KTS BBQ

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Inspection history

1. Nov 12, 2025

   ✓
   10 violations

   • 2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf). No procedures on site for educating staff how to clean-up of vomiting and diarrheal events. A clean-up of vomiting and Diarrheal Events is necessary to have on site. Education provided with inspection.
   • 3-602.11(B)(5) Food Labels, Name of Major Food Allergens (Pf). No notification on site for customers in regards to inquiries about food allergens. Establishments shall notify consumers by written notification to inquire about information on major food allergens as ingredients. Education provided with inspection to owner.
   • 6-501.12 Cleaning, Frequency and Restrictions (C). Walk in cooler has visible, loose dust accumulation that could potentially fall into open food containers. Physical facilities shall be cleaned as often as necessary to keep them clean. Education provided to clean the walk in cooler walls.
   • 6-301.14 Handwashing Signage (C) A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDW ASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES. Corrected on site,
   • 6-501.111 Controlling Pests (C). Many flies in the food prep and service area, on food and food contact surfaces. Flies and other pests should be controlled. Discussed options for hanging fly strips lower down in the food service area and cleaning the surfaces of food residue.
   • 3-304.14 (B) Wiping Cloths, Use Limitation (C) Observed wet wiping cloths used for wiping surfaces stored on the prep line in less than 200 ppm of quaternary ammonia sanitizing solution. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114. Education provided and solution changed.
   • 3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Cooked turkey taken off hot hold observed at 129* on counter. All cooked foods being held for service need to be held at a temperature of 135 degrees or hotter. Item reheated and held hot on line.
   • 2-102.12(A) Certified Food Protection Manager (C). Unable to confirm a certified food safety manager (CFSM) for the facility on site at the time of inspection: At least one employee during all hours operation that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Education provided and email with inspection has the BCPH website link to trainings sent.
   • 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Cole slaw observed at 49* . Except during preparation, cooking, cooling, hot holding, or when time is used as the public health control time/temperature control for safety food shall be maintained at 41 degrees f or less. Item returned to refrigeration for cooling.
   • 7-204.11 Sanitizers, Criteria. Chlorine residual in the dishwashing sink while dishes were being done was above 200ppm. Chemical sanitizers applied to food contact surfaces shall not exceed limits set in 40 CFR 180.940. Water added to 3-compartment sink and re-tested.