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Colby’s Village Inn Restaurant blunders inspection; 13 violations, waitress grabs pitcher by brim after handling dirty cup

Colby’s Village Inn Restaurant blunders inspection; 13 violations, waitress grabs pitcher by brim after handling dirty cup

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

Colby, KS

Village Inn Restaurant

2215 S RANGE
COLBY, KS 67701
785-462-7909

Kansas Department of Agriculture’s food safety and lodging program conducted an unannounced retail food inspection on 3/12/2020. As a result of that inspection, and due to the severity of the specific violations the Village Inn Restaurant 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:

  • A member of the wait staff grabbed a dirty cup from a table and placed in the bus station. She then grabbed a pitcher of water by the brim of the pitcher. Educated COS-Employee placed pitcher in the ware washing area and washed her hands.
  • In the WIC raw ROP beef steaks in a plastic container were being stored on a wire shelf above cartons of pasteurized eggs. No leakage detected. Educated COS-PIC Moved beef steaks to an approved location.
  • The cook at the flat top grill was cooking raw ground sausage link he placed on a plate for service and placed in the window, to be taken for service. Inspector 125 then temp the sausage link the internal temp of the sausage link was 149F. Educated COS-Placed the sausage back on the flat top to continue cooking.
  • In the refrigerated food prep table an 1/8 400 pan had chopped cooked sausage links in it the internal temp of the sausage links was 53F. The 1/8 pan was sitting in a 1/2 that was being kept cold. The PIC said they were cooked last night before close (10PM) chopped and place in there. All other foods were in compliance. Educated COS-PIC VD sausage links.
  • A plate of sausage links and a plate of sausage patties were sitting in the service window. The internal temp of these item was 121F on the links and 109F on the patties. The PIC said when an order comes in they place them back on the flat top to reheat them. The cook said they had been there for about an hour. Educated COS-PIC reheated to 192F on both items.
  • In the wait staff area for salad prep the salad dressing had an internal temp of ranch 44F, blue cheese 45F, and honey mustard on the top part above the cooling zone was 53F and in the cooling zone was 44F. The chopped salad mix had an internal temp of 49F. The PIC said they had been there since last night. Educated COS-PIC VD all items.
  • In the refrigerated food prep table a plastic container of pancake batter was not date marked. The PIC said it was made by the other manager on Monday (3/8) or Tuesday(3/9). Educated COS-PIC place the date of 3/8 on the batter.
  • In the RIC in the wait staff area 2 gallons of milk were opened and not date marked, one was opened on 3/10 and the other was opened 3/11 in the morning. Educated COS-Employee placed date on item.
  • In the WIC a plastic container of portioned cooked meat loaf had the prep date of 3/14 on it. In the same area a plastic container of portioned deli turkey had the prep date of 3/14 on it. In the same location a container of portioned roast beef had the prep date of 3/14 on it. In the middle of the WIC 2 three gallons buckets of house made pancake mix had the prep date of 3/15. The PIC said the prep cooked prepared all these items today, and the prep cooked confirmed this. Educated COS-Placed the correct date of prep on these items.
  • In the refrigerated food prep table a metal container of portion roast beef had a prep date of 3/1, in the same location a plastic container of portioned rice pilaf had a prep date of 2/21. The PIC said he thought the staff was not replace the date marking stickers when refilling the refrigerated food prep table. We could not find anything in the WIC to suggest when the items had be prepped, so inspector 125 used the date on the container. Educated COS-PIC VD items.
  • In the WIC two sterilite containers were being used to stored salad mix in them. The salad mix was in contact with the non food safe plastic. The containers did not have any food safe markings on the, and one of the containers had a sticker still on it using that it should be used for the storing of sheets, blankets and towels. Educated COS-PIC put salad mix into food safe plastic containers.
  • At least 15 metal and 8 plastic storage containers had sticker residue or dried food on the food contact surface. Educated COS-PIC took items to the ware washing area to be cleaned. In the refrigerated food prep table on the north end of the kitchen a metal pan had liquid pasteurized eggs in it. The inside of the pan had crust build up on it. When asked the PIC said it get changed out or washed every 2-3 days. Educated COS-PIC VD eggs and got fresh pan and eggs.
  • At the mop sink the AVB was leaking. The faucet had a hose attached to it and attached to the hose was a spray nozzle. The hose was resting on the edge on the mop sink not below the flood rim. Educated

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