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The Anchor in Wichita inspection; live adult cockroach on the expo station near the sauce bottles, cockroaches on kitchen floor, near the mop sink, and in the prep area near the kegs

The Anchor in Wichita inspection; live adult cockroach on the expo station near the sauce bottles, cockroaches on kitchen floor, near the mop sink, and in the prep area near the kegs

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

Wichita, KS

The Anchor

1109 E DOUGLAS
WICHITA, KS 67211
316-260-8989

Kansas Department of Agriculture’s (KDA) food safety and lodging program conducted an unannounced retail food inspection on 8/26/2020. As a result of that inspection, and due to the severity of the specific violations The Anchor was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 8 violations were found.

The restaurant has failed to be, “In Compliance” at five inspections since June 2018:

Most Recent Inspection Inspection Type In Compliance  
02/12/2020 Follow-up to Administrative Order Out Violation(s) 5
11/18/2019 Follow-up Out Violation(s) 13
10/24/2019 Routine Out Violation(s) 14
10/23/2018 Modified Complaint In Violation(s) 1
10/04/2018 Modified Complaint In  
06/15/2018 Follow-up In Violation(s) 2
06/05/2018 Routine Out Violation(s) 9

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

  • REPEAT: In the prep kitchen walk in cooler (WIC), a container of made-on-site pickles is date-marked 8/18 (nine days previous). Establishment has no variance on file to preserve pickles longer than seven days. COS: PIC said pickles would be taken for personal use per the owner. Pickles were marked as such. NOTE: There is another container of pickles that is within the seven-day date-marking.
  • REPEAT: There is no approved HACCP plan on file for the sous vide chicken breast performed on site.
  • REPEAT: There is no approved HACCP plan on file for the sous vide chicken breast performed on site. Kitchen manager had previously agreed to keep cooking and cooling logs for sous vide chicken, but there were no logs available. There is sous vide chicken present on site that employees said was made today.
  • There is one live adult cockroach on the expo station near the sauce bottles. There is one live adult and one live juvenile cockroach on the kitchen floor under the prep table next to the grill. There are at least four live cockroaches at various life stages on the floor near the mop sink, and one cockroach egg. There is one adult and one juvenile cockroach on the floor in the prep area near the kegs. PIC said they have a pest control company treating weekly, but they have not seen improvement so they are switching to another company. PIC provided invoices from the old pest control company. Discussed cleaning fryer equipment wheels. A ten-day follow-up will be scheduled to monitor activity.
  • An employee handled raw hamburger meat with her gloved hand, and after flattening the hamburger using a spatula, she then handled a clean plate and scooped potato salad on the plate for a customer without washing her hands. Corrected on site (COS): Educated; employee washed her hands and donned new gloves.
  • In the drawer below the grill, five packages of salmon were completely thawed (53F) with their reduced oxygen packaging intact. Employees said salmon had been defrosted approximately five hours previous. COS: Educated; PIC educated employees. Employees discarded the salmon due to temperature abuse.
  • REPEAT: In the drawers under the grill, thawed salmon is 53F, raw chicken is 53F, cooked chicken is 49F, raw hamburgers are 47F, and sliced corned beef is 48F. Ambient air is 46.2F. Employees said some of the hamburger, and the chicken had been restocked approximately three hours previous. (NOTE: Some of the hamburger had been held longer than four hours, and was discolored.) Employees said the salmon had been restocked approximately five hours previous. COS: Employees discarded the salmon, and discolored hamburger. The corned beef was discarded due to being held longer than seven days. Discussed using a different cooler to hold the food, or placing the containers in ice to hold the food at 41F or below at all times.
  • REPEAT: In the reach in cooler (RIC) below the sandwich refrigerated prep table, sliced salami was date-marked 8/15 and sliced turkey was date-marked 8/18. In the drawers under the grill, two containers of corned beef were date-marked 8/18. COS: Employee discarded the turkey, salami, and corned beef.

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