ARTHUR BRYANTS BARBEQUE, 1702 VILLAGE WEST PKWY, KANSAS CITY, KS - Restaurant inspection findings and violations

Business Info

Name: ARTHUR BRYANTS BARBEQUE
Type: Restaurant
Address: 1702 VILLAGE WEST PKWY, KANSAS CITY, KS 66111
Phone: 913-788-7500
Total inspections: 9
Last inspection: Jan 28, 2016

Ratings Summary

Based on 1 vote

Overall Rating:		4.0
Ratings in categories:
Food:		5.0
Service:		4.0
Price:		3.0
Ambience:		4.0
Cleanliness:		3.0

Restaurant representatives - add corrected or new information about ARTHUR BRYANTS BARBEQUE, 1702 VILLAGE WEST PKWY, KANSAS CITY, KS »

Violation code	Inspection Date	Violations	Type	Compliance
2-301.14(E) - --Dishwasher loaded dirty food trays into the dish machine. Same dishwasher then put away the clean trays without a handwashing in between tasks. COS education. 4-102.11(B)(1) - --Non food grade plastic "trash bag" used to hold RTE made on site BBQ sauce in large trash can style food grade plastic container in back kitchen prep area. KDA_3_30414B1 - --2 wet wiping cloths stored on coffee maker platform where the pot sits during brewing, not in a bucket of sanitizer. KDA_3_50116A1 - --Cooked beef on rack in kitchen area at 122F. COS employee moved the rack into the walk in cooler to start the cooling process. KDA_3_50116A2 - --Made on site French fries sit out after being blanched during peak service hours. According to the new manager on site, the fries are cut, let to soak in water overnight, blanched and placed in the walk in cooler. The fries are then pulled from the cooler for an hour and replaced back into the cooler after an hour. According to the PIC, the fries taken at 60F in the kitchen during the inspection had been pulled from the walk in cooler at 11AM. The manager during the previous inspection had stated that the blanched fries were on time as control, however, this manager was unaware of such a procedure. KDA_4_20211A2 - --One lid stored as clean in container of other lids also stored as clean, on rack in kitchen, with cracks in rim of lid. One metal pot stored as clean on bottom of prep table top with crack in the rim of the pot. One spatula stored as clean in container for clean utensils with crack in food contact portion of spatula. KDA_4_60111A - --Stored as clean on shelving for clean equipment/dishes, 2 metal pans with visible food debris buildup on surface, and approximately 10 lids with visible food debris on surface. KDA_4_60111C - --Handle to walk in cooler by storage for clean equipment/dishes in kitchen soiled with food debris buildup. Handle to reach in cooler, under front/consumer area prep line, holding made on site coleslaw with food debris buildup on handle. KDA_4_60213 - --Grease and food debris buildup on surfaces of mobile carts used to transport fry baskets of sliced potatoes for blanched fries in kitchen. KDA_4_90311A - --Lids stored as clean in container on shelving for clean equipment by walk in cooler door with food debris buildup on surface. KDA_5_20511B - --Handsink in drive thru area with wet rag in basin. NOT COS KDA_6_30112 - --No paper towels at handsink in drive thru area. NOT COS KDA_6_501111A - --3 small flying insects in large container used to hold raw potatoes. 2 small flying insects in dish machine area, and 2 small flying insects in dining area, landing on tables and sauce bottles. KDA_6_50112A - --Food debris buildup on walls behind steam table top in kitchen prep area. KDA_6_50116 - --Mop stored in dirty mop water in mop bucket in area by mop sink of establishment. KDA_6_50118 - --Handsink in drive thru area soiled with food debris buildup. KDA_7_10211 - --Bottle of pinkish liquid in rack by mop sink area with no label to state contents on the bottle. Employee was unsure of what the liquid was, but it became sudsy when shaken, and appeared to be a cleaner. COS discarded. KDA_7_20111A - --Bottle of bleach stored next to a container of salt in cabinet in expo area under coffee maker. In back storage area, boxes of chlorinated detergent stored on floor next to and touching a bag of raw RTE onions also stored on the floor. KDA_Defacto - --Cooked beef on rack in kitchen area, at 136F --Dish machine hot water rinse cycle at 174F per lollipop thermometer.	01/28/2016	19	Follow-up to Administrative Order	Out
KDA_3_50119A1a - --According to PIC, blanched made on site French fries are on time as control. The fries are blanched and then sit out for the lunch and dinner rush. PIC stated the fries go into the walk in cooler at 2PM. Discussed the time as control procedure with PIC and told her that the fries are to be discarded after 4 hours, not moved to the cooler. PIC will get a written procedure for the fries for the lunch and dinner rush with time starting either at the time of blanching, or when the fries are removed from the walk in cooler. KDA_3_50119B2 - --In drive thru/carry out area, rack of blanched made on site French fries in mobile rack by fryers. PIC stated they would be gone by 2PM. Time is used as control on the blanched fries and they were blanched at 10:45AM. COS marked with discard time of 2:45PM. KDA_4_20211A2 - --One lid covering burnt ends on prep line out front with cracks all the way through plastic. One lid stored as clean on shelving for clean equipment in kitchen area with cracks all the way through plastic rim of lid. COS discarded. (repeat) KDA_4_60111A - --Stored as clean on shelving for clean equipment on back wall of kitchen, 4 lids with visible food debris, 3 metal pans with visible food debris. On prep surface next to fryers, stored as clean in basket for clean utensils, one knife with visible food debris on blade. (repeat) KDA_4_60111C - --Door to walk in cooler for cooked items soiled with heavy black mold buildup on seals and door. KDA_6_20215A3 - --Half inch gap at exterior door in kitchen where door meets threshold. KDA_6_30112 - --No paper towels at handsink in drive thru/carryout area. Corrected on-Site, COS supplied. KDA_6_501111A - --Approximately 60 small flying insects throughout kitchen, warewashing, drive thru and dry storage area. Insects on walls of establishment, on utensils, and on supplies for establishment. PIC stated they have been working with pest control to remedy the situation. (repeat) KDA_7_10211 - --In drive thru area, container of pink liquid with rag in liquid and no label on bucket. PIC stated it was sanitizer. In expo/service area, container of clear liquid with no label on container, employee stated it was sanitizer. COS labeled. (repeat) KDA_Defacto - --Final rinse temp of dish machine at 166.5F per lollipop thermometer.	08/10/2015	10	Follow-up	Out
Details not available.	07/21/2015
Details not available.	05/20/2014
Details not available.	04/07/2014
Details not available.	02/03/2014
Details not available.	01/21/2014
Details not available.	03/18/2013
Details not available.	03/07/2013

