Establishment
Establishment Name HOMESTEAD COUNTRY CLUB License Number 24861 Risk Category Category I - High Risk Less Than 5,000 sq. ft.
Physical Address 4100 HOMESTEAD CT
PRAIRIE VILLAGE, KS 66208 		Telephone 9132624100 Permit Holder 73016 LLC
Inspection Details
Date 08/18/2026 Time In 12:30 PM Time Out 03:15 PM Inspection Reason Complaint
Inspector(s) KDA 194* Follow-Up Required Yes
Risk factors are improper practices or procedures identified as the most prevalent contributing factors of food-borne illness or injury. Public health interventions are control measures to prevent food-borne illness or injury.
Good Retail Practices are preventative measures to control the addition of pathogens, chemicals and physical objects into foods.
Violations cited in this report must be corrected within the time frames entered below, or as stated in sections 8-405.11 of the food code.
P=Priority Violation, Pf=Priority foundation violation, HACCP=Hazard Analysis-Critical Control Point, BHC=Bare Hand Contact, RTE=Ready to Eat, HSP=Highly Susceptible Population, K.S.A.=Kansas Statutes Annotated, All temperatures are measured in degrees Fahrenheit (°F).
IF YOU HAVE ANY QUESTIONS PLEASE VISIT www.agriculture.ks.gov, EMAIL kda.fsl@ks.gov, OR CALL (785) 564-6767.
IN = In compliance   OUT = Not in compliance   N/O = Not observed   N/A = Not applicable   * = Corrected on site during inspection (COS)   R = Repeat Violation
Risk Factors
Supervision and Demonstration of Knowledge
1 Certification by accredited program, compliance with Code, or correct responses; Duties. IN
Employee Health/Responding to Contamination Events
2 Management awareness; policy present; cleanup plan. OUT, (*)
3 Proper use of reporting, restriction and exclusion. IN
Good Hygienic Practices
4 Proper eating, tasting, drinking, or tobacco use. IN
5 No discharge from eyes, nose and mouth. IN
Preventing Contamination by Hands
6 Hands clean and properly washed. IN
7 No bare hand contact with RTE foods or approved alternate method properly followed. IN
8 Adequate handwashing facilities supplied and accessible. OUT, (*)
Approved Source
9 Food obtained from approved source. IN
10 Food received at proper temperature. N/O
11 Food in good condition, safe and unadulterated. OUT, (*)
12 Required records available: shellstock tags, parasite destruction. N/A
Protection from Contamination
13 Food separated and protected. IN
14 Food-contact surfaces: cleaned and sanitized OUT, (*)
Protection from Contamination (cont.)
15 Proper disposition of returned, previously served, reconditioned and unsafe food IN
Temperature Control for Safety Time/Temperature
16 Proper cooking time and temperatures. N/O
17 Proper reheating for hot holding procedures. N/O
18 Proper cooling time and temperatures. N/O
19 Proper hot holding temperatures. IN
20 Proper cold holding temperatures. IN
21 Proper date marking and disposition. OUT, (*)
22 Time as a public health control: procedures and records. N/A
Consumer Advisory
23 Consumer advisory provided for raw or undercooked foods. IN
Highly Susceptible Populations
24 Pasteurized foods used; prohibited foods not offered. N/A
Chemical
25 Food additives: approved and properly used. N/A
26 Toxic substances properly identified, stored and used. OUT, (*)
Conformance with Approved Procedures
27 Compliance with equivalent operating plan, specialized process and HACCP plan. N/A
Good Retail Practices
Safe Food and Water
28 Pasteurized eggs used where required. N/A
29 Water and ice from approved source. IN
30 Equivalent operating plan obtained for specialized processing methods. N/A
Food Temperature Control
31 Proper cooling methods used; adequate equipment for temperature control. IN
32 Plant food properly cooked for hot holding. N/A
33 Approved thawing methods used. IN
34 Thermometers provided and accurate. IN
Food Identification
35 Food properly labeled; original container. IN
Prevention of Food Contamination
36 Insects, rodents and animals not present. OUT
37 Contamination prevented during food preparation, storage and display. IN
38 Personal cleanliness. IN
39 Wiping cloths: properly used and stored. IN
40 Washing fruits and vegetables. N/O
Proper Use of Utensils
41 In-use utensils: properly stored. IN
42 Utensils, equipment and linens: properly stored, dried and handled. IN
Proper Use of Utensils (cont.)
43 Single-use and single-service articles: properly used. IN
44 Gloves used properly. IN
Utensils, Equipment and Vending
45A Food and non-food contact surfaces cleanable, properly designed, constructed and used - Priority and Priority foundation items. IN
45B Food and non-food contact surfaces cleanable, properly designed, constructed and used - Core items. IN
46 Warewashing facilities: installed, maintained and used; test strips. IN
47 Non-Food contact surfaces clean. IN
Physical Facilities
48 Hot and cold water available; adequate pressure. IN
49 Plumbing installed; proper backflow devices. IN
50 Sewage and waste water properly disposed. IN
51 Toilet facilities: properly constructed, supplied and clean. IN
52 Garbage and refuse properly disposed; facilities maintained. IN
53 Physical facilities installed, maintained and clean. IN
54 Adequate ventilation and lighting; designated areas used. IN
Administrative/Other
55 Other violations IN
Risk Factors
Item Code Section Priority Comment
2 2-501.11 Pf A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter.
Inspector Comment: The establishment did not have a written plan to clean up vomiting or diarrheal incidents. Education and template provided. https://agriculture.ks.gov/docs/default-source/fsl--handouts/72-vomiting-and-diarrhea-cleanup.pdf?sfvrsn=d9479fc1_4
8 6-301.11 Pf Each HANDWASHING SINK or group of two adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
