HEREFORD HOUSE LEAWOOD, 5001 TOWN CENTER DR, LEAWOOD, KS - Restaurant inspection findings and violations

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Business Info

Name: HEREFORD HOUSE LEAWOOD
Type: Restaurant
Address: 5001 TOWN CENTER DR, LEAWOOD, KS 66211
Total inspections: 1
Last inspection: May 30, 2008

Restaurant representatives - add corrected or new information about HEREFORD HOUSE LEAWOOD, 5001 TOWN CENTER DR, LEAWOOD, KS »

Violation code

Inspection Date

Violations

  • 2-301.14D - Critical - When to wash hands, after coughing, sneezing, eating, drinking, using tobacco (Corrected on site)
  • 2-304.11 - Clean condition of outer clothing
  • 3-302.11A1b - Critical - Separation raw from cooked ready to eat to protect from cross contamination (Corrected on site)
  • 3-304.15 - Gloves, Use Limitation
  • 3-305.12G - Under leaking water lines--prohibited for food storage (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)
  • 3-501.17A2a - Critical - Food held between 41 F and 45F must be dated 4 days (Corrected on site)
  • 3-501.17B1 - Critical - Food thawed dated and consumed within 24 hours (Corrected on site)
  • 4-301.11 - Equipment capacity for cooling, heating, and holding (Corrected on site)
  • 4-302.14 - Sanitizing solution, testing devices required
  • 6-501.14A - Intake and exhaust air ducts shall be clean
May 30, 200811

    Violation descriptions:
  • 2-301.14D - 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:
    (D) Except as specified in & 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking;
  • 2-304.11 - FOOD EMPLOYEES shall wear clean outer clothing to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
  • 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.
  • 3-305.12G - FOOD may not be stored:
    (G) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed;
  • 3-501.17B1 - (B) Except as specified in ¶¶ (D) - (F) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT shall be clearly marked, at the time the original container is opened in a FOOD ESTABLISHMENT and if the FOOD is held for more than 24 hours, 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 in ¶ (A) of this section and:
    (1) The day the original container is opened in the FOOD ESTABLISHMENT shall be counted as Day 1; and
  • 4-301.11 - EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.S
  • 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.
  • 6-501.14A - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.

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