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AFC Sushi in Dillon’s in Manhatten bumbles inspection; food pans and one lid stacked and stored as clean with dried food debris on the food contact surfaces, 7 violations

AFC Sushi in Dillon’s in Manhatten bumbles inspection; food pans and one lid stacked and stored as clean with dried food debris on the food contact surfaces, 7 violations

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

Manhattan, KS

AFC Sushi at Dillon’s

130 SARBER LN
MANHATTAN, KS 66502
785-776-9285The Kansas Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on 2/25/2020. As a result of that inspection, and due to the severity of the specific violations the AFC Sushi at Dillon’s 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:

  • In the True reach in cooler, there were sealed packages of vacuum packaged cooked crab meat thawing with no slit in the package. The employee said the crab meat was pulled from the freezer last night. (corrected on site (cos)-packages of crab meat opened up)
  • In the True reach in cooler, there was an open pan that held sealed packages of raw tuna stored on a wire shelf above sealed packages of ready to eat crab meat. No leakage present. (cos-raw tuna moved to the refrigerated prep table away from the ready to eat food items)
  • Located on top of the refrigerated prep table (under no refrigeration), there was raw tuna holding at 47F. The employee said he removed it from the cooler 1 hour ago. (cos-raw tuna was placed inside of the refrigerated prep table) Located on top of the true reach in cooler, there was cooked tempura shrimp holding at 70F. The employee said the shrimp was removed from the cooler at 9:30am (time now: 11:15am). (cos-shrimp moved to the cooler)
  • In the walk in cooler, there were 7 food pans and one lid stacked and stored as clean with dried food debris on the food contact surfaces. (cos-pans and lid moved to the three compartment sink)
  • The water at the hand sink by the entrance of the sushi area was coming through the mixing valve at 92F. The sink had low pressure on the hot water side. (cos-the employee turned the hot water valve for more pressure and the sink is now at 98F)
  • Located in the one compartment sink, there was no common name on a container that held a clear liquid. The employee said the liquid was sanitizer. (cos-sanitizer container labeled)
  • There is no working pH meter to test the sushi rice. The HACCP plan requires the rice to be tested with a ph meter. The employee tried calibrating the ph meter during the inspection and it would not provide a reading.

Abbreviations used by inspectors:

AVB- An Atmospheric Vacuum Breaker (AVB) is a backflow prevention device used in plumbing to prevent backflow of non-potable liquids into the drinking water system
BOH- Back of the House
CFSM- Certified Food Safety Manager
COS- Corrected on-site during inspection
FCS- Food contact surface
PIC- Person-in-charge
PHF- Potentially Hazardous Foods
RIC- Reach in cooler
RTE- Ready to Eat
WIC- Walk-in cooler