2-301.14(E) - Wash Hands (After handling soiled equip and utensils) 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 after handling soiled EQUIPMENT or UTENSILS
4-102.11(B)(1) - P - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES shall be safe.
KDA_3_30414B1 - Wiping cloths (Storage) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at an appropriate concentration.
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_50116A2 - PHF/TCS Cold Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained at 5�°C (41�°F) or less.
KDA_3_50119B2 - Time as a PHC - 4 hours (marked with time) If time without temperature control is used as the public health control up to a maximum of 4 hours, the FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control.
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_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_4_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
KDA_4_60213 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
KDA_4_90311A - Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLEUSE ARTICLES shall be stored: In a clean, dry location- Where they are not exposed to splash, dust, or other contamination- and, At least 15 cm (6 inches) above the floor.
KDA_5_20511B - A HANDWASHING SINK may not be used for purposes other than handwashing.
KDA_6_20215A3 - Outer openings (Doors) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.
KDA_6_30112 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: Individual, disposable towels- a continuous towel system that supplies the user with a clean towel- a heated-air hand drying device- or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
KDA_6_501111A - Pests (Prohibited) the PREMISES shall be maintained free of insects, rodents, and other pests.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
KDA_6_50116 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
KDA_6_50118 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
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_20111A - Chemical Storage (spacing/partitioning) POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning.

1 User Review:

Von

Added on Aug 10, 2014 5:36 AM

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Would you recommend ARTHUR BRYANTS BARBEQUE to others? Yes

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ARTHUR BRYANTS BARBEQUE, 1702 VILLAGE WEST PKWY, KANSAS CITY, KS - Restaurant inspection findings and violations

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