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7 violations for Burger Central in Wichita, “Cook stated they were out of gloves and had been out for a couple of days”

7 violations for Burger Central in Wichita, “Cook stated they were out of gloves and had been out for a couple of days”

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

Wichita, KS

Burger Central

3302 W Central Ave
Wichita, KS 67203

The Kansas of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on January 2, 2020 following a complaint. As a result of that inspection, and due to the severity of the specific violations the Burger Central restaurant in Wichita was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 7 violations were found.

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

  • Upon arrival the cook was touching RTE shredded lettuce with his bare hands to build a taco and a burger. The cook stated they were out of gloves and had been out for a couple of days. Educated the cook and suggested using tongs going forward to handle RTE foods. The Tacos and burger were discarded. The cook was having trouble building the menu items with tongs and the inspector had to suggest going to the store to get some gloves in order to avoid bare hand contact with RTE foods. COS The cook went to buy some gloves.
  • -In the refrigerator in the back area there was raw beef burger stored on the bottom shelf with raw RTE shredded lettuce stacked directly on top of the raw burger. COS The cashier moved the shredded lettuce to the shelf above the raw burger. In the same refrigerator raw shell eggs were stored directly on top of a head of lettuce. COS The cashier moved the eggs to the refrigerator next to the make table away from RTE foods.
  • In the back area refrigerator there was raw shell eggs stored directly on top of RTE bread rolls. COS The cashier moved the raw shell eggs to the other refrigerator by the make table away from RTE foods.
  • Next to the portable steam table there was a pan of grilled onions that were 87 degrees. This has been cited on previous inspections. COS The cook moved the onions to the grill for rapid heating.
  • In the refrigerator next to the make table the hot dogs, hot links and raw beef minute steaks were out of temp. The hot dogs were 45 degrees and the hot link were 48 degrees and the minute steaks were 48 degrees. The cook had no idea when the items were placed in the refrigerator or how long they were out of temp. COS The cook voluntary discarded the hot dogs, hot links, and the raw beef minute steaks. The ambient air temp of the refrigerator was 55 degrees. Note all other PHF was partially frozen and temps were in compliance but all were moved to another refrigerator that was in compliance.
  • On the clean dish storage rack there was a container of utensils that were stored as clean. The utensils had dried food debris and grease on them and inside the container as well. COS The utensils and container were placed in the 3 compartment sink for cleaning. The wall mounted potato slicer had heavy buildup on the blades and the push plate. The buildup smelled like rotten potatoes. The cashier stated the slicer should be cleaned daily but did not know when it was last cleaned. COS The slicer was disassembled and placed in the 3 compartment sink for cleaning. There is a ladle hanging on the fryer that has grease and food debris on the food contact surface. The cook had no idea how long it had been there and when it was last cleaned. COS The ladle was moved to the 3 compartment sink for cleaning.
  • Upon arrival the hand washing sink was blocked by a small cart with a portable steam table on it. COS educated the staff on the need for hand sinks to be accessible to facilitate hand washing as necessary. The cart was moved and situated to allow access to the hand sink.

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