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Mission Hills Country Club fouls inspection; 7 violations, Server brought soiled dishes, cleaned off uneaten food, proceeds to touch a clean plate and bowl of soup to serve customer

Mission Hills Country Club fouls inspection; 7 violations, Server brought soiled dishes, cleaned off uneaten food, proceeds to touch a clean plate and bowl of soup to serve customer

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

Mission Hills, KS

Mission Hills Country Club Main Kitchen

5400 MISSION DRIVE
MISSION HILLS, KS 66208
913-722-5400

Kansas Department of Agriculture’s (KDA) food safety and lodging program conducted an unannounced retail food inspection on 3/12/2020. As a result of that inspection, and due to the severity of the specific violations the Mission Hills Country Club Main Kitchen was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 7 violations were found.

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

  • Server brought back a tray of soiled dishes from the dining room and cleaned off the uneaten food into the trash. He then proceeded to the expo area and touched a clean plate and bowl of soup for a new consumer without washing his hands in between tasks. COS education, handwash.
  • 2 filets of raw tuna in ROP thawing in cooler in salad area without slits cut in the packaging. PIC stated it was pulled from the freezer the previous day. COS slit cut. In liquor room, one bottle of Plantation Rum with dead insect in liquor. COS discarded
  • Employee in salad area handled a RTE avocado portion (sliced and exposed) with her bare hands, placing it into the cold drawer. COS discarded Employee took 2 pieces of bread from a package and handled the pieces of bread, handling both of them on the back side, while buttering the opposite side, and placing it onto the grill top. Bread handled would not be cooked to kill any bacteria on handled side. COS education, bread discarded, gloves donned. Employee making a sandwich on the grill top, handled the finishing side of bread with his bare hands, placing it onto the top of the sandwich to complete the sandwich. COS discarded sandwich, education.
  • Pooled eggs in make table-top at 54F, shredded block cheese at 61F in make table top. Items in refrigerated prep table below were in compliance, and staff member stated they turn the unit on every morning, and the items had been in the unit for maybe an hour. COS ice bath added to items.
  • Made on site ham salad (which is not usually on the menu, but available if requested) with date of prep as 3/4 in salad station refrigerated prep cooler. Made on site house dressing and Caesar dressing in walk in cooler with date of prep as 3/4. Opened half gallon of milk in refrigerated prep cooler on cook line with date of opening as 3/5. COS all items discarded as they were held over 7 days with date of prep counted as day 1. Today’s date 3/12/2020.
  • Per cook on cook line, butter used for bread is discarded after 4 hours, but this was not written down. COS procedure written
  • No time stamp on butter used for bread (front of house) to go to guests, and no time stamp on butter used on bread for sandwiches to be grilled on cookline. PIC stated they would get a timer and a log for this process. COS marked with time