WOODYARD BAR B QUE, 3001 MERRIAM LN, KANSAS CITY, KS - Restaurant inspection findings and violations

Business Info

Name: WOODYARD BAR B QUE
Type: Restaurant
Address: 3001 MERRIAM LN, KANSAS CITY, KS 66106
Phone: 913-362-8000
Total inspections: 4
Last inspection: Jan 28, 2016

Restaurant representatives - add corrected or new information about WOODYARD BAR B QUE, 3001 MERRIAM LN, KANSAS CITY, KS »

Violation code	Inspection Date	Violations	Type	Compliance
3-501.17(B) - --A container of cooked beef used to make chili had preparation date of 1/21. PIC stated the chili cooked on 1/21 and placed in the freezer after cooking. PIC stated the chili was take out of the freezer on 1-26-16. The chili was not remarked to show a new discard date. COS, item dated to show new discard date. KDA_2_40111 - --No lid drinking cups of water stored on prep tables in the food prep area. COS, drinking cups removed. KDA_3_30414B1 - --Wiping cloths stored on top of prep table not stored in sanitizer between uses. KDA_3_30511A1 - --Boxes of BBQ sauce and can of beans stored on the floor of the basement storage area. KDA_3_50114A2 - --A container of cooked potatoes 47F with a covered lid in the reach in cooler. PIC stated the potatoes were cooked on 1-27-16 at 4PM. The cooked potatoes did not reach 41F or below within 6 hours for proper cooling. COS, potatoes discarded. KDA_3_50115A - --Cooked potatoes were placed in large container with a lid and placed into a reach in cooler. COS,provided cooling methods for proper cooling. KDA_3_50118A1 - --A beef base in the reach in cooler with a preparation date of 1-6-16, held more than 7 days. COS, item discarded. KDA_3_50118A2 - --Cooked pork ribs in the reach in cooler, and walk in cooler did not have a preparation date. PIC stated the pork ribs were cooked on 1-23-16. COS, ribs dated. KDA_4_60111A - --Dried food debris inside a ladle hanging from a storage rack as clean. Dried food debris on serving plates stored as clean on a prep table next to a cutting board. Dried food debris on food storage container stored on a rack as clean. COS, items removed for cleaning and sanitizing. KDA_4_70211 - --Employee washing food contact equipment in the warewash machine without and detectable chlorine on the a chlorine test kit. The sanitizer solution was empty. COS, PIC added a new container of solution to the warewash machine. KDA_4_90311B - --cleaned utensil stored not inverted in plastic storage container. KDA_5_20311A - --A handsink is needed in the food prep area. The current handsink is a shared handsink with the front counter area and between swing doors. KDA_5_20511B - --Food storage containers in the handsink. COS, food container removed. KDA_6_20211A - --No protective shield over the light bulb in the chandelier in the food prep area. KDA_6_50111 - --Peeling paint in food prep area around the window and above the prep tables. KDA_6_50112A - --Dried food debris under prep table, and window seals in the food prep area. KDA_7_20111A - --A spray bottle marked cleaner was stored on a table next to single serve cups, crackers. COS, chemical removed. KDA_Defacto - --A chlorine test kit made available for the use of chlorine. --Hot water 114F, handsink. --Steamer pork sausage 158F, brunt ends 143F. Hot box pork ribs 137F. --WIC cooked ribs 39F. Make table cooked sliced turkey 41F. RIC cooked ribs 41F, cooked slice turkey 40F. RIC bake beans 42F, beef base 40F.	01/28/2016	18	Regular	Out
Details not available.	07/30/2014
Details not available.	05/06/2014
Details not available.	04/23/2014

3-501.17(B) - Pf - Date marking (opened, commercially prepared, removed from freezer and not updated)
KDA_2_40111 - EMPLOYEES shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES- or other items needing protection cannot result.
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_30511A1 - Food storage - Except as specified in ¶¶ (B) and (C) of 3-305.11, FOOD shall be protected from contamination by storing the FOOD: in a clean, dry location- where it is not exposed to splash, dust, or other contamination- and at least 15 cm (6 inches) above the floor.
KDA_3_50114A2 - Cooling PHF/TCS (Reach 41�°F within 6 hours total) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within a total of 6 hours from 57ºC (135�°F) to 5�°C (41�°F) or less. [must cool from 135�°F to 70�°F in the first two hours]
KDA_3_50115A - TCS Cooling (Methods) - Cooling shall be accomplished IN accordance with the required time and temperature criteria by using one or more of the following Methods based on the type of FOOD being cooled: placing the FOOD IN shallow pans- separating the FOOD into smaller or thinner portions- using Rapid Cooling equipment- stirring the FOOD IN a CONTAINER placed IN an ice WATER bath- using containers that facilitate heat transfer- adding ice as an ingredient- or, other effective methods.
KDA_3_50118A1 - P - RTE PHF/TCS, Disposition (discard if held more than 7 days) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is held at a temperature of 5�°C (41�°F) or less for more than 7 days, with the day of preparation counted as Day 1.
KDA_3_50118A2 - P - RTE PHF/TCS, Disposition (discard if in a container w/out a date) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is not 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 5�°C (41�°F) or less for a maximum of 7 days, with the day of preparation counted as Day 1.
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_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
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_5_20311A - HANDWASHING SINK - At least 1 HANDWASHING SINK, a number of HANDWASHING SINKS necessary for their convenient use by EMPLOYEES, and not fewer than the number of HANDWASHING SINKS required by LAW shall be provided.
KDA_5_20511B - A HANDWASHING SINK may not be used for purposes other than handwashing.
KDA_6_20211A - Except as specified in ¶ 6-202.11(B), light bulbs shall be shielded, coated, or otherwise shatter resistant in areas where there is exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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.

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WOODYARD BAR B QUE, 3001 MERRIAM LN, KANSAS CITY, KS - Restaurant inspection findings and violations

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