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Dillons in Wichita fumbles state inspection with 10 violations; numerous food items found at temperature likely to foster bacteria growth

Dillons in Wichita fumbles state inspection with 10 violations; numerous food items found at temperature likely to foster bacteria growth

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

Wichita, KS

Dillon’s in Wichita

3707 N WOODLAWN
WICHITA, KS 67220
316-691-9139

The Kansas of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on 2/13/2020. As a result of that inspection, and due to the severity of the specific violations the Dillon’s was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 10 violations were found.

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

  • There was no labeling information on a package of frozen king crab legs stored in the retail coffin freezer by the meat department. (COS-removed from retail sale).
  • There was not a divider between packages of raw ground turkey and raw ground beef stored in the retail meat cooler. The packages were touching, but there was no leakage evident. (COS-a divider was placed between the packages).
  • A Chinese kitchen cook cracked raw shell eggs into the wok with gloved hands then handled the clean food contact surface of a stainless steel container with the same gloved hands. (COS-educated).
  • Stored at room temperature on top of the Chinese kitchen refrigerated prep table: ready to eat cut chicken 98 F. The chicken was cooked 1/4 hours prior then stored at room temperature to cool, as per employee. Stored at room temperature on a cart by the Chinese kitchen refrigerated prep table: lo mein noodles 110 F. The noodles were cooked one hour prior then placed at room temperature to cool, as per employee. (COS-chicken was reheated in the wok to 200 F. Lo mein noodles were placed in the walk in freezer).
  • Customer self serve salad bar: cut ready to eat cantaloupe 44 F, cut ready to eat cantaloupe #2 45 F, cut ready to eat watermelon 46 F, cut ready to eat watermelon #2 47 F, shredded mozzarella cheese 44 F, shredded mozzarella cheese #2 45 F, shredded cheddar cheese 45 F, shredded cheddar cheese #2 46 F, diced ham 44 F. The foods were placed on the salad bar 2 3/4 hours prior, as per employee. (COS-foods were placed in other refrigeration).
  • A container of commercially prepared ready to eat cut beef was stored in the Chinese kitchen refrigerated prep table with a use by date of 2/12 and a use by date of 2/18. The beef was opened on 2/12, as per employee. The use by 2/12 on the container was an old date mark, as per employee. A open package of ready to eat roast beef was dated marked from 2/12 to 3/12. The roast beef was dated over seven days. An open container of ready to eat coconut milk was stored in the Starbucks reach in cooler with a use by date of 2/18. The milk was opened on 2/11 and dated over seven days, as per employee. (COS-dated correctly).
  • A package of sliced ready to eat curry chicken was stored in the deli reach in cooler with a date mark of 2/5 to 2/12. The chicken was stored over seven days. (COS-chicken was discarded).
  • Stored at room temperature in a customer self serve sample container by the retail freezer east of the meat room: ready to eat shredded chicken 96 F, ready to eat shredded chicken #2 95 F. The chicken was cooked five to ten minutes prior then stored at room temperature, as per employee. The facility uses time as a public health control, but did not have a time stamp on the sample container. (COS-removed from sample container).
  • Ready to eat cut chicken was stored in a plastic food storage container in the Chinese kitchen refrigerated prep table. The container was melted and had cracks on the food contact surface of the container. (COS-container was discarded).
  • An open roll of single use cheese wrapping paper was stored next to a milk crate full of assorted chemical spray bottles under the hand washing sink in the cheese prep kitchen. (COS-paper was moved).

* 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