Establishment
Establishment Name JERUSALEM CAFE License Number 39276 Risk Category Category I - High Risk Less Than 5,000 sq. ft.
Physical Address 6029 METCALF AVE
Mission, KS 66202 		Telephone 9132060816 Permit Holder FORFEITED IN KOSS (J CAFE MISSION, LLC)
Inspection Details
Date 10/12/2026 Time In 11:49 AM Time Out 02:25 PM Inspection Reason Routine
Inspector(s) KDA 157* Follow-Up Required Yes
Risk factors are improper practices or procedures identified as the most prevalent contributing factors of food-borne illness or injury. Public health interventions are control measures to prevent food-borne illness or injury.
Good Retail Practices are preventative measures to control the addition of pathogens, chemicals and physical objects into foods.
Violations cited in this report must be corrected within the time frames entered below, or as stated in sections 8-405.11 of the food code.
P=Priority Violation, Pf=Priority foundation violation, HACCP=Hazard Analysis-Critical Control Point, BHC=Bare Hand Contact, RTE=Ready to Eat, HSP=Highly Susceptible Population, K.S.A.=Kansas Statutes Annotated, All temperatures are measured in degrees Fahrenheit (°F).
IF YOU HAVE ANY QUESTIONS PLEASE VISIT www.agriculture.ks.gov, EMAIL kda.fsl@ks.gov, OR CALL (785) 564-6767.
IN = In compliance   OUT = Not in compliance   N/O = Not observed   N/A = Not applicable   * = Corrected on site during inspection (COS)   R = Repeat Violation
Risk Factors
Supervision and Demonstration of Knowledge
1 Certification by accredited program, compliance with Code, or correct responses; Duties. IN
Employee Health/Responding to Contamination Events
2 Management awareness; policy present; cleanup plan. OUT, (*)
3 Proper use of reporting, restriction and exclusion. IN
Good Hygienic Practices
4 Proper eating, tasting, drinking, or tobacco use. IN
5 No discharge from eyes, nose and mouth. IN
Preventing Contamination by Hands
6 Hands clean and properly washed. IN
7 No bare hand contact with RTE foods or approved alternate method properly followed. OUT, (*)
8 Adequate handwashing facilities supplied and accessible. IN
Approved Source
9 Food obtained from approved source. IN
10 Food received at proper temperature. N/O
11 Food in good condition, safe and unadulterated. OUT, (*)
12 Required records available: shellstock tags, parasite destruction. N/A
Protection from Contamination
13 Food separated and protected. IN
14 Food-contact surfaces: cleaned and sanitized OUT, (*)
Protection from Contamination (cont.)
15 Proper disposition of returned, previously served, reconditioned and unsafe food IN
Temperature Control for Safety Time/Temperature
16 Proper cooking time and temperatures. IN
17 Proper reheating for hot holding procedures. IN
18 Proper cooling time and temperatures. N/O
19 Proper hot holding temperatures. IN
20 Proper cold holding temperatures. IN
21 Proper date marking and disposition. OUT, (*)
22 Time as a public health control: procedures and records. N/A
Consumer Advisory
23 Consumer advisory provided for raw or undercooked foods. N/A
Highly Susceptible Populations
24 Pasteurized foods used; prohibited foods not offered. N/A
Chemical
25 Food additives: approved and properly used. N/A
26 Toxic substances properly identified, stored and used. OUT
Conformance with Approved Procedures
27 Compliance with equivalent operating plan, specialized process and HACCP plan. N/A
Good Retail Practices
Safe Food and Water
28 Pasteurized eggs used where required. IN
29 Water and ice from approved source. IN
30 Equivalent operating plan obtained for specialized processing methods. IN
Food Temperature Control
31 Proper cooling methods used; adequate equipment for temperature control. IN
32 Plant food properly cooked for hot holding. IN
33 Approved thawing methods used. IN
34 Thermometers provided and accurate. IN
Food Identification
35 Food properly labeled; original container. IN
Prevention of Food Contamination
36 Insects, rodents and animals not present. IN
37 Contamination prevented during food preparation, storage and display. IN
38 Personal cleanliness. IN
39 Wiping cloths: properly used and stored. IN
40 Washing fruits and vegetables. N/O
Proper Use of Utensils
41 In-use utensils: properly stored. IN
42 Utensils, equipment and linens: properly stored, dried and handled. IN
Proper Use of Utensils (cont.)
43 Single-use and single-service articles: properly used. IN
44 Gloves used properly. IN
Utensils, Equipment and Vending
45A Food and non-food contact surfaces cleanable, properly designed, constructed and used - Priority and Priority foundation items. OUT, (*)
45B Food and non-food contact surfaces cleanable, properly designed, constructed and used - Core items. IN
46 Warewashing facilities: installed, maintained and used; test strips. IN
47 Non-Food contact surfaces clean. IN
Physical Facilities
48 Hot and cold water available; adequate pressure. IN
49 Plumbing installed; proper backflow devices. OUT, (*)
50 Sewage and waste water properly disposed. IN
51 Toilet facilities: properly constructed, supplied and clean.
52 Garbage and refuse properly disposed; facilities maintained. IN
53 Physical facilities installed, maintained and clean. OUT
54 Adequate ventilation and lighting; designated areas used. IN
Administrative/Other
55 Other violations OUT, (*)
Risk Factors
Item Code Section Priority Comment
2 2-501.11 Pf A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter.
Inspector Comment: The establishment did not have a written plan to clean up vomiting or diarrheal incidents. Education and template provided. https://agriculture.ks.gov/docs/default-source/fsl--handouts/72-vomiting-and-diarrhea-cleanup.pdf?sfvrsn=d9479fc1_4
7 3-301.11(B) P FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT.
Inspector Comment: Male employee walked from the back prep area. Grabbed 3 cooked falafels from the hanging fryer basket with his bare hands, proceed to the prep table to make sandwich. Corrected on site asked male employee to discard the cooked falafels.
11 3-101.11 P FOOD shall be safe, UNADULTERATED, and honestly presented.
Inspector Comment: In the glass upright cooler there is an open red can of whipping cream that did not have an open date on it. The whipping cream is made with real dairy. Person in charge did not know when it was open. Corrected on site and person in charge discarded the whipping cream.
