BITE ME BBQ
132 ST FRANCIS
WICHITA, KS 67202
Kansas Department of Agriculture’s (KDA) food safety and lodging program conducted an unannounced retail food inspection on DATE. As a result of that inspection, and due to the severity of the specific violations the NAME was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of XX violations were found.
The inspector made the following comments in support of the violations found during the inspection:
- In the walk in cooler there was a tray of partially cooked chicken wings stored on a speed rack directly above a tray of fully cooked ready to eat ribs no evidence of leakage. COS the chicken wings were moved to the bottom of the speed rack below all RTE foods.
- Repeat: In the walk-in cooler there were several packages of cooked in house meats sealed in ROP packaging. Sausages dated from 5/6, whole pork butts dated 5/15, brisket dated 5/18,Turkey breasts dated 5/23. None of the packages had been cut open and all exceeded the approved 48 hour time. The facility was provided a HACCP template and a variance request form during the previous inspection. The Manhattan office provided the 48-hour policy on March 10, 2020 and neither process is being followed. The person in charge opened each bag and dated them correctly. Not COS
- Repeat: The facility does not have a HACCP plan in place for the ROP process they are using. A template was provided to thew owner on the previous inspection with guidance on how to complete and submit the plan. Not COS.
- Repeat: No paper towels or other hand drying provisions at the ware washing area hand sink. COS The person in charge stocked the hand sink with paper towels.
Hazard Analysis Critical Control Point (HACCP) plan for certain specialized processes. HACCP plans must be submitted and approved prior to use.
Processes that must have a HACCP Plan include:
- Smoking food as part of the cooking process
- Smoking/Curing/Drying food for the purpose of food preservation
- Adding components to preserve a food or render food not potentially hazardous
- Adding components to preserve a food or render food not potentially hazardous (Acidification, fermentation, “canning”, “pickling”)
- Other specialized processes as determined by FDA or state jurisdiction
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
PHF- Potentially Hazardous Foods
RIC- Reach in cooler
RTE- Ready to Eat
WIC- Walk-in cooler