Health department fines restaurant
The state health department has fined a downtown Leavenworth restaurant for violations of Kansas food service regulations.
The $1,500 fine was based on findings during inspections by Kansas Department of Health and Environment. The fine is subject to appeal to the secretary of health and environment.
The restaurant, 230 Cherokee, is owned and operated by Ray and Hank Spellman. Attempts to reach them were unsuccessful.
According to information provided by KDHE, inspectors found:
On March 14, an employee smoking in the dishwashing area and the food preparation area.
On March 14, meatloaf stored on a food preparation table at room temperature with an internal temperature of 57 degrees; sliced turkey in a refrigerated preparing unit with an internal temperature of 50 degrees; sliced turkey, ham and roast beef stored in a plastic tub containing ice, near the grill, with temperatures of 55 degrees, 65 degrees and 77 degrees; and a bowl of pooled raw eggs stored without refrigeration with a temperature of 62 degrees.
According to KDHE, food must be stored between 41 degrees and 45 degrees, unless it is being prepared, cooked or is cooling.
On May 5, an employee smoking in the food preparation area.
On May 5, meatloaf on a table without refrigeration with an internal temperature of 67 degrees; ham salad in a refrigerated food preparation unit with an internal temperature of 67 degrees; a bowl of pooled raw eggs stored at room temperature without refrigeration, with a temperatures of 75 degrees; and these potentially hazardous foods stored at improper temperatures in a plastic tub containing ice on a preparation table by the grill: sliced turkey at 61 degrees, corned beef at 77 degrees, tuna salad at 70 degrees and roast beef at 76 degrees.
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