BILLY SIMS BBQ, 2502 S SANTA FE, CHANUTE, KS - Restaurant inspection findings and violations

Business Info

Name: BILLY SIMS BBQ
Type: Restaurant
Address: 2502 S SANTA FE, CHANUTE, KS 66720
Phone: 620-431-7467
Total inspections: 3
Last inspection: Dec 22, 2015

Restaurant representatives - add corrected or new information about BILLY SIMS BBQ, 2502 S SANTA FE, CHANUTE, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_Defacto - --As per manager, meats were placed in the blast chiller at 9:00 am(chopped) and sliced at 8:30 am. At 10:30 am meats were 58 and 54 degrees.	12/22/2015	1	Follow-up	In
KDA_3_30212 - --Two containers of dry rub are not labeled. KDA_3_30711 - --A cook took a ladle out of beans that were being hot held (they had been reheated previously). The cook then took the ladle and stirred some beans that were in the process of being reheated (but had not yet reached 165 degrees). The cook then placed the ladle back in the beans on the steam table. KDA_3_50114B - --Two containers of cooked canned beans were opened and placed in a reach in cooler at 8:45 am as per a manager. At 12:45 pm the beans were 54 degrees and 60 degrees in a blast chiller (discarded). KDA_3_50115A - --Beans from room temperature were placed in plastic food containers with wrap on top and lids, and placed in a reach in cooler stacked. The beans were placed in the cooler at 8:45 am as per a manager. At 10:30 the beans were 67 degrees. The beans were placed in a blast chiller, but with the lids and wrap on, with product about six inches deep. At 11:33 am, the beans were 64 degrees after about 30 minutes in the chiller. Advised manager to leave uncovered, stir, and not have product as deep. At 12:45 the beans were 60 and 54. KDA_3_50115B - --Beans from room temperature were placed in plastic food containers with wrap on top and lids, and placed in a reach in cooler stacked. The beans were placed in the cooler at 8:45 am as per a manager. At 10:30 the beans were 67 degrees. The beans were placed in a blast chiller, but with the lids and wrap on, with product about six inches deep. At 11:33 am, the beans were 64 degrees after about 30 minutes in the chiller. Advised manager to leave uncovered, stir, and not have product as deep. At 12:45 the beans were 60 and 54. KDA_3_50118A1 - --Two pieces of bologna dated 11-28 (opened on) were not discarded within seven days (discarded). KDA_4_60111A - --The following items had stickers, remains of stickers, and/or adhesive on the outside surfaces: a plastic food container holding sugar, two single use plastic buttermilk jugs being re-used for mixing, two plastic food containers holding rub, and a single use plastic jug being re-used for pan oil. A small amount of dried meat was on a chopper that was stored as clean. KDA_6_20215A3 - --On the outdoor dry storage shed, there is a gap on the hinge side of the door of about 1/4 inch, large enough to allow pest entry. KDA_6_501111A - --Fresh rodent droppings: two on the floor just south of the blast chiller. As per a manager, they have a hired pest control service that sprays for insects. No pest control methods were observed. At the end of the inspection, a live mouse was spotted outside near a woodpile. KDA_6_501111B3 - --No pest control measures for rodents. KDA_6_50112A - --Not cleaning up rodent droppings. Debris is on the floor in the outdoor dry storage area next to and behind the blast chiller. KDA_7_10211 - --At the mop sink, one unlabeled spray bottle containing a purple liquid (degreaser as per a manager)(labeled). KDA_7_20111B - --Comet soft cleaner (not for use on utensils) was stored on the 3-vat sink drainboard (moved). At the cashier's stand, screen cleaner stored above single use plastic cutlery (moved). In dry storage, liquid hand sanitizer stored above single use plastic food wrap (moved). KDA_Defacto - --[quaternary ammonia] in a wiping cloth bucket = 300 parts per million (label states to use at 150-400 parts per million) --A cook was wiping a thermometer stem with a wet wiping cloth that had sanitizer on it, the thermometer was then stuck directly into foods without letting it air dry, this introduces sanitizer into the foods. --hot boxes pork 156	12/09/2015	14	First Operational Inspection After Licenstion	Out
KDA_3_30211A1b - --In a reach in cooler, raw pork ribs stored above ready to eat bologna (moved). KDA_4_60111A - --Four plastic food containers stored as clean and/or in use had manufacturer's stickers on the outside of the containers (cleaned). KDA_6_30114 - --No handwashing signs at the two food service handsinks. KDA_7_20111B - --A spray bottle of window cleaner is stored on top of a hot holding unit (moved). KDA_Defacto - --As per the KDA office, an application and fees have been received. --reach in cooler ambient 33 --reach in coolers bologna 36	09/01/2015	5	Licensing	In

KDA_3_30212 - Food storage containers (Common Name) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
KDA_3_30711 - FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
KDA_3_50114B - Cooling PHF/TCS (ambient temp ingredients) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within 4 hours to 5�°C (41�°F) or less if prepared from ingredients at ambient temperature, such as reconstituted FOODS and canned tuna.
KDA_3_50115A - TCS Cooling (Methods) - Cooling shall be accomplished IN accordance with the required time and temperature criteria by using one or more of the following Methods based on the type of FOOD being cooled: placing the FOOD IN shallow pans- separating the FOOD into smaller or thinner portions- using Rapid Cooling equipment- stirring the FOOD IN a CONTAINER placed IN an ice WATER bath- using containers that facilitate heat transfer- adding ice as an ingredient- or, other effective methods.
KDA_3_50115B - TCS Cooling (Placement) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: arranged in the EQUIPMENT to provide maximum heat transfer through the container walls- and, loosely covered, or uncovered if protected from overhead contamination, during the cooling period to facilitate heat transfer from the surface of the FOOD.
KDA_3_50118A1 - P - RTE PHF/TCS, Disposition (discard if held more than 7 days) 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 held at a temperature of 5�°C (41�°F) or less for more than 7 days, with the day of preparation counted as Day 1.
KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_6_20215A3 - Outer openings (Doors) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.
KDA_6_30114 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
KDA_6_501111A - Pests (Prohibited) the PREMISES shall be maintained free of insects, rodents, and other pests.
KDA_6_501111B3 - Pests (CONTROL Measures) the presence of insects, rodents, and other Pests shall be controlled to eliminate their presence on the PREMISES by using Methods, if evidence of Pests is found, such as trapping devices or other means of pest control.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
KDA_7_10211 - Common Name (Working containers) Working containers used for storing POISONOUS or TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the Common Name of the material.
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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BILLY SIMS BBQ, 2502 S SANTA FE, CHANUTE, KS - Restaurant inspection findings and violations

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