Barry County Health Department releases April 2019 Food Service Report
May 8, 2019
The Barry County Health Department divides food service code violations into two categories: Priority and Core items.
Priority items are more likely than other violations to contribute to food contamination, or illness and/or injury.
Core items, although important to the overall hygiene of the establishment, do not necessarily present an immediate threat to food contamination or illness and/or injury.
A report for each establishment that is inspected shows the number of priority items, along with a short statement as to the nature of the violations. The report also shows the number of core items but doesn’t list the nature of those violations.
*Corrected on spot
• El Mariachi Cassville
Follow-up 4/1/19:
1. No one was ServSafe certified or the equivalent on duty.
• Cassville Golf Association Cassville
Follow-up 4/8/19:
The priority violations from the 3/21 inspection were corrected.
• Jacks Ice Cream Mobile
Routine 4/8/19:
Priority Violations: 0
Core Violations: 0
• Country N Wheaton
Routine 4/8/19:
Priority Violations: 13
1. Spray paint was stored on a shelf above bread and other food items.*
2. Two spray bottles with clear chemicals were not clearly labeled, and there was a one-gallon container of unlabeled chemicals.*
3. Two different containers of rice were infested with weevils.*
4. The reach-in fridge and the outsides of numerous food containers were soiled by food debris and bacteria growth.
5. Numerous foods were not discarded on their labeled discard date.*
6. Numerous foods were not labeled with a seven-day discard dates.
7. Cut watermelon, pasta salad and cucumber salad were labeled with more than seven-day discard dates.*
8. Numerous food items for personal use were not stored as personal and not labeled with seven-day discard dates.
9. Mashed potatoes were held at 116°F on the steam table.*
10. Soiled wiping cloths left on the counter tops. (Repeat violation.)*
11. Raw chicken was stored above ready-to-eat foods and cheese in the reach-in.*
12. Containers of food were stored uncovered in the reach-in.
13. Seven-plus containers of farm fresh eggs from an unapproved source were in the walk-in cooler. Numerous shells from farm fresh eggs used to make orders were in the bus tub under the grill.
Core Violations: 6
Follow-up 4/11/19:
Priority Violations: 1
1. The reach-in fridge was soiled by food debris and bacteria growth.
Follow-up 4/16/19:
All priority violations from the previous inspection were corrected.
• Casa Maya Mexican Grill Shell Knob
Permit Issued 4/8/19.
• Romy’s Restaurant Monett
Permit Issued 4/8/19.
• Aldava’s Aragon Purdy
Routine 4/9/19:
Priority Violations: 0
Core Violations: 0
• Karenni Asian Market Monett
Permit Issued 4/9/19:
• Angus Branch Monett
Routine 4/9/19:
Priority Violations: 4
1. Raw pork loin was stored under raw ground beef.*
2. Portioned pork in the line cooler was not labeled with a discard date.*
3. Burn spray was stored above beverages.*
4. The condiment station in the server area not holding at 41°F or below.
Core Violations: 3
Follow-up 4/17/19:
All priority violations from the previous inspection were corrected.
• El Jalisciense Mobile
Routine 4/11/19:
Priority Violations: 1*
1. Food in the fridge was held at 35°F.*
Core Violations: 0
• Arby’s Monett
Routine 4/11/19:
Priority Violations: 0
Core Violations: 0
• Jami Lynn’s Monett
Routine 4/15/19:
Priority Violations: 0
Core Violations: 0
• The Bayou Monett
Routine 4/15/19:
Priority Violations: 5*
1. Raw eggs were stored above limes and lemons, and raw eggs were stored above ready-to-eat foods on another shelf in the walk-in.*
2. Rice was held at 105°F and meatballs at 134°F on the hot hold table.*
3. Dressing was held at 47°F and cottage cheese at 50°F on the salad bar.*
4. Egg wash, parmesan chicken and red beans with discard dates of 4/14 and alligator with a discard date of 4/13 had not been discarded.*
5. The pasta basket was heavily soiled by food build up.*
Core Violations: 2
• SS Dockside Café & Pub Shell Knob
Pre-Opening 4/15/19.
Permit Issued 4/23/19.
