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3 dead small flying insects in tequila bottle, Shawnee’s Pour House Bar and Grill fouls restaurant inspection

3 dead small flying insects in tequila bottle, Shawnee’s Pour House Bar and Grill fouls restaurant inspection

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

Shawnee, KS

Pour House Bar and Grill

7405 NIEMAN RD
SHAWNEE, KS 66203
913-322-0580

The Kansas of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on January 3, 2020. As a result of that inspection, and due to the severity of the specific violations the Pour House Bar and Grill was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 5 violations were found.

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

  • One bottle of tequila stored on a shelf in the bar had three dead small flying insects in the liquor. Corrected on site: Voluntary disposal. A metal pan of bacon tomato soup with visible mold accumulations and a zip top bag of chicken breasts that had gone rancid were stored in the bottom part of the make table. Corrected on site: Voluntary disposal, education.
  • Cook picked up a partially cut tomato with his bare hands. Corrected on site: Voluntary disposal, education.
  • The following foods were stored in the make table overnight (more than four hours) and were out of temperature: marinara 56’F, cooked ground beef 53’F, cheese slices 52’F, hot dog 54’F, cottage cheese 52’F, nacho cheese 54’F, chili 55’F, cooked ground beef 54’F, diced tomatoes 51’F, venison 45’F, made on site blue cheese dressing 51’F, deli sliced roast beef 51’F, deli sliced ham 49’F, deli sliced turkey 50’F, made on site dressing 50’F, diced tomatoes 51’F, caramelized onions 45’F, and made on site salsa 50’F. Voluntary disposal of the foods. Inspector recommends using a refrigeration temperature log and not storing foods in the cooler.
  • Cooked venison was date marked as prepared 12/8, made on site blue cheese dressing date marked as prepared 12/15, opened package of hot dogs marked as opened 12/27, more than seven days. All items stored in the make table. Corrected on site: Voluntary disposal, education about listeria and it’s risks, using today + six for date marking.
  • No test kit available for quat test kit in bar or in the kitchen.