LONE STAR STEAKHOUSE & SALOON, 1501 VILLAGE WEST PARKWAY, KANSAS CITY, KS - Restaurant inspection findings and violations

Business Info

Name: LONE STAR STEAKHOUSE & SALOON
Type: Restaurant
Address: 1501 VILLAGE WEST PARKWAY, KANSAS CITY, KS 66111
Phone: 913-334-9995
Total inspections: 7
Last inspection: Jan 08, 2016

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Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_30211A1b - --In reach in cooler at west end of cookline, raw beef stored on shelving directly over a bag of RTE bacon pieces and bottles of RTE BBQ sauce. COS moved. KDA_4_20211A2 - --Plastic container holding chips on cookline with cracks in rim of container. KDA_4_50111B - --Gaskets on reach in cooler doors on cookline are not intact, handle gaskets to reach in cooler doors are not intact. PIC stated they are on order. KDA_4_60111A - --Stored as clean on shelving for clean metal pans in back of house, 5 metal pans with old date marking sticker reside. One knife stored as clean on magnetic holder with visible food debris on blade. Plastic container actively storing RTE chips with old date marking sticker residue on surface. COS rewashed. KDA_7_20111A - --Sanitizer bucket stored on a shelf under prep table top next to containers of BBQ sauce and flour. COS moved to the floor. KDA_Defacto - --reach in cooler sliced tomatoes 41, sour cream 38F in reach in cooler cream cheese in make table top at 34F walk in cooler ribs at 38F	01/08/2016	6	Follow-up	In
KDA_6_501111A - --10 live roaches were crawling along a groove track under the bar counter top. PIC used a pesticide spray to kill the roaches. 3 live roaches were crawling long a gap space under the granite counter top in the food prep area. PIC used a pesticide spray to kill the roaches in the food prep area. 1 roach live roach was crawling under the large warewash machine. PIC used a pesticide spray to kill the live roach. PIC stated a new pest control provider was contracted to handle the roaches infestation. The new pest control provider was onsite for this reopening inspection. KDA_Defacto - --All kitchen equipment such as make table, reach in cooler were removed from the walls. The area behind the kitchen equipment was cleaned, along with the bar area. All booth in the dinning area were moved out for cleaned. --Based on the reopening inspection, DM approved the reopening of this establishment. --RIC Ambient air 31.	12/23/2015	2	Reopening	Out
KDA_2_30112B2 - --Server went to wash hands on cookline handsink that was not supplied with handsoap. Server proceeded to "wash" her hands with no soap and then dry them with paper towels before putting on gloves to assemble a salad for a consumer. COS education KDA_2_30112B3 - --Cookline employee removed gloves after contaminating them, went to the handsink and washed with soap for approximately 6 seconds before drying hands with paper towels to don gloves to resume food prep. COS washed for 20 sec at request of inspector. KDA_2_30114H - --Server went to put on gloves to make a salad for a consumer but did not her wash hands prior to donning gloves. COS handdwash, education. KDA_3_10111 - --One bottle of wild turkey liquor and one bottle of Johnnie Walker Red Label Whiskey with dead insects in liquor in bar area. COS discarded. KDA_3_30211A1b - --In reach in cooler at west side of cookline, raw beef stored on shelving over bag of RTE bacon pieces and bottles of BBQ sauce. KDA_3_30412B - --Single use bowl used as scoop in bag of seasoning on cookline. KDA_3_30412E - --Ice scoop stored on top of ice machine, not clean/protected location. KDA_3_50116A2 - --Cooked rice in portion bags in make table top 2 at 47F. MOS pico in make table top 1 at 48F. Raw beef in reach in cooler in middle of cookline at 45F, and 50F. Ambient temp of cooler at 46.4F per lollipop thermometer. Diced tomatoes in salad station make table top at 45F. Buttermilk batter on ice at frying station at 47F. Pico and cooked rice discarded, other items not COS. KDA_3_50118A2 - --Commercially processed cheesecake in reach in cooler under dessert station make table top without an open date on package. PIC stated it was probably opened on 12/19. COS dated. KDA_4_20211A1 - --3 cutting boards on cookline with deep cuts and scoring to surface. Surface is not smooth and easily cleanable due to deep scoring. KDA_4_30111 - --Ambient temp of reach in cooler with raw beef out of temp at 46.4F per lollipop thermometer. Equipment thermometer read 40F, but food inside cooler was well above 40F. Cooler not capable of holding PHF at 41F or below. KDA_4_50111B - --Gaskets around handles of reach in freezer and 2 reach in coolers on cookine are not intact and two are covered with tape. Reach in cooler door seal is not intact on reach in cooler holding desserts. KDA_4_60111A - --Metal pan holding cut lemons for drinks in expo area reach in cooler with old date marking sticker tape on surface. Large mobile plastic container holding seasoning mix for breading at fry station with food debris buildup on all surfaces of container. 3 plates on cookline stored as clean with other clean dishes with visible food debris on surface. Metal pan in reach in cooler under salad station make table top with old date marking sticker tape on 2 sides of container. COS rewashed. KDA_4_60213 - --Underside of food prep table tops on cookline soiled with food debris and grease buildup. Food debris in seals of reach in coolers and reach in freezers on cookline. Food debris buildup inside bread drawers in expo area. KDA_5_20511B - --Metal scrubber and glass cup in handsink basin in bar area. KDA_5_50116C - --No trash can at handsink at west end of cookline. KDA_6_30111 - --No soap at handsink in middle of cookline. KDA_6_501111A - --8 live roaches in bar area on outlet by blender by employee entrance to bar. 1 live in dish machine area on wall in between stainless steel and wall. Approximately 15 live roaches on glue trap in dish machine area. Approximatly 40 live roaches on 2 glue traps in food prep area in back of house. 3 live roaches crawling on wall in back food prep area under food prep table. PIC provided pest control receipt for 12/18, and stated they have been coming weekly. KDA_6_50112A - --Heavy food debris buildup on wall in dish machine area where wall and stainless steel of table top meet and under the stainless steel table top (where dirty dishes are left). Food debris on wall behind magnet where knives are stored as clean in back kitchen prep area. Food and grease buildup on wall and floor in fryer/dredge area. Food debris on floor of expo area. KDA_7_10211 - --2 buckets of solution with rags in solution on cookline with no legible labels on containers stating contents of container. PIC stated it was sanitizer. COS labeled. KDA_7_20111A - --Container of plasticlean cleaner, per label, stored on shelving next to metal pans stored as clean on shelving above food prep sink in back of kitchen. COS moved. KDA_7_20111B - --Container of plasticlean cleaner, per label, stored on metal shelving over food prep sink and over a metal pan stored as clean hanging on a hook below cleaner. COS moved. KDA_8_40411 - --Due to the imminent health hazard caused by the roach infestation in the bar and kitchen areas, the establishment must close until the infestation is corrected and a re-opening inspection is passed. KDA_Defacto - --Chili in steam table top at 144F, white gravy at 145F in steam table top. --Cooked beef 37F in walk in cooler. Wedge of lettuce at 38F in salad reach in cooler. Raw beef at 42F in standing reach in cooler on west end. Sour cream at 39F in make table top 1, sliced tomatoes at 40F. In reach in cooler under make table top 1, sliced tomatoes at 35F, pico at 36F. Raw chicken in middle reach in cooler (with raw beef out of temp) at 42F. Pico in middle make table top at 40F, cooked steak at 38F. frozen foods frozen solid	12/22/2015	24	Complaint	Out
Details not available.	03/10/2015
Details not available.	02/23/2015
Details not available.	02/13/2014
Details not available.	02/03/2014

