COX BROS BBQ, 223 MCCALL, MANHATTAN, KS - Restaurant inspection findings and violations

Business Info

Name: COX BROS BBQ
Type: Restaurant
Address: 223 MCCALL, MANHATTAN, KS 66502
Phone: 800-379-8552
Total inspections: 5
Last inspection: Oct 28, 2015

Restaurant representatives - add corrected or new information about COX BROS BBQ, 223 MCCALL, MANHATTAN, KS »

Violation code	Inspection Date	Violations	Type	Compliance
3-501.17(A) - --There were two packages of fully cooked tater sausage in the Walk in Cooler with a date mark of 10/3 and 10/15. Note: The manager said that was the freeze date. They were actually pulled from the freezer 10/25. Corrected on Site - Re-dated KDA_3_30211A1b - --In the Walk in Cooler, there was an opened box of raw bacon stored above containers of fully cooked brisket. Corrected on Site - Rearranged KDA_3_50118A2 - --There was an opened container of milk in the front Reach in Cooler and in the Walk in Cooler that lacked date marking. Note: The manager said that one was opened 10/26 and the other 10/27. Corrected on Site - Dated KDA_4_20211A2 - --There was a rubber icing spatula, stored as clean on west wall, that had cracks/frays along the edge. Corrected on Site - Removed for trimming There was a plastic measuring cup, stored as clean in the center production area, that had micro-cracks throughout the interior surface. Corrected on Site - Discarded KDA_4_50111B - --The bottom seal is sagging from the door to the front hot holding cabinet. KDA_4_60111A - --The microwave, in center production area, had dried food splattered throughout the interior surfaces. The meat slicer, stored as clean in the north prep area, had dried food residue on the blade. There were 5 plastic food containers (jugs), stored as clean in the NW storage area, with with tin foil on the top lip and sticker residue on the outer surfaces. Corrected on Site - All items were cleaned KDA_4_60111C - --There is grease build up throughout the vent hoods above cooking equipment. There is grease and grime build up on the outer surface of the oven door (center production area). There is grease and grime build up on the control knob to the Alto Sham holding drawer. KDA_4_90312A - --There is several items (single use and clean equipment) stored under un-shielded sewage lines throughout the basement. KDA_6_50112A - --There is grease/grime build up on the floor and wall behind the cooking equipment. KDA_7_20111B - --There was a bucket of quaternary sanitizer stored on the ice machine. Corrected on Site - Moved KDA_Defacto - --Beans 155.3 F (Hot Holding Cabinet) Pork 134.6 F (Alto Sham Drawer) Smoke Stack 148.7 F (Steam Table) Cheese Sauce 162.9 F (Crock) Brisket 155.7 F (Hot Holding Cabinet) --Brisket 73.4 F (placed in the Walk in Cooler 2 hours prior). --Dishwashing machine 163.7 F (Plate Level) --Freezer OK --Potato Salad 34.7 F (Reach in Cooler) Milk 41.2 F (Reach in Cooler) Milk 41.4 F (Reach in Cooler) Chopped Lettuce 41.7 F (Make Table) Sausage 34.8 (Reach in Cooler) Brisket 43.5 F (Walk in Cooler) --Quaternary sanitizer 400 parts per million in wiping cloth bucket (Ultra QA)	10/28/2015	11	Standardization	In
Details not available.	05/12/2014
Details not available.	05/01/2014
Details not available.	10/18/2013
Details not available.	10/08/2013

3-501.17(A) - Pf - Date Marking (Prepared on-site, removed from freezer and not updated) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
KDA_3_50118A2 - P - RTE PHF/TCS, Disposition (discard if in a container w/out a date) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is not clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5�°C (41�°F) or less for a maximum of 7 days, with the day of preparation counted as Day 1.
KDA_4_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
KDA_4_50111B - EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_4_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
KDA_4_90312A - Cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: In locker rooms (except for laundered LINENS and SINGLESERVICE and SINGLE-USE ARTICLES that are PACKAGED or in a facility such as a cabinet)- In toilet rooms- In garbage rooms- In mechanical rooms- Under sewer lines that are not shielded to intercept potential drips- Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed- Under open stairwells- or, Under other sources of contamination.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
KDA_7_20111B - Chemical storage (not above FOOD, etc.) POISONOUS or TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, equipment, UTENSILS, LINENS, and single-service and SINGLEUSE ARTICLES by locating the POISONOUS or TOXIC MATERIALS IN an area that is not above FOOD, equipment, UTENSILS, LINENS, and single-service or single-use ARTICLES.

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COX BROS BBQ, 223 MCCALL, MANHATTAN, KS - Restaurant inspection findings and violations

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