KANSAS STAR CASINO LLC, 777 KANSAS STAR DR, MULVANE, KS - Restaurant inspection findings and violations



Business Info

Name: KANSAS STAR CASINO LLC
Type: Restaurant
Address: 777 KANSAS STAR DR, MULVANE, KS 67110
Phone: 316-558-5710
Total inspections: 6
Last inspection: Jan 07, 2016

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Violation code

Inspection Date

Violations

Type

Compliance

  • KDA_3_50116A1 - --On the American buffet there is catfish at 118.2 F. The executive chef said this had been here for approximately 30 minutes. COS - he had fresh catfish put on the buffet.
  • KDA_3_50116A2 - --On the salad bar there is pea salad that is measuring 47.3 F. The buffet was filled at approximately 1045am, per the executive chef. The temperature was taken at 1120am. Corrected on Site (COS) - the peas were replaced with fresh peas.
  • KDA_Defacto - --Modified complaint inspection based off products served on the buffet. The storage area for these products and preparation of these products were checked and verified for temperatures and procedures. --Salad Bar: Cottage Cheese - 40.9 F
01/07/20163ModifiedComplaintIn
  • 3-501.17(A) - --REPEAT: Woodfire Grill: In the Woodfire Grill walk-in-cooler there are three containers of homemade chop dressing that are dated 12/09. The sous chef verified that these were made 12/09, frozen that day, and thawed on Sunday (12/27/15). COS - the director of food and beverage is having the dates corrected.
  • KDA_3_50116A2 - --REPEAT: American Buffet: The make table in the American buffet area is measuring 54.0 F ambient air temperature in the top of the table. The pasta here is measuring 44.3 F. The executive chef said this would have been here since the previous evening. Corrected on Site (COS) - this pasta was discarded.
  • KDA_3_50118A1 - --REPEAT: Woodfire Grill: There are several items in the walk-in-cooler in the Woodfire Grill that have been held past 7 days. They are as follows: Lobster Bisque dated 12/19 (two containers) Homemade Soup dated 12/16 Creamy Homemade Horse Radish Sauce dated 12/16 (two containers) Homemade Au Ju Sauce dated 12/18 Homemade Tomato Base Sauce dated 12/16 Opened Feta Cheese dated 12/18 Homemade Ranch dated 12/17 Homemade Beef Stock dated 12/20 Opened Tomato Paste dated 12/19 Homemade Marinara dated 12/10 Homemade Onion Soup dated 12/16 Homemade Brown Sauce dated 12/20 Homemade Ciopiro dated 12/19 COS - these were all discarded for being held past 7 days.
  • KDA_3_50118A2 - --REPEAT: Main Kitchen: In the Walk-in-Cooler #2 in the main kitchen there is a container of hash brown casserole that does not have a date on it. The chef said this would have been made Sunday (12/27/15). COS - she had this discarded. Woodfire Grill: In the Woodfire Grill walk-in-cooler there is a container of opened sardines (ready-to-eat) that does not have a date. The sous chef verified these were done on Sunday (12/27/15). COS - these were dated.
  • KDA_4_20211A2 - --REPEAT: Main Kitchen: In the commissary walk-in-cooler of the main kitchen there is a food container with a chipped corner off the lid of the container. Let the chef know that this needed to be replaced. She said they have replacements ordered. American Buffet: In the American Buffet area there is a container of breading with two lids sitting on top of the container. One lid has a corner chipped off of it. COS - the executive chef removed this. An Pho Kitchen: In the An Pho kitchen there are two containers of food in the counter make table area that are cracked along the edges and chipped along the edges. COS - the director of food and beverage had this fixed.
  • KDA_4_30111 - --American Buffet: The make table in the American buffet area is measuring 54.0 F ambient air temperature in the top of the make table. The bottom cooler is at a proper temperature. The executive chef and director of food and beverage are discussing options for this, including replacing the lids, not storing hazardous foods in the top portion, and placement of foods in this area.
