Select Page

Tanner’s Bar and Grill in Lenexa; citation issued by inspectors for inadequate cleaning and sanitizer of food contact surfaces

Tanner’s Bar and Grill in Lenexa; citation issued by inspectors for inadequate cleaning and sanitizer of food contact surfaces

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

Lenexa, KS

Tanner’s Bar and Grill

12906 W 87TH PKWY
LENEXA, KS 66215
913-541-0137

The Kansas of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on 2/6/2020. As a result of that inspection, and due to the severity of the specific violations the Tanner’s Bar and Grill 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:

  • A cook was seen handling raw beef patties on the grill with gloves then proceeded to change gloved and handled a clean plate. COS: Educated to cook that changing gloves does not replace handwashing. Hands washed.
  • In a RIC behind the dish line, two plastic containers of approximately 20 ROP mahi fish were thawing and unopened. PIC stated that the fish was thawing under an ice bath in refrigeration since last night (2/5). Temp of fish at 37F. COS: Educated to PIC about botulism risk. Botulism can multiply under anaerobic environments. Packages cut open.
  • In a RIC behind the dish line, an uncovered pan of raw beef was stored on a wire shelf above an uncovered pan of cooked vegetables. No leakage. COS: Moved beef.
  • Next to the cook line, buttermilk in a metal pan was at 57F. The pan is sitting on top of an ice bath where the ice only reaches the bottom of the buttermilk pan. Educated to cook to surround the pan with ice. He stated that the buttermilk was put out at 10:30 am. Temp was taken at 11:29 am. COS: Ice was added to surround the pan. A squeeze bottle containing spicy ranch, made on site with buttermilk, was stored in a metal pan at the top of a make table cooler. The ambient temp of the pan is 67F with the lid off. PIC stated that the ranch is kept in the RIC overnight and moved to the top at 10:30 am for service. Inspector suggested to keep the ranch in the RIC at all time or use an ice bath. Temp of ranch at 55F. Temp was taken at 11:24 am. COS: Moved bottle to RIC for rapid cooling and storage.
  • In a WIC, two plastic containers of salsa, made on site with tomatoes, were stored without dates. PIC stated that these were made on 2/3. COS: Dated.
  • In a make table RIC, a plastic container of shredded lettuce was dated from 1/2. In a WIC, a plastic container of diced tomatoes was dated from 1/30. These were held past 7 days, however, PIC stated that they were fresh prep but did not update the labels. Inspector did not notice signs of water on the label stickers if the containers had been cleaned properly. Based on the information available from the PIC, this In a make table RIC, a plastic container of shredded lettuce was dated from 1/2. In a WIC, a plastic container of diced tomatoes was dated from 1/30. These were held past 7 days, however, PIC stated that they were fresh prep but did not update the labels. Inspector did not notice signs of water on the label stickers if the containers had been cleaned properly. Based on the information available from the PIC, this citation is used due to inadequate cleaning and sanitizer of the food contact surfaces in between uses of different batches of PHF/TCS foods.* COS: Discarded.  Discarded.