By: Robert Dewey | [email protected]

Wichita, KS

Flying Eagle

3405 WEST ST
Wichita, KS 67217
316-942-9800

Kansas Department of Agriculture’s (KDA) food safety and lodging program conducted an unannounced retail food inspection on 1/22/21. As a result of that inspection, and due to the severity of the specific violations the Flying Eagle was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 11 violations were found.

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

• At the creamer dispenser, there was a box of pumpkin creamer and a box of caramel creamer both boxes were opened and undated. The Person in charge (PIC) stated she did not know when they were opened. Corrected on site (COS)- PIC discarded boxes of creamer.
• In the cooler, there was a large tub of pico de gallo sitting in direct contact with raw shell eggs. COS- Educated. PIC rearranged cooler, so eggs were separate.
• In the cooler, there was a container of cooked ground beef temped at 58F. Employee stated she made ground beef yesterday. COS- Educated. Employee discarded container of food. In the cooler, there was a container of al pastor temped at 46F in the center and 45F on the edge. The Employee stated she made the al pastor two days earlier. COS-Employee discarded container of al pastor. Will leave cooling logs and FOFS.
• At the taco bar, there was a container of shredded cheese temped at 50F, shredded lettuce at 52F, house made quacamole sauce at 50F. PIC stated she filled cold items around 9am, about an hour earlier. Containers were sitting on ice but were connected to a steam table. The food produce was cooler on the side away from the steam table. COS- Employee moved the containers to the refrigerated prep table next to taco bar. Suggested keeping food in cooler going forward, or on far side so not directly touching hot well.
• In the cooler, there was a
• The container of salsa verde without any date marking on it. The Employee stated she made the salsa yesterday. COS-Employee wrote date on piece of paper and taped it to container. In the reach-in cooler, there was a bag of sliced tomatoes without any date marking. Employee stated she cut the tomatoes yesterday. COS- Employee used permanent marker to add date to bag.
• In the cream dispenser, there was a box of french vanilla without any date marking. PIC stated she put the box in there yesterday. COS- PIC used permanent marker to add date to the box.
• The Facility does not have a food probe thermometer. Not COS, PIC stated she would get one.
• There was no sanitizer tests in the facility. COS- Employee demonstrated making a chlorine sanitizer solution that was measured at 100 parts per million. PIC stated she would get more test strips.
• At the 3 vat sink, the water was measured at 78F after running for several minutes. PIC stated she would contact a repairman for water heater.
• The water did not reach above 100F at any of the handwashing sinks. Taco bar sink- 70F, kitchen 68F, restrooms 70F and 63F. PIC stated she was going to call repairman for water heater.
• There were no paper towels at the handwashing sink in the kitchen. COS- PIC replaced paper towel dispenser.

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