Barry County Health Department releases October Food Service Report
November 13, 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
• Tips Smokewagon Cassville
Permit Issued 10/1/19.
Routine 10/26/19 :
Priority Violations: 0
Core Violations: 0
• Eva’s DBA Jersey’s Sports Bar & Grill Cassville
Follow-up 10/1/19:
Priority Violations: 1
1. No one was ServSafe certified or the equivalent on duty.
• The Brown Bag Monett
Routine 10/1/19:
Priority Violations: 1*
1. Cheese on the counter was without time or temperature control. Deli meat was held at 47°F and tomato wedges were at 48°F on the salad bar.*
Core Violations: 6
• Monett Middle School Monett
Routine 10/1/19:
Priority Violations: 0
Core Violations: 0
• Pizza Hut Cassville
Follow-up 10/1/19:
Priority Violations: 1
1. No one was ServSafe certified or the equivalent on duty.
• Taqueria Carlito Eagle Rock
Follow-up 10/1/19:
Priority Violations: 1
1. No one was ServSafe certified or the equivalent on duty.
• Office Pub & Steakhouse Eagle Rock
Follow-up 10/1/19:
Priority Violations: 1
1. No one was ServSafe certified or the equivalent on duty.
• Casey’s General Store # 2058 Monett
Follow-up 10/1/19:
Priority Violations: 1
1. No one was ServSafe certified or the equivalent on duty.
• Saisho Monett
Follow-up 10/1/19:
Priority Violations: 1
1. No one was ServSafe certified or the equivalent on duty.
• Country N Wheaton
Routine 10/2/19:
Priority Violations: 3*
1. Macaroni salad with a discard date of 9/27 and diced tomatoes 9/30 were not discarded.*
2. Raw ground beef was stored touching cooked ready-to-eat ham and on top of whole pork.*
3. Three dead insects were in the dry storage room, dead insects were on a bag of batter, and two dead insects in a tin can that contains grease.*
Core Violations: 3
• Domino’s Pizza Monett
Routine 10/2/19:
Priority Violations: 0
Core Violations: 0
• Happy House Monett
Routine 10/2/19:
Priority Violations: 4*
1. Only one page of the last inspection was posted even though there were two pages of violations.*
2. Hand antiseptic was stored beside and above food items.*
3. The stand up mixer and slicer (stored as clean) had dried food debris on them.*
4. Shrimp, beef and other foods were holding at 54°F in line cooler; ambrosia was holding at 57°F and sliced cantaloupe was holding at 54°F on salad bar.*
Core Violations: 0
• Mexico 2000 Monett
Routine 10/2/19:
Priority Violations: 3*
1. Sliced tomatoes and diced tomatoes were held at 71°F on counter.*
2. There was an uncovered beverage in the kitchen.*
3. There was a container of shredded beef not labeled with the discard date.*
Core Violations: 1*
• Southwest High School Washburn
Routine 10/3/19:
Priority Violations: 0
Core Violations: 0
• Vic’s Café Washburn
Routine 10/3/19:
Priority Violations: 2
1. The prep sink hose was laying in the sink. There was no backflow prevention device.
2. The sanitizer in the three-compartment sink was too strong.*
Core Violations: 1*
Follow-up 10/14/19:
All priority violations from the previous inspection were corrected.
• Cassville Bowl Cassville
Routine 10/7/19:
Priority Violations: 2
1. Cold water at the hand washing sink was not connected so water leaked from the underside of the faucet.
2. There was one can of molded chili in the fridge.*
Core Violations: 3*
Follow-Up 10/28/19:
All priority violations from the previous inspection were corrected.
• Trojan PQ Mart Washburn
Routine 10/9/19:
Priority Violations: 1
1. The ice machine and tea nozzle had bacteria growth.
Core Violations: 0
• Doughco Donuts Cassville
Routine 10/10/19:
Priority Violations: 3*
1. Sandwiches, sausage rolls and burritos held with time as a public health control did not have a documented discard time.*
2. An employee took money then put on gloves to make another order without washing their hands prior.*
3. Raid bait trays and a spray can of Raid were stored with utensils.*
Core Violations: 3
• Paradise Café Cassville
Routine 10/11/19:
Priority Violations: 3*
1. Sausage patties were held at 134°F instead of 140°F.*
2. Pizza sauce was not labeled with the seven day discard date.*
3. An employee handled ready-to-eat biscuits, English muffins and cooked breakfast meats with their bare hands.*
Core Violations: 0
• Trojan PQ Mart Washburn
Follow-up 10/14/19:
All priority violations from the previous inspection were corrected.
