LAWRENCE COUNTY HEALTH DEPARTMENT Food Service Inspections 5/1/12-5/31/12

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1 The health department divides food service code violations into two categories; critical and non-critical. Critical violations are more likely than other violations to contribute to food contamination, illness and/or injury. Non-critical violations, although important to the overall good hygiene of the establishment, do not necessarily present an immediate threat to food contamination, illness and/or injury. A report for each establishment that is inspected shows the number of critical violations, along with a short statement as to the nature of the violations. The report also show the number of non-critical violations but doesn t list the nature of those violations. More information may be obtained by looking on our web site * = Items corrected on the spot. ** = Sent to the Prosecuting Attorney = Establishments that have obtained a star rating. These establishments received zero (0) critical violations during their pre-opening, change of ownership, routine, or complaint inspection. JOHNNIE S CUP O JOE, AURORA FRATERNAL ORDER OF EAGLES, AURORA K HWY LIQUOR, AURORA RELIC S ANTIQUE MALL, MT. VERNON MT. VERNON TREATMENT CENTER TOWN & COUNTRY SUPERMARKET, PIERCE CITY I.H.S. GARDENS, STOTTS CITY HERRELL S ICE, AURORA JIM CARR OIL CO, AURORA LONDON FARM & GARDEN, MT. VERNON THAT CRAZY REDHEAD S BAKERY, MT. VERNON AURORA BAPTIST HILL CHURCH CAMP, MT. VERNON PIERCE CITY SENIOR CENTER AURORA SONIC DRIVE IN RE-INSPECTION 5/04/12 Critical 2 1. Hot water shut off to 3-vat sink. Sink apparently leaking. Plumbing must be maintained in accordance with MO 1999 Food Code and the Lawrence County Food Service Ordinance. 2. Dried food debris on tongs and large spoon stored with clean equipment. Food contact utensils/equipment must be cleaned/sanitized after each use and stored in proper manner to prevent * JOHNNIE S CUP O JOE Pre-Opening Inspection 5/07/12 HERITAGE HARMONY HOUSE Routine Inspection 5/10/12 1. Food items not inspected and stored properly when delivered. Evidence product wrapping had been damage, had been thawed and refrozen. Food products must be stored in such a manner to prevent possible 2. Using eggs from local farm may or may not be from an approved source. All products offered for public consumption must be obtained from an approved facility. Products from non-approved sources are subject to embargo and possible destruction. 1

2 3. Final rinse temperature of dish machine failed to reach proper level. The final rinse temperature must be in accordance with 1999 MO Food Code and Lawrence Co. Food Codes. 4. Dried debris stuck to splash area on large mixer. Food contact surfaces must be maintained in a clean sanitized condition. Non-Critical 7 RE-INSPECTION 5/18/12 HERRELL S ICE Routine Inspection 5/10/12 DINE & DASH * COMPLAINT INSPECTION 5/11/12 Critical 7 1. Glass cleaner stored next to coffee cups in service area. Toxic products shall be properly used, labeled and stored in such a manner as to prevent potential * 2. Flies noted in service area, salad bar area and outside back door area. Effective pest control measures must be used to prevent potential vermin 3. Open employee drink container setting on window ledge in service area. All employees shall eat, drink or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment, utensils and or other items needing protection cannot result,. Individual containers with lids and a straw may be used. 4. Tartar sauce setting out at room temperature at 75 F. Label states Keep Refrigerated after Opening. Potentially hazardous cold food shall be held at 41 F. or below. * 5. Several soiled wiping clothes not stored in sanitizing agent between uses. Wet wiping clothes must be stored in sanitizing solution of proper strength (100 ppm) between uses. 6. Basting brush in disrepair. Food contact surfaces must be maintained in good repair. 7. Container of cottage cheese in reach-in refrigerator outdated since mid-april. Discarded on the spot. Food products offered for public sale must be in sound condition. * Non-3 RE-INSPECTION 5/15/12 1. Several flies noted in the facility. Effective pest control measures must be used to prevent potential vermin Non- HUDSON HOUSE Routine Inspection 5/16/12 1. Dish machine leaking into a container on floor. Plumbing must be maintained in accordance with MO 1999 Food Code and the Lawrence County Food Service Ordinance. 2. Basting brush in disrepair. Food contact surfaces must be maintained in good repair. 3. Debris in utensil and pan storage containers. Food contact utensils/equipment must be cleaned/sanitized after each use and stored in proper manner to prevent 4. Need to clean can opener cutting blade. Food contact surfaces must be maintained in a clean sanitized condition. Non-Critical 6 2

