HOG WILD PIT BAR-B-Q, 620 N ROCK RD, DERBY, KS - Restaurant inspection findings and violations

Business Info

Name: HOG WILD PIT BAR-B-Q
Type: Restaurant
Address: 620 N ROCK RD, DERBY, KS 67037
Phone: 316-425-6010
Total inspections: 1
Last inspection: Sep 28, 2015

Restaurant representatives - add corrected or new information about HOG WILD PIT BAR-B-Q, 620 N ROCK RD, DERBY, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_50114A1 - --15 slabs of foil wrapped ribs stored in walk in cooler had temperatures ranging from 121-127. Person in charge said they were placed in walk in cooler 2.5 hours ago. (corrected on site-ribs spread out on metal sheets and placed in walk in freezer for quick cooling) KDA_3_50118A2 - --A metal pan of individually wrapped cooked chicken packages did not have cook date. Person in charge said it was prepared yesterday over 24 hours. (corrected on site-chicken properly dated) KDA_4_90111A - --3 plastic containers were stacked and stored wet on clean storage rack next to 3-vat sink. (corrected on site-containers separated to allow proper air-drying) KDA_8_30411A - --License was not posted in area conspicuous to consumers. KDA_Defacto - --3-vat sink not set-up during inspection. Establishment uses quaternary as sanitizer and has quaternary test strips. --Establishment gets monthly pest control treatments from Presto X pest control. --make table-potato salad 38, cole slaw 39, cheese 39, baked potato 39 walk in cooler-cole slaw 38, cooked pork 35, cooked chicken 38 walk in freezer-all frozen reach in freezer-all frozen --steam table 1-macaroni and cheese 159, mashed potatoes 140, corn 160 steam table 2-chicken 156, pork 164 hot box 1-pork 154, ham 147 hot box 2-brisket 147 hot box 3-ribs 152 hot box 4-corn 137, macaroni and cheese 138 --Wiping cloth solution had a reading of 200 ppm quaternary.	09/28/2015	5	First Operational Inspection After Licenstion	In

KDA_3_50114A1 - Cooling PHF/TCS (Reach 70�°F within the first 2 hours) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within 2 hours from 57�°C (135�°F) to 21ºC (70�°F) [must cool from 135�°F to 41�°F in no more than 6 hours total.]
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_90111A - Equipment/utensils (Air drying) After cleaning and SANITIZING, EQUIPMENT and UTENSILS shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD.
KDA_8_30411A - Upon issuance of the LICENSE by the REGULATORY AUTHORITY, the LICENSEE shall post the LICENSE in a location in the FOOD ESTABLISHMENT that is conspicuous to CONSUMERS.

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HOG WILD PIT BAR-B-Q, 620 N ROCK RD, DERBY, KS - Restaurant inspection findings and violations

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