Inspector Comment: Behind the bar, the handwashing sink did not have hand soap. COS - extra soap was found in the housekeeping closet and placed at the sink
11 3-101.11 P FOOD shall be safe, UNADULTERATED, and honestly presented.
Inspector Comment: In the main kitchen, in the lower RIC (reach in cooler) nearly adjacent to the ice machine, there is an opened container of cottage cheese which has a use by date of 8/15 (unable to determine if date mark is 8/5 or 815, PIC thinks it is 8/15). In the prep kitchen tall RIC, there is an opened gallon of milk with a use by date of 8/3 and no date mark.Today's date is 8/18 COS - voluntary discard
14 4-601.11(A) Pf Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
Inspector Comment: In thet main kitchen, in the lower cabinet of the salad RPT (refrigerated prep table) there is a stack of salad plates. The top salad plate has a small amount old leafy greens on the bowl of the plate. On the magnetic knife strip near the dish pit, one knife had food residue on the back but the others were clean. COS - returned to the dirty dish area ahead of the ware washing unit. On top of the ice machine in the main kitchen, there is a plastic prep container holding the ice scoop. There is a quarter inch of water that has sediment that the scoop is resting in. COS - PIC replaced plastic container with a metal one and educated staff, returned scoop to dirty dish area for immediate washing.
21 3-501.18(A)(1) P P - RTE TCS, Disposition (discard if held more than 7 days) Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD (TCS) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is held at a temperature of 5°C (41°F) or less for more than 7 days, with the day of preparation counted as Day 1.
Inspector Comment: In the main kitchen, in the lower cabinet of the RPT (refrigerated prep table), there is a prep container of cooked salisbury steak date marked 8/11. In the main kitchen, in the tall RIC the following items were found with the following dates: 3 qt containers of MOS (made on site) summer minestroni - 8/11, 1 qt cooked red beans - 8/11, MOS tomato relish - 8/2, 2.5 qt opened cooked artichoke - 8/11. Today's date is 8/18, all itms are past 7 days.
21 3-501.17(B) Pf Pf - Date marking (Commercially prepared, opened, held > 24 hours) Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD (TCS) prepared and PACKAGED by a FOOD PROCESSING PLANT shall be clearly marked, at the time the original container is opened in a FOOD ESTABLISHMENT and if the food is held for more than 24 hours, 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 and: (1) The day the original container is opened in the FOOD ESTABLISHMENT shall be counted as Day 1; and (2)The day or date marked by the FOOD ESTABLISHMENT may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on FOOD safety.
Inspector Comment: In the lower RIC underneath the steam well, there is an opened aerosol container of whipped cream (containing milk) with no date mark. COS - PIC stated it was opened a coupe days ago and date marked 8/16
26 7-201.11(A) P Chemical Storage (spacing/partitioning) POISONOUS OR TOXIC MATERIALS shall be stored, held for use, and displayed for retail sale so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning.
Inspector Comment: At the bar, in the cabinet underneath the handwashing sink there are various chemicals stored and an unopened box of gloves is stored leaning on bottles of cleaning chemicals. COS - moved gloves to a different lower cabinet behind the bar on a shelf containing clean rags.
Good Retail Practices
Item Code Section Priority Comment
36 6-501.111(A) P Pests (Prohibited) the PREMISES shall be maintained free of insects, rodents, and other pests.
Inspector Comment: There are flying winged insects in all food preparation/storage alreas of the facilty. Fly glue traps are in use over trash cans in the main kitchen and have 5-15 dead flies on each. At one moment, observed two flies landed on an RPT handle and one landed on the counter in front of the handle near a cutting board. Not COS.
Non-Violative Comments
Item Comment
18 No cooling at time of inspection but the establishment cools foods. Discussed cooling methods in use with PIC and educated on temperature requirements.
36 The most recent pest service report is dated 7/13. The pest control provider only documented checking the exterior, PIC/employees stated they have witnessed the pest control provider working inside the facility.
39 Saniting cloth bucket stored under the prep table adjacent to the fryer contains 50ppm quat ammonia. PIC instructed employee to refresh bucket and stated that it was about time in the shift to do so.
46 The warewashing machine in the main kitchen contains 75ppm residual chlorine. The 3rd basin of the three compartment sink behind the bar contains 300ppm quat ammonia. Both types of test strips are available.
Published Comment
Amended Inspection Report 8/31/26 (AB): Changed 3-501.17(A) to (B) and changed 6-501.111(B)(3) to (A) Handouts provided via email: 72 - bodily fluid cleanup, 63 - frequency cleaning FCS, 8 - date marking, 25 - handwashing
Food Disposals
Item Disposal Type Disposition Type Amount Description
Other Landfill Voluntary 30.00 See question 8 and 21 descriptions
Guidance Documents Issued
Signatures
Person In Charge
Inspector
Score Summary
Risk LevelRisk FactorsGood Retail PracticesTotal
Priority314
Priority Foundation404
Core000
None000
Total718
Kansas Department of Agriculture
Food Safety and Lodging Program
1320 Research Park Drive  •  Manhattan, KS 66502
(office) 785-564-6767  •  (fax) 785-564-6777
Notice of Non-Compliance
Inspection Date 08/18/2026 License Number 24861 Inspection No. INSP00303201 Reason Complaint
Business HOMESTEAD COUNTRY CLUB 4100 HOMESTEAD CT
PRAIRIE VILLAGE, KS 66208 		Phone 9132624100 Inspector Badge ID KDA 194*
Visit DateTime InTime Out
08/18/202612:30 PM03:15 PM