  • KDA_4_60111A - --REPEAT: Main Kitchen: In the main kitchen and cold food prep room areas there are approximately 15 containers that are being stored on shelves as clean that have sticker residue on the outside of the containers. Let the chef know that these need to be cleaned off. In the cold food prep room off the main kitchen there is a meat slicer that has food residue on the blade, brace and food slot. The chef said that this had not been used today and should be cleaned. Showed her the spots where food residue remained. An Pho Kitchen: On the clean side of the An Pho kitchen dishwasher there is a clean container with sticker residue remaining on the outside of the container. COS - the director of food and beverage returned this to the dirty dishes.
  • KDA_4_90311B - --REPEAT: Main Kitchen: In the main kitchen cold food prep room there are non-inverted and uncovered stainless steel mixing bowls stored on shelves.
  • KDA_4_90311C - --REPEAT: Deli: In the deli there are single-use containers that are stored on shelves outside of their original protective packaging. They are neither covered nor inverted.
  • KDA_7_10211 - --REPEAT: Main Kitchen: In the main kitchen bag line area there is a single red tub with liquid inside that is not labeled. The chef verified this was their sanitizer. COS - she labeled the bucket.
  • KDA_7_20111A - --REPEAT: Main Kitchen: In the main kitchen bag line area there is an open bucket of sanitizer sitting directly next to an opened box of snack mix. COS - the chef moved the snack mix from this area.
  • KDA_Defacto - --The buffets are not set up and the hot cases are not yet filled with food to be checked. --The buffets are not yet set up this morning.
12/29/201512Follow-upOut
  • 4-302.14 - --Main Kitchen: The chef was able to provide quaternary ammonia test strips, but the strips are expired as of 9/15/15. Another tube that was available expired as of 3/30/15. Let the chef know that his strips are expired and needed to be replaced. Shark Bar: They use a chlorine based dishwasher in the Shark Bar. The manager of this area knows they had test strips, but is not currently sure where they are. An Pho Kitchen: The quaternary ammonia test strips provided in the An Pho kitchen were expired as of 8-1-14. The Chlorine test strips provided in the An Pho Kitchen for the Chlorine based dishwasher are discolored along the edges of the test strips. Let the chef know that this indicates the strips are going bad and they should be replaced.
  • 3-501.17(B) - --In the An Pho Kitchen WIC there are two ziploc bags of meatballs that are dated as being opened on 12/2. Upon questioning, an employee in this area said this is when they were opened and frozen. He just thawed these yesterday (12/9). COS - explained how date marking will affect his freezer dates. He corrected the date to reflect 12/2 as an opened and frozen date, and added a thaw date to the package.
  • KDA_2_40111 - --In the main kitchen ware washing area there was an open employee drinking sitting on a wire shelf above clean utensils. COS - the chef removed this.
  • KDA_3_10111 - --Shark Bar: There are two bottles of liquor in the Shark Bar that have small flies floating inside. They are as follows: Extra Dry Vermouth (750 mL, 1/2 full) Canadian Mist (1 L, 1/4 full) Corrected on Site (COS) - these were discarded. Woodfire Grill: In the woodfire grill Walk-in-Cooler there are two shell eggs in a flat of eggs that are cracked and leaking. COS - these were discarded. Woodfire Grill Bar: In the woodfire grill bar there are bottles of liquor that have small flies floating inside. They are as follows: Basil Hayden, 750 mL 1/2 bottle Pimms, 750 mL 1/2 bottle Dimple Pinch, 1L 2/3 bottle Irish Mist, 750 mL 1/3 bottle COS - all bottles were discarded.
  • KDA_3_20215 - --In the cold food prep room off the main kitchen there is a can of Sysco Sliced Pears (6 lb 9 oz) that has a class II dent across the side seam and down to the bottom seam of the can. COS - the chef discarded this can.
  • KDA_3_30211A1b - --Main Kitchen: In the commissary Walk-in-Cooler (WIC) there is a pan of raw tilapia sitting on a rack directly above a pan of cooked meatballs. COS - the chef rearranged this. Deli: In the deli make table cooler there is a box of raw pork bacon sitting directly on top of a box of precooked sausage patties. COS - this was rearranged.
  • KDA_3_30212 - --There are unlabeled items throughout the kitchens and prep areas that were identified as honey, sugar, salt, soy, rice flour, liquid butter, white wine, red wine, semolina, salt, pineapple sugar, and pepper, caramel, and cooking oil.
