Barry County Health Department releases September Food Service Report
October 23, 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
• Adelitas Mexican Restaurant Purdy
Routine 9/5/19:
Priority Violations: 2*
1. Enchilada sauce and shrimp with discard dates of 9/4 had not been discarded.*
2. An employee handled raw meat then put on a new pair of gloves instead of washing their hands. Servers were delivering food, taking money and performing many tasks, and then skipping hand washing to put on gloves when handling ready-to-eat foods.*
Core Violations: 2*
• Purdy RIII School Purdy
Routine 9/5/19:
Priority Violations: 3
1. Numerous food items (cups of potato salad, macaroni salad, cottage cheese and containers of eggs) were removed from the original packaging and given more than a seven-day discard dates.
2. Salads on the salad bar were held at 54ºF.
3. The dish machine was not dispensing enough sanitizer to sanitize.
Core Violations: 0
Follow-up 9/9/19:
All priority violations from the previous inspection were corrected.
• Geraldi’s Cassville
Routine 9/10/19:
Priority Violations: 0
Core Violations: 3
• His House Foundation Shell Knob
Routine 9/10/19:
Priority Violations:0
Core Violations: 0
• Whitley Pharmacy Cassville
Routine 9/11/19:
Priority Violations: 1*
1. Raw shell eggs and raw ground beef were stored above ready-to-eat limes, deli meat and cheese.*
Core Violations: 1*
• BBQ Station Cassville
Routine 9/11/19:
Priority Violations: 1*
1. Sour cream was held at 49ºF in the cold crock on the counter. Baked potatoes on the serving line steam table were held at 128ºF.*
Core Violations: 0
• Cassville Primary/Middle School Cassville
Routine 9/12/19:
Priority Violations: 0
Core Violations: 0
• Cassville Intermediate School Cassville
Routine 9/12/19:
Priority Violations: 0
Core Violations: 0
• Cassville High School Cassville
Routine 9/12/19:
Priority Violations: 0
Core Violations: 0
• Wheaton Family Market Wheaton
Routine 9/16/19:
Priority Violations: 6
1. Two tornadoes, held by time as a public health control, did not have documented discard times. Two pizzas with discard times of 8:30 had not been discarded.*
2. A sausage toaster sandwich and breakfast burritos were held at 117ºF and 122ºF instead of 140ºF.*
3. The meat grinder in the walk-in cooler was not cleaned from the previous day’s use and cleaning logs were not maintained.
4. A cart of cut meat products were not labeled with a discard date.
5. Beef’n beans with a discard date of 9/9 and pork chops with a discard date of 9/10 were not discarded.*
6. The current permit was not posted for the public to see.*
Core Violations: 1
Follow-up 9/18/19:
Priority violations from the previous inspection were corrected.
• The Coffee Café Purdy
Routine 9/16/19:
Priority Violations: 0
Core Violations: 1
• King Food Saver Cassville
Routine 9/17/19:
Priority Violations: 3*
1. Macaroni salad and broccoli salad were given eight day discards date rather than seven. Two chicken pot pies were not labeled with discard dates.*
2. Three cans of infant formula with discard dates of November 2018 and two cans with discard dates of April 2019 had not been discarded.*
3. The underside of the meat slicer had food debris on it.*
Core Violations: 6
• Oriental House Cassville
Routine 9/17/19:
Priority Violations: 3*
1. Rice and sushi rice, held with time as a public health control, did not have documented discard times.*
2. Fried shrimp, crab rangoons and cooked cabbage were left on the counter without time or temperature controls.*
3. The server and kitchen sanitizer were too strong. (repeat)*
Core Violations: 2*
• Eva’s Sports Bar & Grill (Jerseys) Cassville
Routine 9/17/19:
Priority Violations: 16
1. Tuna salad with a discard date of 9/15 and ranch dressing (made on site) with a discard date of 9/16 had not been discarded.*
