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Last year’s food not discarded, Jimmies Diner in Wichita fails restaurant inspection with 8 violations

Last year’s food not discarded, Jimmies Diner in Wichita fails restaurant inspection with 8 violations

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

Wichita, KS

Jimmie’s Diner

3111 N ROCK RD
WICHITA, KS 67226
316-630-9292

The Kansas of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on January 8, 2020. As a result of that inspection, and due to the severity of the specific violations the Jimmie’s Diner in Wichita was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 8 violations were found.

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

  • In the Walk-in cooler (WIC), a bag of opened feta cheese did not have a date-mark label on it, and the PIC did not know when it had been opened. Corrected on site (COS) – Cheese was discarded. Ham in the walk-in cooler had a label from 1/2 to 1/8 covered by a label from 1/3 to 1/9. COS – discarded
  • Sliced cheddar cheese and pepper jack cheese in the cold holding make table had a temperature of 47 F. COS – Cheese was pulled to cool down. Raw hamburger patties in the cold holding refrigerator had a temperature of 45 F. COS – Patties were placed in the walk-in refrigerator. Turkey gravy in the prep area refrigerator had a temperature of 48 F. Employee stated it had been pulled out at 5:30am and placed in the tilt skillet, but she put it back in the refrigerator at 6:30am to cool down. Peak temperature in tilt skillet was unknown. COS – discarded Waffle batter sitting on a counter by the make table had a temperature of 49 F. COS – Batter was put in an ice bath to cool down. Pancake batter in a food container was sitting by the grill and had a temperature of 77 F. COS – Put in an ice bath to cool down.
  • Roast beef in the refrigerated make table was date-marked for 8 days, from 1/5 to 1/12. COS – labeled correctly Ham in the refrigerated make table was date-marked for 8 days from 1/5 to 1/12. COS – labeled correctly
  • Polish sausage stored in the large refrigerator by the make table was held over 7 days from 12/23 to 12/29. COS – discarded Corned beef hash had a date-mark from 12/30 to 1/5 and exceeded the 7 day limit. COS – discarded.
  • 3 plastic food containers stored as clean had sticker residue on them. COS – Taken to be cleaned and educated employee about why sticker residue should be removed.
  • A white pail unmarked contained a clear liquid and was not labeled with the common name. COS – Bucket was labeled.
  • A bottle of bleach was stored above the santizer portion of the 3 vat sink. COS – bleach was moved to a chemical rack.

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