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4 violations at Paisano’s Ristorante in Topeka; Employee handling food without washing hands, expired food found on-site

4 violations at Paisano’s Ristorante in Topeka;  Employee handling food without washing hands, expired food found on-site

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

Topeka, KS

Paisano’s Ristorante

4043 10TH ST
TOPEKA, KS 66604
785-273-0100Kansas Department of Agriculture’s (KDA) food safety and lodging program conducted an unannounced retail food inspection on 3/5/2020. As a result of that inspection, and due to the severity of the specific violations Paisano’s Ristorante was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 4 violations were found.

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

  • In the kitchen, in the food prep area an employee with gloved hands touched her open cup with a liquid and took a drink. Without changing gloves and washing her hands. She then touched and handled ready to eat bread sticks. Education was provided on hand washing. Corrected on site-bread sticks were voluntarily discarded.
  • In the walk in cooler the following items did not cool to 41F in 6 hours: pans of lasagna dated 3/4, 53F in the center and 47F on the edge. Another pan dated 3/4, 50F-53F.* An employee said the Lasagna was prepared yesterday (3/4) around 2:30-3:00 pm. The lasagna was in 4″ metal pans with plastic lids on tight. A large plastic container with a plastic lid on it of red sauce was at 49F in the center and 47F around the edges. The cook said the red sauce had been cooked and prepared yesterday (3/4) around 2:30-3:00 pm. Corrected on site-lasagna and red sauce was voluntarily discarded. All other items were at least 43F or below. Ambient of the walk in cooler was 35F.
  • In the walk in freezer, a container of portabella mushroom filling with ricotta cheese had a date mark of 2/28. A bag of ready to eat meatballs had a date mark of 2/27. The above items were held over 7 days. Corrected on site-the above items were voluntarily discarded.
  • In the ware washing area, stored as clean on a shelf were 9 bowls with dried on food debris on the food contact surface. Corrected on site-bowls were placed at the mechanical dish machine.

* 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.