2. A raw ground beef package was stored on top of a package of deli meat and a package of fully-cooked bacon.*
3. No one Servsafe certified or the equivalent on duty.
4. No consumer advisory was on the menu for items that can be ordered raw or undercooked.
5. Numerous mouse pellets were on the floor and behind the freezer in dry storage.
6. Diced tomatoes and cheese on ice in the steam table were held at 45ºF and 57ºF.*
7. The walk-in cooler was not holding foods at/or below 41ºF.
8. The ice machine had bacteria growth in it.
9. Philly meat had been given an eleven-day discard date rather than seven.*
10. Steaks, chicken and meatballs were not labeled with discard dates.*
11. Farm-fresh eggs from an unapproved source were in the walk-in.*
12. The sanitizer at the bar was too weak.*
13. An employee preparing drink behind the bar had an uncovered employee beverage.*
14. A chewed bag of rodent bait was on the floor in dry storage.*
15. A rodent bait that is not approved for food establishments was being used in the dry storage room.*
16. The most recent inspection was not posted for the public to read.*
Core Violations: 3
Follow-up 9/18/19:
Priority Violations: 4
1. No one was ServSafe certified or the equivalent on duty.
2. No consumer advisory was on the menu items for that can be ordered raw or under cooked.
3. Numerous mouse pellets were behind the chest freezer in the dry storage.
4. The ice machine had bacteria growth in it.
Follow-up 9/23/19:
Priority Violations: 2
1. No one was ServSafe certified or the equivalent on duty.
2. No consumer advisory was on the menu items that can be ordered raw or under cooked.
• Harter House Shell Knob
Follow-up 9/17/19:
The priority violations from the 8/29/19 inspection were corrected.
• Pizza Hut Monett
Routine 9/18/19:
Priority Violations: 3
1. Sanitizer in buckets throughout the kitchen was too weak.
2. The back of the pizza cutting table was heavily soiled by grease accumulations. The black wall shelf above the prep table by the proofer was heavily soiled by grease splatter buildup. Shelves in the proofer were soiled by grease and food buildup. The ice machine had bacteria buildup inside.
3. Walls and floors in the areas of the kitchen were soiled by a buildup of debris and grease. (3rd repeat)
Core Violations: 3
Follow-up 9/23/19:
Priority Violations: 1
1. The back of the pizza cutting table was heavily soiled by grease accumulations. The black wall shelf above the prep table by the proofer was heavily soiled by grease splatter buildup. Shelves in the proofer were soiled by grease and food buildup.
Follow-up 9/25/19:
All priority violations from the previous inspection were corrected.
• Prime Cut Monett
Routine 9/18/19:
Priority Violations: 0
Core Violations: 2
• Wheaton RIII School Wheaton
Routine 9/18/19:
Priority Violations: 0
Core Violations: 0
• Taco Bell Cassville
Routine 9/24/19:
Priority Violations: 1*
1. Twelve-plus pans put away as clean had food buildup on them.*
Core Violations: 1*
• Exeter School Exeter
Routine 9/24/19:
Priority Violations: 0
Core Violations: 0
• China Express Cassville
Routine 9/24/19:
Priority Violations: 5
1. The most recent inspection was hidden under a paper.*
2. No one was ServSafe certified or the equivalent on duty.
3. Fried chicken and egg rolls in the prep cooler and a garlic and oil mixture in the walk-in were not labeled with the seven-day discard dates.*
4. The sanitizer was too weak to sanitize food-contact surfaces.*
5. One spray bottle of chemicals was not clearly labeled.*
Core Violations: 7
• Mocha Jo’s Coffee Café Monett
Permit Issued 9/24/19.
Transfer of ownership.
• La Michoacana Monett
Routine 9/24/19:
Priority Violations: 1*
1. Raw shell eggs were stored above beverages in the reach-in by the front door.*
Core Violations: 4*
• Barry Lawrence Dev. Center Monett
Routine 9/24/19:
Priority Violations: 0
Core Violations: 0
• Pack & Go Monett
Routine 9/24/19:
Priority Violations: 1*
1. The prep table that the pizza oven sets on had dried on food debris.*
Core Violations: 1
• White Oak Station Seligman
Routine 9/24/19:
Priority Violations: 5*
1. The discard times for foods in the hot case, held with time as a public health control, were not documented.*
2. Cheese cake in the pie case was held at 47ºF, and the case was held at 48ºF.*
3. Raw shell eggs were stored on top of and touching vegetables and fresh produce.*
4. Black trash bags, not food grade, were used for breading raw meats.*
5. Soda nozzles were soiled by bacteria growth.*
Core Violations: 2
• Burger King Monett
Routine 9/24/19:
Priority Violations: 2*
1. The current food service permit was not posted in a conspicuous place for the public to read.*
2. Several potentially hazardous foods were past their discard times.*
Core Violations: 2
• Emory Melton Conference Center Cassville
Routine 9/26/19:
Priority Violations: 1*
1. Corn beef with a discard date of 9/25, dressing 9/24, dressing cups 9/14, cole slaw 9/25, tomato paste 9/25, used raw meat breading flour 9/23 and gravy 9/20 had not been not discarded on their discard dates.*
Core Violations: 1
• Southwest Elementary School Washburn
Routine 9/30/19:
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
• Adelitas Mexican Restaurant Purdy
Routine 9/5/19:
Priority Violations: 2*
1. Enchilada sauce and shrimp with discard dates of 9/4 had not been discarded.*
2. An employee handled raw meat then put on a new pair of gloves instead of washing their hands. Servers were delivering food, taking money and performing many tasks, and then skipping hand washing to put on gloves when handling ready-to-eat foods.*
Core Violations: 2*
• Purdy RIII School Purdy
Routine 9/5/19:
Priority Violations: 3
1. Numerous food items (cups of potato salad, macaroni salad, cottage cheese and containers of eggs) were removed from the original packaging and given more than a seven-day discard dates.
