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Lake Quivera Country Club bumbles inspection; Six fresh and thirty aged mouse droppings in the pantry area, at the floor-wall junctures and on top of containers of food

Lake Quivera Country Club bumbles inspection; Six fresh and thirty aged mouse droppings in the pantry area, at the floor-wall junctures and on top of containers of food

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

Lake Quivera, KS

Lake Quivera Country Club

100 CRESCENT BLVD
LAKE QUIVIRA, KS 66217
913-631-7707

The Kansas of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on 3/4/2020. As a result of that inspection, and due to the severity of the specific violations the Lake Quivera Country Club was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 9 violations were found.

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

  • One partial bottle of brandy had a small dead insect in direct contact with the alcohol. Corrected on site: Voluntary disposal.
  • Establishment uses non-continuous cooking methods for chicken wings. The methods have not been approved by the KDA. Educated and given handout on non-continuous cooking procedures and record keeping.
  • Establishment is not keeping records for non-continuous cooking methods. Educated and given handout on non-continuous cooking procedures and record keeping.
  • A container of butter was held on the countertop with no cold holding provision at 77’F. The person in charge said it had been out for more than four hours. Corrected on site: Voluntary disposal, educated. Inspector recommends time as control for this butter as the person in charge prefers it at room temperature.*
  • All items were prepared on site and held longer than seven days: boursin sauce (2/12), chili lime dressing (2/12), chipotle ranch (2/18). Corrected on site: Educated, voluntary disposal of the foods.
  • A metal ice scoop at the ice machine had a large crack on the food contact surface. Corrected on site: Removed from use. Four plastic pans were deeply cracked on the food contact surfaces in the clean dish storage area. Corrected on site: Removed from use.
  • Six fresh and thirty aged mouse droppings in the pantry area, at the floor-wall junctures and on top of containers of food. Inspector recommends sweeping up the droppings and spraying a solution of bleach water on the affected areas and wiping that up.
  • In the kitchen, sternos were stored in direct contact with a box of goldfish crackers on a shelf. No leakage evident. Corrected on site: Educated, rearranged the shelf.
  • In the office area, spray cans of butane were stored over containers of apple pectin on a solid shelf. No leakage evident. Corrected on site: Rearranged the shelf, educated.

* The temperature danger zone is food temperatures between 41 and 135 degrees Fahrenheit and the most rapid bacteria growth occurs between 70 and 125 degrees Fahrenheit. The longer food sits in this temperature range, the greater the risk that bacteria will begin to grow on food.