• Wheaton Family Market Wheaton
Routine 4/16/19:
Priority Violations: 4*
1. Raw ground beef was stored above ready-to-eat meat loaf.*
2. Food in the hot case was not held at 140°F and did not have a documented discard time.*
3. Stuffed jalapenos, cut cantaloupe and cooked pork were not labeled with the discard date.*
4. The smoker shelving was soiled by grease and food debris.*
Core Violations: 1
• Edgewood Creamery Purdy
Permit Issued 4/17/19.
• Monett Area YMCA Monett
Routine 4/17/19
Priority Violations: 0
Core Violations: 0
• Ole Granary Tenderloins Shed Cassville
Permit Issued 4/17/19.
• Office Pub & Steakhouse Eagle Rock
Routine 4/18/19:
Priority Violations: 5
1. An employee going from washing soiled dishes to putting away clean, eating, mopping or cleaning and then making food was not washing their hands before returning to prepping food or handling clean dishes.*
2. Upon arrival, an employee was eating while working the food prep line.*
3. No one was ServSafe certified or the equivalent on duty.
4. Numerous foods in the prep line cooler, reach-in cooler, pizza tables and walk-in cooler were not labeled with discard dates.*
5. Sanitizer in the spray bottles in the kitchen were too strong.*
Core Violations: 3
• Fastrip Wheaton
Follow-up 4/22/19:
Priority Violations: 1
1. No one was ServSafe certified or the equivalent on duty.
• Oriental House Cassville
Routine 4/23/19:
Priority Violations: 3*
1. An employee washing dishes switched from handling soiled dishes to clean without washing their hands first.*
2. The dish machine was not properly dispensing sanitizer causing dishes to not be sanitized during washing.*
3. The sanitizer in the kitchen was too strong.*
Core Violations: 0
• China Express Cassville
Routine 4/23/19:
Priority Violations: 1
1. No one was ServSafe certified or the equivalent on duty.
Core Violations: 2*
• Trojan PQ Mart Washburn
Routine 4/24/19:
Priority Violations: 0
Core Violations: 0
• Taco Bell Cassville
Follow-up 4/25/19:
All priority violations from the previous inspection were corrected.
• Ken’s Hillbilly Cafe Golden
Routine 4/25/19:
Priority Violations: 5
1. Mashed potatoes were held at 91°F.*
2. Potentially hazardous foods were not labeled with discard dates.*
3. Raw shell eggs were stored above ready-to-eat foods.*
4. Spoons were stored in a soiled container.*
5. No one was ServSafe certified or the equivalent on duty.
Core Violations: 2*
• Cubs Café Monett
Routine 4/29/19:
Priority Violations: 4
1. Raw chicken was stored on ready-to-eat ham in the prep cooler, and raw chicken was stored above raw beef in the walk-in. Food items in the long prep cooler were not covered to prevent contamination from the food items stored on the shelf above.*
2. Numerous food items with discard dates of 4/26, 4/27 and 4/28 had not been discarded.*
3. One open five pound container of mayonnaise was left in dry storage without temperature control after opening.
4. An employee washing dishes was scraping and rinsing soiled dishes then putting away clean dishes without washing their hands first.*
Core Violations: 2
• Walmart #48 Monett
Routine 4/29/19:
Priority Violations: 1*
1. Raw shelled eggs were stored with, above and on ready-to-eat yogurts, cheeses and other ready-to-eat items in the damaged area.*
Core Violations: 2
• Saisho Mobile
Routine 4/29/19:
Priority Violations: 2
1. No one was ServSafe certified or the equivalent on duty.
2. The most recent inspection was not posted for the public to read.
Core Violations: 1*
• Monett Family Restaurant Monett
Complaint 4/30/19:
Priority Violations: 2
1. The sanitizer was not at the proper strength.*
2. The faucet at the three-vat sink was leaking.
Core Violations: 1*
• Rapid Roberts Shell Knob
Routine 4/30/19:
Priority Violations: 2
1. The most recent inspection was not posted in a conspicuous place for customers to read.*
Core Violations: 0
• Shell Knob School Shell Knob
Routine 4/30/19:
Priority Violations: 0
Core Violations: 0
The Barry County Health Department divides food service code violations into two categories: Priority and Core items.
