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BRGR Kitchen + Bar in Leawood; Approximately 80% of all dishes, pans, utensils and equipment stored as clean in the kitchen were soiled with food debris and residue- 17 violations

BRGR Kitchen + Bar in Leawood; Approximately 80% of all dishes, pans, utensils and equipment stored as clean in the kitchen were soiled with food debris and residue- 17 violations

By: Robert Dewey |

Leawood KS

BRGR Kitchen + Bar

5031 W 135th St
Leawood, KS 66224
The Kansas of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on December 5, 2019. As a result of that inspection, and due to the severity of the specific violations the BRGR Kitchen + Bar in Leawood was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 17 violations were found.

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

  • Dishwasher was seen handling soiled dishes with gloves then proceeded to handle and put away clean dishes with same pair of gloves worn. COS: educated and hands washed, dishes moved back for cleaning.
  • Cook was seen handling raw beef patties on the grill with gloves on then switched gloves to handle RTE buns. COS: educated and hands were washed, buns discarded.
  • In the larger WIC, a carton of half-and-half was opened without a date. PIC said he didn’t know when it would have been opened. COS: discarded.
  • In the RIC at the cook line, a metal 1/6 pan of raw in shell eggs were stored on a wire shelf above plastic enclosed containers of pickles. No leakage. COS: moved.
  • A metal 1/6 pan of honey butter was at the end of the cook line at 68F. PIC said it was pulled from the cooler at 10:30am. Temp was taken at 1:43pm. COS: moved to cooler. At the end of cook line, cinnamon butter in a metal 1/9 pan was at 77F. PIC said it had been out since last night (12/4). COS: discarded.*
  • In the WIC, a plastic pan on the sheet rank containing cooked wings did not have a date on the label. PIC said they were cooked yesterday (12/4). COS: dated. In the WIC, cooked shredded beef in a ROP bag (unsealed) was stored without a date. PIC said it was made yesterday (12/4). COS: dated.
  • In the WIC, manufactured roasted peppers and onions in a mixing bowl did not have a date. PIC said the can was opened yesterday (12/4). COS: dated.
  • In the RIC at the East end of the cook line, egg mixture in a piping bag (made on site) was dated from 11/26 which has been held over 7 days. COS: discarded. In the RIC at the cook line, a metal 1/9 pan of roasted garlic in oil (cooked on site) was dated from 11/28 which is held past 7 days. COS: discarded.
  • FE is using 48 hour ROP method which requires date, time, and identification of product. In the larger WIC, sealed ROP bags containing cooked chicken, beef, and pork did not have a time stamp label and were all dated from 12/5/19. Not COS. PIC did not know what time the bags were sealed.
  • In the larger WIC, cilantro and parsley were stored in and in contact with Sterilite (not food safe) drawers. Educated PIC about food in contact with non-food grade material. COS: PIC transferred to food grade bags.
  • Stored as clean, two plastic pitchers and one plastic container had cracks on the FCS. COS: discarded.
  • The water filter mounted beside the ice maker is dated from 9/17/18. The manufacturer’s label instructs to replace the filter every 12 months. The filter needed to be replaced before 9/17/19. Not COS
  • No paper towels or other hand drying provisions at the dish room handwashing sink. COS: refilled.
  • At the server station, a labeled bucket containing sanitizer was stored on a solid shelf above eating utensils rolled in linen. No leakage. COS: moved.
  • In the BOH where the chemicals are stored, the following pesticides were not for use in an FE: Hot Shot powder EPA Reg # 8660-20203-8845 and Aerosol flying insect spray EPA Reg #706-83-1677. COS: discarded. The same aerosol flying insect spray (EPA Reg# 706-83-1677) was found at the bar and the server station of the FOH. COS: discarded.

* 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.

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