By: Robert Dewey | [email protected]

Garden City, KS

Jax Sports Grille

1907 E Mary St
Garden City, KS 67846

Kansas Department of Agriculture’s (KDA) food safety and lodging program conducted an unannounced retail food inspection on 2/3/21. As a result of that inspection, and due to the severity of the specific violations Jax Sports Grille was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 21 violations were found.

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

• Employee handled soiled dishes and utensils then proceeded to handle clean dishes without washing hands or changing gloves. After instruction the employee repeated violation.
• Employee started a load of dishes in the ware washing machine then swept the floor of the kitchen. The employee then handled the clean dishes without changing gloves or washing their hands. COS- employee educated and washed their hands.
• In the walk in cooler there was a carton of open half-and-half and a carton of open heavy whipping cream that did not have dates. There was a container of cooked beef mixture that was not dated. PIC was not sure when the cartons were opened or when the beef was cooked. COS- items were discarded.
• While preparing a drink an employee handled two lemons with their bare hands and placed them in a customers drink. This was not corrected on site and the employee served the drink to the customer.
• In the walk in cooler a box of raw ground beef was stored on a wire shelf directly above a bag of lemons. No leakage evident. In the kitchen reach in cooler raw steak was stored on a wire shelf directly above cut onions and peppers. COS- lemons were moved to different shelf in walk in cooler and steaks were moved to lower shelf in reach in cooler.
• In the walk in cooler a package of raw steak was stored directly on top of the lid of a container of ranch dressing. A box of raw bacon was stored directly on top of a box of packaged RTE deli ham. No leakage evident. COS- employee moved steak and bacon to lower shelves.
• In the refrigerated prep table a container of ranch dressing was 46. Employee stated lid of the prep table had been left open this morning during prep. Ambient temperature of prep table ranged from 38-43 during time of inspection. COS- Prep table lid was left closed for proper cooling.
• In the walk in cooler an open gallon of milk was not labeled with a date. The PIC stated it was opened 1/29. COS- Milk was properly labeled.
• In the walk in cooler a container of prepared on site queso was date marked 1/9/21. COS- employee discarded queso.
• No test strips were available for chlorine or quaternary ammonium. This was not corrected on site.
• Two microwaves next to the food prep table had a large amount of dried food debris on the inside tops and sides. Employee stated microwaves are cleaned twice daily. At the time of the inspection the facility had not yet begun food service. In the prep area a fruit slicer had an accumulation of dried food debris. Under the prep table several pans were stored as clean that contained an accumulation of food debris. In the food prep area the large can opener blade had an accumulation of dried food debris. An employee stated the can opener was rarely used. COS- dirty items were moved to dish area to be cleaned
• While dishes were being done the concentration of chlorine in the ware washing machine was 25ppm. This was not able to be corrected on site. Three compartment sink was set up for sanitization until repair can be made to ware washing machine.
• There was one sink located in the bar area that was being used as a drink dump station. PIC stated the sink was not used as a handwashing sink. PIC stated bar tenders utilized the restroom hand sink to wash hands. This was not corrected on site.
• There were two hand sinks in the kitchen neither were supplied with soap. Employee stated the wrong soap was ordered for the dispensers and they were waiting for the correct soap. Employee was able to locate one bag of hand soap that was placed at one of the kitchen sinks. Soap was not available for the other sink. This was not corrected on site.
• No paper towels or other hand drying provisions at the ware washing area handwashing sink. This was not corrected on site.
• In the kitchen area a blue bucket containing a clear liquid did not have any label. An employee identified the liquid as sanitizer. On the three compartment sink there was spray bottle containing a red liquid with no label and a spray bottle containing a blue liquid with a manufacturer label indicating it was “Comet”. An employee identified the red liquid as sanitizer and the blue liquid as a degreaser and not “Comet”. Under the waitress station another bottle labeled “Comet” contained a blue liquid that was identified by an employee as degreaser and not “Comet”. COS- all bottles were labeled with common name.
• In the dry storage area a bottle of adhesive remover was stored directly next to bottles of hot sauce and BBQ sauce with the spray nozzle directed towards the bottles. A container of “Damp Rid” was stored directly next to mini bottles of chilled wine. No leakage evident. COS- bottle was moved to chemical storage and damp rid was moved from the shelf.
• In the dry storage area a spray bottle of Goo Gone was stored above single use food wrap papers with the nozzle directly above of the food wrap. No leakage evident. In the dry storage area multiple bottles of degreaser were stored on a wire shelf directly above single use napkins. In the keg cooler a container of “Damp Rid” was stored on a wire shelf directly above kegs of beer. COS- employee moved Goo Gone to chemical storage area, napkins to upper shelf above chemicals and Damp Rid moved to floor away from kegs.
• In the food prep area a bottle of liquid Pepto Bismol for employee use was stored on a metal shelf next to bottles of Clamato Juice and above cans of Green Chilis. COS- Pepto Bismol was moved to employee only area.

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