NOTICE OF NON COMPLIANCE WITH KANSAS LAW

The Kansas Food, Drug and Cosmetic Act, effective July 1, 2012 includes K.S.A. 65-619 et seq. and regulations promulgated pursuant thereto and grants the Kansas Department of Agriculture the authority to regulate food establishments and food processing plants

The Kansas Food, Drug and Cosmetic Act requires that all violations shall be corrected no later than 10 days after this inspection unless otherwise directed on this form.

Failure to comply with the food safety law and its regulations may result in embargo of non-compliant products; immediate closure of your establishment; civil penalties of up to $1,000.00 per violation; denial of license renewal, modification, suspension and /or revocation of any license or authority issued pursuant to the food safety law; and/or any other penalty authorized by law. Pursuant to K.S.A 65-619 et seq, licensees issues authority under Kansas Food, Drug and Cosmetic Act may apply to the secretary for an extension of the time prescribed above.

PLEASE CALL (785) 564-6767 IF YOU HAVE ANY QUESTIONS

Follow up Scheduled: Not Scheduled

Inspector
Acknowledged Receipt
Kansas Department of Agriculture
Food Safety and Lodging Program
1320 Research Park Drive  •  Manhattan, KS 66502
(office) 785-564-6767  •  (fax) 785-564-6777
Voluntary Destruction
Inspection Date 08/18/2026 License Number 24861 Inspection No. INSP00303201 Reason Complaint
Business HOMESTEAD COUNTRY CLUB 4100 HOMESTEAD CT
PRAIRIE VILLAGE, KS 66208 		Phone 9132624100 Inspector Badge ID KDA 194*
Visit DateTime InTime Out
08/18/202612:30 PM03:15 PM

Actions

Number of Products Voluntarily Destroyed: 1

VOLUNTARY DESTRUCTION REPORT

has this day voluntarily destroyed, or caused to be destroyed, the merchandise described below. Said merchandise found in the establishment was unfit for human consumption, misbranded, or otherwise unlawful. Destruction and final disposition of said merchandise has been made in a manner approved by the above named inspector, representative of the Kansas Department of Agriculture.

, representing the establishment, hereby releases the Kansas Department of Agriculture, and its members, agents, and representatives from any and all liability.

ProductDisposal TypeValueDescription
OtherLandfill$30.00See question 8 and 21 descriptions
Inspector
Acknowledged Receipt