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Pittsburg’s Brick and Mortar fouls follow-up inspection, 3rd fail since December; 10 violations, 9 repeat violations

Pittsburg’s Brick and Mortar fouls follow-up inspection, 3rd fail since December; 10 violations, 9 repeat violations

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

Pittsburg, KS

Brick +Mortar

401 N BROADWAY
PITTSBURG, KS 66762
620-670-2272

The Kansas Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted a Follow-up to Administrative Order inspection on 3/4/2020. As a result of that inspection, and due to the severity of the specific violations Brick +Mortar was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 10 violations were found.

Brick +Mortar failed to pass its “First Operational Inspection After Licensing” on December 9, 2019 with 17 violations. A “Follow-up Inspection” found 18 violations on January 2, 2020. (see link below)

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

  • REPEAT In the walk in cooler, four packages of ROP Tuna had not been cut open. The PIC said that they had been removed from the freezer less than 48 hours prior. COS- The PIC cut the packages open.
  • REPEAT In the walk in cooler, a tray of raw Tuna was stored on a speed rack above covered containers of raw Carrots and raw Celery. COS- The PIC rearranged the items.
  • REPEAT In the walk in cooler, a tray of raw Tuna was stored on a speed rack above various made on site sauces. COS- The PIC rearranged the items.
  • NEW A female employee, wearing single-use gloves, placed a piece of raw Chicken into the fryer. She then immediately used her gloved hands to place RTE Brussel Sprouts onto a plate. COS- The item was discarded and the employee washed their hands.
  • REPEAT In the warming cabinet, a bowl of French Fried Potatoes was 124F.* The PIC said that they had been prepared less than 30 minutes prior. The ambient air temperature was 161F. COS- The PIC opted to discard the item.
  • REPEAT A container of Cut Lettuce, setting on the counter out of refrigeration, was 56F. An employee stated that it had been removed from refrigeration less than 30 minutes prior. COS- The PIC placed the item in the refrigerator to rapidly chill. — In the Salad Station refrigerated prep table: Cut Tomatoes 44F Peeled Hard Boiled Eggs 44F Cole Slaw 46F Blue Cheese Crumbles 45F The PIC said that the items had been placed into the unit less than 4 hours prior. The ambient air temperature of the unit was 37F. COS- The PIC closed the lid of the unit.
  • REPEAT A container of cooked Pork Sausage was labeled with a prep date of 2-27 and a discard date of 3-5. COS- The PIC corrected the discard date. — In the walk in cooler, a pan of RTE Barbacoa lacked date marking. The PIC said that it had been prepared on 2-1. COS- The PIC labeled the item.
  • REPEAT The following PHF items had been held greater than 7 days: Sticky Toffee Pudding 2-23 Marinara 2-26 Miso Soup 2-26 Caesar Dressing (made on site) 2-26 House Vinaigrette (made on site) 2-21 Prosciutto (lacking any form of labeling) 2-26 Cole Slaw 2-26 Pickled Raisins (made on site) 2-25 Tomatillo Salsa (made on site) 2-19 Diablo Sauce (made on site) 2-19 Caramelized Onions 2-25 “Keep Refrigerated” Pancetta 2-22 Hummus 2-21 Ginger Chile Sauce (made on site) 2-20 Apple Puree (made on site from cooked apples) 2-21 Pork Mix 2-22 Ranch Dressing (made on site) 2-21 Blue Cheese Dressing (made on site) 2-26 Raspberry Vinaigrette 2-25 BBQ Sauce (made on site) 2-26 Orange Glaze Sauce (made on site) 2-23 COS- The PIC discarded the items.
  • REPEAT The maximum water temperature available at the hand sink in the “Juicy’s” men’s restroom was 63F. The hot water tap no longer had a handle was not able to be turned on by hand.
  • REPEAT The automatic paper towel dispenser at the kitchen hand sink did not dispense towels when the inspection began. A manual mode of operation was not available on the dispenser. COS- An employee reset the dispenser.

* 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.

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

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