• The Stage Stop Butterfield
Routine 10/14/19:
Priority Violations: 2
1. The current permit was not posted for the public to read.
2. Time release drugs with discard dates of 2/19, 7/19 and 9/19 were not discarded.
Core Violations: 1
Follow-up 10/15/19:
All priority violations from the previous inspection were corrected.
• Fastrip Wheaton
Routine 10/15/19:
Priority Violations: 3
1. No one was ServSafe certified or the equivalent on duty.
2. The food contact surface of a plastic bowl is cracked and heat damaged and no longer smooth and cleanable.*
3. Bacteria growth was in the ice machine.
Core Violations: 1
Follow-up 10/17/19:
The priority violations from the previous inspection were corrected.
• Tyson Cafeteria Monett
Routine 10/15/19:
Priority Violations: 2*
1. Pizza, calzones and sausage and gravy buns with discard dates of 9/10, 9/24, 9/30 and 10/14 were not discarded.*
2. One sausage and gravy bun in the employee reach-in sandwich fridge was molded.*
Core Violations: 1
• Cub’s Café Monett
Routine 10/15/19:
Priority Violations: 11
1. The most recent inspection was not posted for the public to read.
2. Sausage links and shell eggs were left on the prep counter without time or temperature control.*
3. Diced ham, sliced ham, diced tomatoes and raw steak meat were all held between 48°F and 50°F in prep cooler #1. The ambient temperature of the prep cooler was 50°F.
4. Flour used to bread raw meat had large clumps of raw meat juices, had not been sifted and had no time or temperature control.*
5. Cream pies and tongue meat were not labeled with seven-day discard dates.
6. Refried beans and sausage patties with discard dates of 10/14 and 10/12 were not discarded.*
7. Numerous food items in the reach-in prep coolers were not covered to prevent contamination by other foods.
8. The three-compartment sink faucet was leaking.
9. One spray bottle of bleach water was not labeled with the common name.*
10. Air freshener cans and oven cleaner were stored above bottled drinks and pans.*
11. Raid fly spray, that is not approved for use in food service establishments, was kept on the line by the grill.
Core Violations: 7
Follow-Up 10/24/19 :
Priority Violations: 3
1. The most recent inspection was not posted for the public to read.*
2. Diced ham, sliced ham, diced tomatoes and raw steak meat were all held between 48°F and 50°F in prep cooler #1. The ambient temperature of the prep cooler was 50°F.
3. Cream pies and tongue meat were not labeled with a seven-day discard date.*
Core Violations: 0
Follow-Up 10/30/19:
Priority Violations: 1
1. Diced tomatoes were held at 46°F and raw chicken was held at 45°F. The ambient temperature of the cooling unit was 50°F.
Core Violations: 0
• Little Tommy’s Shell Knob
Routine 10/16/19:
Priority Violations: 0
Core Violations: 0
• Shell Knob School Shell Knob
Routine 10/16/19:
Priority Violations: 0
Core Violations: 0
• Rapid Roberts Shell Knob
Routine 10/16/19:
Priority Violations: 0
Core Violations: 1*
• The Farmer’s Daughter Cassville
Routine 10/16/19:
Priority Violations: 7
1. No one was ServSafe certified or the equivalent on duty.
2. An employee was slicing onions for fresh sandwiches and salads with their bare hands and handling buns and bread with their bare hands. (repeat)*
3. A tub with raw ground beef was thawing under running water in the mop sink.*
4. Numerous raw and cooked meats, cooked carrots and scalloped potatoes were not labeled with seven-day discard dates.
5. Egg wash with a 10/4 discard date, dressing 10/10 and 10/15 and cooked cherries 9/29 were not discarded.*
6. Two melted and scorched plastic spoons were no longer smooth and easily cleanable.*
7. The onsite wastewater system was surfacing. (repeat)
Core Violations: 2
Follow-up 10/17/19:
Priority Violations: 1
1. The onsite wastewater system was surfacing. (repeat).
• Subway #13298 Cassville
Complaint 10/16/19:
Priority Violations: 2
1. An employee was eating in the back kitchen area.*
2. Two salad bowls were pitted and chipped and one silicone mat was torn with a hole in the middle.
Core Violations: 0
Follow-Up 10/31/19:
All priority violations from the previous inspection were corrected.
