Ameristar Great Plains Cattle Company - Inspection Report
Address:3200 N Ameristar Dr. Kansas City MO 64161
Establishment Type:Restaurant/Deli
Phone No.:(816) 414-7000

Inspection details
Inspection Date19 June, 2015
Inspection TypeRoutine
Critical Violations8
Non-critical Violations1

Violation Details
Regulation Code
Reference
Violation & Comments
8-304.11
At time of inspection by authorized REGULATORY AUTHORITY inspectors: (1) A certified food service operations manager must be present in the food service area and on duty at all times of business operation, and must present a FOOD MANAGER PERMIT or card to the authorized REGULATORY AUTHORITY inspector at the time of inspection, or; (2) For food service operations where no manager is certified, eighty percent (80%) of required food handler staff shall obtain a (3) three years FOOD HANLDER CARD from the City of Kansas City, Missouri Health Department either upon completion of a FOOD HANDLER'S course through the Health Department or upon the Health Department's approval of a comparable FOOD HANDLER PERMIT or card from another provider.
CRITICALComply by : Jun 22, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed 1/5 = 20% employees had current food safety certification on-site.
2-401.11
Eating, Drinking, or Using Tobacco - An employee was seen eating, drinking, or using a form of tobacco in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection could result.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION: A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands; the container; and exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed open employee beverages on ledge above foods at the kitchen server station. Beverages discarded by employee.
3-603.11
Consumer Advisory for Raw or Undercooked Food - The permit holder did not inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed in raw or undercooked form.
CRITICALComply by : Jun 22, 2015
RECOMMENDED RESOLUTION: if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder. Disclosure shall include: 1) a description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order);” or 2) identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no disclosure on the menu for steaks, burgers, salmon and other foods that can be ordered undercooked.
4-903.11
Equipment/utensils/linens not stored as specified in the Food Code
Corrected On Site
RECOMMENDED RESOLUTION: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed stack of clean bar plates directly in front of the bar handsink, exposed to splash. Plates moved to sanitary location by manager.
3-302.11
Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed opened bag of raw fish below box of raw beef patties in the meat walk-in freezer. Foods rearranged by manager.
3-501.17
RTE PHF, Date Marking - Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours was not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, in accordance with the Food Code.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed incorrect date marking on pans of cooked pasta, short ribs and other potentially hazardous foods in the non-meat walk-in cooler. Dates corrected by employee.
3-501.16
Hot Holding - Potentially hazardous hot food was not maintained at temperatures in accordance with the Food Code.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION: Roasts may be held at a temperature of 130°F.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed prime rib (103°F) in the kitchen hotbox to be outside of the safe temperature range and the ambient temperature setting (110°F) of the unit not low enough to maintain foods safe. Prime rib had finished cooking 3 hours prior to inspection, so holding temperature was reset (ambient setting was changed to 130°F by manager). **See Temperature Observations.
4-703.11
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
CRITICALComply by : Jun 22, 2015
RECOMMENDED RESOLUTION: After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in Hot water mechanical operations by being cycled through equipment that is set up and achieves a utensil surface temperature of 160°F as measured by an irreversible registering temperature indicator.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed high temperature rinse warewashing machine did not reach a high enough sanitizing rinse temperature to change indicator strip. Wares can be washed in the three-vat sink or taken by the stewarding crew to other functional warewash machines at other permitted kitchens on premises.
3-501.16
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION: Potentially hazardous foods shall be maintained at a temperature of 41°F or below.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed potentially hazardous foods (tomatoes - 48°F, butter - 55°F) in the right make table to be outside of safe temperature range. Ice bath had melted, so ice bath was replaced as they had been on the ice bath less than four hours. ***See Temperature Observations. Observed potentially hazardous foods in the left make table drawer to be outside of safe temperature range (short rib - 53°F, crab cakes - 49°F, scallops - 50°F) and ambient temperature (48°F) of the drawer unit now low enough to maintain foods safe. Foods had been in the unit less than four hours, so were put on ice. ***See Temperature Observations. Observed potentially hazardous foods in the top of the salad make table to be outside of the safe temperature range (ranch dressing - 48°F, caesar dressing 49°F) and ambient temperature (51°F) of the unit now low enough to maintain foods safe. Foods had been in the unit less than four hours, so were put on ice. ***See Temperature Observations.