Select Page

“Foodborne Illness Investigation” at Red Rock Canyon Grill in Wichita; cited with 5 violations

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

Wichita, KS

Red Rock Canyon

1844 N ROCK RD
WICHITA, KS 67206
405-321-2600

The Kansas Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced Foodborne Illness Investigation on 2/21/2020. As a result of that inspection, and due to the severity of the specific violations the Red Rock Canyon Grill was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 5 violations were found.

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

  • In the walk-in cooler there was a pan of raw fish thawing still sealed in the ROP packaging. The chef confirmed the fish had been thawing since this morning, less than 48 hours. COS The chef cut a 2″ slit in each package to allow for air circulation.
  • While verifying cold holding temperatures in the main line reach-in cooler the chef touched RTE salad lettuce with his bare hands. COS Educated the staff and the lettuce was discarded.
  • After all the rotisserie chicken was removed from the spit a cook was cutting the cordage that is used to tie the chicken to the spit on the legs of the whole chicken. The leg area of several of the whole chickens were not fully cooked and the cook was touching that area of the bird and then touching other fully cooked whole chickens. COS All of the whole chickens were placed in pans in a 400 degree to finish cooking to a minimum of 165 in all parts.
  • The whole rotisserie chicken were loaded onto the spit with no gaps in between the whole chickens. After 2.5 hours of cooking the cook used a thermometer to determine the chicken was done by checking the thigh area of two whole chickens per spit. Immediately as the chicken was removed from the spit the inspection thermometer was used to check the area where the the whole chickens were squashed together as they were cooking and the temp was from 144 degrees to 124 degrees. COS The chicken was placed into pans and into a 400 degree oven to finish cooking. Going forward, the person in charge stated there will be one less whole chicken per spit to allow for spacing and the heat to cook in between each chicken and the temperature of each chicken will be taken in multiple different places to ensure all parts reach a minimum of 165 degrees.
  • No paper towels or other hand drying provisions at the handwashing sink next to the bread mixer. COS The person in charge stocked the paper towels.

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