OKLAHOMA BOY'S BBQ, 114 E 7TH ST, AUGUSTA, KS - Restaurant inspection findings and violations

Business Info

Name: OKLAHOMA BOY'S BBQ
Type: Restaurant
Address: 114 E 7TH ST, AUGUSTA, KS 67010
Phone: 316-440-2944
Total inspections: 3
Last inspection: Oct 27, 2015

Restaurant representatives - add corrected or new information about OKLAHOMA BOY'S BBQ, 114 E 7TH ST, AUGUSTA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_Defacto - --A new food processor was purchased. --Chili: 40.1F cooling since 9:30am (4hrs) on ice in the walk in cooler. Stew: just finished cooking and the owner was portioning it out into smaller containers and putting them on an ice bath in the walk in cooler. --Steam Oven Cheesy Potatoes: 138.7F	10/27/2015	1	Follow-up	In
KDA_2_30114H - --The owner walked out of the kitchen and outside of the establishment to deliver a catering order. The owner returned to the kitchen and immediately donned gloves without washing his hands. COS: Inspector educated about proper handwashing and owner washed hands and donned gloves. KDA_2_40111 - --2-401.11(B)(3): 2 employee drinks (plastic cup with no lid/straw) were setting above the prep table on a shelf and another on the shelf above the grill area. Corrected on site (COS): Inspector educated about using a cup with a lid and straw. Owner moved cups to the 3 compartment sink. KDA_3_30412B - --In the container of onions in the walk in cooler and the bulk bag of sugar under the prep table by the hand sink, there were styrofoam cups inside touching the food being used as scoops. COS: Owner removed them and inspector educated about using scoops with handles. KDA_3_50114A1 - --5 containers of chili were placed in the walk in cooler at 10:30am (per owner). Inspector took the temperature of them at 12:45pm and three of them were 91.3F/90.7F/83.7F. COS: Owner elected to reheat them all to 165F and repeat the cooling process. KDA_3_50115B - --In the walk in cooler, 5 containers of chili were cooling with tight lids. COS: Inspector educated about venting the lids for proper heat transfer. In the walk in cooler, 10 bags of sliced ham (sliced about an hour ago) were cooling in tightly sealed ziploc bags. COS: Educated and owner opened bags to aid in proper cooling. NOTE: Temperature was about 50F in all bags and had only been out of the cooler for about an hour. KDA_3_50116A1 - --In the steam oven by the hand sink, 2 packages of cheesy potatoes were 103.7F/105.6F. Owner said they were just placed in the steam oven about an hour ago. COS: Owner reheated them to 165F. KDA_3_50118A1 - --In the walk in cooler, a container of baked beans was dated 9/29, held over 7 days. COS: Owner voluntarily discarded item in the trash. KDA_3_50118A2 - --In the make table (right), sliced turkey, sliced ham, and sausage links had no date marking. COS: Owner said they were smoked on 10/7 and labeled the containers. In the walk in cooler, smoked ribs had no date marking. COS: Owner said they were smoked on Sunday and labeled the container 10/4. KDA_3_50118A3 - --In the make tables and walk in cooler there were several items dated for 8 days. COS: Inspector educated about proper date marking of 7 days, by adding 6 days to the prep/cook date. Owner changed the date marking on all items. No items were held over 7 days. KDA_4_10119 - --The shelving unit above the steam table is made of wood and is not sealed or painted. KDA_4_20211A2 - --The food processor bowl is cracked and is wrapped in black duct tape. COS: Owner took the item out of service. DO NOT USE THIS ITEM UNTIL THE BOWL CAN BE REPLACED OR A WHOLE NEW UNIT. KDA_4_90311B - --On the wire shelving unit in the kitchen there were several containers with utensils with their lip contact surfaces up (not inverted). KDA_4_90311C - --On the shelf above the steam table, single-use styrofoam trays were stored with the food contact surface up. KDA_6_20211A - --The light in the vent hood above the fryers is not shielded. KDA_6_20214 - --The male and female restroom doors are not self closing. KDA_6_501111A - --There was one live roach found on the side of the prep table across from the 3 compartment sink. KDA_7_10211 - --Hanging above the 3 compartment sink on the dirty end, a spray bottle with purple liquid had no common name on the container. COS: Owner said it was degreaser and labeled the container. KDA_7_20111B - --On the wire storage shelving in the kitchen, a container of disinfecting wipes were stored directly above single-use plastic wrap and aluminum foil. COS: Owner moved the wipes. KDA_7_20212A2 - --The establishment is using boric acid along the baseboards to try to control roaches. The label does not state that it can be used in a food establishment. All residue should be cleaned up prior to the follow up inspection. KDA_Defacto - --Make Table (Left) Shredded Cheese: 40.1F Make Table (Right) Potato Salad: 40.4F Turkey: 39.7F Walk in Cooler Ham: 39.8F Baked Beans: 39.8F Pasta Salad: 39.6F Salad Bar Potato Salad: 40.1F --NOTE: There were a few flies throughout the establishment. --Pre-cooked Hamburger patty: 140.3F --Steam Oven (by hand sink) Baked Potato: 147.3F Cheesy Potato: 138.9F Steam Table Beef Stew: 145.7F Crockpot Corn: 147.8F Ribs: 137.8F Pulled Pork: 141.8F Steam Oven (by fryers) Chili: 151.0F 3 Crockpot Gravy: 139.7F --Warewasher: 50 parts per million chlorine. 3 Compartment Sink: 200 parts per million quaternary ammonia. --Wiping Cloth Bucket: 50 parts per million chlorine.	10/08/2015	20	Regular	Out
Details not available.	09/15/2014

KDA_2_30114H - Wash Hands (Gloves) FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and before donning gloves for working with FOOD.
KDA_2_40111 - EMPLOYEES shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES- or other items needing protection cannot result.
KDA_3_30412B - In-use utensil storage (Non-PHF/TCS-handles above food) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon.
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_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_50116A1 - PHF/TCS Hot Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURECONTROL FOR SAFETY FOOD) shall be maintained at 57�°C (135�°F) or above.
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_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_3_50118A3 - P - RTE PHF/TCS, Disposition (discard if dated for 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 marked to indicate a 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 that is more than 7 days from the date of preparation or opening, with the day of preparation counted as Day 1.
KDA_4_10119 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
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_90311B - Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) of this section and shall be stored: In a self-draining position that allows air drying- and, Covered or inverted.
KDA_4_90311C - SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under ¶ 4- 903.11(A) and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used.
KDA_6_20211A - Except as specified in ¶ 6-202.11(B), light bulbs shall be shielded, coated, or otherwise shatter resistant in areas where there is exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
KDA_6_20214 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
KDA_6_501111A - Pests (Prohibited) the PREMISES shall be maintained free of insects, rodents, and other pests.
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.
KDA_7_20212A2 - POISONOUS OR TOXIC MATERIALS shall be used according to manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT.

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OKLAHOMA BOY'S BBQ, 114 E 7TH ST, AUGUSTA, KS - Restaurant inspection findings and violations

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