By: Robert Dewey |

Yates Center, KS

Wrangler’s Ranch


The Kansas of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on November 26, 2019. As a result of that inspection, and due to the severity of the specific violations¬† The Wrangler’s Ranch in Yates Center was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 10 violations were found.

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

  • While wearing gloves and employee was washing soiled dishes. He then opened the dish washer and handled a clean dish without first removing his gloves and washing his hands. COS- educated, employee washed hands.
  • In the make table there was a container of tomato sauce with mold growth on it. COS- discarded.
  • In the WIC a flat of raw shell eggs was stored on a wire rack above a lidded container of green peppers. COS- peppers were moved. In the make table a pan of raw chicken was stored in contact with a pan of cut lettuce. COS- foods were moved.
  • In the WIC a pan of raw beef steaks was stored on a wire rack above an open container of beef broth. In the make table a pan of raw beef was stored behind shredded cheese. In the RIC a pan of cryovac wrapped beef patties was stored on a wire rack in contact with a package of rolls. COS- educated, items were rearranged.
  • In the WIC a lidded container of raw chicken was stored on a wire rack above sealed tubes of ground beef. COS- chicken was discarded due to temperature abuse.
  • A pan of rice that had been cooked in the morning was stored on the bottom rack of a cart with no temperature control. The rice measured 94F. COS- rice was discarded.
  • In the WIC the following foods were out of compliance: beans 45F, salsa 45F, cheese sauce 45F, shredded lettuce 45F, broth 44F, carnita 46F, green beans 47F, corn 46F, gravy 46F, mashed potatoes 46F, raw chicken 45F. The ambient temperature was 48F.* There was a build up of ice on the top rear of the fan unit. The items had been in the unit greater than 4 hours. COS- discarded.
  • Made on site cheese dip, broth, carnitas, green beans, corn, gravy and mashed potatoes lacked a date mark. The PIC said they had been made Friday/Saturday. The items were discarded due to temperature abuse.
  • A container of made on site salsa was dated with a preparation date of 11/16, cheese sauce was dated 11/19. The items were held greater than 7 days. COS- discarded.
  • Non-food grade Sterilite containers were being used to store taco bowls, shells, frozen chicken, beef, tots, fries, assorted spices, salt, pepper and sugar. Inspector educated.

*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