FRONTIER STEAK HOUSE, 9338 STATE, KANSAS CITY, KS - Restaurant inspection findings and violations

Business Info

Name: FRONTIER STEAK HOUSE
Type: Restaurant
Address: 9338 STATE, KANSAS CITY, KS 66112
Phone: 913-788-9159
Total inspections: 6
Last inspection: Nov 05, 2015

Restaurant representatives - add corrected or new information about FRONTIER STEAK HOUSE, 9338 STATE, KANSAS CITY, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_10111 - --Container of moldy cheese with in reach in cooler in kitchen area. COS discarded KDA_3_30511A1 - --Box of raw chicken stored on floor of walk in cooler. KDA_3_50114A2 - --3 metal pans of green beans in walk in cooler at 49F, 49F and 47F. PIC stated he took the beans from the previous night, placed them into a large metal pot (10 gallon) and placed them in the walk in to cool overnight. He then removed the beans from the large pot, in the morning, and placed them into the smaller metal pans. The beans did not reach 41F in over 12 hours of cooling. COS discarded KDA_3_50118A3 - --Chocolate cheesecake in sliding door reach in cooler with prep date of 11/4 and discard date of 11/11. Cheesecake in sliding door reach in cooler with prep date of 11/1 and discard date of 11/8. Cheesecakes dated for more than 7 days with prep day counted as day 1. KDA_4_50111B - --Seal of walk in cooler is damaged at bottom of door. KDA_4_60111A - --2 scoops stored as clean in container of clean equipment with greasy food buildup on handles. 2 plastic containers stored as clean above prep table top with old sticker residue on surface. Manual can opener stored out for use on shelf with visible food debris on surface. Spoons in salad dressings in expo area with greasy food buildup on handles. KDA_4_60111C - --Handles of lowboy in kitchen and handle to make table top lid soiled with grease/dirt buildup. Grease buildup on light covers above fryers. KDA_5_20315 - --Carbonator located under the soda fountain machine in the expo area is equipped with a dual check valve, but it is NOT equipped with an intermediate vent. PIC did have Pepsi come to the establishment, but Pepsi did not equip the carbonator with the vent. KDA_7_20111B - --On storage shelf in back kitchen area, canisters of gel chaffing fuel stored on shelf over opened bag of uncooked pasta. Another canister of gel chaffing fuel stored on shelf over metal tray pans. Can of rustoleum wood stain over container of oats. KDA_Defacto - --Cut leaf lettuce in ice bath at 38F made on site chili in walk in cooler at 42F raw salmon in low boy reach in cooler at 40F, raw pork at 41F sliced tomatoes in make table top at 38F	11/05/2015	10	Follow-up	Out
KDA_3_10111 - --In the WIC, there was a box of whole tomatoes, 6 of which were decomposing. KDA_3_30412A - --In a bin of sugar, there was a small container without handles stored in contact with food. COS-removed. KDA_3_30414B1 - --wet wipe cloths stored in a container of what was identified as soap and water. COS-removed. KDA_3_30511A1 - --In the back storage area, there was a box of crackers and a box of taco shells stored on the floor. COS-moved. In WIF: box of bread, turkey, catfish, bacon and potatoes stored on floor. In wait station area, containers of ketchup, hot sauce and steak sauce stored on floor. KDA_3_50116A2 - --in ice bath: chopped lettuce at 47F. Employee stated it had been in the bin for approximately 30 minutes. COS-added bags of ice and covered. KDA_3_50118A2 - --Whirlpool RIC: open container of commercial milk without date. Employee stated it was opened on 10/19F. On-site prepared coleslaw was not dated. Employee reported it was made 10/20. Open container of cottage cheese not dated. Employee said it was opened on 10/20. Sandwich prep: on-site prepared tartar sauce not dated. PIC said it was made on 10/16. Open bag of commercially prepared hard boiled eggs not dated. PIC said it was opened 10/20. COS-dated. KDA_4_20211A2 - --There were two metal net strainers that were damaged and a broken plastic lid. COS-discarded. KDA_4_50111B - --The handle of the Kenmore 20 RIC was broken. The seals of the WIF door are damaged and separate from the door. KDA_4_60111A - --stored as clean, there were ramekins that were soiled with dried food debris. In container of utensils, stored as clean, there were spoons, knives and forks soiled with dried food debris. The ice scoop at the soda fountain was soiled with dried food debris. The gaskets of the lowboy RIC are soiled with dried food debris. KDA_4_60111C - --The buttons and underside of the soda fountain machine are soiled with an accumulation of grime and detritus. The doors and handles of the RICs and WIFs throughout the kitchen are soiled with grime and dirt. The handle of a drawer containing assorted utensils is sticky with food debris. The sides of the fryers are soiled with accumulation of grease. The catch tray and pipes under the warewash machines are soiled with accumulation of dust, dirt and food debris. KDA_4_90311A - --There are approximately 10-15 containers of assorted utensils throughout the kitchen and expo area. The containers are soiled with dried food debris and detritus. There were plates stored as clean on a shelf soiled with dried food debris. KDA_5_20315 - --The carbonator is equipped with a double check valve, but not with an intermediate vent. KDA_5_501113 - --The outside waste bin is equipped with a lid, however remains open. KDA_6_20211A - --There is an unshielded light bulb in the WIF. KDA_6_30112 - --no paper towels at front hand sink. COS-provided KDA_6_30113 - --no hand washing signage at the back kitchen hand sink. COS-sticker provided. KDA_6_501114A - --Throughout the kitchen, there is an accumulation of broken and unused equipment (beverage containers, plastic bread baskets, appliances, utensils). KDA_6_50112A - --There is a film of grease on surfaces of equipment throughout the kitchen. There is an accumulation of grease on the walls near the hot lamp holding table. There is a greasy film and layer of dust on equipment and liquor bottles in the back storage section of the kitchen. There is a order ticket spinner wheel between the cook line and the expo line. The wheel is soiled with an accumulation of grime and food debris. There is grime and food debris splatter on the wall at the front hand sink. KDA_7_10211 - --Unlabeled bucket of what PIC identified as soap and water. COS-labeled. KDA_7_20111B - --sanitizer gel containers stored on top of a RIC. COS-moved. KDA_Defacto - --chicken tenderloin cooked to 168F and 184F. --steam table: green beans at 186F. steam table: mashed potatoes at 154F. Back kitchen stove: mashed potatoes at 137F, corn at 204F. --Whirlpool RIC: on-site prepared coleslaw at 38F, Kenmore 20 RIC: on-site prepared ranch at 38F. ice bath: on-site prepared ranch at 40F. sandwich prep table: sliced tomatoes at 35F, leaf lettuce at 38F, hard boiled egg at 38F. Back RIC: roast beef at 37F, peas 37, crushed tomatoes at 32F. WIC: raw chicken at 36F, raw ground beef at 41F. Delfield RIC: raw pork at 39F, raw hamburger at 38F.	10/22/2015	21	Complaint	Out
Details not available.	04/02/2015
Details not available.	03/11/2015
Details not available.	03/04/2014
Details not available.	02/19/2014

KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
KDA_3_30412A - In-use utensil storage (Handles above top of container) Except as specified under 3-304.12(B), during pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD and the container.
KDA_3_30414B1 - Wiping cloths (Storage) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at an appropriate concentration.
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_50114A2 - Cooling PHF/TCS (Reach 41�°F within 6 hours total) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within a total of 6 hours from 57ºC (135�°F) to 5�°C (41�°F) or less. [must cool from 135�°F to 70�°F in the first two hours]
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_3_50118A3 - P - RTE PHF/TCS, Disposition (discard if dated for 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 marked to indicate a 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 that is more than 7 days from the date of preparation or opening, with the day of preparation counted as Day 1.
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_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_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
KDA_4_90311A - Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLEUSE ARTICLES shall be stored: In a clean, dry location- Where they are not exposed to splash, dust, or other contamination- and, At least 15 cm (6 inches) above the floor.
KDA_5_20315 - If not provided with an air gap as specified under § 5-202.13, a dual check valve with an intermediate vent preceded by a screen of not less than 100 mesh to 25.4 mm (100 mesh to 1 inch) shall be installed upstream from a carbonating device and downstream from any copper in the water supply line.
KDA_5_501113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: Inside the FOOD ESTABLISHMENT if the receptacles and units: Contain FOOD residue and are not in continuous use- or, After they are filled- and, With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT.
KDA_6_20211A - Except as specified in ¶ 6-202.11(B), light bulbs shall be shielded, coated, or otherwise shatter resistant in areas where there is exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
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.
KDA_6_30113 - A sink used for FOOD preparation or UTENSIL washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes, may not be provided with the handwashing aids and devices required for a HANDWASHING SINK.
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_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_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.

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