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Old 56 Family Restaurant in Olathe; 15 violations, Water filter to the juice machine was marked changed on 6-3-14, roast beef was date marked as prepared on 3/1, more than seven days ago

Old 56 Family Restaurant in Olathe; 15 violations, Water filter to the juice machine was marked changed on 6-3-14, roast beef was date marked as prepared on 3/1, more than seven days ago

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

Olathe, KS

Old 56 Family Restaurant

912 S CHESTNUT
OLATHE, KS 66061
913-390-9905

Kansas Department of Agriculture’s (KDA) food safety and lodging program conducted an unannounced retail food inspection on 3/9/2020. As a result of that inspection, and due to the severity of the specific violations Old 56 Family Restaurant was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 15 violations were found.

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

  • Observed by KDA60, cook used his gloved hands to crack raw shell eggs onto the grill, then without hand wash or glove change, used his gloved hands to handle ready to eat toast. Corrected on site: Educated, voluntary disposal of the toast.
  • Made on site roast beef was date marked as prepared on 3/1, more than seven days ago. Corrected on site: Voluntary disposal, educated.
  • In walk in cooler, raw bacon stored over ready to eat raw berries. No leakage evident. Corrected on site: Educated, rearranged the cooler.
  • In reach in cooler, raw French toast batter was stored on a wire shelf over ready to eat cooked chicken. No leakage evident. Corrected on site: Educated, rearranged cooler.
  • Sausage held in a tabletop hot holding unit at 106’F.* Person in charge said the food had been cooked less than two hours ago. Corrected on site: Reheated to 165’F, turned the hot holding unit up higher.
  • The top of the make table in the kitchen held cut tomatoes at 48’F, lettuce at 46’F, ham at 50’F, cut tomatoes at 51’F, coleslaw (prepped more than 4 hours ago) at 52’F, lettuce mix at 53’F, cheese slices at 55’F and 54’F, the bottom area of the cooler held boiled eggs at 47’F (in the unit overnight), ham steaks at 44’F (just processed). The wire shelves in bottom of the make table were wrapped with aluminum foil that could be preventing air flow in the unit. Ambient temperature of the bottom of unit was 40’F. Corrected on site: Voluntary disposal of the potentially hazardous foods, moved ham steaks to a cooler for quick cool down. Ice was added to the top of the make table. Inspector recommends placing items in metal pans and using lids on the items to keep ambient air temperatures out. In the waitstaff service area, sour cream held at 69’F, salsa at 68’F. The items had been out of refrigeration for almost four hours. Corrected on site: Voluntary disposal of the foods.
  • Raw shell eggs held at 61’F, and were placed on ice as the inspectors entered the kitchen. Person in charge and cook said the eggs had been out of refrigeration for less than ten minutes. Inspector recommends holding fewer eggs on ice and keeping the rest in the cooler until needed. Corrected on site: Moved to ice.
  • No date mark on opened carton of cream in the walk in cooler. Opened more than 24 hours ago, according to person in charge. Corrected on site: Date marked, educated. No date mark on commercially produced pies delivered on Friday. Corrected on site: Educated, marked with date. Corn beef taken out of the freezer yesterday was marked 3/1 (today is 3/9). Corrected on site: Educated on updating date marks after removal from freezer, updated date.
  • Establishment will cook eggs, beef steaks and hamburgers to order (potentially under cooked). Corrected on site: Placard was typed up and will be posted.
  • Cook was using cloth towels to drain eggs out of the oil bath and stored the spatula used on the eggs. Corrected on site: Moved to paper towels, educated. Onions were stored in direct contact with a Sterilite home storage container (not approved for food contact).
  • No chlorine test kit available in establishment. Dish washing machine reached 100 ppm chlorine and 100 ppm chlorine in wiping cloth solution.
  • Seven of ten pans put away as clean in the clean dish storage area had visible accumulations of food debris. Corrected on site: Educated, moved to be rewashed.
  • The water filter to the juice machine was marked as changed on 6-3-14. KDA recommends changing filters once a year or as directed by manufacturer.
  • A container of hand sanitizer (according to person in charge) was not marked with the contents. Corrected on site: Labeled, educated.
  • The wait staff wiping buckets used a chlorine solution of over 200 ppm according to inspector’s chlorine test kit. Corrected on site: Educated, remade the solution, 100 ppm chlorine.

* 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.