3 COCA-COLA WAREHOUSE Routine Inspection 5/16/12 1. Plumbing from employee hand sink leaking across floor. Plumbing must be maintained in accordance with MO 1999 Food Code and the Lawrence County Food Service Ordinance. SUBWAY inside WAL-MART Routine Inspection 5/10/12 1. Dried encrusted cheese in the bottom of the pizza cutter container/holder. Food contact utensils/equipment must be cleaned/sanitized after each use and stored in proper manner to prevent * F.O.E #3948 Routine Inspection 5/18/12 Critical 0 Non-Critical 5 JIM CARR OIL CO Routine Inspection 5/17/12 Critical 0 K HWY LIQUOR Routine Inspection 5/23/12 AURORA FAMILY RESTAURANT ** COMPLAINT INSPECTION 5/29/12 Critical 6 1. Hand washing spigot leaking. Plumbing must be maintained in accordance with MO 1999 Food Code and the Lawrence County Food Service Ordinance. 2. Ice cream scoop stored in top of deep freeze in container of water. Food contact utensils/equipment must be cleaned/sanitized after each use and stored in proper manner to prevent 3. Debris blowing out of air duct above service table. Compressors, vent hoods, fans and attached equipment must be maintained in a way to prevent possible 4. Chlorine residual in wiping cloth bucket less than 50 ppm. Wet wiping clothes must be stored in sanitizing solution of proper strength (100 ppm) between uses. * 5. Door seal on walk-in refrigerator and freezer and emergency exit device inside freezer in disrepair. All equipment must be maintained in good repair. 6. Mayonnaise and butter on prep service line at 53 ; Potentially hazardous cold food shall be held at 41 F. or below. Mixed items on small steam table at 123 ; Potentially hazardous hot food shall be held at 140 F. or above. Non-Critical 6 McDONALD S OF AURORA ** COMPLAINT INSPECTION 5/29/12 Critical 3 1. Numerous flies around dumpster area due to standing water and garbage on the ground. Effective pest control measures must be used to prevent potential vermin 2. Numerous flies in dinning area. Effective pest control measures must be used to prevent potential vermin 3. Final rinse at dish machine 0 ppm sanitizer. Sanitizing agent residuals must be maintained in accordance with MO 1999 Food Code and Lawrence County Food Ordinance. Non-Critical 8 3

4 MARIONVILLE MARIONVILLE ELEM. SCHOOL SUMMER FEEDING PROGRAM 5/29/12 Critical 2 1. Dust removers stored with food containers on work table. Toxic products shall be properly used, labeled and stored in such a manner as to prevent potential * 2. Debris and rust on flour shifter unit stored with clean equipment. Food contact surfaces must be maintained in a clean sanitized condition. * Non- MT. VERNON EL AZTECA MEXICAN RESTAURANT Routine Inspection 5/01/12 Critical 3 1. Sanitizer in wiping cloth bucket 0 ppm. Wet wiping clothes must be stored in sanitizing solution of proper strength (100 ppm) between uses. * 2. Container of sauce left uncovered in walk-in cooler. Food products must be stored in such a manner to prevent possible * 3. Chicken being held at 98 F. in hot holding. Potentially hazardous hot food shall be held at 140 F. or above. * PAMIDA #892 Routine Inspection 5/03/12 1. Back-flow prevention device need on hose bib in lawn & garden area. Back-flow prevention devices must be installed where necessary to prevent potential back-flow SUMMER FRESH SUPERMARKET Routine Inspection 5/02/12 1. Chicken strips in deli hot holding unit 120 F. Potentially hazardous hot food shall be held at 140 F. or above. 2. Food dried on bakery mixer splash guard. Food contact surfaces must be maintained in a clean sanitized condition.* 3. Flies noted throughout the store: deli, coolers, freezer cases, restrooms, produce prep area & butcher shop. Effective pest control measures must be used to prevent potential vermin 4. Toxic product in spray bottle stored next to case of seasoning. Toxic products shall be properly used, labeled and stored in such a manner as to prevent potential * Non-Critical 6 RE-INSPECTION 5/15/12 LONDON FARM & GARDEN, LLC. Pre-Opening Inspection 5/04/12 4

