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Hutchinson Bogey’s fails inspection, moldy limes, stored as clean equipment were soiled with food debris on the food contact surface

Hutchinson Bogey’s fails inspection, moldy limes, stored as clean equipment were soiled with food debris on the food contact surface

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

Hutchinson, KS

Bogey’s

1718 N PLUM
HUTCHINSON, KS 67502
620-665-8189

The Kansas of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on January 21, 2020. As a result of that inspection, and due to the severity of the specific violations the Bogey’s in Hutchinson was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 9 violations were found.

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

  • In the WIC, Limes were moldy. PIC removed the case from the cooler and discarded the moldy limes. COS In the RIC under the refrigerated prep table, one hot dog in a bag was not date marked and the PIC did not know when it was opened. PIC discarded. COS
  • In the WIC, one case of RTE hot dogs were stored next to raw bacon. No leakage detected. PIC rearranged. COS
  • Next to the grill, grilled onions and fried jalapenos were sitting in pans at ambient temperature. Grilled onion temped 88F* and fried jalapeno temped 80F. The PIC advised that both products had been out of hot holding for approx. one hour. Both items were discarded. Educated and suggested possibly using TPHC. COS
  • A container of sour cream with chives temped 57F and was sitting out at ambient temperature next to the refrigerated prep table. PIC advised that he forgot to return the carton to the RIC and had been out for approx. one hour. PIC returned the carton to the RIC. COS On the counter across from the grill, made on site honey bbq sauce and hot sauce were sitting out at ambient temperature, however, under a hot lamp. The Hot sauce temped 125F and the Honey BBQ temped 101F. Educated PIC and she discarded the sauces. Paperwork for a TPHC plan will be created. COS
  • In the reach in cooler under the refrigerated prep table, an open package of hot dogs and ham were not date marked. The PIC advised that they were opened the previous morning or over 24 hours and date marked accordingly. COS
  • On the rack with stored as clean equipment, 4 plastic lids were cracked. PIC removed and discarded. COS
  • The following Stored as clean equipment at the vegetable washing area were soiled with food debris on the food contact surface: One plastic NSF lid One round stainless bowl One vegetable slicer These items were removed and placed at the 3 compartment sink. Under the prep table across from the 3 compartment sink, three tall stainless containers had a build up of food debris on the food contact surface. PIC pulled all 3 to soak. COS
  • The 3 compartment sink was set up and in use during the inspection. Quaternary sanitizer compartment tested 100 parts per million. Educated PIC how to adjust chemical system manually increasing chemical strength to 250 parts per million. PIC to contact Ecolob. COS
  • Under the vegetable sink, a plastic bottle with a blue liquid was not labeled. PIC advised that the blue liquid was window cleaner and labeled accordingly. COS In the same area, another plastic bottle with pink liquid was not labeled. The PIC advised that the liquid was a degreaser and labeled accordingly. COS

* 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.