Longhorn Steakhouse, 1708 VILLAGE WEST PKWY, KANSAS CITY, KS - Restaurant inspection findings and violations

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Business Info

Name: Longhorn Steakhouse
Type: Restaurant
Address: 1708 VILLAGE WEST PKWY, KANSAS CITY, KS 66111
Phone: 913-788-4400
Total inspections: 5
Last inspection: Oct 22, 2015
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Violation code

Inspection Date

Violations

Type

Compliance

  • KDA_3_50116A2 - --Sliced tomato and cut leaf lettuce (burger set up) on cookline at 51F. Metal pan is on ice. Time as control was discusses on this item previously but was implemented. At opposite end of cookline in fry make table unit, buttermilk dredge at 49F. Both items had been in cold holding since lunch. Both items only on ice. COS discarded
  • KDA_4_60111A - --1 metal pan stored as clean on shelving above food prep sink with old date marking sticker residue on surface. Stored as clean on shelving by dish machine, approximately 10 metal pans with visible food debris, 2 metal pans with old date marking sticker residue and 2 metal shakers with old date marking sticker residue on surface. COS rewashed.
  • KDA_4_90311B - --Metal pans stacked wet on rack for clean equipment by dish machine. Not allowed to air dry. Pans stacked with excess water dripping off when inspector went through pans.
  • KDA_Defacto - --Blue cheese at 41F, MOS blue cheese dressing at 40F in salad make table top. Sour cream in same unit as burger set up at 39F buttermilk dredge for fish at 43F Discussed lettuce in walk in cooler.
10/22/20154Follow-upOut
  • KDA_3_10111 - --One half gallon container of chocolate milk and another opened half gallon container of 2% milk in expo reach in cooler without date of opening on containers. PIC was unaware of open date. Both packages were nearly empty. COS discarded
  • KDA_3_50116A2 - --Sliced tomato and cut leaf lettuce at end of cookline at 60F, sour cream at 47F. Made on site blue cheese dressing in make table top unit at opposite end of cookline at 49F, blue cheese crumbles at 47F. Dredge containing milk in dredge make table top unit at 48F, buttermilk at 55F. Discussed time as control with PIC. NOT COS.
  • KDA_4_20211A2 - --7 plastic lids stored as clean with cracks in plastic rims going all the way through the plastic, into interior of lid. Establishment serves bread on platters with deep cuts to surfaces. All boards inspector looked at needed replacing or sanding as they are not free from imperfections. COS lids discarded, bread boards were not COS.
  • KDA_4_60111A - --One plastic container in reach in cooler holding cut leaf lettuce with old date marking sticker residue on surface. Stored as clean on shelving for clean equipment by dish machine, 3 plastic containers with old date marking sticker residue on surface. Stored as clean on shelving above food prep sink in back hallway, 4 metal pans with visible food debris, and 15 metal pans with old date marking sticker residue on surface. Tomato slicer stored as clean on shelving at end of dish machine with visible food debris on surface.
  • KDA_4_60111C - --Seal to reach in cooler drawer holding cut leaf lettuce soiled with black buildup. Grease buildup on surface behind where drawer closes on make table unit next to fryers.
  • KDA_4_60213 - --Fan covers inside walk in cooler soiled with dirt buildup.
  • KDA_6_20215A3 - --Exterior fire door by toilet rooms has a quarter inch gap along latch side of door, running from top of door to bottom.
  • KDA_6_50112A - --Food and dirt debris under shelving in dry storage/soda syrup room.
  • KDA_7_20111A - --Bucket containing sanitizer, per label, stored on prep counter next to box of plastic wrap. COS moved.
  • KDA_7_20111B - --Bottle containing concentrate of rinse additive stored on top of dish machine where clean, sanitized equipment emerges from machine. Possibility of contamination of clean equipment.
  • KDA_Defacto - --Contracted pest control, comes monthly, invoices produced. --Cooked chicken at 202F --cooked mushrooms in steam table top at 155F, mashed potatoes at 152F cooked peppers at 157F in steam table top broccoli cheddar soup at 161F, baked potato soup at 156F --in reach in cooler at end of cookline, raw beef at 42F, 38F. In cold drawers, raw tilapia at 42F, raw hamburger at 42F, cooked chicken at 41F, raw chicken at 41F, in reach in cooler, portioned out mashed potatoes at 38F in salad drawers, cut leaf lettuce at 43F, 42F in reach in cooler at end of cookline, RTE cut lettuce salad at 41F. in walk in cooler, diced tomatoes at 42F, cooked mushrooms at 42F in reach in cooler in expo area, milk at 38F, butter in ice bath at 41F. frozen foods frozen solid --Mop sink ok Carbonator ok Handsink in kitchen at 110F, in men's toilet room at 108F, in women's toilet room at 106F --Strips in place for quat and chlorine.
10/12/201511RegularOut
Details not available.05/29/2014
Details not available.02/06/2014
Details not available.01/26/2014

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