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Bluestem Bistro in Manhattan fumbles inspection, 8 violations, employee was observed scraping soiled dishes and sending them through the dish washer. He then proceeded to the clean sanitized dishes, without washing his hands

Bluestem Bistro in Manhattan fumbles inspection, 8 violations, employee was observed scraping soiled dishes and sending them through the dish washer. He then proceeded to the clean sanitized dishes, without washing his hands

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

Manhattan, KS

Bluestem Bistro

1219 MORO
MANHATTAN, KS 66502
785-587-8888

The Kansas of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on 2/4/2020. As a result of that inspection, and due to the severity of the specific violations the Bluestem Bistro was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 8 violations were found.

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

  • Located at the ware washing unit a male employee was observed scraping soiled dishes and sending them through the dish washer. He then proceeded to the clean sanitized dishes, without washing his hands, and handing the food contact surface of the dishes. Employee was educated when to wash hands. Corrected on site he washed his hands and dishes were sent back through ware washing. Located at the ware washing unit a female employee was observed scraping soiled dishes and sending them through the dish washer. She then proceeded to the clean sanitized dishes, without washing her hands, and handing the food contact surface of the dishes. Employee was educated when to wash hands. Corrected on site she washed her hands and dishes were sent back through ware washing.
  • Located at the refrigerated prep table a bag of opened chicken had no date mark. Employee did not know when it was opened. Corrected on site by disposal. Container of made sun dried tomatoes with oiled garlic without a made date and employee did not know when it was made. Corrected on site by disposal.
  • Located at the refrigerated sandwich prep table in the upper portion a container of made chicken salad spread stored in the unit for 2 days had a temp of 51F in middle and 45F on the edge. No records of temp were taken. Male employee disposed of chicken. A container of sun dried tomatoes with feta cheese and garlic and oil was at 46F in the unit for 2 days. Corrected by disposal. Container of sliced tomatoes stored in the unit for 2 days were 51F. Corrected on site by disposal. A food storage bag of opened chicken in a container had a temp of 46F stored for 2 days. Corrected on site by disposal. Sliced turkey in a food storage bag in the upper unit had a temp of 48F. Stored in the unit for 2 days. Corrected on site by disposal. Upper portion is left open during the day. Ambient temp taken was 43F*
  • Located in the refrigerated prep table a container of sliced tomatoes did not have a date marking. Male employee said they were prepared 2 days ago. Corrected on site by disposal for cold holding violation.
  • Located in the 2 door reach in cooler a container of made linguine with a made date of 1/27. Made Spinach Lasagna, made beans, made pico and made pork had a made date of 1/28. All items were held longer than 7 days. Corrected on site by disposal.
  • Located in the men’s toilet room the liquid soap dispenser was full but not operational. No soap was available. Corrected on site by replenishing.
  • Located on a rack near ware washing were 2 spray bottles with an unidentifiable liquid. One bottle with blue liquid was identified as Windex and the other identified as bleach water. Corrected on site by labeling.
  • On open wire shelves at kitchen entrance hanging over containers of leaf tea was a spray bottle of glass cleaner. There was no sign of leakage. Corrected on site female employee moved the spray bottle

* 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.

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