  • KDA_3_30412A - --In the An Pho kitchen the scoops in the pizza make table for the onion and chicken have fallen so that the handles are in direct contact with the food. The scoop stored in the cheese is a plastic cup that has no handle or designated 'grab here' location. COS - the chef corrected all of these.
  • KDA_3_30414B1 - --Main Kitchen: There is a wet wiping cloth sitting out on the counter in the cold food prep room off the main kitchen.
  • KDA_3_30611 - --American Buffet: In the American Buffet area there is an open bowl of butter sitting out for self-service. This is not behind the sneeze guard, and is not afforded other means of protection. COS - the chef moved this behind the sneeze guard. Dessert Buffet: In the dessert buffet there are open platters of brownies and cookies that are sitting out on the counter. They are not behind the sneeze guard or afforded other means of protection. COS - the chef rearranged so that these could be behind the sneeze guard.
  • KDA_3_50114A2 - --In the Asian Buffet Cooler there is a container of cooked beef chunks that is measuring 44.7 F. Per the employee in this area, these were cooked and chopped yesterday, then put into this cooler to be brought down to temperature. She said she did have the container out approximately 20 minutes previously when she was preparing food, but she was certain it had not been out for more than a minute when asked because all she did was put some of it in the pan she was cooking with and return it straight to the cooler. The other items in this cooler are measuring 37/38 F. COS - explained to the chef that only a minute out of the cooler does not account for the temperature difference being seen. The beef was discarded for not cooling to the proper temperature since yesterday.
  • KDA_3_50116A1 - --Main Kitchen: There is a cooked ham being hot held in a case in the main kitchen. This ham is measuring 127.8 F. Per staff, this ham has been in the case for approximately 30 minutes after being pulled out of the oven. COS - this ham was returned to the oven to be reheated. There is gravy being hot held in a steam table on the hot line in the main kitchen. This gravy is measuring 90.1 F. Per the staff member that prepared it, he put the gravy in the steam table at 830am. It was approximately 1040am when the temperature was taken. COS - this was reheated. American Buffet: In the American Buffet area there is a container of stuffing on the buffet that is measuring 122.6 F. The chef verified that this had been out for two hours max. COS - this was shortly all served before a four hour time passed. Recommending time as a control for such items. A hot case in the American Buffet area was not holding foods at proper hot holding temperatures. The temperatures on items inside of the case were as follows: Baked Potatoes - 124.0 F Roasted Vegetables - 113.2 F Baked Sweet Potatoes - 122.6 F Cooked Carrots - 117.6 F Cooked Zucchini Mix - 113.8 F The chef verified that these items would have been put in this case by 11am at the earliest. It was approximately 120pm when the temperature was taken. COS - all items were taken to be reheated.
  • KDA_3_50116A2 - --An Pho Kitchen: In the Lidded Cold Holding Table in the An Pho Kitchen there are three items that are not at proper cold holding temperatures. They are as follows: Roast Beef - 49.0 F Meat Balls - 51.5 F Cooked Rice Noodles - 50.5 F Per the cooks in this area, these have been here for approximately two hours. The other items in this cold holding area are within proper temperatures. These three containers are stacked fuller than the others and sticking out of the ice. COS - the chef discarded the top portion of these items and left the parts that were down in the ice. In the cold holding area with no lid in the An Pho Kitchen there are sliced tomatoes that are measuring 47.6 F. These were sliced yesterday, per the staff, and have been in this cold holding case for 2 hours today. COS - the chef put these into a cooler. Asian Buffet: On the Asian Buffet there is a Seaweed Salad that is measuring 61.0 F. This has been out for slightly more than two hours, per the chef. COS - this was discarded and replaced with a fresh salad after sitting out for another hour, per the normal company process. American Buffet: In the make table of the American Buffet there is a tub of carbonara sauce that is measuring 53.6 F. The chef said this would have been brought over 2 to 2.5 hours previously for preparing food for today's buffet. COS - this was moved into the cooler. It is sitting on top of the items sitting inside of the make table, rather than being down in the make table. On the buffet in the American Buffet area there is shredded cheese that is measuring 55.6 F and sour cream that is measuring 57.1 F. The chef verified that these would have been out at 11am at the earliest. It was approximately 130pm. COS - these were cooled down