Restaurant: BOSS HAWG'S BARBEQUE & CATERING CO.
Address: 2833 SW 29TH, TOPEKA, KS 66614
Total inspections: 1
Last inspection: Aug 22, 2008
2-301.14E - Critical - When to wash hands, after handling soiled equipment (Corrected on site)
3-501.16A2b - Critical - (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under ' 3-501.19,and except as specified under ¶ (B) of this section, POTENTIALLY HAZARDOUS FOOD shall be maintained: (2) At a temperature specified in the following: (b) 7°C (45°F) or between 5°C (41°F) and 7°C (45°F) in existing refrigeration EQUIPMENT that is not capable of maintaining the FOOD at 5°C (41°F) or less if: (i) The EQUIPMENT is in place and in use in the FOOD ESTABLISHMENT, and (ii) On or before September 1, 2009, the EQUIPMENT is upgraded or replaced to maintain FOOD at a temperature of 5°C (41°F) or less. (Corrected on site)
3-501.18A3 - Critical - (A) A FOOD specified in ¶ 3-501.17(A) or (B) shall be discarded if it: (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in ¶ 3-501.17(A). (Corrected on site)
4-901.11B - Equipment and utensils may not be cloth dried after cleaning and sanitizing. (Corrected on site)
Aug 22, 2008
2-301.14E - 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: (E) After handling soiled EQUIPMENT or UTENSILS;
3-501.18A3 - (A) A FOOD specified in ¶ 3-501.17(A) or (B) shall be discarded if it: (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in ¶ 3-501.17(A).
4-901.11B - After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (B) May not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.