14 4-501.114(A) P Chemical Sanitization (Chlorine concentration) A chlorine SANITIZING solution for a manual or mechanical operation shall have a minimum temperature of: 49°C (120°F) and pH of 10 or less for a chlorine concentration of 25-59 mg/L- 38°C (100°F) and pH of 8 to 10 for a chlorine concentration of 50-99 mg/L, 24°C (75°F) and pH of 8 or less for a chlorine concentration of 55-99 mg/L- and 13°C (55°F) and pH of 10 or less for a chlorine concentration of 100 mg/L.
Inspector Comment: The chlorien Sanitizer bucket with wiping cloth is 200 PPM with test strip. PIC, COS made a new sanitizer bucket with test strip it read 100ppm per manufacture guide lines.
14 4-602.11(E)(4) C Non-TCS Food Contact Surface Cleaning Frequency (ice bins, soda nozzles) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD (TCS) shall be cleaned, in EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: at a frequency specified by the manufacturer- or, absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
Inspector Comment: There is black mold in the ice machine where ice is dispensed. Person in charge will have it cleaned.
21 3-501.18(A)(1) P P - RTE TCS, Disposition (discard if held more than 7 days) Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD (TCS) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is held at a temperature of 5°C (41°F) or less for more than 7 days, with the day of preparation counted as Day 1.
Inspector Comment: In the reach in section of the refrigerated food prep table as you enter the food prep area there are 2-plates of Kunafa Cheese dessert, with a prep date of 9-17, 2-plates with Kunafa Cheese dessert with a prep date of 9-25. 5-plates of Kunafa Cheese dessert, with a prep date of 10-2. Today’s date is 10-12. Corrected on site person in charge discarded. The cheese dessert.
26 7-102.11 Pf Common Name (Working containers) Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the Common Name of the material.
Inspector Comment: There are 3 working spray bottles that have yellow or blue liquid in the bottle. The bottles do not have a common working name on the bottles. Person in charge stated that the yellow liquid is bleach and blue liquid is Windex. Person in charge corrected on site and labeled the bottle.
Good Retail Practices
Item Code Section Priority Comment
45A 4-102.11(A)(1) P Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES: May not: Allow the migration of deleterious substances.
Inspector Comment: In the reach in cooler and sitting out on the counter there are trays of dough being stored in single use non- food grade safe t-shirt to go bags. The dough is in direct contact with to-go bags. Educated person in charge about food grade safe plastic. Person in charge asked prep cook to remove the dough and use saran wrap.
49 5-202.14 P A backflow or backsiphonage prevention DEVICE installed on a WATER SUPPLY system shall meet American Society of Sanitary Engineering (A.S.S.E.) STANDARDS for construction, installation, maintenance, inspection, and testing for that specific application and type of device.
Inspector Comment: At the mop sink, there is a single hose attached to the faucet downstream of the back flow prevention device. The end of the hose was found below the flood rim of the mop sink. Person in charge will have the hose hanged up above the flood rim
49 5-202.15 C A water filter, screen, and other water conditioning device installed on water lines shall be designed to facilitate disassembly for periodic servicing and cleaning. A water filter element shall be of the replaceable type.
Inspector Comment: The water filters do not have the date when they were installed.
55 8-201.11 Pf A LICENSE applicant or LICENSEE shall submit to the REGULATORY AUTHORITY properly prepared plans and specifications for review and APPROVAL before: The construction of a FOOD ESTABLISHMENT; The conversion of an existing structure for use as a FOOD ESTABLISHMENT; or, The remodeling of a FOOD ESTABLISHMENT or a change of type of FOOD ESTABLISHMENT or FOOD operation if the REGULATORY AUTHORITY determines that plans and specifications are necessary to ensure compliance with this Code. APPROVAL of plans by the regulatory authority shall not negate the liability of the applicant to comply with the requirements of these regulations.
Inspector Comment: FE is not current with KOSS their license has been Forfeited. FE has documation that they filed 9-11-26 at 4:04PM
Non-Violative Comments
Item Comment
16 Chicken cooked to 182F for service.
17 Soup reheated to 182F for hot holding.
32 Fresh falafels cooked to 172F for hot holding.
53 Condensation is dripping from the air duct above the dining table in the corner by the FE sign and picture of the olive grove.
Published Comment
A template procedure for responding to vomiting and diarrheal events (Handout #72) is available at https://agriculture.ks.gov/fsleducation under "Fact Sheet Handouts". Always notify KDA if you have a power outage of more than 3 hours, sewage backup, no (or inadequate supply of) hot water, fire, flood, pest infestation, or other disaster/imminent health hazard. Priority (P) items are requirements directly linked to causing foodborne illness. Priority Foundation (Pf) items are requirements that support Priority violations. Core items are related to general sanitation, equipment design, facilities, and equipment design. Licensee's status with the Kansas Secretary of State is forfeited
Food Disposals
Item Disposal Type Disposition Type Amount Description
Other Trash Voluntary 0.00 Knafeh, whipping cream
Guidance Documents Issued
Date Marking
Signatures
Person In Charge
Inspector
Score Summary
Risk LevelRisk FactorsGood Retail PracticesTotal
Priority426
Priority Foundation213
Core112
None000
Total7411
Kansas Department of Agriculture
Food Safety and Lodging Program
1320 Research Park Drive  •  Manhattan, KS 66502
(office) 785-564-6767  •  (fax) 785-564-6777
Notice of Non-Compliance
Inspection Date 10/12/2026 License Number 39276 Inspection No. INSP00307306 Reason Routine
Business JERUSALEM CAFE 6029 METCALF AVE
Mission, KS 66202 		Phone 9132060816 Inspector Badge ID KDA 157*
Visit DateTime InTime Out
10/12/202611:49 AM02:25 PM