in a cooler. Italian Buffet: The items on the ice top buffet in the Italian Buffet area are not measuring at proper cold holding temperatures. The temperatures are as follows: Pasta Salad - 60.8 F Grilled Zucchini - 56.9 F Sauteed Mushrooms - 49.2 F These have been out for less than two hours, per the chef. COS - these were left out for another hour and discarded, per normal business procedures. Recommending time as a control. Dessert Buffet: In the Dessert Buffet area there is cheese cake sitting on the ice top buffet. The cheese cake is measuring 47.9 F. The chef said this had been out for maybe 10 to 15 minutes. COS - this was served within the next 20 minutes. In the Dessert Buffet area the soft serve ice cream machine is measuring above cold holding temperatures where the soft serve mix is stored inside of the machine. The chocolate mix is measuring 53.2 F and the vanilla mix is measuring 50.2 F. The chocolate has not been refilled today. The employee in this area refilled the vanilla today by dumping new mix into the container with the little that was left of the old mix. They are not sure how long the temperature has been incorrect. COS - the machine was shut down and emptied, the mixes were discarded. The machine will not be used until the company comes out to work on it. Salad Bar: In the Salad Bar buffet area the following items on the buffet were not within proper cold holding temperatures: Cooked Zucchini - 45.8 F Pasta Salad - 45.9 F Pasta Salad - 45.7 F Chopped Honeydew - 45.9 F The chef checked with staff in this area and verified that this had all been out for approximately an hour max. These items were left on the buffet for another two hours, then they were discarded, per normal company policy. Recommended time as a control on such items. Woodfire Grill: There were diced tomatoes sitting out on the counter in the woodfire grill. These diced tomatoes were measuring 73.0 F when tested. The sous chef said these had been here for a maximum of three hours. COS - they were moved to the cooler. There is Half & Half in a cooler in the woodfire grill. This Half & Half is measuring 49.3 F. The sous chef said this half & half has been kept in this cooler since yesterday at least. COS - the half & half was discarded. There are onion rings sitting out on the counter in the woodfire grill. These onion rings are measuring 63.8 F. A cook said that they were cooked yesterday, put in the walk-in-cooler, and were put out today to be used as a garnish. They have been out for approximately 30 minutes, per the cook. COS - he moved them into a cooler. There is heavy cream sitting out in the prep line. It is measuring 54.8 F when tested. The cook said it would have been out for approximately 3 hours. COS - he put this in ice water to cool down.
  • KDA_3_50118A1 - --Main Kitchen: In the commissary Walk-in-Cooler (WIC) there are two containers of cooked pasta that are both dated 11/27. This was verified as the date these were prepared. COS - these were both discarded. In the produce WIC off the main kitchen there is a container of Pho that is dated as being made on 11/22. COS - discarded. In the produce WIC off the main kitchen there is a container or turkey stock that is dated as having been prepared on 11/24. COS - this was discarded. In the WIC #2 off the main kitchen there is a container of baked beans that is dated as having been made 12/1. COS - this was discarded. Asian Buffet: In the Asian Buffet Cooler there is a tub of chicken stock that is labeled as being made on 11/27. The employee in this area verified this is the correct date. COS - this was discarded. Woodfire Grill: In the WIC for the woodfire grill there is an opened container of cream cheese. The sous chef said this would have been opened around 11/30. COS - this was discarded for being opened for more than 7 days.
  • KDA_3_50118A2 - --Main Kitchen: There is cooked shrimp in an opened bag in the produce WIC off the main kitchen. There is no date on this bag. The chef identified this as being opened on 12/7 at the earliest. COS - the bag was dated.
  • KDA_3_50118A3 - --Main Kitchen: In the commissary WIC there is a container of chopped lettuce that the chef said was prepared today. This lettuce is dated 12/11 for the prep date. COS - he corrected the date to 12/10. In the WIC #2 off the main kitchen there are two containers of Vegetarian Chili that is dated 12/3. An employee said she just made this Monday this week (12/7). COS - the date was corrected. In the WIC #2 off the main kitchen there are smoked briskets and ribs that are dated as being cooked on 12/8. The chef said that these items were prepared yesterday (12/9). COS - he had the date corrected. In the cooler down the hall from the main kitchen there is a tub of cut honey dew that is dated 12/1. The chef is certain that this date is not correct and it was cut on 12/7 at the earliest. COS - he had this date corrected.
