Panther Steakhouse
506 W McPherson
Knob Noster, MO 65336
(660) 563-3930
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Date: 4/09/19
Reason for Inspection: Routine
Score: 98
Priority Violations: NONE
Core Violations:
6-501.11 1) Floor tile broken in walk in cooler. Owner is in process of attaining a rubber mat. 2) Duct hole near grill hood has cracked its seal and needs to be repaired.
COMMENTS:
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Date: 01/03/19
Reason for Inspection: Routine
Score: 97
Priority Violations: NONE
Core Violations:
6-501.111B Minor pest activity noted in a drawer. Food was not compromised. CORRECTED
4-601.11C Fan area above dining bar has accumulation of dust dispersed along ceiling/duct work above service area.
4-301.11 Salad bar ice cooling on sides is not high enough to effectively keep foods below 41°F
COMMENTS:
Date: 10/30/18
Reason for Inspection: Follow-up
Priority Violations:
Sanitation levels were at 10ppm chlorine for both dishwasher and sanibucket. CORRECTED
Core Violations:
COMMENTS:
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Date: 10/25/18
Reason for Inspection: Routine
Score: 90
Priority Violations:
Sanitation levels were at 10ppm chlorine for both dishwasher and sanibucket.
Core Violations: NONE
COMMENTS:
Date: 07/06/2018
Reason for Inspection: Routine
Score: 98
Priority Violations: NONE
Core Violations:
4-904.11A Coffee filters observed not protected from contamination.
6-202.14 Employee restroom door observed not self-closing.
COMMENTS
Date: 02/22/2018
Reason for Inspection: Routine
Score: 99
Priority Violations: NONE.
Core Violations:
6-501.16 Mop was wet-stored on floor. Staff moved to mop bucket.
COMMENTS:
Temperature Log: walk-in cooler: raw steak 34°F salad 35°F eggs 35°F freezers: all foods frozen solid hot hold prep: cheese broccoli soup 138°F chili 159°F cold hold prep: mushrooms 38°F sauce 38°F condiments 35°F salad buffet: pineapple 37°F lettuce 39 Sanitation: dishwasher 50ppm chlorine Sani bucket 150ppm chlorine.
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Date: 10/18/2017
Reason for Inspection: Routine
Score: 100
Priority Violations: NONE.
Core Violations: NONE.
COMMENTS:
CONGRATULATIONS to you and your employees! No Health Violations Identified.
Temperature log: Freezer: all foods frozen solid Walk in cooler: milk 35°F eggs 35°F steak 30°F Hot hold prep: green beans 153°F gray 138°F Cold hold prep: chopped lettuce 41°F chopped onion 40°F Salad bar: cole slaw 41°F beets 38°F Sanitation: dishwasher 50ppm chlorine wipe bucket 50 ppm chlorine.
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Date: 06/07/2017
Reason for Inspection: Routine
Score: 99
Priority Violations: NONE.
Core Violations:
4-601.11C Bread drawers had buildup of crumb debris inside drawer.
COMMENTS:
Temperature Log: Walk in cooler: steak 32°F Freezers: all food frozen solid Hot hold prep table: mash potato 157°F green beans 139°Fm gravy 137°F Cold hold prep table: hardboiled eggs 34°F onion 34°F Buffet: pineapple 34°F potato salad 39°F Sanitation: wipe bucket 200ppm chlorine dishwasher 50ppm chlorine.
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Date: 02/15/2017
Reason for Inspection: Routine
Score: 88
Priority Violations:
3-501.16B Cold hold prep table wasn’t holding cold temp of 41°F or less and averaged upper 40s/lower 50s after repeated measuring. Manager switched the cold holds to deeper pocketed pans to get further into cool unit and lowered the thermostat to reduce temperatures. CORRECTED.
Core Violations:
4-601.11C 1) Observed dust build-up on freezer top where steak platters lay. 1) Observed moist dust debris swaying in the outflow of cooler fan of walk in cooler. CORRECTED.
COMMENTS:
Temperature Log: Freezer: chicken – 15°F back room freezer: frozen fried pickle 2°F Salad bar cold hold: dressing 35°F pineapple 35°F hot hold: green beans 142°F mashed potatoes 136 cold hold sandwich prep. Tomato onion Sanitation: 150 ppm chlorine table wipe dishwasher: 100 ppm chlorine
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Date: 10/19/2016
Reason for Inspection: Routine
Score: 88
Priority Violations:
4-601.11A Observed yeast in ice machine on inside chute. CORRECTED.
