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Petro Iron Skillet outside Saline fouls inspection; 13 violations, Chicken under cooked, dating food longer than allowed, hand washing issue

Petro Iron Skillet outside Saline fouls inspection; 13 violations, Chicken under cooked, dating food longer than allowed, hand washing issue

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

Saline, KS

Iron Skillet

2125 9TH ST
SALINA, KS 67401
617-750-8387

Kansas Department of Agriculture’s (KDA) food safety and lodging program conducted an unannounced retail food inspection on 8/29/2020. As a result of that inspection, and due to the severity of the specific violations Iron Skillet was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 13 violations were found.

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

  • After handling raw eggs and before handling RTE shredded cheese, male employee took off gloves and proceeded to put on new gloves without washing hands between glove changes. COS, Educated. Employee discarded gloves, washed hands, and donned new pair.
  • In refrigerator doors under make table, container of cottage cheese found with no date marking. PIC did not know when it was opened. COS, PIC discarded. In reach-in cooler near server station, opened pressurized can of whipped cream had no date marking present. PIC did not know when it had been opened. COS, PIC discarded. In walk-in cooler, container of cooked spaghetti noodles with no date marking present. PIC did not know when it was made. COS, PIC discarded. In walk-in cooler, opened gallon of 2% milk had no date marking present. PIC did not know when it had been opened. COS, PIC discarded.
  • In reach-in cooler near make-table, container of raw ground beef stored above cooked RTE baked potatoes. No leakage evident. COS, PIC rearranged cooler. In walk-in cooler, box of raw ground beef patties stored above box of cooked RTE ham. No leakage evident. COS, PIC rearranged.
  • Male employee cooked chicken breast on grill, internal temperature of chicken breast when removed from the grill was 123F. COS, placed back on the grill for further cooking until internal temperature was greater than 165F.
  • In the walk-in cooler, large container of spaghetti meat sauce held at an internal temperature of 48F. PIC stated the sauce had been made at 8pm on 8/27/20, greater than 6 hours prior. COS, PIC discarded.
  • In under-counter hot holding chest next to fryers, container of mashed potatoes held at an internal temperature of 114F. PIC stated they had been placed in hot holding 4 hours prior. COS, PIC discarded.
  • In top of refrigerated make-table, wet batter of flour and water held at temperature of 47F. PIC stated it had been left in make-table overnight. COS, PIC discarded. In second portion of walk-in refrigerator, ambient air temperature was holding 46.8F in rear and 46.2F in the front. Internal temperatures of the following items which had been in the walk-in for greater than 24 hours included: 45F – portioned bags of shredded potatoes 46F – portioned bags of sliced deli ham 44F – metal container of mashed potatoes 45F – container of raw chicken breasts. COS, PIC discarded mashed potatoes, deli ham, and shredded potatoes. PIC rearranged chicken, dairy products, and beef that had been in cooler less than 4 hours and moved them to a colder area of the walk-in for holding below 41F.
  • In walk-in cooler, on metal shelves, container of cut lettuce had a prep date of 8/27 and a discard date of 9/3. Dated for more than 7 days. COS, PIC changed discard date to 9/2. In walk-in cooler, container of cut melon had a make date of 8/22 with a discard date of 8/30. Greater than 7 days. COS, PIC relabelled. In walk-in cooler, on metal shelves, container of pre-portioned sliced deli ham had a prep date of 8-27 and a discard date of 9-3. Dated for more than 7 days. COS, PIC changed discard date to 9/2. In walk-in cooler, metal container of mashed potatoes dated with a sticker of 8/6/20. PIC stated they were mislabeled and made yesterday. COS, relabeled, but discarded due to temperature violation.
  • In walk-in cooler on metal shelving, container of RTE hard-boiled eggs had a date mark of 8/12 and a use by date of 8/18. Held greater than 7 days. COS, PIC discarded. In reach-in cooler near prep table, one gallon of 2% milk had date marking of 8/20. Held greater than 7 days, COS, PIC discarded. In reach-in cooler near prep table, 8 containers of macaroni and cheese had date marking of 8/20. Held greater than 7 days, COS, PIC discarded.
  • Two plastic lids found with cracks in the corners. COS, PIC removed from service and discarded.
  • In clean dish storage shelves, four ladles, one slotted serving spoon, 4 metal containers, two plastic container lids, stored as clean with visible food debris present. COS, removed for cleaning.
  • Mechanical dishwasher’s hot water sanitizing only reached a utensil surface temperature of 153.7F. Employee said he had been washing dishes earlier. COS, PIC called service technician to adjust machine. After adjustment, utensil surface temperature reached 160F.
  • On metal shelf above breading station, spray bottle of quaternary sanitizer. No leakage evident. COS, PIC rearranged. On refrigerated prep table, red bucket of sanitizer and wiping cloth sitting on top of food contact surface. No leakage evident. COS, PIC moved to floor.

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