By: Robert Dewey |

Kingman, KS

Jeri’s Kitchen

312 MAIN

The Kansas Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on 2/25/2020. As a result of that inspection, and due to the severity of the specific violations Jeri’s Kitchen was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 15 violations were found.

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

  • In walk in cooler, there were three containers of strawberries, each with mold. COS- Employee discarded strawberries.
  • In dry storage, there was a can of salsa with a class 2 dent on the top seam of the can. COS- Employee discarded can of salsa.
  • At grill, employee touched hamburger buns for customer order with his bare hands.
  • In make table across from the grill, there was a Cambro of eggs stored behind two Cambros of cheese. COS- PIC moved eggs to they were in front of cheese.
  • In hot holding unit next to grill, there was a container of spaghetti meat sauce temped at 115. Employee stated the sauce was placed in hot box three hours ago. COS- Employee reheated sauce to 190 and returned to hot box.*
  • In make table across from the fryer, there was butter temped at 47. Employee stated the table had been set up two and a half hours earlier. COS- Employee moved butter to cooler for immediate cooling. At salad bar, there was a container of lettuce temped at 47. Employee stated lettuce had been placed in bar four hours earlier. COS-Employee discarded lettuce. In make table across from grill, there was shredded cheese temped at 45, sliced cheese at 44, and crumbled sausage at 45. COS- Closed make table door. Checked temperatures an hour and a half later and were down to 40. In refrigerator across from fryer, there was a container of kitty chicken that was temped at 47. PIC stated the container had been in and out of fridge during lunch. Other food in fridge was in compliance. COS- Kept in refrigeration to bring back down to temperature.
  • In reach in cooler, there was a container of chili dated 2/18 (8 days before this inspection). PIC stated the chili was actually made 2/19. COS- PIC put correct date on chili.
  • In reach in cooler, there was a Polish sausage with dated 2/16 (10 days before this inspection). COS- PIC (Person in Charge) discarded item. In reach in cooler across from fryer, there were two bags of sliced ham both the the prep date 2/18 (8 days before this inspection) COS- PIC discarded both bags of ham.
  • On menus, there is no disclosure for raw or under cooked food. PIC stated steaks and eggs are made to order. COS- Inspector prepared consumer advisory and left printed copy with operator.
  • In donuts prep area, the corner of a donut tray was cracked, with a small piece about to fall off. COS- PIC discarded donut tray.
  • In donut prep area, there was a dough cutter with flour and dough build up. PIC stated he used cutter this morning. He also stated he has never cleaned the dough cutter. COS- PIC moved dough cutter to dish to be washed. In server alley, there was a microwave with an accumulation of dirt and food residue. Employee did not know the last time it was used. COS- Employee cleaned microwave. In front area, the milkshake machine had build up of food debris on food contact surface behind the blender arm. COS- Employee cleaned build up on machine.
  • At dishwasher, no chlorine sanitizer was detected. Dishes were being done at time. COS- Primed dish machine and re-ran. Chlorine sanitizer was measured at 50 parts per million (PPM)
  • At dish machine, back flow prevention leaks when machine is in use. This was not corrected on site.
  • At the west hand washing sink, there was no hand soap. COS- Employee put soap in dispenser.
  • In front area, next to hand washing sink, there was a green bucket labeled as soap with a clear liquid. PIC indicated it was actually bleach water sanitizer. COS- Employee labeled bucket as sanitizer.

* 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