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Wichita’s Bite Me BBQ bumbles inspection; 12 violations, soap container on the bar warewashing machine was empty. Multiple loads of glassware had been washed

Wichita’s Bite Me BBQ bumbles inspection; 12 violations, soap container on the bar warewashing machine was empty. Multiple loads of glassware had been washed

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

Wichita, KS

Bite Me BBQ

132 ST FRANCIS
WICHITA, KS 67202
316-729-2904

The Kansas Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on 3/4/2020. As a result of that inspection, and due to the severity of the specific violations Bite Me BBQ was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 12 violations were found.

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

  • In the walk-in cooler there were 2 open gallons of milk and an open can of sweetened condensed milk that were not dated. The person in charge was unable to determine when the milks were opened. COS The milk and sweetened condensed milk were discarded.
  • In the walk-in cooler there were 3 whole briskets cooling on a sheet tray that were 76 degrees in the center. The person in charge stated the briskets were cooling since 9 am the temperature was taken at 1:45 pm. COS The briskets were discarded. Discussed different methods to rapid cool and provided handout material.
  • The smoked sausages on the steam line were holding at 120 degrees.* The cook stated they are placed on the steam table to heat. Discussed not using the steam table to heat products. COS The sausages were moved to the oven to rapidly heat as they had been in the steam table for only 1 hour. In the heated cabinet the small hot links were 108 degrees and a baked potato was 128 degrees. Both of the items were next to the door of the cabinet that gets opened frequently. The cook stated the hot links and baked potato were in the heated cabinet over 4 hours. COS The baked potato and the hot links were voluntary discarded. Discussed repairing the cabinet door that doesn’t close properly. All other PHF in the cabinet was in compliance.
  • All of the cooked meat at the facility is cooled and sealed in ROP packaging. The facility does not have an approved variance to do so. Not COS The facility will only keep the meats for 48 hours until a variance is approved.
  • All the cooked meats at the facility are packaged in ROP packaging and the facility does not have a HACCP plan to do so. Not COS
  • The soap container on the bar ware washing machine was empty. Multiple loads of glassware had been washed. COS The soap was refilled. Glasses were rewashed.
  • On the clean dish storage shelf there were approximately 4 pans stored and stacked as clean with heavy sticker residue on them. COS The pans were moved to the ware washing area to be cleaned.
  • The bar dish machine had no measurable concentration of chlorine sanitizer. COS discover the sanitizer bottle was empty. The bottle was changed and the sanitizer measured 100 ppm of chlorine.
  • The bar hand washing sink measured 91 degrees. Not COS.
  • The bar hand washing sink was being used as a drink dump sink and had a colander blocking the sink. COS The sink was cleaned out and the colander was moved to a bucket to be used as a drink dump.
  • No paper towels or other hand drying provisions at the bar hand washing sink. COS The sink was stocked with paper towels.
  • In the server area there was a can of glass cleaner stored on top of the drink station. COS The glass cleaner was moved and stored with other chemicals.

* 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.

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