at the men’s restroom handwashing sink.

Burger King 1212 Vine, Hays – Aug 28

An inspection following reopening found no violations.

Chartwells – McMindes Hall FHSU McMindes Hall 600 Park, Hays – Aug 28

A routine inspection found 12 violations.

An employee was refilling containers for the buffet line. While filling she was using a spoon with her bare hands filling what containers with Nutella Spread. While she was trying to get the Nutella off the spoon into the white container she used her barehanded finger to removed it from the spoon.
In the True two-door refrigerator, on the noodle line, there was a uncovered metal container of raw shrimp that was being stored on a wire rack directly over a covered container of fully cooked rice. No evidence of leaking was observed.
In the grill area of the buffet line, there was a cook that was cooking raw hamburgers. During this time she had finished cooking a hamburger and placed it on the buffet line to be served. The temperature of the hamburger was 147 F.
In the cooked foods walk-in cooler there were three large plastic tubs that held fully cooked cavatappi pasta. These tubs had lids on each tub and were being stacked on top of each other. The center of the top tub of pasta was 48 F. The outer edges of the tub of pasta was 39 F. A second tub’s center temperature was 53 F. Outer edge of the tub of pasta was 42 F. A third tub’s center temperature was 45 F. The outer edge of tub of pasta was 39 F. These 3 containers of pasta did not reach required temperature within 6 hours.
Upon walking into the main kitchen there were three very large tubs of fully cooked pasta cooling down. These containers of pasta had very little ice present in with the pasta. The temperature of the pasta was 96 F and the person in charge said that it had been cooling for about an hour prior to the inspector taking the temperature.
In the hot holding box in between the noodle line and Italian line there was fully cooked chicken at 123 F and fully cooked pork 114 F. On the Italian buffet line there was cooked pasta at 109 F, tomato sauce at 121 F, and meatballs at 115 F. On the home-cooked buffet line there was cooked carrots at the temperature of 102 F. All other hot holding temperatures are in compliance.
On the salad buffet there was yogurt that had a temperature of 45 F, cut watermelon at 48 F, cooked eggs at 44 F, cut salad at 46 F, and pasta salad at 44 F. Items were in ice storage containers and no ambient temperature is available. Items were not fully submerged into the ice and that very well could contribute to the temperatures being on the warmer side. On the pizza refrigerated prep table, there were containers of cooked chicken that had a temperature of 52 F and sliced ham 48 F. Ambient Temperature of the unit was 38 F. There were two containers being stacked inside one another with the top container having the ham and chicken present.
On a speed rack in the cooked walk-in cooler, there was fully cooked chicken on sheet pans that was cooked on 8/28/19. The speed rack had a label on it of 8/29/19 to 9/5/19. In the cooked walk-in cooler there was a container of stew and two containers of fully cooked chicken with no labels of when it was cooked. In the cooked walk-in cooler there was a container of cooked bbq carrots with dates of 8/27/19 to 9/3/19. The products could have been held for over 7 days.
In the cooked walk-in cooler there was a container of roasted red bell peppers that had an opened date of 8/28/19 to 9/5/19. This product could be held for over 7 days.
In the cooked walk-in cooler there was a container of fully cooked pork sauce with garlic and oil that had a date of 9/11/19 and a container of cooked Greek eggs with a date of 9/21/19.
In the main kitchen on the knife storage area there were one of four knives that had dried food residue present along the blade. In the main kitchen, in the container storage area, there were one of three plastic food grade containers that were being stacked inside one another. One of the three containers had dried food residue present along the inside of the container. In the main kitchen, in the container storage area, there were one of three plastic food grade containers that were being stacked inside one another. One of the three containers had dried sticker residue present.
Paper towels or other hand drying provisions were at the noodle line handwashing sink, but they were in a dispenser that was not working.

Holy Family Elementary School 1800 Milner, Hays – Aug 27

A routine inspection found no violations.

Deli Express 1101 E 41st St., Hays – Aug. 26

A FDA Contract inspection found no violations.