2. Salads on the salad bar were held at 54ºF.
3. The dish machine was not dispensing enough sanitizer to sanitize.
Core Violations: 0
Follow-up 9/9/19:
All priority violations from the previous inspection were corrected.
• Geraldi’s Cassville
Routine 9/10/19:
Priority Violations: 0
Core Violations: 3
• His House Foundation Shell Knob
Routine 9/10/19:
Priority Violations:0
Core Violations: 0
• Whitley Pharmacy Cassville
Routine 9/11/19:
Priority Violations: 1*
1. Raw shell eggs and raw ground beef were stored above ready-to-eat limes, deli meat and cheese.*
Core Violations: 1*
• BBQ Station Cassville
Routine 9/11/19:
Priority Violations: 1*
1. Sour cream was held at 49ºF in the cold crock on the counter. Baked potatoes on the serving line steam table were held at 128ºF.*
Core Violations: 0
• Cassville Primary/Middle School Cassville
Routine 9/12/19:
Priority Violations: 0
Core Violations: 0
• Cassville Intermediate School Cassville
Routine 9/12/19:
Priority Violations: 0
Core Violations: 0
• Cassville High School Cassville
Routine 9/12/19:
Priority Violations: 0
Core Violations: 0
• Wheaton Family Market Wheaton
Routine 9/16/19:
Priority Violations: 6
1. Two tornadoes, held by time as a public health control, did not have documented discard times. Two pizzas with discard times of 8:30 had not been discarded.*
2. A sausage toaster sandwich and breakfast burritos were held at 117ºF and 122ºF instead of 140ºF.*
3. The meat grinder in the walk-in cooler was not cleaned from the previous day’s use and cleaning logs were not maintained.
4. A cart of cut meat products were not labeled with a discard date.
5. Beef’n beans with a discard date of 9/9 and pork chops with a discard date of 9/10 were not discarded.*
6. The current permit was not posted for the public to see.*
Core Violations: 1
Follow-up 9/18/19:
Priority violations from the previous inspection were corrected.
• The Coffee Café Purdy
Routine 9/16/19:
Priority Violations: 0
Core Violations: 1
• King Food Saver Cassville
Routine 9/17/19:
Priority Violations: 3*
1. Macaroni salad and broccoli salad were given eight day discards date rather than seven. Two chicken pot pies were not labeled with discard dates.*
2. Three cans of infant formula with discard dates of November 2018 and two cans with discard dates of April 2019 had not been discarded.*
3. The underside of the meat slicer had food debris on it.*
Core Violations: 6
• Oriental House Cassville
Routine 9/17/19:
Priority Violations: 3*
1. Rice and sushi rice, held with time as a public health control, did not have documented discard times.*
2. Fried shrimp, crab rangoons and cooked cabbage were left on the counter without time or temperature controls.*
3. The server and kitchen sanitizer were too strong. (repeat)*
Core Violations: 2*
• Eva’s Sports Bar & Grill (Jerseys) Cassville
Routine 9/17/19:
Priority Violations: 16
1. Tuna salad with a discard date of 9/15 and ranch dressing (made on site) with a discard date of 9/16 had not been discarded.*