  • KDA_3_50211D - --The establishment is vacuum packaging raw meats, ready-to-eat products, and cheeses. They do not have a variance for this process. See Embargo 004093/4087. Please see internal notes for vacuum packaging procedures in place by the establishment.
  • KDA_3_50212A - --The establishment is vacuum packaging raw meats, ready-to-eat products, and cheeses. They do not have a HACCP plan in place for this process. See Embargo 004093/4087. Please see internal notes for vacuum packaging procedures in place by the establishment.
  • KDA_3_50212E2 - --The establishment is vacuum packaging hard cheeses (Gorganzola, Kassei, Pezorino). They do not have a HACCP plan in place for this process. See Embargo 004093/4087. Please see internal notes for vacuum packaging procedures in place by the establishment.
  • KDA_4_10111A - --In the woodfire grill kitchen there is a spray bottle that is labeled to be used for disinfecting/cleaning sprays that has apple cider vinegar stored inside. COS - the sous chef discarded this.
  • KDA_4_20211A2 - --Main Kitchen: There are five pans in a stack on a shelf. These are all cracking along the edges of the pans. COS - these were discarded. In the cold food prep room off the main kitchen there are three plastic lids for food containers that are chipping at the corners of the containers. COS - the chef had these removed. An Pho Kitchen: In the An Pho Kitchen the meatball container in the cold holding table is cracked and chipped at the corner.
  • KDA_4_50213A - --In the An Pho Kitchen, there is a single-use styrofoam cup being reused as a scoop in the cheese of the pizza make table. COS - the chef removed this cup.
  • KDA_4_50213B - --In the employee dining area off the main kitchen the bulk milk dispensing tube is sticking out of the dispenser more than one inch and is not cut on the diagonal. COS - the chef had this fixed.
  • KDA_4_60111A - --Main Kitchen: There are dishes on a rack that were identified as clean dishes in the main kitchen. There are two containers that have sticker residue remaining on the outside of the containers. Corrected on Site (COS) - these were moved to ware washing. On a rack of dishes that were identified as clean in the main kitchen there are three food crocks that have fallen debris inside of them. COS - these were moved to ware washing. In the cold food prep room off the main kitchen there is a meat slicer with dried food residue caught along the edge of the blade. COS - this was cleaned. In the cold food prep room off the main kitchen there are six containers that were identified as clean containers that have sticker residue remaining on the outside. COS - this were moved to ware washing. In the cold food prep room off the main kitchen the buffalo chopper bowl has a spot of food residue remaining on the inside while it is being stored as clean. COS - the chef had this cleaned. In the ware washing of the main kitchen there is a large pot on a shelf of clean dishes that has sticker residue on the outside of the pot. An Pho Kitchen: There are dishes being stored as clean in the An Pho Kitchen that have sticker residue on the outsides of the containers. Service Bar: In the service bar there are five containers that were being stored as clean containers that have sticker residue remaining on the outside of the containers. Woodfire Grill: There are approximately eight containers being stored as clean on shelves in the Woodfire Grill area that still have sticker residue remaining on the outside of the containers. Deli: There are clean containers on a shelf in the deli that still have sticker residue on the outside of the containers.
  • KDA_4_70211 - --The hot water dishwasher in the main kitchen is measuring 154.0 F maximum temperature when tested with dishes that are currently running through the machine. COS - the machine reached proper sanitation temperatures after being run through a few more times. The dishes were re-sanitized.
  • KDA_4_90311B - --Throughout all of the kitchens, prep areas, and buffet areas there are non-inverted and uncovered pots, pans, baking dishes, stainless steel bowls, cooking equipment, plates, bowls, and cups.
  • KDA_4_90311C - --Throughout the kitchens and prep areas, there are single-use items (to-go containers, plates, etc) that are outside of their original protective packaging, neither covered nor inverted.
