Restaurant: HEIDI INN
Address: 107 W 3RD, LEBO, KS 66856
Total inspections: 1
Last inspection: Jun 23, 2008
3-304.15 - Gloves, Use Limitation
3-403.11A - Critical - Food reheated to 165F for 15 seconds (Corrected on site)
3-501.17A1 - Critical - Food held at 41F or less may be dated 7 days (Corrected on site)
7-204.11 - Critical - Chemicals sanitizers and other antimicrobials applied to food contact surfaces must meet the requirements specified in 21 CFR 178.1010 (Corrected on site)
Jun 23, 2008
3-304.15 - (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (B) Except as specified in ¶ (C) of this section, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT. (C) Slash-resistant gloves may be used with READY-TO-EAT FOODthat will not be subsequently cooked if the slash-resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface; or if the slash-resistant gloves are covered with a SMOOTH, durable, nonabsorbent glove, or a SINGLE-USE glove. (D) Cloth gloves may not be used in direct contact with FOOD unless the FOOD is subsequently cooked as required under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT.
3-403.11A - (A) Except as specified under ¶¶ (B) and (C) and in ¶ (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holdingshall be reheated so that all parts of the FOOD reach a temperature of at least 74oC (165oF) for 15 seconds before service.
3-501.17A1 - (A) Except when PACKAGING FOOD using a REDUCED OXYGEN PACKAGING method as specified under § 3-502.12, and except as specified in ¶¶ (D) and (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS 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, based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. (1) 5°C (41°F) or less for a maximum of 7 days; or
7-204.11 - Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions).