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11 violations at 54th Street Grill & Bar in Olathe; Cook using his bare hands, Employee donned gloves without a hand wash

11 violations at 54th Street Grill & Bar in Olathe; Cook using his bare hands, Employee donned gloves without a hand wash

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

Olathe, KS

54th Street Grill & Bar

14750 HARRISON
OLATHE, KS 66061
816-455-9008

The Kansas of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on 2/26/2020. As a result of that inspection, and due to the severity of the specific violations the 54th Street Grill & Bar was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 11 violations were found.

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

  • Employee entered the expo area and donned gloves without a hand wash. Corrected on site: educated, hands washed, gloves changed.
  • Cook was using his bare hands to make a ready to eat sandwich on the make line at beginning of the inspection. Sandwich was served before the inspector could intervene. Corrected on site: Educated.
  • A plastic container of raw calamari was stored on a wire shelf over raw, ready to eat lettuce. No leakage evident. Corrected on site: Educated, rearrange cooler.
  • A plastic container of raw calamari was stored on a wire shelf over raw, ready to eat lettuce. No leakage evident. Corrected on site: Educated, rearrange cooler.
  • A box of raw bacon stored on a wire shelf over plastic wrapped, ready to eat cooked corned beef in the walk in cooler. No leakage evident. Corrected on site: Educated, rearranged cooler.
  • In small taco make table, chimichangas held at 49’F, tacos at 47’F and 57’F, taquitos at 48’F, lettuce at 47’F, pico de gallo (diced tomatoes and onions and peppers) at 52’F, cheese at 47’F. The rest of the make table was holding temperature. The items in question were heaped and the lid of the make table was open. Corrected on site: Out of temperature items were thrown away, educated on not overfilling the unit. On the wait staff condiment line, prepared on site sauces were held out of temperature on an ice bath that touched only the bottom of the containers: honey mustard at 60’F, garlic aioli at 44’F, honey mustard at 52’F, ranch 53’F, ranch at 63’F, ranch at 52’F, chipotle ranch 63’F, horseradish ranch 60’F, blue cheese dressing 58’F. The items had been put out more than four hours ago. Corrected on site: Educated, voluntary disposal of the foods. Inspector recommends using time as control for the dressings.
  • Stored as clean and usable in the clean dish area: a plastic container with a melted handle, a plastic lid with many micro cracks on the food contact surface. Corrected on site: Educated, removed from use.
  • Six pans put away as clean in clean dish area with visible sticker residues and food accumulations on the food contact surfaces. Corrected on site: Moved to be rewashed.
  • The bar dish washer had been used in the past 30 minutes. When run, the dish washer was not producing any chlorine. The bottle of chlorine was empty. Corrected on site: A new bottle of chlorine was produced, the machine was primed and 100 ppm chlorine was produced.
  • No paper towels or other hand drying provisions at the make line hand washing sink. Corrected on site: Provided.
  • At the mop sink, two spray bottles of solution were unmarked. Person in charge said one was sanitizer, one was not known. Corrected on site: Sanitizer was marked, unknown solution was dumped.
  • In the wait staff service area, there was a container of Lysol stored on the same shelf as single use straws. No leakage evident. Corrected on site: rearranged shelf.