  • KDA_5_20212A - --The hand sink in the Italian Buffet area is measuring 63.8 F after running for several minutes. COS - the chef immediately had maintenance come to this area. They adjusted the mixing valve and the sink began providing 100 F+ water.
  • KDA_5_20314 - or, Installing an APPROVED backflow prevention device as specified under § 5-202.14.
  • KDA_6_20213B2 - --In the An Pho Kitchen there is a pest control device located directly above an opened box of plastic single-use lids. There is another insect control device located directly above a food prep table.
  • KDA_6_30114 - --Shark Bar: There is no hand washing sign posted at the hand sink in the Shark Bar. Italian Buffet: There is no hand washing sign posted at the hand sink in the Italian Buffet area. Dessert Buffet: There is no hand washing sign posted at the hand sink in the Dessert Buffet Area. Deli: There is no hand washing sign posted at the hand sink in the deli kitchen or front area.
  • KDA_7_10211 - --Main Kitchen: There is a red bucket in the cold food prep room that is not labeled. The chef verified this is a sanitizer bucket filled with sanitizer. It originally came labeled, but the label has worn off. Let him know that any such buckets should be relabeled when the label wears off. In the ware washing area for the main kitchen there is an unlabeled spray bottle with a blue liquid inside. COS - this chef discarded this. In the employee dining area off the main kitchen there is an unlabeled red bucket that the chef verified is a sanitizer bucket. He will have this labeled. Woodfire Grill: In the woodfire grill kitchen there is an unlabeled bucket that was verified as sanitizer. Let the sous chef know that this needed to be labeled. Woodfire Grill Bar: There is an unlabeled red bucket in the woodfire grill bar area that was identified as sanitizer.
  • KDA_7_20111A - --Main Kitchen: In the storage area near the entrance to the main kitchen there is Sterno fuel stored directly next to/against a container of dijon mustard. COS - the chef moved this. Near the hotline in the main kitchen there is a bucket of sanitizer stored on a shelf directly next to browning and seasoning sauces. COS - the chef had this moved. An Pho Kitchen: There is a red bucket of sanitizer located on a table in the An Pho Kitchen directly next to styrofoam cups and cans of pizza sauce. COS - the chef moved this bucket. American Buffet: There is a container of soap for the hand sink stored directly next to/against a box of gloves in the American Buffet area. COS - the chef moved the gloves. Station A: In Station A there is a bottle of soap stored directly next to packets of Honey. COS - the chef moved the soap. Salad Bar: In the Salad Bar Area there is a red bucket of sanitizer stored directly next to a bottle of red wine vinegar. COS - the chef moved the vinegar. Woodfire Grill: In the woodfire grill area there are clean pans on a shelf next to a table holding chemicals. The chemical bottles and pans are both hanging slightly off their shelves and are in direct contact with each other. Let the sous chef know this needed to be changed so that there is separation between them. In the woodfire grill there is a bottle of Espresso Cleaning Tablets sitting directly next to cups on top of the espresso machine. COS - the sous chef moved these. There is a bucket of sanitizer sitting directly next to bags of flour on a shelf in the woodfire grill. COS - the sous chef moved the sanitizer.
  • KDA_7_20111B - --Main Kitchen: In the storage area near the entrance to the main kitchen there is Sterno fuel stored directly above bags of uncooked pasta. COS - the chef moved this. An Pho Kitchen: In the An Pho Kitchen prep area there is a spray bottle of sanitizer hanging directly above cheese being prepped by an employee. COS - this bottle of sanitizer was moved. Italian Buffet: In the Italian Buffet area there is a container of soap stored directly on top of the hot case holding food. COS - the chef moved the soap. Station A: In Station A there is a bottle of Hand Sanitizer stored directly above clean coffee cups. COS - the chef moved the hand sanitizer. Woodfire Grill: In the woodfire grill there is a bottle of Espresso Cleaning Tablets sitting directly on top of the espresso machine. COS - the sous chef moved these. Deli: In the deli there is a bucket of sanitizer sitting on top of the make table. COS - this was moved.
  • KDA_7_20911 - --Station A: In Station A there is a bottle of Vaseline that belong to an employee that was sitting directly above clean coffee cups. COS - the chef removed this.
