Coyote Creek Bar and Grill — Restaurant in Fort Wayne

I took the Kitchen Manager position at Coyote Creek. 4 days of working there this was my experience;

They are open to the public but don’t care about the public’s health and safety. I’ll give you some examples :

Reheating foods or par baking proteins;

The standard for reheating food is:

All food made in house MUST be brought to 165 degrees and held at 140 degrees.

What Coyote Creek does:

Puts cold food on the steam well that never reaches 165 at any point of the day they are open.

Par Baking Proteins Standard;

All proteins after being baked need to cool down to 70 degrees with in 2 hours and 4 hours to 41 degrees. If it doesn’t hit those marks the proteins need to be brought to 165 and then re cooled.

What Coyote Creek does:

Par bakes proteins and leaves them out at room temperature for hours.

When I tried to correct this process. I was told I was wrong and that there are different “Rules” for corporate restaurants Vs their establishment.

Cutting Boards for raw meat Standard: (Red- Raw Meat, Yellow- Raw Poultry, Blue- Raw Seafood & Fish, Brown or White- Cooked Food, and Last Green- Fruits & Veggies)

Wood or a nonporous color coded surface for cutting raw meat and poultry. However, consider using one cutting board for fresh produce and bread and a separate one for raw meat, poultry, and seafood.

What Coyote Creek Does;

Uses all white cutting boards for ready to eat foods and all raw proteins. (You can do this but they must be cleaned with a bleach solution but this isn’t their practice.)

Hand Washing is also non existent. While I know this is a struggle for many busy kitchens a kitchen with low volume should have no problem with following the hand washing procedures.

I expressed my concern with the GM & Service Manager that these standards are not a high priority with the staff and could make people sick.

The GM’s response was:

Well we haven’t got anyone sick the way we’re doing things.

My response:

Just because you drive down the wrong side of the road and don’t get into an accident…doesn’t make it right.

I just want people to be aware of the practices that Coyote Creek Bar & Grill have in their kitchen. If you enjoy the place, good! I’m not saying they don’t have good people all I’m saying is they have poor practices in their kitchen and people...

After work today, I decided to check out the menu at Coyote Creek. Ended up with a nice buffalo chicken dip, served with tortilla chips and a giant Reuben, with a little mountain of tots. The buffalo dip is just like you have it at home. Tons of hot sauce, so it gets a little of a greasy look to it, but that's all flavor. The chips were a good vessel to bring it to my face, but I picked tots so I could use them instead. The Reuben had a nice bun to meat to sauerkraut ratio. The bread was toasted nicely, with a good crunch while not being overdone. I couldn't finish it all. I absolutely need to go back and try the pizza, as many people post that that's their favorite thing to get.

I did talk to the kitchen manager and he says they're going to try some new items probably the first week of April. Hopefully, some cool new dishes to compliment what's already going on there.

As always, full menu in the photos...

We decided to stop and try Coyote Creek before a concert. Reviews were positive so we were eager to try it. We received a somber “greeting” from the bartender that we would be seated soon. After a couple of minutes, a server acknowledged us with “I’m the busiest person here” and left us for a couple of more minutes before seating us in a frazzled manner. The outside patio was busy and the person that seated us was the only staff there besides the bartender. After sitting several minutes and realizing that we would apparently wait a long time for service and food, we left and went to Salvatori’s which always has top notch food and service. Will not return…. Not a great way to greet customers even if you are having a rough time keeping up, I know serving is a difficult job but…. Bad...