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Dillon’s Store in Lawrence fouls 3rd straight annual inspection with myriad food kept at unsafe temperatures

Dillon’s Store in Lawrence fouls 3rd straight annual inspection with myriad food kept at unsafe temperatures

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

Lawrence, KS

Dillon’s Store #68

3000 W 6th St
Lawrence, KS 66049

Kansas Department of Agriculture’s (KDA) food safety and lodging program conducted an unannounced retail food inspection on 8/28/2020. As a result of that inspection, and due to the severity of the specific violations Dillon’s Store #68 was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 9 violations were found.

This latest inspection marks the third straight, “Out of Compliance” annual inspection for Dillon’s:

Most Recent Inspection Inspection Type In Compliance  
11/13/2019 Follow-up In  
10/29/2019 Routine Out Violation(s) 13
10/29/2018 Follow-up In  
10/15/2018 Routine Out Violation(s) 7
09/05/2018 Modified Complaint In  
06/25/2018 Routine In Violation(s) 4
05/02/2018 Modified Complaint In Violation(s) 1

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

  • Found 15 dented cans on the sales floor. COS-PIC removed and discarded cans.
  • In the egg cooler was a carton of raw shelled eggs in direct contact with sealed packages of RTE hard boiled eggs. (no leakage present) COS-PIC placed a divider between the two items. In the meat department island bunker was ground beef next to Mexican style shredded cheese separated by a plastic divider, the ground beef was stacked higher than the divider making risk of cross contamination higher. (no leakage present) COS-PIC removed the top layer of ground beef. In the same bunker as above were RTE hot dogs next to raw wrapped pork butts separated only by a wire divider that does not prevent possible cross contamination. (no leakage present) COS-PIC relocated the hot dogs to a proper location.
  • In the open retail meat case was a package of raw ground turkey on a solid shelf over packages of raw salmon. (no leakage present) COS-PIC moved salmon to the correct location. In the open retail meat case, sealed packages of ground turkey on a solid shelf over cryovac package of pork tenderloin. (no leakage present) COS-PIC moved the tenderloin to the correct location. In the retail meat case, sealed packages of Kroger brand turkey bacon on a solid shelf over sealed packages of raw pork bacon. (No leakage present) COS-PIC moved turkey bacon to the correct location.
  • In the bakery retail open cold case were pumpkin rolls made with cream cheese that temped in range from 47F to 49F. Tiramisu made with mascarpone temped at 50F. Ambient temp of cooler 37F COS-PIC discarded the items. In the produce prep room on a cart was a case of tofu that temped at 48F. No one could verify how long it had been there. COS-PIS discarded the tofu On the produce retail floor was tofu stored on the very top shelf of a open cold wet case. Packages stacked on the second layer, 1st row and second row temped at 45F-49F. Tofu was overstocked. Ambient temp of case was 37F COS-PIC discarded tofu. In the open salad case in produce dept. packaged salad kits on the middle 3 shelves, in the 1st and 2nd row temped in range from 44F-50F. Ambient temp was 36F. Case was overstocked. COS-PIC discarded the product. In the same cooler as above, packaged arugula, kale and butter blend on the middle 3 shelves, in the 1st and 2nd row temped in range from 46F-53F. Ambient temp 36F. Case was overstocked. COS-PIC discarded the product. In the meat dept. open poultry case was ground turkey at 46F and packages of chicken tenders that temped in range from 44F-48F. Ambient temp of case was 37F. COS-PIC discarded items. In the open deli cheese case were numerous items in the first two rows of all shelves that were out of temp. Feta 44F-57F, Variety cheese pack 46F, Gouda 46F-50F, Hummus-45F, cheese spread 44F-49F, Gruyere 45F-50F, Jarlsberg 44F, Manchego 47F-50F, Colby Jack 44F-48F, Cheese curds 46F-50F, Cheese cubes 44F-50F, Goat cheese 45F-48F, mascarpone 48F, Brie 40-51, Mild cheddar 47-50. Ambient temp. of cooler was 37F. Case was overstocked. COS-PIC discarded all items. At the open end cap cooler of the above case were party trays that temped 44F-45F. Ambient temp of cooler was 35F COS-PIC discarded all items. In the front end open cooler were snack medley packs and balanced break packs that contain PHFs that temped 47F-50F. Ambient temp of cooler was 34F. Overstocked and high cardboard backed display boxes are keeping airflow from circulating. COS-PIC discarded the items. PIC did place a call to the FE service dept who arrived during inspection to adjust units in question.
  • In the bakery department cooler were bags of buttercream icing with no date markings. Employees knew which ones had been opened in the 7 day limit. COS-discarded product older than 7 days and properly labeled the other bags. In the gourmet cheese cooler were packages of cheese spread and brie that were dated for 8 days. COS-PIC had them labeled for the correct 7 days. Education provided to use open/prep day plus 6 to ensure proper date marking.
  • In the produce department stored at clean were 3 pans with stickers still on and 9 pans with sticker residue. COS-PIC had pans washed. Education provided that stickers can harbor bacteria.
  • In the meat room was a hose attached to a connector from a chemical box with no backflow prevention with a spray nozzle at the end of the hose left in the basin of the 3 vat sink
  • In the bakery dept was a bottle of hand soap sitting directly on an opened case of closed cartons of deli service tissue paper. (no leakage present) COS-PIC moved soap to the proper location.
  • In the backstock area was a box of dish tabs sitting directly on foam plates, a case of laundry detergent sitting directly on a sealed case of plastic cups. (no leakage present) COS-PIC had employee relocate the chemicals. In the backstock area in the rack above cart #6 was a wrapped pallet of assorted items that contained soap and scented gells. (no leakage present) COS-PIC had employee relocate the pallet.

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