5 RELIC S ANTIQUE MALL Routine Inspection 5/09/12 THAT CRAZY REDHEAD S BAKERY Pre-Opening Inspection 5/07/12 T/A TRAVEL CENTER Routine Inspection 5/09/12 1. Hot dogs stored in open box in walk-in cooler. Food products must be stored in such a manner to prevent possible * Non- BAMBOO GARDENS ** COMPLAINT INSPECTION 5/14/12 1. Four basting brushes in disrepair, no longer cleanable. Food contact surfaces must be maintained in good repair. * (discarded) 2. One vat sink at prep table leaking. Plumbing must be maintained in accordance with MO 1999 Food Code and the Lawrence County Food Service Ordinance. 3. Drive-through window remained open when not in use. Openings to the outside must be maintained in such condition to prevent vermin entrance. 4. Several flies noted in dining area. Effective pest control measures must be used to prevent potential vermin MT. VERNON FAMILY RESTAURANT ** COMPLAINT INSPECTION 5/14/12 Critical 5 1. Open employee drink container on prep table. All employees shall eat, drink or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment, utensils and or other items needing protection cannot result,. Individual containers with lids and a straw may be used. * 2. Faucet near dish machine in dish machine. Plumbing must be maintained in accordance with MO 1999 Food Code and the Lawrence County Food Service Ordinance. 3. Chlorine residual in wiping cloth bucket in excess of 200 ppm. Wet wiping clothes must be stored in sanitizing solution of proper strength (100 ppm) between uses. * 4. Several flies noted throughout the facility. Effective pest control measures must be used to prevent potential vermin 5. Refrigerator unit door fell off when opened. All equipment must be maintained in good repair. Non-Critical 5 RE-INSPECTION 5/18/12 1. Chlorine in final rinse of dish machine 0 ppm. Sanitizing agent residuals must be maintained in accordance with MO 1999 Food Code and Lawrence County Food Ordinance. * Non- MT. VERNON TREATMENT CENTER Routine Inspection 5/15/12 Critical 0 5

6 TACO PALACE ** COMPLAINT INSPECTION 5/18/12 Critical 6 1. Several flies noted in dining area. Effective pest control measures must be used to prevent potential vermin 2. Wire strainer in disrepair. All equipment must be maintained in good repair. * 3. WD-40 stored with clean equipment. Toxic products shall be properly used, labeled and stored in such a manner as to prevent potential * 4. Single service cups not protected from potential Single service food contact surfaces must be stored in such a manner to prevent possible 5. Encrusted sour cream on dispenser unit stored in refrigerator. Utensils must be cleaned/sanitized properly within four hours of use on potentially hazardous foods. 6. Screen door screen in disrepair. Openings to the outside must be maintained in such condition to prevent vermin entrance. Non- RE-INSPECTION 5/21/12 1. Screen door screen in disrepair. Openings to the outside must be maintained in such condition to prevent vermin entrance. MT. VERNON PLACE CARE CENTER Routine Inspection 5/18/12 1. Several flies in food prep area. Effective pest control measures must be used to prevent potential vermin BAPTIST HILL CHURCH CAMP Routine Inspection 5/21/12 KFC/LJS #55 Routine Inspection 5/21/12 Critical 5 1. Two fried chicken breasts being held at 132 F. Potentially hazardous hot food shall be held at 140 F. or above. * (discarded on the spot) 2. Several flies in dining area and food prep area. Effective pest control measures must be used to prevent potential vermin 3. Dried mashed potatoes stuck to the splash area on table mounted mixer. Food contact surfaces must be maintained in a clean sanitized condition. * 4. Dried food and debris stuck inside micro oven. Food contact surfaces must be maintained in a clean sanitized condition. * 5. Door on walk-in freezer in disrepair causing heavy ice accumulation inside unit. (work order in) All equipment must be maintained in good repair. Non-Critical 7 COMPLAINT INSPECTION 5/24/12 Critical 5 1. Numerous flies throughout the facility. Effective pest control measures must be used to prevent potential vermin 6