NOTICE OF NON COMPLIANCE WITH KANSAS LAW

The Kansas Food, Drug and Cosmetic Act, effective July 1, 2012 includes K.S.A. 65-655 et seq. and regulations promulgated pursuant thereto and grants the Kansas Department of Agriculture the authority to regulate food establishments and food processing plants

The Kansas Food, Drug and Cosmetic Act requires that all violations shall be corrected no later than 10 days after this inspection unless otherwise directed on this form.

Failure to comply with the food safety law and its regulations may result in embargo of non-compliant products; immediate closure of your establishment; civil penalties of up to $1,000.00 per violation; denial of license renewal, modification, suspension and /or revocation of any license or authority issued pursuant to the food safety law; and/or any other penalty authorized by law. Pursuant to K.S.A 65-655 et seq, licensees issued authority under Kansas Food, Drug and Cosmetic Act may apply to the secretary for an extension of the time prescribed above.

PLEASE CALL (785) 564-6767 IF YOU HAVE ANY QUESTIONS

Follow up Scheduled: Not Scheduled

Inspector
Acknowledged Receipt
Kansas Department of Agriculture
Food Safety and Lodging Program
1320 Research Park Drive  •  Manhattan, KS 66502
(office) 785-564-6767  •  (fax) 785-564-6777
Voluntary Destruction
Inspection Date 10/12/2026 License Number 39276 Inspection No. INSP00307306 Reason Routine
Business JERUSALEM CAFE 6029 METCALF AVE
Mission, KS 66202 		Phone 9132060816 Inspector Badge ID KDA 157*
Visit DateTime InTime Out
10/12/202611:49 AM02:25 PM

Actions

Number of Products Voluntarily Destroyed: 1

VOLUNTARY DESTRUCTION REPORT

has this day voluntarily destroyed, or caused to be destroyed, the merchandise described below. Said merchandise found in the establishment was unfit for human consumption, misbranded, or otherwise unlawful. Destruction and final disposition of said merchandise has been made in a manner approved by the above named inspector, representative of the Kansas Department of Agriculture.

, representing the establishment, hereby releases the Kansas Department of Agriculture, and its members, agents, and representatives from any and all liability.

ProductDisposal TypeValueDescription
OtherTrash$0.00Knafeh, whipping cream
Inspector
Acknowledged Receipt