2. A raw ground beef package was stored on top of a package of deli meat and a package of fully-cooked bacon.*
3. No one Servsafe certified or the equivalent on duty.
4. No consumer advisory was on the menu for items that can be ordered raw or undercooked.
5. Numerous mouse pellets were on the floor and behind the freezer in dry storage.
6. Diced tomatoes and cheese on ice in the steam table were held at 45ºF and 57ºF.*
7. The walk-in cooler was not holding foods at/or below 41ºF.
8. The ice machine had bacteria growth in it.
9. Philly meat had been given an eleven-day discard date rather than seven.*
10. Steaks, chicken and meatballs were not labeled with discard dates.*
11. Farm-fresh eggs from an unapproved source were in the walk-in.*
12. The sanitizer at the bar was too weak.*
13. An employee preparing drink behind the bar had an uncovered employee beverage.*
14. A chewed bag of rodent bait was on the floor in dry storage.*
15. A rodent bait that is not approved for food establishments was being used in the dry storage room.*
16. The most recent inspection was not posted for the public to read.*
Core Violations: 3
Follow-up 9/18/19:
Priority Violations: 4
1. No one was ServSafe certified or the equivalent on duty.
2. No consumer advisory was on the menu items for that can be ordered raw or under cooked.
3. Numerous mouse pellets were behind the chest freezer in the dry storage.
4. The ice machine had bacteria growth in it.
Follow-up 9/23/19:
Priority Violations: 2
1. No one was ServSafe certified or the equivalent on duty.
2. No consumer advisory was on the menu items that can be ordered raw or under cooked.
• Harter House Shell Knob
Follow-up 9/17/19:
The priority violations from the 8/29/19 inspection were corrected.
• Pizza Hut Monett
Routine 9/18/19:
Priority Violations: 3
1. Sanitizer in buckets throughout the kitchen was too weak.
2. The back of the pizza cutting table was heavily soiled by grease accumulations. The black wall shelf above the prep table by the proofer was heavily soiled by grease splatter buildup. Shelves in the proofer were soiled by grease and food buildup. The ice machine had bacteria buildup inside.
3. Walls and floors in the areas of the kitchen were soiled by a buildup of debris and grease. (3rd repeat)
Core Violations: 3
Follow-up 9/23/19:
Priority Violations: 1
1. The back of the pizza cutting table was heavily soiled by grease accumulations. The black wall shelf above the prep table by the proofer was heavily soiled by grease splatter buildup. Shelves in the proofer were soiled by grease and food buildup.
Follow-up 9/25/19:
All priority violations from the previous inspection were corrected.
• Prime Cut Monett
Routine 9/18/19:
Priority Violations: 0
Core Violations: 2
• Wheaton RIII School Wheaton
Routine 9/18/19:
Priority Violations: 0
Core Violations: 0
• Taco Bell Cassville
Routine 9/24/19:
Priority Violations: 1*
1. Twelve-plus pans put away as clean had food buildup on them.*
Core Violations: 1*
• Exeter School Exeter
Routine 9/24/19:
Priority Violations: 0
Core Violations: 0
• China Express Cassville
Routine 9/24/19:
Priority Violations: 5
1. The most recent inspection was hidden under a paper.*
2. No one was ServSafe certified or the equivalent on duty.
3. Fried chicken and egg rolls in the prep cooler and a garlic and oil mixture in the walk-in were not labeled with the seven-day discard dates.*
4. The sanitizer was too weak to sanitize food-contact surfaces.*
5. One spray bottle of chemicals was not clearly labeled.*
Core Violations: 7
• Mocha Jo’s Coffee Café Monett
Permit Issued 9/24/19.
Transfer of ownership.
• La Michoacana Monett
Routine 9/24/19:
Priority Violations: 1*
1. Raw shell eggs were stored above beverages in the reach-in by the front door.*
Core Violations: 4*
• Barry Lawrence Dev. Center Monett
Routine 9/24/19:
Priority Violations: 0
Core Violations: 0
• Pack & Go Monett
Routine 9/24/19:
Priority Violations: 1*
1. The prep table that the pizza oven sets on had dried on food debris.*
Core Violations: 1
• White Oak Station Seligman
Routine 9/24/19:
Priority Violations: 5*
1. The discard times for foods in the hot case, held with time as a public health control, were not documented.*
2. Cheese cake in the pie case was held at 47ºF, and the case was held at 48ºF.*
3. Raw shell eggs were stored on top of and touching vegetables and fresh produce.*
4. Black trash bags, not food grade, were used for breading raw meats.*
5. Soda nozzles were soiled by bacteria growth.*
Core Violations: 2
• Burger King Monett
Routine 9/24/19:
Priority Violations: 2*
1. The current food service permit was not posted in a conspicuous place for the public to read.*
2. Several potentially hazardous foods were past their discard times.*
Core Violations: 2
• Emory Melton Conference Center Cassville
Routine 9/26/19:
Priority Violations: 1*
1. Corn beef with a discard date of 9/25, dressing 9/24, dressing cups 9/14, cole slaw 9/25, tomato paste 9/25, used raw meat breading flour 9/23 and gravy 9/20 had not been not discarded on their discard dates.*
Core Violations: 1
• Southwest Elementary School Washburn
Routine 9/30/19:
Priority Violations: 0
Core Violations: 0.