KDA_2_30112B2 - Handwashing procedure (Step 2) FOOD EMPLOYEES shall apply an amount of cleaning compound recommended by the cleaning compound manufacturer.
KDA_2_30112B3 - Handwashing procedure (Step 3) FOOD EMPLOYEES shall rub hands together vigorously for at least 10 to 15 seconds while paying particular attention to removing soil from underneath the fingernails during the cleaning procedure and creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers.
KDA_2_30114H - Wash Hands (Gloves) 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 before donning gloves for working with FOOD.
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
KDA_3_30412B - In-use utensil storage (Non-PHF/TCS-handles above food) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon.
KDA_3_30412E - In-use utensil storage (non-PHF/TCS-clean, protected location) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS used with FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be stored in a clean, protected location.
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_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_20211A1 - FCS (Smooth) Multiuse FOOD-Contact SURFACES shall be SMOOTH.
KDA_4_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
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_50111B - EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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_60213 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
KDA_5_20511B - A HANDWASHING SINK may not be used for purposes other than handwashing.
KDA_5_50116C - If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory or group of adjacent lavatories.
KDA_6_30111 - Each HANDWASHING SINK or group of two adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
KDA_6_501111A - Pests (Prohibited) the PREMISES shall be maintained free of insects, rodents, and other pests.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
KDA_7_10211 - Common Name (Working containers) Working containers used for storing POISONOUS or TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the Common Name of the material.
KDA_7_20111A - Chemical Storage (spacing/partitioning) POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning.
KDA_7_20111B - Chemical storage (not above FOOD, etc.) POISONOUS or TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, equipment, UTENSILS, LINENS, and single-service and SINGLEUSE ARTICLES by locating the POISONOUS or TOXIC MATERIALS IN an area that is not above FOOD, equipment, UTENSILS, LINENS, and single-service or single-use ARTICLES.
KDA_8_40411 - A LICENSEE shall immediately discontinue operations and notify the regulatory AUTHORITY if an IMMINENT Health HAZARD may exist because of an emergency such as a fire, flood, extended interruption of electrical or WATER service, SEWAGE backup, misuse of POISONOUS or TOXIC MATERIALS, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger Public health. a LICENSEE need not discontinue operations IN an area of an ESTABLISHMENT that is unaffected by the IMMINENT Health HAZARD.

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