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Handle Bar and Grill in Great Bend fouls inspection; Cooked hamburger patties in broth in a metal pan in temperature danger zone

Handle Bar and Grill in Great Bend fouls inspection; Cooked hamburger patties in broth in a metal pan in temperature danger zone

By: Robert Dewey | robert.dewey@kansasrestaurantinspections.com

Great Bend, KS

Handle Bar and Grill

807 10TH STREET
GREAT BEND, KS 67530
620-603-6676

Kansas Department of Agriculture’s (KDA) food safety and lodging program conducted an unannounced retail food inspection on 9/3/2020. As a result of that inspection, and due to the severity of the specific violations the Handle Bar and Grill was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 5 violations were found.

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

  • In the walk in cooler a metal container of raw beef was sitting on a wire shelf above a cardboard box of raw mushrooms. No evidence of leakage detected. Corrected on site: The person in charge moved the raw beef to an approved location.
  • In the walk in cooler vacuum sealed packages of raw beef in a plastic container was sitting on a slotted plastic shelf above an unopened cardboard box of beef base and unopened package of cooked bacon bits. No evidence of leakage detected. Corrected on site: The person in charge moved the beef base and the cooked bacon to an approved location.
  • In the reach in cooler below the refrigerated prep table metal containers of raw chicken were sitting on a wire shelf above a container of raw beef. No evidence of leakage detected. Corrected on site: The person in charge moved all of these containers of food to approved location in the walk in cooler due to a cold holding violation.
  • Cooked hamburger patties in broth in a metal pan on the flat top grill measured between 107-116F* (see note below, Temperature Danger Zone) in the top 1/3 of the patties. This part of the patties was above the level of the broth. The temperature of the bottom 2/3 of the patties, the part that was submerged in broth, was in compliance. The person in charge stated the hamburger patties were cooked at 1:00PM, one hour prior. Corrected on site: The person in charge positioned the patties so that each one was completely submerged in the broth and at 3:45PM the patties measured 166-192F throughout. Green beans on the stove measured 97F. The person in charge stated the can of green beans was opened and placed on the gas stove, with the burner off, at lunchtime, approximately two hours prior. Inspector KDA 134 explained to the person in charge that he could either rapidly reheat the green beans to 165F or discard them. Corrected on site: The person in charge discarded the green beans. Beef broth on the stove measured 105F the gas burner was turned off. The person in charge stated he added water to beef base at 8:00AM, six hours and 20 minutes prior, and set the pot on the stove, with the burner off, with the intention to heat it up when needed. There was also a pot of cheese sauce on an adjacent burner which measured 107F. The process for this was the same – water was added to a can of nacho cheese at 8:00AM and placed on the stove, with the burner off. Corrected on site: The person in charge discarded these items.
  • In the top of the refrigerated prep table and in the reach in cooler below the temperatures of the following foods were out of compliance: pico de gallo, 48F diced tomatoes, 46F sliced tomatoes, 47F Cole slaw, 46F shredded cheese, 47F Swiss cheese, 48F pepper jack cheese, 47F corned beef, 47F turkey, 48F bleu cheese crumbles, 49F buttermilk, 48F diced turkey, 49F The ambient temperature of the unit measured 48F The person in charge stated that when he came in at 8:00AM, the temperature of the unit measured between 40-41F. He stated all of the foods in the unit had been placed in there at lunchtime, approximately two to two and a half hours prior. Corrected on site: The person in charge moved all potentially hazardous foods to the walk in cooler. He also adjusted the temperature setting on the unit and began cleaning the ventilation components on the back of the cooler.

*The temperature danger zone is food temperatures between 41 and 135 degrees Fahrenheit and the most rapid bacteria growth occurs between 70 and 125 degrees Fahrenheit. The longer food sits in this temperature range, the greater the risk that bacteria will begin to grow on food. These violations are considered, "Food Borne Illness Risk Factor" violations.

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