  • KDA_Defacto - --Main Kitchen: Commissary Walk-in-Cooler (WIC): Sauer Kraut - 41.2 F Produce WIC: Shrimp - 39.9 F WIC #2: Milk - 42.2 F WIC #1: Beef - 38.8 F Employee Dining Area: Salad Bar: Chopped Lettuce - 41.4 F Milk Dispenser: Milk - 36.6 F Shark Bar: Cooler: Half & Half - 40.9 F An Pho Kitchen: Cold Hold Table: Sliced Tomatoes - 40.2 F Cold Hold Table 2: Cole Slaw - 42.7 F Pizza Make Table: Beef - 41.6 F True Cooler: Coffee Mix - 38.9 F Shark Bar Kitchen: WIC: Rice Noodles - 42.5 F Service Bar: True Cooler: Half & Half - 43.0 F Asian Buffet: True Cooler: Oyster Sauce - 40.1 F Make Table: Egg Roll - 39.6 F Cooler below Make: Egg Roll - 34.1 F Make Table 2: Egg Roll - 36.1 F Cooler below Make 2: Dim Sun - 37.4 F Cold Buffet by Soups: Noodles - 41.2 F Ice Top Buffet: Spring Roll - 43.4 F American Buffet: Make Table: Pasta - 44.1 F (Note - this has been out recently for prep) Fried Chicken Prep Table: Chicken - 41.7 F True Cooler in Hall: Chopped Honey Dew - 42.9 F Italian Buffet: Make Table: Chicken - 40.6 F Drawer below Make: Pasta - 41.0 F Make Table: Meatballs - 41.2 F Cooler below Make: Beef - 40.2 F Cooler: Eggs - 41.0 F Dessert Buffet: Pie Cooler: Coconut cream pie - 41.6 F Display Cooler: Cheese cake - 40.6 F Milk Cooler: Milk - 39.8 F Dessert Cooler: Chocolate Mousse - 38.6 F Soft Serve Cooler: Soft Serve Mix - 39.6 F Station A: Cooler: Milk - 38.6 F Salad Bar: Buffet Display 1: Chopped Lettuce - 41.0 F Buffet Display 2: Pea Salad - 42.7 F Buffet Display 3: Cut Cantaloupe - 37.6 F Cooler 1: Pasta Salad - 42.8 F Cooler 2: Cut Cantaloupe - 37.9 F Woodfire Grill: WIC: Cream Cheese - 40.2 F Pantry Prep Line: Diced Tomatoes - 40.9 F Drawers below Prep Line (6 drawers): Sliced Tomatoes - 38.6 F Chopped Lettuce - 43.7 F Chopped Lettuce - 42.1 F Calamari - 39.8 F Pork - 38.7 F Bacon wrapped Shrimp - 39.9 F Prep Line 2: Lobster - 41.7 F Drawers below prep line 2 (4 Drawers): Pasta - 43.3 F Beef - 40.2 F Beef - 40.5 F Beef - 40.1 F Make Table: Butter - 43.9 F Cooler below Make: Cheese Cake - 41.9 F Deli: Make Table Side 1: Sliced Tomatoes - 41.9 F Make Table Side 2: Ham - 42.9 F Cooler below Make: Cheese - 41.3 F Drawers below Cooking Area (4 drawers): Hamburger - 38.8 F Hamburger - 39.7 F Beef - 41.7 F Chicken - 42.8 F True Cooler: Tuna Salad - 42.3 F Make Table: Sausage - 40.9 F Cooler below Make: Sausage - 42.8 F Front Deli Area: True Cooler 1: Milk - 37.8 F Sliding Door True Cooler: Milk - 41.8 F Salad Cooler: Salad - 39.1 F Sandwich Cooler: Ham Sandwich - 37.7 F Drink Cooler: Milk - 34.3 F Warehouse: An Pho WIC: Ham - 33.4 F Protein WIC: Flank Steak - 34.7 F Produce WIC: No PHF Dairy WIC: Sour Cream - 37.9 F --Main Kitchen: Wall Hot Case Bottom Left: Ham - 145.3 F Wall Hot Case Middle Top Left: Gravy - 154.7 F Wall Hot Case Middle Bottom Left: Enchiladas - 147.8 F Wall Hot Case Middle Top Right: Baked Beans - 152.1 F Wall Hot Case Middle Bottom Right: Gravy - 117.5 F Commercial Skillet: Bierock Mix - 141.2 F Hot Line Steam Table: Cheese - 135.6 F Hot Line Steam Table 2: Enchilada - 140.7 F Employee Dining Area: Soup Buffet: Chicken Noodle Soup - 173.8 F An Pho Kitchen: Hot Pot: Pho - 196.8 F Steam Pot: Rice - 138.2 F Hot Drawer: