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18 violations, employee placed her finger into a pot of honey to check the temperature, Brick +Mortar fails follow-up restaurant inspection

18 violations, employee placed her finger into a pot of honey to check the temperature, Brick +Mortar fails follow-up restaurant inspection

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

Pittsburg, KS

Brick + Mortar

401 N BROADWAY
PITTSBURG, KS 66762
816-522-2059

The Kansas of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on January 2, 2020. This was a follow-up to failing it’s First Operational Inspection After Licensing inspection on December 9, 2019 with 17 violations. As a result of that inspection, and due to the severity of the specific violations the Brick + Mortar in Pittsburg was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 18 violations were found.

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

  • NEW A male employee returned from the restroom, donned single-use gloves, and picked up a clean plate. COS- The employee washed their hands and the plate was washed.
  • NEW A male dishwasher rinsed dirty dishes, stepped to the clean side of the machine, and picked up a clean dish. COS- The item was rewashed and the employee was educated.
  • REPEAT A male employee handled cash, donned single-use gloves, and picked up a burrito wrapper. COS- The item was discarded and the employee washed their hands.
  • REPEAT A container of cooked Broccoli lacked date marking. A container of cooked Date Compote lacked date marking. An open container of Heavy Whipping Cream lacked date marking. The PIC was unsure when any of the items had been prepared/opened. COS- The PIC discarded the items. — A container of Sliced Tomatoes was labeled with prep dates of 12-26 AND 12-31. The PIC was unsure if either date was correct. COS- The PIC discarded the item.
  • REPEAT A female employee placed her finger into a pot of Honey to check the temperature. A male bartender, when questioned how garnishes were placed into beverages, demonstrated using his bare hands. No gloves or utensils were available. COS- The PIC provided gloves and the items were discarded.
  • REPEAT In the walk in cooler, a container of marinating raw Beef was stored on a metal cart above cases of raw Brussel Sprouts and a package of Beets. In the refrigerated prep table, two containers of raw Tuna were stored on a wire rack shelf above a covered container of Salad Mix. COS- The PIC rearranged the items.
  • REPEAT In the walk in cooler, a jar of Mustard was stored between and touching cases of raw Shell Eggs. In the walk in cooler, a bowl of raw Beef was stored above and overlapping a covered container of RTE Chicken. In the refrigerated prep table, two containers of raw Tuna were stored on a wire rack shelf above a covered container of cooked Plantains. In the refrigerated prep table, a container of raw Salmon was stored on a wire rack shelf above a covered container of French Onion Soup. In the refrigerated prep table, a container of Cooked Pork Italian Sausage was stored adjacent to and touching a package of raw Pork Italian Sausage. COS- The PIC rearranged the items.
  • REPEAT In the “Juicy’s” warming cabinet, the following PHF items were below 135F: Barbacoa 131F Carnitas 125F Carnitas #2 129F The PIC said that all items had been in the unit less than 2 hours. COS- The PIC rapidly reheated the items. NOTE: All other items in the warmer were well above 135F. These 3 items represent a small percentage of total items.
  • REPEAT A large container of blanched Brussel Sprouts, setting on the counter out of refrigeration, were 46F The PIC said that they had been removed from refrigeration less than 1 hour prior. COS- The item was placed into the walk in cooler to rapidly chill. — In the upper section of the refrigerated Pizza prep table, the following PHF items were above 41F: Caramelized Onions 45F Cooked Mushrooms 48F Cooked Asparagus 44F RTE Sausage 48F The ambient air temperature of the lower section was 35F. The PIC said these items had been in the unit since at least the day prior. COS- The PIC discarded the items. — In the “Juicy’s” serving line, a bowl of Cut Lettuce setting on a shallow ice bath was 46F. The PIC said that it had been removed from refrigeration less than 1 hour prior. COS- The PIC placed the item in the refrigerator to rapidly chill — In the “Juicy’s” refrigerated prep table, the following PHF items were above 41F: Pico de Gallo 45F Cut Lettuce 46F The ambient air temperature was 42F. The PIC said that both items had been in the unit less than 1 hour. COS- The PIC placed the items in the walk in cooler to rapidly chill. NOTE: The Inspector suggested using metal containers with lids in this unit.
  • REPEAT The following PHF items had been held greater than 7 days: Special Sauce (made on site) 12-18 Hummus (made on site) 12-19 Diablo Sauce (made on site) 12-23 Ranch Dressing (made on site) 12-20 Ranch Dressing#2 (made on site) 12-22 Honey Mustard (made on site) 12-16 Caesar Salad Dressing (made on site) 12-13, 12-10, and 12-16 Orange Sauce (made on site) 12-23 Diced Tomatoes 12-22 Fire Roasted Pepper Sauce (made on site) 12-19 Sticky Toffee Pudding 12-13 Hummus 12-19 COS- The PIC discarded the items. NOTE: The Inspector provided the PIC with KVAFL product testing information.
  • REPEAT A majority of food containers in the establishment had sticker residue on them. (approximately 100) All sticker and labels must be removed completely
  • NEW While dishes were being washed, the automatic dishwasher in the bar measured less than 50ppm Chlorine. COS- The PIC set up a sanitizing vat. — An employee dropped a lid on the floor and gave it to the employee washing dishes to clean. The dishwasher sprayed off the item and returned it to the other employee without first sanitizing the item. COS- The lid was washed in the dishwasher.
  • REPEAT The maximum water temperature available at the “Juicy’s” hand sink was 91F NOTE: Hot water was available at all other fixtures in the establishment.
  • REPEAT The basin of the second hand sink in the bar was filled with dishes, utensils, and various other objects. COS- The PIC removed the items.
  • NEW The hand sink in the wait station food prep area lacked paper towels. COS- The PIC provided paper towels.
  • REPEAT The hand sink in the wait station food prep area lacked paper towels. COS- The PIC provided paper towels.
  • REPEAT A pump bottle of Hand Soap was stored on a wire rack shelf above a case of Coffee. COS- The PIC rearranged the items.

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