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Raw hamburger blood leaking under cheese slices, servers handle dirty dishes and take customers food; TJ’s Burger House in Wichita fails restaurant inspection

Raw hamburger blood leaking under cheese slices, servers handle dirty dishes and take customers food; TJ’s Burger House in Wichita fails restaurant inspection

By: Robert Dewey |

Wichita, KS

TJ’s Burger House


The Kansas of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on January 9, 2020. As a result of that inspection, and due to the severity of the specific violations the TJ’s Burger House was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 6 violations were found.

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

  • All 3 servers were busing dirty tables and after bringing the dirty dishes to the back they proceeded to handle the baskets of food that was ready to bring to their customers. They were also making drinks. Educated the staff on hand washing as needed.
  • On the make table next to the grill there was raw hamburger stored on the cutting board next to sliced cheese. The raw hamburger blood was leaking under the cheese slices. The cook stated the raw burger is usually stored in the make table but the make table is not working. COS the cheese slices that had touched the raw burger blood was discarded and the remaining cheese slices were placed into a cooler away from raw animal protein. In the walk-in cooler there was a bag of cubed cheddar cheese that was green and molded. Also there was a bag of celery stalks that were spoiled and a bag of an unknown and unidentifiable vegetable or fruit that was stored in a box containing butter that was completely spoiled. The butter was touching the spoiled contents of the bag. COS the celery stalks and the spoiled contents of the other bag were discarded and all the butter that came in contact with the spoiled juices were also discarded. The bag of cheddar cubes were discarded as well.
  • Raw bacon was stored in a make table that was not working. The raw bacon temp was 63 degrees. COS the cook stated the bacon had been in the make table for 1 hour. COS The bacon was moved to a cooler that the ambient air temp was 34 degrees, for rapid cooling. Do not place any PHF into the make table until repaired.
  • In the back by the walk-in freezer there was a potato slicer that was heavily soiled. The person in charge could not determine when the slicer was last cleaned. COS The slicer was disassembled and placed in the ware washing area for cleaning.
  • There was no measurable concentration of sanitizer in the ware washing machine. Several loads of dishes had been ran through the machine prior to checking the sanitizer concentration. The dishwasher was able to stop the machine prior to a sanitize cycle and add bleach to obtain 50 ppm. As a temporary fix the dishwasher was coached to fill the 3 compartment sink with 50-100 ppm of sanitizer and submerge the dishes for one minute once the machine had finished. Not COS
  • There is only 1 hand washing sink in the facility located at the back by the ware washing area. The sink is not convenient for the cooks and service staff to wash their hands. After coaching the staff washed their as needed. If hand washing violations are observed in the future an additional hand sink will need to be installed to facilitate hand washing as needed.

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