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The Bar N’Grill in Topeka slapped by state with 10 violations, “spray bottle labeled degreaser was sitting with the spray nozzle pointing at a container of taco seasoning”

The Bar N’Grill in Topeka slapped by state with 10 violations, “spray bottle labeled degreaser was sitting with the spray nozzle pointing at a container of taco seasoning”

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

Topeka, KS

The Bar N’Grill in Topeka

2121 SW BELL AVE
Topeka, KS 66614
785-438-2020

The Kansas of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on November 19, 2019. As a result of that inspection, and due to the severity of the specific violations The Bar N’Grill in Topeka 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:

  • In the kitchen, on the cook line a cook with gloved hands touched raw pork. He then discarded his gloves and donned new gloves without washing his hands and touched ready to eat cooked shrimp and french fries. A different cook, in the kitchen on the cook line with gloved hands cracked a raw shell egg he then discarded gloves and donned new gloves without washing his hands. He then touched ready to eat chips without washing his hands. Corrected on site-education was provided on washing hands before donning gloves. Chips, shrimp and fries were voluntarily discarded. This is a repeat violation.
  • In the walk in cooler, a bag of commercially packaged cut lettuce was touching raw beef that was commercially packaged and a plastic container with a plastic lid of raw beef without a separation. Corrected on site-bag of lettuce was correctly relocated. This is a repeat violation.
  • In the walk in cooler, baked potatoes in a metal pan in foil wrap were at 56F. The date mark on the potatoes were 11/18. The cook said the potatoes were from yesterday. Corrected on site-potatoes were voluntarily discarded.
  • In the walk in cooler, at 2:50 pm green beans that were opened from ambient was 67F in the center and 59F around the edges. A cook said the green beans were prepared around 10:30-11:00 am today. The beans did not cool to 41F in four hours. Education was provided on placing items in an ice bath in shallow metal containers. Corrected on site-beans were voluntarily discarded. This is a repeat violation.
  • In the walk in cooler, at 1:35 pm lidded plastic containers of queso cheese was 142F, green beans from ambient 74F and mashed potatoes 149F in the center and 120 at the edges. The cook said the above items had been prepared around 10:30-11:00 am today. Education was provide on placing the above items in shallow metal pans, lids off and in an ice bath. Corrected on site-beans were voluntarily discarded due to temperature. Potatoes and queso cheese were placed in an ice bath. In the walk in cooler, in a metal pan baked potatoes wrapped in aluminum foil were at 56F. Corrected on site-potatoes were voluntarily discarded. This is a new violation.
  • In the kitchen, in the refrigerated prep table the following items were not held to at least 41F or below: sliced pepper jack cheese 49F sliced yellow cheese 48F mozzarella cheese 54F sliced turkey 49F sliced ham 45F All of the above items were on the left side of the prep table. Ambient of that area of the prep table was 42F. All other items in the refrigerated prep table were at least 43F or below. The cook said the above items had been in the refrigerated prep table longer than fours hours. A cook said they take temperatures at 9:00 am in the morning. The above items were not on the temperature log. Education was provided on taking temperatures of potentially hazardous foods. Corrected on site-all of the above items were voluntarily discarded. This is a repeat violation.
  • In the kitchen, in the single door reach in cooler made on site chicken and noodle soup and two containers of brown gravy had a date mark of 11/16-11/23. The above items were dated for 8 days. Corrected on site-the above items were correctly dated. This is a repeat violation.
  • In the kitchen, in a refrigerated prep table an open container of commercially prepared cottage cheese had a date mark of 11/15-11/25. The cottage cheese was dated for more than 8 days. Corrected on site-the cottage cheese was correctly dated. This is a repeat violation.
  • In the food prep area, the meat slicer was stored as clean with dried on food debris. A cook said the slicer was last used yesterday. Corrected on site-slicer was broke down and placed at the ware washing area. This is a repeat violation.
  • In the kitchen, on the cook line on the south end on a shelf below the microwave a spray bottle labeled degreaser was sitting with the spray nozzle pointing at a container of taco seasoning and a container of tastee pour (buttery liquid). Corrected on site-the degreaser was correctly relocated. This is a repeat violation.