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Rib Crib BBQ and Grill fails inspection, “One bottle of Dewar’s Scotch Whiskey contained small flies,” 7 violations

Rib Crib BBQ and Grill fails inspection, “One bottle of Dewar’s Scotch Whiskey contained small flies,” 7 violations

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

Pittsburg, KS

Rib Crib BBQ and Grill

2909 N BROADWAY ST
PITTSBURG, KS 66762
620-308-6020

The Kansas of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on 2/10/2020. As a result of that inspection, and due to the severity of the specific violations the Rib Crib BBQ and Grill 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:

  • One bottle of Dewar’s Scotch Whiskey contained small flies. COS- The PIC discarded the item.
  • In the bar area, tongs and gloves were not available for garnishing drinks. When asked, the PIC said that bare hands are used to place garnishes in drinks. COS- The PIC was educated.
  • Smoked Sausage, in the warming cabinet, was 130F. The ambient air temperature was 129F. The PIC said the item had been removed from the smoker less than 1 hour prior. COS- The PIC adjusted the thermostat and rapidly reheated the item in the microwave oven.
  • In the lower drawer of the Chef Base Cooler, shredded Cheese was 45F. The PIC said the item had been in the cooler since the day prior. In the lower drawer of the Chef Base Cooler, RTE Chicken was 45F. The PIC said the item had been placed in the cooler less than one hour prior. The ambient air temperature was 34F. COS- The Cheese was discarded and the Chicken was left in the cooler to rapidly chill. NOTE: During the inspection, the drawer was being left ajar. — In the upper section of the refrigerated prep table, Diced Tomatoes stored in doubled container were 48F. The PIC said that they had been in the unit since the day prior. In the upper section of the refrigerated prep table, Cut Lettuce was 45F. The PIC said that it had been placed in the upper section of the unit less than 1 hour prior. The ambient air temperature was 39F. COS- The PIC discarded the tomatoes and closed the lid of the unit to allow the lettuce to chill.
  • A container of made on site Slather Sauce was labeled with a prep date of 2-2. COS- The PIC discarded the item.
  • The dish machine, while in use, measured 0ppm Chlorine. COS- The PIC replaced the provided sanitizer, primed the machine, and rewashed the dishes.
  • Hot water was not available at the following hand sinks. The maximum water temperature available was: Kitchen prep room hand sink 90F Dish room hand sink 82F Bar hand sink 79F Men’s restroom 81F COS- A plumber arrived during the inspection and adjusted the main mixing valve until all hand sinks were above 100F. NOTE: Hot water was available at all other location.

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