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Complaint leads to failed inspection for Cheddar’s Scratch Kitchen, 2 liquor bottles found with dead winged insects inside

Complaint leads to failed inspection for Cheddar’s Scratch Kitchen, 2 liquor bottles found with dead winged insects inside

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

Overland Park, KS

Cheddar’s Scratch Kitchen

11865 W 95TH ST
OVERLAND PARK, KS 66214
913-599-3111

The Kansas of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on 2/11/2020 following a complaint from the public. As a result of that inspection, and due to the severity of the specific violations the Cheddar’s Scratch Kitchen was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 6 violations were found.

Just 2 weeks ago another complaint, also, led to the restaurant being found, “out of compliance” with 4 violations. The Kansas of Agriculture’s Bureau of Food Safety and Laboratory Services was at the restaurant the day before following up on that complaint and found one violation saying, “Ten pans stored as clean with visible food debris and sticker residues on the food contact surfaces. Corrected on site: Moved to be rewashed. Field Warning Letter.”

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

  • One bottle of Martini and Rossi Vermouth and one bottle of Cointreau with dead winged insects in liquor. COS discarded
  • In walk in cooler, cooked pulled chicken at 47F, 46F, and 45F from the previous day, condensation present on the plastic lid, sealing the plastic container. No cooling logs present on chicken. Chicken did not cool to 41F after being in the cooler overnight. Cooling items are on a speed rack right next to the door to the walk in cooler. Would recommend moving items to back of cooler. COS discarded
  • Metal pan stacked high with RTE ribs stored on a speed rack in the kitchen area. PIC stated they were cooked overnight, and removed from the oven around 1030am. they were cooling to be portioned. Temp at 1:15 was 79F and 74F. No cooling logs present on ribs so it was unsure what time they hit 135F and began the cooling process. As the ribs were stacked high and held at room temperature, with no monitoring of the cooling process, Inspector asked PIC for voluntary destruction as it was unclear if the ribs made the first cooling window. COS PIC discarded Cooked penne in walk in cooler made today at 58F in a deep plastic pan with the lid slightly off the top. Would recommend cooling in a shallow metal pan as the pasta can’t cool quickly in a deep plastic Lexan. COS ice was placed on the pasta, but PIC will address the cooling methods, and monitoring with staff.
  • Fried breaded onion strings at 126F and 124F on cook line. Recommended staff use time as a public health control on this item. COS placed to discard at 5pm, 4 hours after placement on line. Cooked shrimp at 108F and 113F in metal pan in steam table-top. PIC stated there is usually a lid to help keep the hot air in the pan. COS placed lid on shrimp, would be discarded if not sold in next 30 min, hour after cooking.
  • At mop sink in establishment: wye valve attached to faucet, attached to another wye valve downstream from the AVB. Free hose attached to the first wye with hose end laying in basin of sink. Other hose is attached to the other wye valve and goes to a chemical box. AVB not leaking when water turned on. COS placed end of free hose out of sink. Instructed staff on a vented tee installation or removing the wye valves.
  • Sanitizer bucket with sanitizer solution in bucket stored next to and touching a container of RTE hot sauce for chicken on lower shelf of prep table on cook line. COS moved