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Black Stag Brewery in Douglas fails 3rd inspection since December, “raw salmon, stored in direct contact with open container of cooked RTE ‘Swedish Meatballs’

Black Stag Brewery in Douglas fails 3rd inspection since December, “raw salmon, stored in direct contact with open container of cooked RTE ‘Swedish Meatballs’

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

Lawrence, KS

Black Stag Brewery

623 MASSACHUSETTS ST
LAWRENCE, KS 66044
785-766-8631

The Kansas of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on January 22,2020. As a result of that inspection, and due to the severity of the specific violations the Black Stag Brewery in Lawrence was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 9 violations were found.

The Black Stag Brewery failed inspections on December 18, 2019 with 11 violations and a follow-up inspection on December 31, 2019 with 4 violations. Both inspections found food borne illness risk factors.

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

  • [New Citation] Container of wrapped raw pork bacon stored inside of line prep table, in direct contact with container of wrapped RTE celery. No leakage detected. COS – PIC rearranged refrigerated prep table such that all raw animal products are stored below and not in contact with any RTE food.
  • [New Citation] Open container of raw salmon, stored in direct contact with open container of cooked RTE ‘Swedish Meatballs’ and open container of prepared cheese stuffed pasta shells, inside of line RIC #4. No leakage detected. Open container of raw breaded pork, stored in direct contact with an open container of prepared cheese stuffed pasta shells, inside of line RIC #4. No leakage detected. Open container of raw clams stored next to and in direct contact with open container of RTE “Shrimp Sauce” and lidded container of Lemon Juice in kitchen line RIC #3 drawers. No leakage detected. COS – PIC rearranged all raw animal products to be below and not in contact with any RTE foods.
  • Prepared corned beef had no date mark in basement WIC. PIC stated product was prepared on 1/20 (beyond 24 hours). Prepared sliced ham had no date mark in basement WIC. PIC stated product was prepared on 1/19. (Beyond 24 hours) Container of prepared goat cheese had no date mark in basement WIC. PIC stated product was prepared on 1/16. (Beyond 24 hours) Container of cooked broccolini had no date mark in kitchen line RIC #2. PIC stated product was prepared on 1/20 (beyond 24 hours). COS – PIC placed date marks on aforementioned PHF products. [REPEAT]
  • The following PHF products had noted dates in noted locations: Roasted garlic – 1/02 – basement WIC RTE sliced pastrami – 1/04 – kitchen standing East RIC. Prepared Pickled eggs – 1/12 – basement WIC Prepared salsa verde – 1/10 – basement WIC Prepared falafel – 1/06 – kitchen standing East RIC. Today’s date is 1/22. Aforementioned PHF products have been held beyond seven days. COS – PIC VD all PHF products held beyond seven days. Inspector discussed PHF designation, date marking of day of prep + six days = seven day date marking critical limit. Inspector noted listeria concerns to PIC. [REPEAT]
  • Approx. ten, stacked, plastic food storage containers, stored as clean along basement prep room dish shelves and along clean dish rack next to upstairs kitchen dishwasher, had sticker residue stuck along FCS’. Two metal tongs, stored as clean in upstairs kitchen clean dish shelving, had debris and grease accumulated along FCS’. COS – PIC removed soiled wares for further cleaning and sanitizing. [REPEAT]
  • [New Citation] Kitchen entrance hand washing sink produced water of 48F after five minutes of continuous use. Inspector noted the (mislabeled) hot water handle was non-functional, and the PIC stated the screw was stripped within the frame of the fixture. COS – PIC repaired the sink by tightening the fixture, and discussed removal options with inspector. The hand washing sink then produced water of 100F+. Inspector noted that this hand washing sink has the highest traffic volume, as it is located at the entrance of the kitchen next to the dirty dish drop for all FOH staff. The other two hand washing sinks are fifteen and thirty feet away from the dirty dish area.
  • [New Citation] Wall mounted water filter attached to ice machine in upstairs kitchen, with manufacturers recommendations to replace every 12 months, has no records of service available upon inspector request. COS – Inspector noted dating month and year of installation & replacement dates on each filter unit to PIC, who located a replacement water filter on site, and stated he will determine installation date and replace if necessary, in conjunction with dating month and year.
  • [New Citation] No hand washing soap available at kitchen North West corner hand washing sink. COS – PIC placed hand soap at hand washing sink.
  • [New Citation] No paper towels or other hand drying provisions at the kitchen North West as well as North East corner handwashing sinks. COS – PIC refilled paper towels at both hand washing sinks.

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