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Olathe’s Johnny’s Tavern Ridgeview fumbles inspection; “Cleaned” equipment, dishes with visible food accumulations on the food contact surfaces, 12 violations

Olathe’s Johnny’s Tavern Ridgeview fumbles inspection; “Cleaned” equipment, dishes with visible food accumulations on the food contact surfaces, 12 violations

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

Olathe, KS

Johnny’s Tavern Ridgeview

10384 RIDGEVIEW RD
OLATHE, KS 66061
913-378-0744

Kansas Department of Agriculture’s (KDA) food safety and lodging program conducted an unannounced retail food inspection on 3/11/2020. As a result of that inspection, and due to the severity of the specific violations the Johnny’s Tavern Ridgeview was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 12 violations were found.

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

  • Par cooked chicken wings stored over raw, ready to eat lettuce in the walk in cooler. Person in charge said he did not know the temperature the wings were cooked to. No leakage evident. Corrected on site: Educated, rearranged cooler.
  • Establishment uses non-continuous cooking methods for cooking chicken wings. This method has 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 used with chicken wings. Educated, given handout on non-continuous cooking procedures and record keeping.
  • Mashed potatoes were being cooled in deep metal containers with plastic lids slightly askew in an ice bath. The mashed potatoes had been cooling for 1.5 hours. The thick mashed potatoes were 45’F on the edges of the food, but 125’F in the interior of the foods. Corrected on site: Moved to shallow pans and fresh ice baths, stirred. Educated on cooling items more quickly.
  • In a make table opposite the fryers, individual containers of prepared on site soup and chili held at 45’F*, prepared on site buffalo chicken dip held between 45-47’F, cut Brussels sprouts at 46’F, and pork belly at 45’F. The chili and soup had been in the cooler overnight, the other foods had been in the cooler for less than four hours. Corrected on site: The unit was turned down and blowing 35’F by the end of the inspection, voluntary disposal of the chili and soup, moved buffalo chicken dip, cut brussels sprouts, and pork belly to the walk in cooler for quick cool down. Prepared on site fried onions held at 86’F, prepared on site fried pickled onions held at 77’F on the counter tops without a cold holding provision. The items had been made 3.5 hours ago. Corrected on site: Person in charge threw away the items, inspector recommends using time as control for the fried onions and jalapeƱos.
  • In the walk in cooler, a container of Canadian bacon was not labeled with the date of opening. The person in charge said the item had been opened on 3/9, more than 24 hours ago. Corrected on site: Date marked.
  • In the walk in cooler, an open container of canned artichoke hearts was date marked as opened on 2/25, more than seven days ago. In the pizza make table, raw batter was date marked as prepared 3/3, more than seven days ago. In the reach in cooler, made on site chipotle cream cheese was date marked as prepared on 2/28, more than seven days ago. In the walk in cooler, ten single serve containers of chili were date marked as being prepared 3/4, more than seven days ago. Corrected on site: Educated, voluntary disposal of all out dated foods. In the reach in make table in the prep line, prepared on site mac and cheese sauce was marked as prepared 3/4, more than seven days ago. Person in charge said the item had been prepared yesterday and the label had not been updated. Corrected on site: updated label, educated.
  • Establishment uses time as a public health control for pizzas. There is not a written procedure available in the establishment.
  • Garlic bread was stored in direct contact with plastic thank you grocery bag. Corrected on site: Educated, moved to an approved food contact surface.
  • In the clean dish area, stored as clean, fourteen dishes and one dicer (used yesterday, according to Person in charge), a melon baller and a tomato huller had visible food accumulations on the food contact surfaces. Corrected on site: Educated, moved to be rewashed.
  • In a waitstaff service area and the hostess station, two spray bottles of sudsy solution that were not marked with contents. Person in charge said the bottles held sanitizer. Corrected on site: Labeled. In kitchen on a shelf, a red bucket with sudsy solution that did not have a label. Person in charge said it was sanitizer. Corrected on site: Labeled the bucket.
  • In the party room, chafing fuel stored on a wooden shelf over single use styrofoam containers and card board pizza box. No leakage evident. Corrected on site: Educated, rearranged shelf.

* 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.