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Inspection Oasis Travel Center; bottle labeled red wine vinegar, employee throws it out- inspector believed substance to be QT sanitzer

Inspection Oasis Travel Center;  bottle labeled red wine vinegar, employee throws it out- inspector believed substance to be QT sanitzer

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

Colby, KS

Oasis Travel Center

700 HORTON AVE
COLBY, KS 67701
785-462-7909

Kansas Department of Agriculture’s (KDA) food safety and lodging program conducted an unannounced retail food inspection on 8/25/2020. As a result of that inspection, and due to the severity of the specific violations Oasis Travel Center was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 7 violations were found.

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

  • On the city wok side of this establishment in both the WIC and the refrigerated food prep table raw chicken was being stored above raw pork. No leakage detected. Educated COS-PIC moved chicken to the lowest level.
  • In the City Wok part of the establishment in the hot box bbq pork was being held at 88F in the same hot box teriyaki chicken was being held at 78F. Also in the same area on the rice steam table, fried rice was being held at 122F. All items had been placed in the holding area for about an hr VIA PIC. Educated COS-All items reheated to at least 165F and then placed back into hot hold areas.
  • In the City Wok part of the establishment special lo mein sauce (56F)and chow mein sauce (56F)were being held at room temp pulled from the WIC about an hr before temping VIA PIC. Chili paste was being stored at room temp all the time. These items were made in house. Talked with PIC about using time as a control with these items. Educated COS-rapid cooled these items. In the travel center side of the establishment in the open face cooler by the check out a turkey wrap had an internal temp of 51F, a chicken Caesar wrap had an internal temp of 52F, 6 smoked ham sandwiches had an internal temp ranging from 44F-52F,3 Italian sandwiches had and internal temp ranging from 44F-52F, 3 meat sandwiches (3 of them) had an internal temp of 44F-52F, 3 smoked turkey sandwiches had an internal temp ranging from 44F-52F. Educated COS-Employee VD all items. In the Qdoba section of the establishment in the WIC 4 containers of habanero salsa had temps on the edge of them at 47F and in the middle at 53F. The salsa is commercially made and is required to be kept refrigerated after opening. In the same location red salsa (3 containers) had the same temps on the edges and middle 47F-53F. These containers were tightly wrapped and labeled with 8/24 6pm. In talking with the PIC the salsa are stored in the WIC and then taken from the WIC opened and then poured into plastic containers. Educated COS-PIC VD items.
  • In the back prep area and WIC of the city wok section of the establishment chili paste (1.5, 5 gallon containers)and brown sauce had the 2.5 gallons had a date of 8/10 on them. They are cooked and prepared on site. Educated COS-PIC VD items.
  • In the travel center kitchen area at least 3 plastic lids, 4 1/8 400 plastic containers and 2 1/3 300 plastic pans had cracks in them. Educated COS-VD items.
  • In the travel center 3 vat sink area a squeeze bottle labeled quiznos red wine vinegar had a thick red substance in it. It was being stored in the soiled dish section of the 3 vat sink. When inspector 125 asked if it was red wine vinegar the PIC tossed the squeeze bottle in the trash. The quiznos section of the establishment is not longer open. Inspector 125 believed it was QT sanitizer. Educated COS-PIC V
  • In the Starbucks section of the establishment, dry storage area, at least 6 packages of QT wipes were being above clean non in use(seasonal/promotional items, via PIC). No leakage detected. Educated COS-PIC moved wipes.

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