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Cinemark 20 and XD in Merriam fumbles inspection; Person in charge said that she had no idea when these packages were opened, 2% milk, heavy whipping cream and Soymilk with no dates

Cinemark 20 and XD in Merriam fumbles inspection; Person in charge said that she had no idea when these packages were opened, 2% milk, heavy whipping cream and Soymilk with no dates

By: Robert Dewey | robert.dewey@kansasrestaurantinspections.com

Merriam, KS

Cinemark 20 and XD

5500 ANTIOCH
MERRIAM, KS 66202
913-789-7038

Kansas Department of Agriculture’s (KDA) food safety and lodging program conducted an unannounced retail food inspection on 3/10/2020. As a result of that inspection, and due to the severity of the specific violations the Cinemark 20 and XD was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 3 violations were found.

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

  • In the Studio Refrigerated prep table, the following products were being held open without open dates: 2% milk, heavy whipping cream and Soymilk. Person in charge said that she had no idea when these packages were opened.[repeat] Corrected on site (COS) = All products discarded/
  • -In the studio steam table, nacho cheese was holding at 124.5F and chili was holding at 131.0F. PErson in charge said that it was just re-heated and placed into steam table approximately 30 minutes prior Suggested that the FE turn on the steam table before they place the product into steam table. COS = Reheated products to 165F*
  • In the studio reach in cooler, soymilk was being held with a 3-5-20 discard date. In the refrigerated prep table, cut leaf lettuce was being held with a 3-9-20 discard date. Today is 3-10-20 which is over 7 days on all products. COS = Products 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.