• Main Street Café Wheaton
Routine 10/17/19:
Priority Violations: 2*
1. Sliced tomatoes and lettuce were held at 59°F.*
2. A food handler changed gloves without washing their hands first.*
Core Violations: 1
• Acambaro Mexican Restaurant Monett
Routine 10/21/19:
Priority Violations: 3*
1. Sautéed vegetables on the stove top held at 120°F and soup was held in the oven at 110°F.*
2. Five spatulas were chipped and melted and were no longer smooth and easily cleanable.*
3. Employee medicine was stored above the food prep table and an open tube of caulk was stored above corn starch and bag‘n'box soda in the dry storage room.*
Core Violations: 3*
• Ole Granary Tenderloins & More Cassville
Routine 10/22/19:
Priority Violations: 0
Core Violations: 0
• Monett Elementary School Monett
Routine 10/22/19:
Priority Violations: 0
Core Violations: 0
• Monett Area YMCA Monett
Routine 10/22/19:
Priority Violations: 2
1. Five live insects were crawling on the floor.
2. Counter tops were soiled by food debris.
Core Violations: 0
• Arbys #5005036 Monett
Routine 10/22/19:
Priority Violations: 1*
1. Chicken strips, mozzarella sticks, onion rings and French fries held with time as a public health control, did not have documented discard times.*
Core Violations: 0
• Jami Lynn’s Monett
Routine 10/22/19:
Priority Violations: 0
Core Violations: 0
• Mercy Cassville
Routine 10/28/19:
Priority Violations: 1*
1. Sliced tomatoes and leaf lettuce labeled with a discard date of 10/25/19 were not discarded.*
Core Violations: 0
• El Mariachi Cassville
Pre-Opening 10/28/19:
Permit issued for change of ownership.
• Fourstate Stockyard Cafe Exeter
Routine 10/29/19:
Priority Violations: 1*
1. Raw shelled eggs were stored above sliced cheese and deli meat in the reach in fridge.*
Core Violations: 1
• Monett Senior Center Monett
Routine 10/29/19:
Priority Violations: 0
Core Violations: 0
• Jack Henry Café Monett
Routine 10/29/19:
Priority Violations: 1*
1. Sliced turkey, cheese, ham salad and other items were held at 54°F in the deli line cooler.*
Core Violations: 0
• Cassville Senior Center Cassville
Routine 10/30/19:
Priority Violations: 0
Core Violations: 0
• Wal-Mart # 48 Monett
Routine 10/30/19:
Priority Violations: 0
Core Violations: 2
• Southern Standard Monett
Pre-Opening 10/31/19:
Permit Issued.
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
• Tips Smokewagon Cassville
Permit Issued 10/1/19.
Routine 10/26/19 :
Priority Violations: 0
Core Violations: 0
• Eva’s DBA Jersey’s Sports Bar & Grill Cassville
Follow-up 10/1/19:
Priority Violations: 1
1. No one was ServSafe certified or the equivalent on duty.
• The Brown Bag Monett
Routine 10/1/19:
Priority Violations: 1*
1. Cheese on the counter was without time or temperature control. Deli meat was held at 47°F and tomato wedges were at 48°F on the salad bar.*
Core Violations: 6
• Monett Middle School Monett
Routine 10/1/19:
Priority Violations: 0
Core Violations: 0
• Pizza Hut Cassville
Follow-up 10/1/19:
Priority Violations: 1
1. No one was ServSafe certified or the equivalent on duty.
• Taqueria Carlito Eagle Rock
Follow-up 10/1/19:
Priority Violations: 1
1. No one was ServSafe certified or the equivalent on duty.
• Office Pub & Steakhouse Eagle Rock
Follow-up 10/1/19:
Priority Violations: 1
1. No one was ServSafe certified or the equivalent on duty.
• Casey’s General Store # 2058 Monett
Follow-up 10/1/19:
Priority Violations: 1
1. No one was ServSafe certified or the equivalent on duty.
• Saisho Monett
Follow-up 10/1/19:
