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Bite-Me-BBQ in Wichita fouls 2nd inspection this month; 4 knives and a pair of tongs soiled with food debris, 4 violations

Bite-Me-BBQ in Wichita fouls 2nd inspection this month; 4 knives and a pair of tongs soiled with food debris, 4 violations

By: Robert Dewey |

Wichita, KS

Bite Me BBQ


Kansas Department of Agriculture’s (KDA) food safety and lodging program conducted an expected follow-up retail food inspection on 3/16/2020 following an, “Out of Compliance” inspection on March 4, 2020. As a result of that inspection, and due to the severity of the specific violations the Bite Me BBQ was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 4 violations were found.

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

  • Repeat: The ham pork hot links and ribs in the heated cabinet next to the steam table were out of temp from 78 degrees to 125 degrees. The person in charge stated the products had been in hot holding for 1 hour. COS The items were placed in the oven for rapid heating. Educated the staff on the proper reheating temp of 165 degrees as they were not aware of that requirement.*
  • In the walk-in cooler there was a bag of chopped pork that was not dated. The person in charge confirmed the pork was prepared on Sunday. COS The pork was dated.
  • The facility does not have a variance for the ROP process they are doing. They are currently following the 48 hour exemption for the process either. There is no HACCP plan in place. The person in charge stated they will seal the product in the bags and then cut a slit in the bag to allow oxygen to enter the bag going forward.
  • In the prep kitchen area next to the steam table there were 4 knives and a pair of tongs that were soiled with food debris. The cook stated they had not yet been cleaned today. The knives and tongs were started in use at 11 am and the soiled condition was observed at 4:30 pm. COS The knives and tongs were taken to ware washing for cleaning.

* 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.

Wichita’s Bite Me BBQ bumbles inspection; 12 violations, soap container on the bar warewashing machine was empty. Multiple loads of glassware had been washed

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