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Complaint inspection Smokey’s BBQ in Overland Park finds RUJU sauce dated 5/31, repeat violation- container contained a moldy food that could not be identified, fouls 3rd inspection this year

Complaint inspection Smokey’s BBQ in Overland Park finds RUJU sauce dated 5/31, repeat violation- container contained a moldy food that could not be identified, fouls 3rd inspection this year

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

Overland Park, KS

Smokey’s On The Boulevard BBQ

8669 W 135TH ST
Overland Park, KS 66223
913-897-7427

Kansas Department of Agriculture’s (KDA) food safety and lodging program conducted an unannounced retail food inspection on 9/9/2020. As a result of that inspection, and due to the severity of the specific violations Smokey’s On The Boulevard BBQ was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 11 violations were found.

This marks the third, “out of compliance” inspection in 2020 according to state records:

Most Recent Inspection Inspection Type In Compliance  
02/17/2020 Follow-up Out Violation(s) 10
01/30/2020 Standardization Out Violation(s) 16
11/13/2018 Complaint In Violation(s) 2
05/20/2018 Licensing In  

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

  • In the reach in cooler the following were held for more than 7 days: across from the fryers, RUJU sauce (the drippings and scraps from brisket) was date marked 5/31. An opened container of tomato sauce was date marked for 5/11. COS – both were voluntarily discarded Below the refrigerated prep table, 6 foil single service cooked chicken packets wrapped in foil were not date marked. PIC stated they were made on 9/2. COS – voluntarily discarded In the reach in cooler across from the fryers: 1 container of made on site ranch dressing – PIC stated that it was made on 9/1 – COS – voluntarily discarded 1 large container of aioli sauce was date marked for 8/28. COS – voluntarily discarded (Repeat)
  • The following utensils were stored as clean inside of drawer beneath prep shelf, had food debris contacting the food contact surfaces (FCS): One set of measuring cups, one ladle, and one pair of metal tongs. One table mounted can opener, stored as clean on prep table in back room, had debris stuck to piercer and PIC stated it had not been used today. COS – PIC removed all wares for further cleaning / sanitizing. (Repeat)
  • Drive-through window hand washing sink has no plumbing infrastructure attached and a tray blocking the hand sink from being used. When the tray was removed, there was a do not use sign. Hand washing sink next to the refrigerated prep table was clogged and inaccessible for use. PIC stated the sink is not used due to grease clogging the drain. Inspector noted the FE has two functioning hand washing sinks, and no door between the handwashing sinks. However, the back handwashing sink by the walk in cooler had a hose in the basin of the sink. COS – PIC placed two signs in front of both inaccessible hand washing sinks stating ‘Do Not Use’, and instructed staff to exclusively use the back two hand washing sinks. Hose was removed from the back handwashing sink. (Repeat) In the front room, under the soda machine, brown liquid was sitting under the cut out portions of the bottom shelf. There was a drip happening and brown water standing on the right side shelf. There was a foul odor coming from the water. Not COS.
  • The only handwashing sink that had soap was the one across from the 3 vat sink and the sinks in the restrooms had soap. Not COS since all of those sinks were not in use at the time of the inspection. (Repeat)
  • Next to the cash register and next to the soda machine, there were approximately 20 ants crawling around. Inspector talked to the owner and he stated that the last pest inspection was done in March. Not corrected on site.
  • In the reach in cooler opposite the fryers, a small clear container contained a moldy food that could not be identified. COS – voluntarily discarded (Repeat)
  • In the 1st reach in cooler across from the fryers, a styrofoam container of raw unpasteurized eggs were stored on a wire shelf above ready to eat containers of salad dressings and mustard. COS – eggs moved to bottom shelf. (Repeat)
  • Hash browns were sitting in the steam table at 1:40pm. Sitting on top of those were some new hash browns that were added to the top and were at 106’F. (see note below) The PIC stated that they were placed there at 12:50pm. The bottom hash browns were 142’F. The top hash browns were not reheated to 165’F for hot holding. COS – the top hash browns were reheated to 165’F.
  • At 2:20pm, in the front hot holding unit, 5 single containers of macaroni and cheese were at 100’F. PIC stated that they were put there at 12:50pm. COS – reheated to 165’F (repeat)
  • In the top of the refrigerated prep table, 2 made on site squeeze bottles were at 61’F. They were sitting above the cold line and had been in and out for food service. COS – moved down into the reach in cooler to rapid chill At 1:15pm a large container of shredded pork was still sitting out at room temperature. The employee had been shredding it when inspector arrived at 1:00pm, but had abandoned it to take care of orders. At 1:15pm, the pork was at 81’F. The person in charge stated that it had been in the walk in cooler, then he reheated it for a little bit to shred easily and that’s why it was warm. COS – moved to the walk in cooler to chill (Repeat)
  • The following items were not date marked in the top of the refrigerated prep table: 1 container of ham – PIC stated it was made on 9/4. 2 containers of cooked Pork – PIC stated that it had been made 9/6. 1 container of brisket – PIC said it was made on 9/5. 1 container of cooked chicken sausage – PIC stated that it was made on 9/6. COS – all were date marked (Repeat)

*The temperature danger zone is food temperatures between 41 and 135 degrees Fahrenheit and the most rapid bacteria growth occurs between 70 and 125 degrees Fahrenheit. The longer food sits in this temperature range, the greater the risk that bacteria will begin to grow on food. These violations are considered, "Food Borne Illness Risk Factor" violations.

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