Springfield - Greene County Health Department
The health
department divides food service code violations into two categories -- critical
and noncritical.
Critical
violations are more likely than other violations to contribute
to food contamination, illness and/or injury.
Noncritical violations, although important to the overall food
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 each violation and
what should be done to correct it. The report also shows the number of
noncritical violations but doesn't list the nature of those violations.
A BALANCED PALATE
2101 W CHESTERFIELD, SPRINGFIELD
5/29/09 Inspection
Critical Violations Found: 1
* Facility was serving undercooked eggs to customers and did not have a consumer
advisory in place (Inspector provided the owner with FDA's consumer advisory
wording; restaurants must advise customers of the risk of eating undercooked
eggs.)
Noncritical Violations Found: 1
ALLI'S FAMILY RESTAURANT
4525 W CHESTNUT, SPRINGFIELD
5/28/09 Inspection (one-month follow-up inspection for the restaurant's risk
control plan)
The owner will still need to enroll all of his managers in a food safety
class. They are doing better on dating though some ready-to-eat, potentially
hazardous foods are still not being dated.
Critical Violations Found: 0
Noncritical Violations Found: 3
BOYS & GIRLS CLUB (BASEBALL CONCESSION)
720 S PARK, SPRINGFIELD
5/26/09 Inspection (seasonal, pre-opening)
Critical Violations Found: 0
Noncritical Violations Found: 0
BREAK TIME #3123
1211 E GRAND, SPRINGFIELD
5/29/09 Inspection
Critical Violations Found: 1
* Commercially prepared ham and cheese, turkey and cheese, chicken salad
sandwiches were all over 48 degrees (This was corrected by making sandwiches
only one deep in reach-in display where they were below 41 degrees; these
sandwiches had just been delivered.)
Noncritical Violations Found: 1
CARLA'S WINGS & MORE
1510 N NATIONAL, SPRINGFIELD
5/27/09 Inspection
Inspector educated manager on importance of maintaining insect/pest traps and
glueboards so as to remove evidence of pests to prevent drawing other insects to
facility; inspector will return to discuss implementation of consumer advisory
on raw and/or undercooked meats.
Critical Violations Found: 4
* Employee was not washing hands between glove changes
* Potentially hazardous, ready-to-eat foods were in cooling units without
current date-marking (Staff must label with food make/discard date at time food
is prepared if holding over 24 hours.)
* Sanitizer for 3-vat sink was made at 10ppm chlorine (Staff must maintain
sanitizing solution at 50-100ppm chlorine to effectively sanitize food contact
surfaces; corrected by remaking to right concentration.)
* Mop sink had sprayer on hose bibb attached but no backflow prevention device
(An air gap should be provided by removing spray nozzle from hose bibb or
installing vacuum breaker on faucet.)
Noncritical Violations Found: 5
CHEDDARS CASUAL CAFE
1950 E PRIMROSE, SPRINGFIELD
5/26/09 Inspection
Inspector discussed hand washing practices, backflow prevention at the kettle
cookers, and service animals.
Critical Violations Found: 1
* Ranch dressing, sour cream, and cole slaw were holding above 41 degrees (Cold
food must be held below 41 degrees; corrected by relocating to adequate
refrigeration.)
Noncritical Violations Found: 3
CIELITO LINDO
3530 S CAMPBELL, SPRINGFIELD
5/28/09 Inspection
Critical Violations Found: 1
* Two small containers of cooked chicken were sitting on counter; owner
indicated they were subject to "time as a control" but they did not
have discard times documented (They were discarded prior to inspector's exit;
staff must label food with a discard time of four hours after product is taken
out of temperature control.)
Noncritical Violations Found: 2
DOE'S EAT PLACE
1232 EAST TRAFFICWAY, SPRINGFIELD
5/29/09 Inspection
Critical Violations Found: 2
* Open cup of coffee was in food prep area (A lid and straw are required; coffee
was discarded and staff was educated.)
* Can opener was not clean (This was corrected by running through dish washer.)
Noncritical Violations Found: 2
DOWNTOWN MARKET DELI
707 S CAMPBELL, SPRINGFIELD
5/29/09 Inspection
Critical Violations Found: 1
* Cutting boards on south table of meat shop can no longer effectively be
washed, rinsed, and sanitized (They must be replaced.)
Noncritical Violations Found: 2
HARDEE'S
2260 N GLENSTONE, SPRINGFIELD
5/26/09 Inspection
Critical Violations Found: 1
* Several utensils were stored unclean, including knives on the unclean knife
rack against the wall at the three-vat sink (The unclean utensils and knife rack
were properly washed, rinsed and sanitized at the time of inspection.)
Noncritical Violations Found: 3
HARDEE'S
1153 E ELM, SPRINGFIELD
5/26/09 Inspection
Critical Violations Found: 1
* Hot hold unit was unplugged; cooked onions, mushrooms, and cheese were 122,
118, and 104 degrees, respectively (This was corrected by using time as control;
food must be discarded at 2:30 p.m.)
Noncritical Violations Found: 7
HOULIHAN'S
2431 N GLENSTONE, SPRINGFIELD
5/28/09 Inspection
Permit has been suspended due to amount of current and repeat critical
violations; inspector will return for food safety training, implementation of
risk control plan and re-inspection for possible reopening.
Critical Violations Found: 12
* Employees were not washing hands between: glove changes, handling raw meats
and ready-to-eat foods, washing dirty dishware and unloading clean dishware
* Employee drink was uncovered in food prep area (Employees must cover with lid
or discontinue drinking in prep area.)
* Wait staff was preparing salad by sprinkling cheese onto food product with
bare hands (They must use gloves or utensil to prevent bare hand contact with
ready-to-eat foods.)
