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Complaint sends inspectors to Blind Box BBQ in Shawnee; 9 violations; Two kitchen hand washing sinks did not have any hand washing soap

Complaint sends inspectors to Blind Box BBQ in Shawnee; 9 violations; Two kitchen hand washing sinks did not have any hand washing soap

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

Shawnee, KS

Blind Box BBQ

13214 W 62ND TERR
SHAWNEE, KS 66216
913-268-4227

The Kansas of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on 3/3/2020 following a complaint from the public. As a result of that inspection, and due to the severity of the specific violations the Blind Box BBQ was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 9 violations were found.

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

  • Located in the prep kitchen, in the two-door refrigerator, a pan whipped chocolate icing mix was not dated and it had white mold on the top corner. Person in charge didn’t know when the mix was made. Corrected on site: whipped chocolate icing was voluntarily discarded. Located in the prep kitchen, a can of cream of chicken soup was severely dented, and a can of chili beans was dented on the side and top around the edged. Corrected on site: both cans were voluntarily discarded.
  • In the walk in cooler on the hallway raw fish in a metal pan covered with plastic was stored next to and touching a metal pan,covered with plastic wrap, of ready to eat soup potato soup. No leakage. Corrected on site: fish was moved to a separate rack.
  • Located in the prep kitchen tall two door refrigerator The following items temperature was above 41 F.: Swiss cheese held at 49 f, sour cream held at 44 F, butter held at 44 F. Person in charge said items were in the cooler since the day before. Corrected on site: Swiss cheese, butter and sour cream were voluntarily discarded. Whipped butter was held at 45 F. Person in charge said butter was being used and out at room temperature earlier (1 hour ago). Corrected on site: butter was moved to another refrigerator. These items were closer to the door. All other items temperatures were 42 F or below. Atmosphere temperature of the refrigerator was 44 F 46 F. Moved all items to another cooler and person in charge will call for repair person. Located in the kitchen, under the grill the following items were out of temperature: top drawer, Swiss cheese at 47 F, Gouda cheese at 56 F, pepper jack cheese at 47 F, provolone cheese at 48 F. Person in charge said cheeses were in the drawer since the day before. Corrected on site: all cheeses voluntarily discarded. To drawer, cooked pasta held at 46 F, shredded cheddar cheese at 51 F. Person in charge said they stocked pasta and cheese one hour ago. Corrected on site: moved pasta and cheese to another cooler for rapid cooling. Bottom drawer, raw hamburgers held at 47 F. Cooked pork held at 48 F. Person in charge said items were stocked one hour ago. Corrected on site: items were moved to another cooler for rapid chilling. Person in charge said the drawers get opened often and will lower unit temperature.*
  • In the walk in cooler, these items were held more than seven days: slaw dressing prepared on 2/22/20, blue cheese dressing prepared on 2/22/20, street corn dressing prepared on 2/24/20 and Ceasar dressing prepared on 2/21/20. Corrected on site: dressings were voluntarily discarded. In the prep kitchen 2 door refrigerator, jalapeno cream cheese dip prepared on 2/8/20 was held for more than 7 days. Corrected on site: jalapeno cream cheese dip was voluntarily discarded.
  • No chlorine or quaternary test strips available. Not corrected on site.
  • Put away as clean and 1 metal pan had sticker residue on the food contact surface. Put away as clean, one measurement cup, a metal spoon and a spoodle had dry food debris on the food contact surface. In the prep kitchen, the can opener was stored as clean with accumulation of dry food debris on the blade. Corrected on site: all the dishes removed to be washed.
  • No hot water available at the employee restroom. Not corrected on site.
  • Located in the kitchen, the two hand washing sinks did not have any hand washing soap. Corrected on site: person in charge purchased hand washing soap for both kitchens. The employee bathroom hand washing sink didn’t have hand washing soap. NOT corrected on site.
  • No paper towels or other hand drying provisions at the both hand washing hand washing sinks located in the kitchen. No paper towel at the employee hand washing sink. No paper towel at the hand washing sink located at the prep area kitchen. Corrected on site: paper towel was provided for all sinks.

* 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.