Priority items are more likely than other violations to contribute to food contamination, or illness and/or injury.
Core items, although important to the overall hygiene of the establishment, do not necessarily present an immediate threat to food contamination or illness and/or injury.
A report for each establishment that is inspected shows the number of priority items, along with a short statement as to the nature of the violations. The report also shows the number of core items but doesn’t list the nature of those violations.
*Corrected on spot
• El Mariachi Cassville
Follow-up 4/1/19:
1. No one was ServSafe certified or the equivalent on duty.
• Cassville Golf Association Cassville
Follow-up 4/8/19:
The priority violations from the 3/21 inspection were corrected.
• Jacks Ice Cream Mobile
Routine 4/8/19:
Priority Violations: 0
Core Violations: 0
• Country N Wheaton
Routine 4/8/19:
Priority Violations: 13
1. Spray paint was stored on a shelf above bread and other food items.*
2. Two spray bottles with clear chemicals were not clearly labeled, and there was a one-gallon container of unlabeled chemicals.*
3. Two different containers of rice were infested with weevils.*
4. The reach-in fridge and the outsides of numerous food containers were soiled by food debris and bacteria growth.
5. Numerous foods were not discarded on their labeled discard date.*
6. Numerous foods were not labeled with a seven-day discard dates.
7. Cut watermelon, pasta salad and cucumber salad were labeled with more than seven-day discard dates.*
8. Numerous food items for personal use were not stored as personal and not labeled with seven-day discard dates.
9. Mashed potatoes were held at 116°F on the steam table.*
10. Soiled wiping cloths left on the counter tops. (Repeat violation.)*
11. Raw chicken was stored above ready-to-eat foods and cheese in the reach-in.*
12. Containers of food were stored uncovered in the reach-in.
13. Seven-plus containers of farm fresh eggs from an unapproved source were in the walk-in cooler. Numerous shells from farm fresh eggs used to make orders were in the bus tub under the grill.
Core Violations: 6
Follow-up 4/11/19:
Priority Violations: 1
1. The reach-in fridge was soiled by food debris and bacteria growth.
Follow-up 4/16/19:
All priority violations from the previous inspection were corrected.
• Casa Maya Mexican Grill Shell Knob
Permit Issued 4/8/19.
• Romy’s Restaurant Monett
Permit Issued 4/8/19.
• Aldava’s Aragon Purdy
Routine 4/9/19:
Priority Violations: 0
Core Violations: 0
• Karenni Asian Market Monett
Permit Issued 4/9/19:
• Angus Branch Monett
Routine 4/9/19:
Priority Violations: 4
1. Raw pork loin was stored under raw ground beef.*
2. Portioned pork in the line cooler was not labeled with a discard date.*
3. Burn spray was stored above beverages.*
4. The condiment station in the server area not holding at 41°F or below.
Core Violations: 3
Follow-up 4/17/19:
All priority violations from the previous inspection were corrected.
• El Jalisciense Mobile
Routine 4/11/19:
Priority Violations: 1*
1. Food in the fridge was held at 35°F.*
Core Violations: 0
• Arby’s Monett
Routine 4/11/19:
Priority Violations: 0
Core Violations: 0
• Jami Lynn’s Monett
Routine 4/15/19:
Priority Violations: 0
Core Violations: 0
• The Bayou Monett
Routine 4/15/19:
Priority Violations: 5*
1. Raw eggs were stored above limes and lemons, and raw eggs were stored above ready-to-eat foods on another shelf in the walk-in.*
2. Rice was held at 105°F and meatballs at 134°F on the hot hold table.*
3. Dressing was held at 47°F and cottage cheese at 50°F on the salad bar.*
4. Egg wash, parmesan chicken and red beans with discard dates of 4/14 and alligator with a discard date of 4/13 had not been discarded.*
5. The pasta basket was heavily soiled by food build up.*
Core Violations: 2
• SS Dockside Café & Pub Shell Knob
Pre-Opening 4/15/19.
Permit Issued 4/23/19.