Priority Violations: 1
1. No one was ServSafe certified or the equivalent on duty.
• Country N Wheaton
Routine 10/2/19:
Priority Violations: 3*
1. Macaroni salad with a discard date of 9/27 and diced tomatoes 9/30 were not discarded.*
2. Raw ground beef was stored touching cooked ready-to-eat ham and on top of whole pork.*
3. Three dead insects were in the dry storage room, dead insects were on a bag of batter, and two dead insects in a tin can that contains grease.*
Core Violations: 3
• Domino’s Pizza Monett
Routine 10/2/19:
Priority Violations: 0
Core Violations: 0
• Happy House Monett
Routine 10/2/19:
Priority Violations: 4*
1. Only one page of the last inspection was posted even though there were two pages of violations.*
2. Hand antiseptic was stored beside and above food items.*
3. The stand up mixer and slicer (stored as clean) had dried food debris on them.*
4. Shrimp, beef and other foods were holding at 54°F in line cooler; ambrosia was holding at 57°F and sliced cantaloupe was holding at 54°F on salad bar.*
Core Violations: 0
• Mexico 2000 Monett
Routine 10/2/19:
Priority Violations: 3*
1. Sliced tomatoes and diced tomatoes were held at 71°F on counter.*
2. There was an uncovered beverage in the kitchen.*
3. There was a container of shredded beef not labeled with the discard date.*
Core Violations: 1*
• Southwest High School Washburn
Routine 10/3/19:
Priority Violations: 0
Core Violations: 0
• Vic’s Café Washburn
Routine 10/3/19:
Priority Violations: 2
1. The prep sink hose was laying in the sink. There was no backflow prevention device.
2. The sanitizer in the three-compartment sink was too strong.*
Core Violations: 1*
Follow-up 10/14/19:
All priority violations from the previous inspection were corrected.
• Cassville Bowl Cassville
Routine 10/7/19:
Priority Violations: 2
1. Cold water at the hand washing sink was not connected so water leaked from the underside of the faucet.
2. There was one can of molded chili in the fridge.*
Core Violations: 3*
Follow-Up 10/28/19:
All priority violations from the previous inspection were corrected.
• Trojan PQ Mart Washburn
Routine 10/9/19:
Priority Violations: 1
1. The ice machine and tea nozzle had bacteria growth.
Core Violations: 0
• Doughco Donuts Cassville
Routine 10/10/19:
Priority Violations: 3*
1. Sandwiches, sausage rolls and burritos held with time as a public health control did not have a documented discard time.*
2. An employee took money then put on gloves to make another order without washing their hands prior.*
3. Raid bait trays and a spray can of Raid were stored with utensils.*
Core Violations: 3
• Paradise Café Cassville
Routine 10/11/19:
Priority Violations: 3*
1. Sausage patties were held at 134°F instead of 140°F.*
2. Pizza sauce was not labeled with the seven day discard date.*
3. An employee handled ready-to-eat biscuits, English muffins and cooked breakfast meats with their bare hands.*
Core Violations: 0
• Trojan PQ Mart Washburn
Follow-up 10/14/19:
All priority violations from the previous inspection were corrected.
• The Stage Stop Butterfield
Routine 10/14/19:
Priority Violations: 2
1. The current permit was not posted for the public to read.
2. Time release drugs with discard dates of 2/19, 7/19 and 9/19 were not discarded.
Core Violations: 1
Follow-up 10/15/19:
All priority violations from the previous inspection were corrected.
• Fastrip Wheaton
Routine 10/15/19:
Priority Violations: 3
1. No one was ServSafe certified or the equivalent on duty.
2. The food contact surface of a plastic bowl is cracked and heat damaged and no longer smooth and cleanable.*
3. Bacteria growth was in the ice machine.
Core Violations: 1
Follow-up 10/17/19:
The priority violations from the previous inspection were corrected.
• Tyson Cafeteria Monett
Routine 10/15/19:
Priority Violations: 2*
1. Pizza, calzones and sausage and gravy buns with discard dates of 9/10, 9/24, 9/30 and 10/14 were not discarded.*
2. One sausage and gravy bun in the employee reach-in sandwich fridge was molded.*
Core Violations: 1
• Cub’s Café Monett
Routine 10/15/19:
Priority Violations: 11
1. The most recent inspection was not posted for the public to read.
2. Sausage links and shell eggs were left on the prep counter without time or temperature control.*
3. Diced ham, sliced ham, diced tomatoes and raw steak meat were all held between 48°F and 50°F in prep cooler #1. The ambient temperature of the prep cooler was 50°F.
4. Flour used to bread raw meat had large clumps of raw meat juices, had not been sifted and had no time or temperature control.*
5. Cream pies and tongue meat were not labeled with seven-day discard dates.
6. Refried beans and sausage patties with discard dates of 10/14 and 10/12 were not discarded.*
7. Numerous food items in the reach-in prep coolers were not covered to prevent contamination by other foods.
8. The three-compartment sink faucet was leaking.
9. One spray bottle of bleach water was not labeled with the common name.*
10. Air freshener cans and oven cleaner were stored above bottled drinks and pans.*
11. Raid fly spray, that is not approved for use in food service establishments, was kept on the line by the grill.
Core Violations: 7
Follow-Up 10/24/19 :
Priority Violations: 3
1. The most recent inspection was not posted for the public to read.*
2. Diced ham, sliced ham, diced tomatoes and raw steak meat were all held between 48°F and 50°F in prep cooler #1. The ambient temperature of the prep cooler was 50°F.