7 2. Chicken breast in hot holding unit at 130 F. Potentially hazardous hot food shall be held at 140 F. or above. 3. Boxes of food product left open in the walk-in freezer. Food products must be stored in such a manner to prevent possible 4. Walk-in freezer door seal still in disrepair causing heavy ice accumulation. All equipment must be maintained in good repair. 5. Heavy grease accumulation dried unto bakery sheets and stored with clean equipment. Food contact utensils/ equipment must be cleaned/sanitized after each use and stored in proper manner to prevent Non-critical 11 COMMUNITY OF AUTUMN COURT Routine Inspection 5/22/12 1. Several flies in food prep area. Effective pest control measures must be used to prevent potential vermin RED BARN CAFE/HENHOUSE BAKERY ** COMPLAINT INSPECTION 5/22/12 1. Sanitizing agent in final rinse of dish machine 0 ppm. Sanitizing agent residuals must be maintained in accordance with MO 1999 Food Code and Lawrence County Food Ordinance. * 2. Food contact surface inside large mixing bowl in poor repair/no longer cleanable. Food contact surfaces must be maintained in good repair. 3. Several utensils in bakery area needed to be rewashed prior to use. Food contact utensils/equipment must be cleaned/sanitized after each use and stored in proper manner to prevent * 4. Personal medication stored on shelving with equipment. Personal items must be stored where they will not be a potential contamination hazard to food contact surfaces. * Non-Critical 9 PIERCE CITY NAE S DINER Routine Inspection 5/15/12 1. Need to clean can opener cutting blade. Food contact surfaces must be maintained in a clean sanitized condition. * Non-Critical 6 CASEY S GEN. STORE #1054 Routine Inspection 5/15/12 Critical 3 1. Cover for the prep refrigerator in disrepair. All equipment must be maintained in good repair. 2. BBQ in hot holding unit at 70 F. Unit being used to heat food. Hot holding unit is not to be used to reheat or cook food products. Potentially hazardous hot food shall be held at 140 F. or above. 3. Several flies noted with in facility. Effective pest control measures must be used to prevent potential vermin Non- TOWN & COUNTRY SUPERMARKET Routine Inspection 5/15/12 Critical 0 7

8 PIERCE CITY SENIOR CENTER Routine Inspection 5/15/12 Critical 0 PIERCE CITY ELEMENTARY SCH. SUMMER FEEDING PROGRAM 5/29/12 1. One utensil (colander) no longer cleanable. Food contact surfaces must be maintained in good repair. * (discarded) Non- STOTTS CITY I.H.S. GARDENS Routine Inspection 5/21/12 VERONA GUANAJUATO MEXICAN REST. Routine Inspection 5/10/15 Critical 3 1. Hamburger patties stored in freezer undated and uncovered. Potentially hazardous food must be labeled and date marked for use by date. Food products must be stored in such a manner to prevent possible 2. Bottle of toxic product unlabeled. Toxic products shall be properly used, labeled and stored in such a manner as to prevent potential 3. Chlorine in wiping cloth bucket at 0 ppm. Wet wiping clothes must be stored in sanitizing solution of proper strength (100 ppm) between uses. RE-INSPECTION 5/16/12 Critical 2 1. Open rodenticide bait station in employee restroom. Rodenticide and pesticides must be dispensed in a manner to prevent potential * 2. Employee scooping chips in to basket with bare hands. Proper hand washing must be used to prevent possible contamination of food products. Gloves or proper utensils must be used when handling ready to eat foods. * 8