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Old Chicago in Manhattan fumbles inspection; liquor bottle that has a dead small fly floating in the liquor, 9 violations

Old Chicago in Manhattan fumbles inspection; liquor bottle that has a dead small fly floating in the liquor, 9 violations

By: Robert Dewey |

Manhattan, KS

Old Chicago

Grand Mere Village
2001 Clocktower Pl
Manhattan, KS 66503

The Kansas Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on 2/26/2020. As a result of that inspection, and due to the severity of the specific violations Old Chicago was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 9 violations were found.

The inspector made the following comments in support of the violations found during the inspection:

  • There is (1) liquor bottle with a pour spout installed, that has a dead small fly floating in the liquor. Corrected on Site: discarded by person in charge.
  • In the Walk-in cooler, there are (3) plastic lidded containers with Meat balls(temperature ranges 92’F-66’F) made today at 12:42p. Time now: 2:02p, (2)stacked plastic lidded containers of marinara sauce(47’F/51’F) (opened from dry storage area, ambient temperature) date mark today at 11:42a. Time now: 2:05p, (1) plastic container tightly sealed with food grade plastic wrap of cooked chicken wings(71’F). Person in charge said the chicken wings had been cooked around 11a. Time now: 1:28p., On (1) sheet small shallow sheet pan, there is cooked chorizo(temperature range 64’F-77’F), made today around 11:30a. Time now: 1:32p. Person in charge said no temperatures had been taken since the foods had been placed into the Walk-in Cooler. Unknown when cooked items reached 135’F. Corrected on Site: Marinara sauce lids were placed askew to provide air flow; Chorizo split into two pans and placed into Walk-in Freezer. 28′-32′ was achieved within 45 min.; Meat balls placed on shallow baking pan and placed in Walk-in Freezer. 44’F achieved within 45 min.; Cooked Chicken wings placed on shallow baking sheet and placed on speed rack in Walk-in Cooler. 54’F achieved within 1 hr. KDA111 provided education cooling processes.
  • The left of the kitchen make line, there are the following foods being hot held in a counter top steam table, that are out of temperature: Black Bean Salsa 107′ Clam Chowder 106′ Spicy Marinara 109′ Cheese Sauce 111′ Marinara Sauce 108′ Person in charge said these were reheated in the microwave to over 165’F and placed in this hot holding unit between 11a and 12 noon. Time now: 1:39p. (Held <4hrs out of temperature). Person in charge he did not realize the controls had been turned off when he placed the foods in the unit. Corrected on Site: reheated in microwave to over 165’F. Controls turned on.
  • In the kitchen make line reach in refrigerator of the refrigerated prep table, there is a container of Garlic Butter, made date mark 1/17 1:10pm. Time now 1:53p 2/26. Person in charge said these are made, portioned and frozen the same day. He said this was pulled and thawed on 2/24 at 9:00a.; In the kitchen make line top portion of the refrigerated prep table, there is a container of shredded chicken without a date mark when it was made. Person in charge said it was made yesterday 2/25 around 10a. Time now: 1:28p 2/26. (Held >24hrs, <7days) Corrected on Site: date marked accordingly.
  • In the kitchen make line reach in refrigerator of the refrigerated prep table, there is a container of Vegetable/Sausage soup made date mark on 2/19 10:42am. Time now: 1:50p 2/26, a container of Chicken Chili Soup made date mark on 2/19 10:09a. Time now 1:52p 2/26. (Held >7days) Corrected on Site: discarded by person in charge
  • There is a pre-printed, laminated menu insert that includes Steak and Salmon entree’s without the Disclosure or Reminder for the Consumer Advisory. Corrected on Site: KDA111 provided a wall plaque, it was printed and posted at the Hostess station at the front door.
  • The following items were stored in plastic containers that are cracked within the food contact surface of the container: Black Bean Salsa, Cheese Sauce, Clam Chowder, Spicy Marinara, Marinara, Sliced Turkey, Shredded Chicken. Corrected on Site: foods transferred to intact plastic containers. Cracked containers discarded by person in charge.
  • In the Men’s bathroom, both hand washing sinks do not reach 100’F. The left side=74′, the right side=87. **NOT Corrected on Site**
  • There are (2) Carbonators for the soda dispensing units. The carbonator labeled Bar, vent tube is completely full. Both tubes are plugged shut. Person in charge had an employee unplug them. Soda dispensing company called. Technician will respond tomorrow. **NOT Corrected on Site** There is a wye valve attached to the mop sink faucet, with a black hose attached to one side supplying the wall mounted chemical dispensing unit and an other black hose attached to the other side of the wye valve with the nozzle end stored in the mop sink basin, below the flood rim. Corrected on Site: relocated the nozzle above the flood rim.

Abbreviations used by inspectors:

AVB- An Atmospheric Vacuum Breaker (AVB) is a backflow prevention device used in plumbing to prevent backflow of non-potable liquids into the drinking water system
BOH- Back of the House
CFSM- Certified Food Safety Manager
COS- Corrected on-site during inspection
FCS- Food contact surface
PIC- Person-in-charge
PHF- Potentially Hazardous Foods
RIC- Reach in cooler
RTE- Ready to Eat
WIC- Walk-in cooler