H B, 6335 MAURER RD, SHAWNEE, KS - Restaurant inspection findings and violations

Business Info

Name: H B
Type: Restaurant
Address: 6335 MAURER RD, SHAWNEE, KS 66217
Phone: 913-631-3838
Total inspections: 5
Last inspection: Dec 21, 2015

Restaurant representatives - add corrected or new information about H B, 6335 MAURER RD, SHAWNEE, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_Defacto - --Dishmachine on final rinse on 169.0 F.	12/21/2015	1	Follow-up	In
4-302.14 - --There are no quat strips available at the 3-vat. There are no heat strips or testing device. KDA_2_40112 - --A male employee, with a cough and runny nose, was in the dining room working with eating utensils. COS. Employee assigned to non food related duties. KDA_3_10111 - --At Bistro make table, bagged red cabbage is discolored and slimy. Not expiration date could be found. COS. Item discarded. KDA_3_30511A1 - --Boxed potato chips and boxed cranberry juice stored on the floor of the WIF. KDA_3_50114D - --At buffet line, raw shell eggs being held at 53.4 F. COS. Items discarded, discussed cold holding options with staff (the use of ice). KDA_3_50118A1 - --At Bistro make table- white cheese dated for 11/14/15, roast beef dated for 11/23/15. COS. All items discarded. KDA_3_50118A2 - --In WIC, there is no date on cooked, RTE sweet potatoes, apple crisp, and ground beef. COS. Items discarded. At Bistro make table, there is no date on cooked RTE chicken, RTE sliced deli ham, sliced tomatoes or sliced American cheese. KDA_4_60111C - --The following areas have a buildup of food residue: under the steam unit shelf and adjoining wall and Whirlpool RIC. KDA_5_20515B - --The handsink in the back prep area has a leak, faucet at the 3 vat sink leaks, there is a leak under the Expo line. KDA_6_50111 - --There is a rusted metal bar under the Expo line shelving. KDA_6_501114A - --In kitchen area, there is a True make table (salad bar), a True drawer unit, and a True make table (microwave area) that is non functioning and no longer in use. KDA_6_50116 - --In back area next to utility sink, there are 3 mop heads that are stored wet on the ground. COS. Mop heads hung to dry. KDA_Defacto - --3 vat sanitizer at 200 ppm quat, heat dishmachine at 163.9 F. --Buffet: scrambled eggs- 162.9 F, sausage patties- 149.2 F, oatmeal- 189.4 F --Chicken-Mexican stock- 209.3 F- stove top --Hot water- 116.2 F- handsink --WIC- 36.8 F- cooked sausage, deli make table: (top) 36.2 F- sliced tomato, (bottom) 36.4 F- cut lettuce, Bistro make table: cut lettuce- 32.9 F, sliced tomato- 33.4 F	12/02/2015	13	Regular	Out
Details not available.	05/12/2014
Details not available.	03/27/2014
Details not available.	03/17/2014

4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
KDA_2_40112 - FOOD EMPLOYEES experiencing persistent sneezing, coughing, or a runny nose that causes discharges from the eyes, nose, or mouth may not work with exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- or unwrapped SINGLE-SERVICE or SINGLE-USE ARTICLES.
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
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_50114D - Raw EGGS shall be received in refrigerated equipment and immediately placed in refrigerated EQUIPMENT that maintains an ambient air temperature of 7�°C (45�°F) or less.
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_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
KDA_6_501114A - Premises (Unnecessary items) The PREMISES shall be free of items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used.
KDA_6_50116 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.

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H B, 6335 MAURER RD, SHAWNEE, KS - Restaurant inspection findings and violations

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