3. Cream pies and tongue meat were not labeled with a seven-day discard date.*
Core Violations: 0
Follow-Up 10/30/19:
Priority Violations: 1
1. Diced tomatoes were held at 46°F and raw chicken was held at 45°F. The ambient temperature of the cooling unit was 50°F.
Core Violations: 0
• Little Tommy’s Shell Knob
Routine 10/16/19:
Priority Violations: 0
Core Violations: 0
• Shell Knob School Shell Knob
Routine 10/16/19:
Priority Violations: 0
Core Violations: 0
• Rapid Roberts Shell Knob
Routine 10/16/19:
Priority Violations: 0
Core Violations: 1*
• The Farmer’s Daughter Cassville
Routine 10/16/19:
Priority Violations: 7
1. No one was ServSafe certified or the equivalent on duty.
2. An employee was slicing onions for fresh sandwiches and salads with their bare hands and handling buns and bread with their bare hands. (repeat)*
3. A tub with raw ground beef was thawing under running water in the mop sink.*
4. Numerous raw and cooked meats, cooked carrots and scalloped potatoes were not labeled with seven-day discard dates.
5. Egg wash with a 10/4 discard date, dressing 10/10 and 10/15 and cooked cherries 9/29 were not discarded.*
6. Two melted and scorched plastic spoons were no longer smooth and easily cleanable.*
7. The onsite wastewater system was surfacing. (repeat)
Core Violations: 2
Follow-up 10/17/19:
Priority Violations: 1
1. The onsite wastewater system was surfacing. (repeat).
• Subway #13298 Cassville
Complaint 10/16/19:
Priority Violations: 2
1. An employee was eating in the back kitchen area.*
2. Two salad bowls were pitted and chipped and one silicone mat was torn with a hole in the middle.
Core Violations: 0
Follow-Up 10/31/19:
All priority violations from the previous inspection were corrected.
• Main Street Café Wheaton
Routine 10/17/19:
Priority Violations: 2*
1. Sliced tomatoes and lettuce were held at 59°F.*
2. A food handler changed gloves without washing their hands first.*
Core Violations: 1
• Acambaro Mexican Restaurant Monett
Routine 10/21/19:
Priority Violations: 3*
1. Sautéed vegetables on the stove top held at 120°F and soup was held in the oven at 110°F.*
2. Five spatulas were chipped and melted and were no longer smooth and easily cleanable.*
3. Employee medicine was stored above the food prep table and an open tube of caulk was stored above corn starch and bag‘n'box soda in the dry storage room.*
Core Violations: 3*
• Ole Granary Tenderloins & More Cassville
Routine 10/22/19:
Priority Violations: 0
Core Violations: 0
• Monett Elementary School Monett
Routine 10/22/19:
Priority Violations: 0
Core Violations: 0
• Monett Area YMCA Monett
Routine 10/22/19:
Priority Violations: 2
1. Five live insects were crawling on the floor.
2. Counter tops were soiled by food debris.
Core Violations: 0
• Arbys #5005036 Monett
Routine 10/22/19:
Priority Violations: 1*
1. Chicken strips, mozzarella sticks, onion rings and French fries held with time as a public health control, did not have documented discard times.*
Core Violations: 0
• Jami Lynn’s Monett
Routine 10/22/19:
Priority Violations: 0
Core Violations: 0
• Mercy Cassville
Routine 10/28/19:
Priority Violations: 1*
1. Sliced tomatoes and leaf lettuce labeled with a discard date of 10/25/19 were not discarded.*
Core Violations: 0
• El Mariachi Cassville
Pre-Opening 10/28/19:
Permit issued for change of ownership.
• Fourstate Stockyard Cafe Exeter
Routine 10/29/19:
Priority Violations: 1*
1. Raw shelled eggs were stored above sliced cheese and deli meat in the reach in fridge.*
Core Violations: 1
• Monett Senior Center Monett
Routine 10/29/19:
Priority Violations: 0
Core Violations: 0
• Jack Henry Café Monett
Routine 10/29/19:
Priority Violations: 1*
1. Sliced turkey, cheese, ham salad and other items were held at 54°F in the deli line cooler.*
Core Violations: 0
• Cassville Senior Center Cassville
Routine 10/30/19:
Priority Violations: 0
Core Violations: 0
• Wal-Mart # 48 Monett
Routine 10/30/19:
Priority Violations: 0
Core Violations: 2
• Southern Standard Monett
Pre-Opening 10/31/19:
Permit Issued.
