Select Page

Hot Rod’s BBQ in Junction City fails inspection; Person in charge smarts off to inspector over proper hand washing procedures

Hot Rod’s BBQ in Junction City fails inspection; Person in charge smarts off to inspector over proper hand washing procedures

By: Robert Dewey |

Junction City, KS

Hot Rod’z BBQ

1118 Washington ST
Junction City, KS 66441

The Kansas of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on 2/5/2020. As a result of that inspection, and due to the severity of the specific violations the Hot Rod’z BBQ was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 9 violations were found.

The inspector made the following comments in support of the violations found during the inspection:

  • The PIC removed a pork roast from the oven by placing gloves on his hands without washing. When questioned about not washing he said “I did its called gloves.” He was educated reference washing hands and glove use. He replied “you can’t get gloves on when hands are wet.” Corrected on site by educating.
  • Located in the Coke glass 2 door reach in cooler on the bottom shelf raw shell eggs in a carton and chubs of raw pork sausage were stored next to and touching a gallon jug of ready to eat Milk. On an open wire shelf raw Italian pork sausage was stored on top of ready to eat cheese and next to and touching a container of ready to eat salad dressing and a fully cooked roast. Person in charge (PIC) corrected on site by arranging the cooler.
  • Located in the silver reach in cooler/freezer on a tray was a bag of raw chicken stored next to and touching packages of raw bacon and a cryovac package of raw beef. PIC arranged the raw meat. Corrected on site. Located in the Pepsi 2 door cooler on the bottom shelf chubs of raw pork sausage was stored on top of a carton of raw shell eggs. Corrected on site he arranged the cooler using separation.
  • Located in the silver smoking unit was a fully cooked pork roast being held at 123F at 1:45PM.* PIC said it was in hot holding since 11:00AM. PIC said he reheats before serving. All other meats in the unit were >135F. Pork was place in oven for rapid reheat.
  • Located on the bar next to the refrigerated pie holding unit was a boxed sweet potato pie(containing milk product) with the wrapper opened. On the label it reads “keep refrigerated after opening.” Other sweat potato pie was being held in the cooling unit. The pie had a temp of 68F at 2:02PM. PIC said the pie has been out since 11:00AM. PIC disposed of the pie. Corrected on site.
  • Located in the Coke 2 door reach in cooler an open container of cream cheese cake filling had an opening date of 1/28. Cream cheese filling was held past the disposal date of 2/3. Corrected on site by disposal.
  • Located at the kitchen hand sink it was obstructed with pans, disposable bags and plastic food covers (all items were placed in the food prep sink). In front of the sink was a full trash cans and other kitchen items. PIC was educated that this hand sink must be cleared at all times. He made a statement that he doesn’t use that sink, they use the bathroom sinks. PIC was educated where hands need to be washed. Corrected on site sink was cleared.
  • Located under the 3 compartment sink containers of liquid bleach were stored next to boxes and containers of salad dressings. There was no sign of leakage. Salad dressing was moved. Corrected on site.
  • Located on the top of the 2 door Coke reach in cooler there was a spray can of fly killer stored above the doors. PIC moved the fly spray. Corrected on site.

* The temperature danger zone is food temperatures between 41 and 135 degrees Fahrenheit and the most rapid bacteria growth occurs between 70 and 125 degrees Fahrenheit. The longer food sits in this temperature range, the greater the risk that bacteria will begin to grow on food.

Abbreviations used by inspectors:

AVB- An Atmospheric Vacuum Breaker (AVB) is a backflow prevention device used in plumbing to prevent backflow of non-potable liquids into the drinking water system
BOH- Back of the House
CFSM- Certified Food Safety Manager
COS- Corrected on-site during inspection
FCS- Food contact surface
PIC- Person-in-charge
PHF- Potentially Hazardous Foods
RIC- Reach in cooler
RTE- Ready to Eat
WIC- Walk-in cooler