Core Violations:
4-601.11c Observed gummy build up and rust build-up on steel racks in cooler. Observed grease buildup on piping above grill through open grill panels
COMMENTS:
Temperature Log: Walk in cooler: pie 34°F milk 38°F Cold holding: lettuce & onion 41°F Hot holding: mashed potatoes 141°F gravy °F beans °F Freezer: steak and loins 10°F
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Date: 05/19/2016
Reason for Inspection: Routine
Score 88
Priority Violations:
3-701.11A Can of olives dented severely on can and on seal of can. *Can remove from floor* CORRECTED
Core Violations:
4-601.11C The following were found dirty with grease dust food particles and/or other debris: 1) Door seals on prep units in kitchen refrigerators under counters in serving area doors seals on freezers in kitchen 2) On tops of freezers in kitchen.
COMMENTS:
Temperature Log: Walk in Cooler: Lettuce 35°F Hot Holding: Green Beans 151°F Cheese 150°F Freezers: Food Frozen Solid Prep Table: Onions 35°F Serving Area Refrigerator units: Milk 39°F Salad Bar: Tomatoes 39°F
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Date: 01/06/2016
Reason for Inspection: Routine
Score 99
Priority Violations: NONE
Core Violations:
4-904.11A spoons and forks lying in a container facing both directions. CORRECTED
COMMENTS:
Temperature log: Cheese 40°F walk-in cooler sauces 39°F waitress table out front sliced tomato
39°F prep table Dishwasher Sanitizer 100 ppm.
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Date: 11/12/2015
Reason for Inspection: Follow-up
Score 90
Priority Violations:
2-401.11A Found ash tray with fresh cigarettes on it in back kitchen area. 12 Nov 15 – No ash trays or cigarettes found in kitchen. Owners planning on making a separate room outside for smoking/break room. Entrance is only outside of the building. CORRECTED
Core Violations: NONE
COMMENTS:
*Complaint- At this restaurant about 10:30 on 11/04/2015 and watched the cook handle the raw hamburger patty and then picked up the cheese slice and bun bare handed without washing his hands or putting on gloves from raw meat to the next food item. Complainant also noticed that they are smoking in the back kitchen area and didn’t think that should be allowed and thought the site needed a drop in visit.* Found only evidence of the smoking in the back kitchen. The cooks in the morning are the owners and they were not at the facility at this time. I discussed with them how they handle the food and went over the proper procedure of how to handle raw to ready-to-eat food. The evidence of smoking was an ash tray in the back room with the drive thru window. It had multiple fresh cigarettes on it. When left to get camera to take a picture and returned the ash tray had disappeared/been moved. I discussed that there is no smoking allowed in any area besides the dining area (allowed because under 50 seats) and outside the building beyond closed doors. There was a misunderstanding on where they were allowed to smoke and according to the manager there should not be any smoking in the kitchen but there was some smoking at some point during the day in the kitchen.
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Date: 09/04/2015
Reason for Inspection: Routine
Score 98
Priority Violations: NONE
Core Violations:
4-502-11A Mixing bowl chipped and have rough texture inside. CORRECTED
3-602.11C Salad dressing and BBQ sauce bottles in coolers not date marked.
COMMENTS:
Temperature Log: Freezer: Fries 2°F Mushrooms 12°F Chicken 20°F Bacon 12°F Cooler: Golden Italian Dressing 20°F Butter 40°F Hot Holding: Green Beans 149°F Prep table: Lettuce 69°F Onion 75°F Tomato 74.8°F *thrown out* Salad Bar: Salad 41°F Coleslaw 41°F
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Date: 04/06/2015
Reason for Inspection: Routine
Score 99
Priority Violations: NONE
Core Violations:
4-601.11C The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust dirt food residue and/or other debris: 1) Wire and pipes at wall/ceiling juncture in dishwash area. 2) Urinal and around urinal in mens restroom.
COMMENTS:
Temperature Log: Ambient Air: Walkin Cooler 39°F. Reach in cooler located in kitchen 38°F. Reach in cooler waitress station 39°F. Food in freezers frozen solid.
Cold Hold: Ranch Dressing 38°F. Cottage Cheese 38°F.
Hot Hold: Mashed Potatoes 155°F. Green Beans 158°F. Chili 175°F. Sanitizer in mechanical dishwasher and in wiping cloth buckets at acceptable levels.
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Date: 12/29/2014
Reason for Inspection: Routine
Score 97
Critical Violations: NONE
Non-Critical Violations:
4-601.11C The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust dirt food residue and/or other debris: 1) Shelf that shredded cheese is stored on in the walkin cooler. 2) Below booth seats. 3) Waitress prep table/water in base and debris.
COMMENTS:
Temperature Log:
Ambient Air: Cold Prep Table 40°F
Freezers – all food frozen solid
Waitress Cold Prep Table35°F
Walkin Cooler 34°F
Cold Hold: Cottage Cheese 39°F, Tomato 40°F
Hot Hold: Gravy 165°F Chili 198°F
Continue working on odor in restrooms.
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