HEREFORD HOUSE, 1400 TERRADYNE, ANDOVER, KS - Restaurant inspection findings and violations

Business Info

Name: HEREFORD HOUSE
Type: Restaurant
Address: 1400 TERRADYNE, ANDOVER, KS 67002
Phone: 316-733-7800
Total inspections: 6
Last inspection: Oct 23, 2015

Restaurant representatives - add corrected or new information about HEREFORD HOUSE, 1400 TERRADYNE, ANDOVER, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_Defacto - --Hot Hold Cabinet Baked Potato: 181.6F Mashed Potatoes: 133.9F --Walk in Cooler Mashed Potatoes: 36.7F Block Cheese: 35.1F Chicken Base: 36.3F Small Make Table (Empty) Ambient Air: 38.1F	10/23/2015	1	Follow-up	In
KDA_3_10111 - --In the bar area, bottles of Dewars (.2), Zarco tequila (.2), and Evan Williams (.7) had flies inside the bottle in the liquid. Corrected on site (COS): Chef voluntarily poured them down the drain. KDA_3_30511A1 - --Between the walk in cooler and walk in freezer there were 2 boxes of potatoes setting directly on the floor. In the walk in cooler (right), there was boxes of melons setting directly on the floor. KDA_3_50116A1 - --Mashed potatoes (cooked this morning) in the hot hold oven were 98.7F. COS: Employee reheated them to 165F. KDA_3_50116A2 - --In the small make table by the hot hold oven, sliced cheese (47.2F) and sour cream (44.3F) were not maintained at 41F or below. COS: Chef voluntarily discarded items in the trash. In the walk in cooler (on the right side), cooked pasta (45.5F), refried beans (49.5F), and potato salad (44.0F) were not maintained at 41F or below. COS: Chef voluntarily discarded items in the trash. KDA_4_30111 - --The walk in cooler (on the right) is not maintaining 41F or below for potentially hazardous foods. Ambient air temperature was 45.9F. KDA_4_60111A - --Several clean dishes on the clean dish storage shelving had date marking stickers and sticker residue on them. COS: Chef had the dish washer remove and re-wash. KDA_4_60111C - --In the bottom of the small make table by the grill, there is food debris and slime build up on the bottom hidge. KDA_4_60211E4 - --The soda nozzle on the spray gun had a build up of slime mold. COS: Chef took it apart and cleaned. KDA_6_30112 - --The hand sink by the grill area did not have towels in the dispenser. Corrected on site (COS): An employee provided towels. KDA_Defacto - --NOTE: There were several other cooked/made in house items in the walk in cooler that were potentially out of temperature, but the chef elected to voluntarily discard without checking their temperatures. The establishment just received a truck and those items were moved to the other walk in cooler that is maintaining foods at 41F or below. --Refried Beans: 137.6F less than 2 hours. --Small Make Table Ambient Air: 39.6F Drawer Coolers - Empty Traulsen 4-door Cooler Stuffed Mushrooms: 39.9F Hot Dog: 40.3F Pepsi Cooler 1/2 & 1/2: 39.3F Make Table (Salad) Sliced Tomatoes: 43.8F Shrimp: 39.7F Walk in Cooler (Left) Baked Potatoes: 34.5F Crab Cakes: 33.6F Pepsi Cooler (back door) No potentially hazardous foods Ambient Air: 36.9F	10/16/2015	10	Regular	Out
Details not available.	05/28/2014
Details not available.	05/14/2014
Details not available.	04/11/2013
Details not available.	03/20/2013

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_50116A1 - PHF/TCS Hot Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURECONTROL FOR SAFETY FOOD) shall be maintained at 57�°C (135�°F) or above.
KDA_3_50116A2 - PHF/TCS Cold Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained at 5�°C (41�°F) or less.
KDA_4_30111 - Temperature Capacity - 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.
KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_4_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
KDA_4_60211E4 - Non-PHF/TCS Food Contact Surface Cleaning Frequency (ice bins, soda nozzles) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned, in EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: at a frequency specified by the manufacturer- or, absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
KDA_6_30112 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: Individual, disposable towels- a continuous towel system that supplies the user with a clean towel- a heated-air hand drying device- or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.

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HEREFORD HOUSE, 1400 TERRADYNE, ANDOVER, KS - Restaurant inspection findings and violations

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