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Olathe’s Salty Iguana cited at inspection for “winged insects” in 3 bottles of liquor, fails third straight regular inspection

Olathe’s Salty Iguana cited at inspection for “winged insects” in 3 bottles of liquor, fails third straight regular inspection

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

Olathe, KS

Salty Iguana

10478 S RIDGEVIEW
OLATHE, KS 66061
913-310-9003

The Kansas of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on January 9, 2020. As a result of that inspection, and due to the severity of the specific violations the Salty Iguana in Olathe was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 6 violations were found.

The Salty Iguana also failed its routine inspections on July 17, 2017 with 5 violations and December 10, 2018 with 7 violations. The restaurant passed subsequent follow-up inspections to both of those failed inspections with no further violations found during follow-up.

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

  • In a RIC in the prep kitchen, a plastic pan of tomato puree was stored without an open date. PIC did not know when it was opened. COS: Discarded. In the WIC, a metal pan of green chili pork (cooked) was stored without a date. PIC did not know when it was cooked. COS: Discarded. The following bottles of alcohol at the bar were stored with winged insects in the alcohol (food): Deep Eddy Cranberry vodka Martini & Rossi sweet vermouth Dekuyper hazelnut liquer Jim Beam bourbon COS: Dumped out and discarded.
  • In the RIC in the prep kitchen, a carton of raw in shell eggs were stored on a wire shelf above an uncovered metal pan of frozen manufactured RTE spinach (thawing in refrigeration). COS: Moved eggs to bottom shelf.
  • In a make table cooler at the cook line, the following foods were stored and held at above 41F: Raw steak strips 45F Raw chicken 44F Cooked carnitas 46F Cooked shredded chicken 47F Sour cream 49F Pico de gallo 46F Guacamole with tomatoes 46F Shredded lettuce 52F Fried chicken tacos (pre-cooked) 48F Fried beef tacos (pre-cooked) 48F Cheese enchiladas 55F Spinach (chopped) enchiladas 56F Ambient air temperature of the cooler at 47.7F per min/max. These items did not have timestamps or date labels. PIC stated that it is common procedure to hold all foods in the make table cooler overnight. He also could not provide inspector with times of when these foods were placed into the make table cooler. Temps were taken at 11:45 am. COS: All items VD and PIC put in ice baths for new products.
  • In the WIC, a metal pan of salsa rojo (containing blended tomatoes) was stored with a date of 1/1/2020 and has been held past 7 days. COS: Discarded.
  • On a dish drying shelf, the following were stored as clean with soiled matter on them: A hand slicer has food debris on the blades. A hand tomato dicer has tomato seeds in the black “pusher” part and food residue on the grid style blade. Approximately 5 metal pans with sticker residue. These pans are stacked in such a way that the sticker residue are in contact with the food contact surfaces. COS: Moved for re-cleaning.
  • At the mop sink, a wye valve is installed downstream from the AVB. The faucet is under constant pressure. PIC said it is their procedure to keep the water off during pauses of use. COS: water turned off. Inspector suggested to PIC to install an air bibb vacuum breaker downstream from the AVB and before close valves.