RJS BOB BE QUE SHACK, 5835 LAMAR, MISSION, KS - Restaurant inspection findings and violations

Business Info

Name: RJS BOB BE QUE SHACK
Type: Restaurant
Address: 5835 LAMAR, MISSION, KS 66202
Phone: 913-262-7300
Total inspections: 5
Last inspection: Dec 11, 2015

Restaurant representatives - add corrected or new information about RJS BOB BE QUE SHACK, 5835 LAMAR, MISSION, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_10111 - --One small container of strawberries with visible mold growth. All other produce good, WIC has been cleaned, rotated and organized since last inspection. COS. Item discarded. KDA_7_20111B - --In downstairs prep area, one working container of sanitizer was hung on shelving over canned beans and plastic portion cups. No signs of leakage from bottle. All other chemicals stored on designated shelf. COS. Chemical moved.	12/11/2015	2	Follow-up	In
3-501.17(A) - --In WIC- prepared on site and removed from freezer products not updated: turkey dated 11/18/15, sausage dated 11/13/15 and 11/20/15, crab cakes dated 11/17/15, gumbo dated 11/21/15 KDA_3_10111 - --In WIC, there was bagged spring mix, kale and peppers that showed signs of spoilage. In WIC, raw salmon is thawing in ROP without a slit or opening in the package. COS. Items discarded. KDA_3_30211A1a - --In WIC, liquid egg product stored over RTE lettuce, raw pork product stored over buckets of RTE pickles. COS. Pork product and egg product moved to alternate shelving. KDA_4_90311B - --In kitchen and side storage area, there are single service items that are not being kept covered or inverted. KDA_6_501112 - --3 dead roaches found in traps in facility. KDA_7_10211 - --In downstairs prep and side prep- 2 working containers of pink liquid with no label, manager identified this as sanitizer. COS. Containers labeled. KDA_7_20111B - --In downstairs prep, unlabeled pink liquid (sanitizer) being stored over potatoes and bulk bin of BBQ rub KDA_Defacto - --Cheesy corn bake- 193.2 F- steam unit. Proofer- 155.8 F- ribs. --Hot water- 110.5 F- handsink. --Quat sanitizer at 3 v at at 200 ppm. Chlorine dishmachine at 50 ppm. --WIC- sliced turkey- 39.2 F, tap cooler- 40.8 F- juice, make table- 39.2 F- slaw, salad make station- 36.8 F- pico de gallo, Carry-out Coke RIC- 38.3 F- chocolate milk, Expo Coke RIC- 39.2 F- chocolate milk	11/30/2015	8	Complaint	Out
Details not available.	02/24/2015
Details not available.	03/19/2014
Details not available.	03/12/2013

3-501.17(A) - Pf - Date Marking (Prepared on-site, removed from freezer and not updated) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be 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 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
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_6_501112 - Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of 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.

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RJS BOB BE QUE SHACK, 5835 LAMAR, MISSION, KS - Restaurant inspection findings and violations

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