Chicken - 140.7 F Steam Table: BBQ Pork - 141.2 F Asian Buffet: Soup Buffet: Hot & Sour Soup - 167.6 F Steam Table Buffet: Pot Sticker - 145.3 F Individual Burners for Buffet (4): Potatoes - 167.3 F General Tso's Chicken - 158.3 F Stir Fried Veggies - 184.2 F Egg Rolls - 162.3 F Counter Hot Hold: BBQ Pork - 137.8 F Hot Drawer 1: Fried Rice - 184.3 F Hot Drawer 2: BBQ Pork - 152.1 F American Buffet: Steam Pot 1: Pineapple Glaze - 157.4 F Steam Pot 2: Gravy - 157.4 F Counter Hot Hold: Ham - 138.9 F Steam for Buffet: Green Beans - 140.1 F Pans on Burners for Buffet (5): Pasta Carbonara - 145.3 F Fried Chicken - 142.7 F Roasted Veggies - 163.4 F Fried Catfish - 150.1 F Hot Case: Fried Chicken - 150.4 F Pans on Burners for Buffet (3): Chicken - 150.7 F Brussel Sprouts - 135.7 F Chicken Fried Steak - 147.8 F Steam Table: Corn - 150.4 F Steam Table: Baked Beans - 145.8 F Pan on Burner: Sweet Potato - 158.9 F Italian Buffet: Pan on Burner for Buffet: Chicken Alfredo - 140.2 F Halo Heat Hot Case: Meatballs - 140.1 F Burners for Buffet (5): Pizza - 136.7 F Noodles - 134.7 F Meatballs - 152.1 F Broccoli - 138.9 F Tilapia - 133.8 F Salad Bar: Soup for Buffet: Soup - 145.3 F Hot Cases: Soup - 149.3 F Soup - 150.7 F Woodfire Grill: Steam Pot: Noodle Soup - 140.5 F Steam Table: Gravy - 140.1 F Hot Case: Chicken - 137.9 F Deli: Steam Pot 1: Tomato Bisque - 139.7 F Steam Pot 2: Turkey Noodle Soup - 137.8 F --Recommended time as a control to the chef on some of the items they had temperature issues with. Provided directions on how to set up time as a control via email. --The dishwasher in the An Pho Kitchen is showing 0ppm chlorine when tested immediately after running. The temperature is only reaching 135.8 F when tested. Let the staff in this area know that, until the dishwasher is fixed, they may use it to wash dishes, but must use their 3 vat sink to sanitize the dishes after they are run through the dishwasher. The dishwasher in the woodfire grill is measuring 162.2 F when tested. --The garbage disposal in the ware washing area for the main kitchen does not have a backflow prevention device installed to protect the water inlet that is below the flood rim of the garbage disposal. The garbage disposal is built with an internal air gap for the water inlet, but this air gap is below the flood rim of the garbage disposal. Recommend that a backflow prevention device be installed to protect this water outlet so that if this disposal clogs, the water source is protected. --There is a wall-mounted bottle of Rinse Dry above the clean dishes area of the An Pho Kitchen. Warned the chef of the potential for violations with this being stored here and recommended it be moved to hang above the dirty dishes only. There is Rinse Dry and Wash Max wall-mounted chemicals above the clean dishes side of the dishwasher in the woodfire grill. Recommending these be moved to the dirty dishes side to prevent violations of chemicals above clean dishes. --Wet wiping cloth buckets - 400ppm quaternary ammonia.
12/11/201536RegularOut
Details not available.08/20/2014
Details not available.08/05/2014
Details not available.06/28/2013

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