Kylie Q's Bbq, 3040 Cheyenne Blvd, Sioux City, IA 51104 - inspection findings and violations



Business Info

Name: KYLIE Q'S BBQ
Address: 3040 Cheyenne Blvd, Sioux City, IA 51104
Phone: 712-899-8177
Total inspections: 4
Last inspection: 07/17/2015

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Inspection findings

Inspection date

Type

  • Sanitizers
    Observation: The quat sanitizer was 400 ++ ppm. The solution was diluted and now 200 ppm.
  • Established procedures for responding to vomiting and diarrheal events
    Observation: The facility does not have a diarrhea vomit clean up plan. I provided a noro clean up document and the facility stated they would copy it and place it into protocol.
  • Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
    Observation: The facility does not have a certified food protection manager on site.
07/17/2015Regular
  • Reduced oxygen packaging of foods prepared without a variance control the growth of Clostridium botulinum and Listeria monocytogenes
    Observation: The owner was reduce oxygen packaging without a variance from the sate.
  • Reduced oxygen packaging conducted under a properly prepared HACCP plan, HACCP plan submitted to the Department, and records maintained and available to the regulatory authority
    Observation: The owner was reduce oxygen packaging with our a HACCP plan from the state.
11/19/2014Other
  • PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
    Observation: Cole slaw was 52 degrees F. Note cool down to 41 in four hours.
  • Identifying information-original container
    Observation: A chemical spray bottles were not labeled.
  • Established procedures for responding to vomiting and diarrheal events
    Observation: The facility does not have a procedure for cleaning diarrhea and vomit.
06/07/2014Routine
  • Discharge from eyes, nose, and mouth
  • Eating, drinking, or using tobacco
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
  • Mechanical warewashing equipment, sanitization pressure
  • Shellstock, maintaining identification
  • Clean condition-hands and arms
  • Food temperature measuring device construction
12/12/2013Routine

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