H & B, 4400 W 115TH ST, LEAWOOD, KS - Restaurant inspection findings and violations
Violation code | Inspection Date | Violations | Type | Compliance |
|---|---|---|---|---|
|
01/14/2016 | 6 | Regular | In |
| Details not available. | 12/05/2014 | |||
| Details not available. | 11/20/2014 | |||
| Details not available. | 04/08/2013 | |||
| Details not available. | 03/27/2013 |
- Violation descriptions:
- 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_30114I - Wash Hands (As needed) 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 after engaging in other activities that contaminate the hands
- KDA_3_20211A - Refrigerated, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be at a temperature of 5°C (41°F) or below when received.
- KDA_4_204112B - Temperature Measuring Devices (Integrated or Affixed) Cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display.
- KDA_4_501114A - Chemical Sanitization-Chlorine concentration - A chlorine SANITIZING solution for a manual or mechanical operation shall have a minimum temperature of: 49°C (120°F) and pH of 10 or less for a chlorine concentration of 25-59 mg/L- 38°C (100°F) and pH of 8 to 10 for a chlorine concentration of 50-99 mg/L, 24°C (75°F) and pH of 8 or less for a chlorine concentration of 55-99 mg/L- and 13°C (55°F) and pH of 10 or less for a chlorine concentration of 100 mg/L.
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