Select Page

Ristorante Italiano di Famiglia hit with 12 violations at inspection in McPherson; expired and undated foods voluntarily discarded

Ristorante Italiano di Famiglia hit with 12 violations at inspection in McPherson; expired and undated foods voluntarily discarded

By: Robert Dewey | [email protected]

McPherson, KS

Ristorante Italiano di Famiglia


The Kansas of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on January 16, 2020. As a result of that inspection, and due to the severity of the specific violations the Ristorante Italiano di Famiglia was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 12 violations were found.

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

  • At table by back door, employee observed putting cheese topping on a calzone with bare hands. COS-employee washed and gloved hands then reheated calzone to 165 and put additional cheese topping on the calzone.
  • Case Flat of raw shell eggs stored on wire shelf above open case of lemons inside the Walk in Cooler. COS Moved eggs to bottom shelf (No leakage) On wire shelf, raw breakfast sausage stored over case of lemons. COS-owner relocated sausage.
  • In food preparation sink, clams thawing in sink from last night 55 degrees.* COS-owner chose to discard.
  • In production cooler by walk in cooler, facility made meat lasagna and manicotti not date marked. COS-owner said Lasagna was made Sunday 1/12/2020 and she date marked to correct.
  • In walk in cooler, manufactured Ricotta cheese not date marked. COS-owner said it was opened Tuesday 1/14/2020 and she date marked. In bar refrigerator, 2% milk opened and not date marked. Owner said milk opened 1/12/2020 owner chose to discard.
  • In walk in cooler, manufactured feta cheese in open container not date marked. COS-owner said it was opened a week ago Tuesday or 1/7/2020 expired. Owner discarded.
  • In walk in cooler, parsley used for direct service without cooking stored in non-food grade thank-you grocery bag. COS-owner relocated.
  • In kitchen, no thermometer is available for checking internal temperatures of cold and cooked foods. COS-owner went out and got a thermometer. Inspector covered calibration and sanitizing with owner.
  • No paper towels or other hand drying provisions at the grill area hand washing sink. COS-employee stocked paper towels.
  • On floor in storage room, pump sprayer with purple liquid not labeled. COS-owner said it was from a vendor that was working in the facility. Owner removed it from facility to correct.
  • In storage room, easy off grill cleaner stored next to mixer used for bread making. COS-chemical relocated.
  • Employee observed rinsing hands off in 3 compartment sink. COS-washed hands in hand washing sink. Education

* 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