• Wheaton Family Market Wheaton
Routine 4/16/19:
Priority Violations: 4*
1. Raw ground beef was stored above ready-to-eat meat loaf.*
2. Food in the hot case was not held at 140°F and did not have a documented discard time.*
3. Stuffed jalapenos, cut cantaloupe and cooked pork were not labeled with the discard date.*
4. The smoker shelving was soiled by grease and food debris.*
Core Violations: 1
• Edgewood Creamery Purdy
Permit Issued 4/17/19.
• Monett Area YMCA Monett
Routine 4/17/19
Priority Violations: 0
Core Violations: 0
• Ole Granary Tenderloins Shed Cassville
Permit Issued 4/17/19.
• Office Pub & Steakhouse Eagle Rock
Routine 4/18/19:
Priority Violations: 5
1. An employee going from washing soiled dishes to putting away clean, eating, mopping or cleaning and then making food was not washing their hands before returning to prepping food or handling clean dishes.*
2. Upon arrival, an employee was eating while working the food prep line.*
3. No one was ServSafe certified or the equivalent on duty.
4. Numerous foods in the prep line cooler, reach-in cooler, pizza tables and walk-in cooler were not labeled with discard dates.*
5. Sanitizer in the spray bottles in the kitchen were too strong.*
Core Violations: 3
• Fastrip Wheaton
Follow-up 4/22/19:
Priority Violations: 1
1. No one was ServSafe certified or the equivalent on duty.
• Oriental House Cassville
Routine 4/23/19:
Priority Violations: 3*
1. An employee washing dishes switched from handling soiled dishes to clean without washing their hands first.*
2. The dish machine was not properly dispensing sanitizer causing dishes to not be sanitized during washing.*
3. The sanitizer in the kitchen was too strong.*
Core Violations: 0
• China Express Cassville
Routine 4/23/19:
Priority Violations: 1
1. No one was ServSafe certified or the equivalent on duty.
Core Violations: 2*
• Trojan PQ Mart Washburn
Routine 4/24/19:
Priority Violations: 0
Core Violations: 0
• Taco Bell Cassville
Follow-up 4/25/19:
All priority violations from the previous inspection were corrected.
• Ken’s Hillbilly Cafe Golden
Routine 4/25/19:
Priority Violations: 5
1. Mashed potatoes were held at 91°F.*
2. Potentially hazardous foods were not labeled with discard dates.*
3. Raw shell eggs were stored above ready-to-eat foods.*
4. Spoons were stored in a soiled container.*
5. No one was ServSafe certified or the equivalent on duty.
Core Violations: 2*
• Cubs Café Monett
Routine 4/29/19:
Priority Violations: 4
1. Raw chicken was stored on ready-to-eat ham in the prep cooler, and raw chicken was stored above raw beef in the walk-in. Food items in the long prep cooler were not covered to prevent contamination from the food items stored on the shelf above.*
2. Numerous food items with discard dates of 4/26, 4/27 and 4/28 had not been discarded.*
3. One open five pound container of mayonnaise was left in dry storage without temperature control after opening.
4. An employee washing dishes was scraping and rinsing soiled dishes then putting away clean dishes without washing their hands first.*
Core Violations: 2
• Walmart #48 Monett
Routine 4/29/19:
Priority Violations: 1*
1. Raw shelled eggs were stored with, above and on ready-to-eat yogurts, cheeses and other ready-to-eat items in the damaged area.*
Core Violations: 2
• Saisho Mobile
Routine 4/29/19:
Priority Violations: 2
1. No one was ServSafe certified or the equivalent on duty.
2. The most recent inspection was not posted for the public to read.
Core Violations: 1*
• Monett Family Restaurant Monett
Complaint 4/30/19:
Priority Violations: 2
1. The sanitizer was not at the proper strength.*
2. The faucet at the three-vat sink was leaking.
Core Violations: 1*
• Rapid Roberts Shell Knob
Routine 4/30/19:
Priority Violations: 2
1. The most recent inspection was not posted in a conspicuous place for customers to read.*
Core Violations: 0
• Shell Knob School Shell Knob
Routine 4/30/19:
Priority Violations: 0
Core Violations: 0