* Raw beef was stored above tortillas and cheese in walk-in cooler (Raw meat
must be stored separately from ready-to-eat food.)
* Chicken breast, taken off grill to be prepared on sandwich, was 130 degrees
internal temperature (Staff must cook poultry from raw to 165 degrees --
internal temperature -- for 15 seconds (This was corrected by manager reheating
food product to 165 degrees.)
* Mashed potatoes were held at 113 degrees and 72 degrees (Staff must maintain
potentially hazardous foods at 135 degrees for safe, hot-holding; corrected by
voluntary discard of food.)
* Sliced roast beef in walk-in cooler was 47-48 degrees, along with other
potentially hazardous foods that were above safe, cold-holding temperatures
(Staff must relocate food to cold-holding unit that is maintaining 41 degrees or
below to re-cool foods.)
* Raw mini-burgers were 48 degrees in broiler cooler (Staff must maintain
potentially hazardous foods at 41 degrees or /below for safe, cold-holding.)
* Alfredo sauce was 48 degrees and roast beef was 46 degrees in make-table
cooler (Staff must maintain potentially hazardous foods at 41 degrees or below
for safe, cold-holding.)
* Sanitizing solutions for wiping cloth buckets were 0ppm quat (Staff must
maintain 200ppm quaternary to effectively sanitize food contact surfaces.)
* Spray bottles with chemicals had no identification (Staff must mark bottles
with common name of product.)
* Stainless steel cleaner was on clean utensil assembly table, and another spray
bottle of chemical was stored above an open make-table of food
Noncritical Violations Found: 6
----
5/29/09 Re-inspection
Upon reviewing logs and risk control measures that are being implemented, this
establishment reopened for food service; inspector will monitor progress through
frequent, unannounced compliance checks over the next 3-4 months.
Critical Violations Found: 0
Noncritical Violations Found: 0
KOREA HOUSE #2
1112 ST. LOUIS, SPRINGFIELD
5/27/09 Re-inspection
All past critical violations corrected: All ready-to-eat potentially hazardous
foods are properly date-marked, ready-to-eat food is stored on top of raw
product in coolers and freezers, proper cooling methods are employed, cook
demonstrated working knowledge of date marking, cooling, and proper food
storage.
Critical Violations Found: 0
Noncritical Violations Found: 0
LONG JOHN SILVERS
2110 S CAMPBELL, SPRINGFIELD
5/29/09 Inspection (in response to a complaint)
Critical Violations Found: 2
* Cheese was 48 degrees on the make table on the south wall (Ice was added up to
fill line of containers; it must be held at 41 degrees or below.)
* One ant was climbing along wall in dining area (Pesticide company has recently
treated for ants; it must continue to trap, monitor, and ultimately eliminate
infestation.)
Noncritical Violations Found: 1
McDONALD'S
528 S GLENSTONE, SPRINGFIELD
5/26/09 Inspection
Critical Violations Found: 0
Noncritical Violations Found: 0
PLANET SUB
533 S KIMBROUGH, SPRINGFIELD
5/27/09 Inspection
Critical Violations Found: 2
* There was improper hand washing procedure: food prep staff put on gloves
without first washing hands (corrected by educating and re-gloving)
* Can opener was not clean (corrected by running through dish washer)
Noncritical Violations Found: 4
PRICE CUTTER - DELI & BAKERY
1901 E DIVISION, SPRINGFIELD
5/28/09 Inspection
Critical Violations Found: 3
* Staff was not properly thawing a potentially hazardous food: four bags of soup
were thawing in a plastic container in room temperature water (The issue was
corrected at the time of inspection by submerging the bags of soup in cold water
in the sink with cold running water.)
* Staff was not properly hot holding a potentially hazardous food (The mashed
potatoes at the front case were 117 degrees (They should be 135 degrees or above;
corrected at the time of inspection by discarding the potatoes.)
* Several utensils were stored unclean (All unclean dishes/utensils need to be
properly washed, rinsed and sanitized.)
Noncritical Violations Found: 6
RIVERCUT SNACK BAR
2850 W FARM ROAD 190, SPRINGFIELD
5/28/09 Inspection
Critical Violations Found: 0
Noncritical Violations Found: 2
SONIC DRIVE-IN
1630 N GLENSTONE, SPRINGFIELD
5/27/09 Inspection
Critical Violations Found: 1
* Several utensils were stored unclean at the three-vat sink area (The unclean
items were properly washed, rinsed and sanitized at the time of inspection.)
Noncritical Violations Found: 3
SUBWAY IN WAL-MART
1923 E KEARNEY, SPRINGFIELD
5/27/09 Inspection
Critical Violations Found: 2
* Staff was not properly hot holding a potentially hazardous food: the meatballs
on the steam table at the front line read 117 degrees (The meatballs were
discarded at the time of inspection.)
* Several utensils were stored unclean on the storage rack next to three-vat
sink (The unclean utensils were properly washed, rinsed and sanitized at the
time of inspection.)
Noncritical Violations Found: 2
TACO BELL
2825 S GLENSTONE, SPRINGFIELD
5/26/09 Inspection
Critical Violations Found: 0
Noncritical Violations Found: 1
TRIPLE EIGHT CHINESE RESTAURANT
1710 S KANSAS, SPRINGFIELD
5/26/09 Inspection (pre-opening)
The following items will need to be addressed before the restaurant can be
permitted: -coving needs to be secured to the wall; -soap and towel dispensers
need to be installed at all of the hand sinks; -thermometer needs to be
replaced in the grill make table; -cabinets needs to be sealed.
Critical Violations Found: 0
Noncritical Violations Found: 0
-----
5/26/09 Re-inspection
All items noted on the previous inspection have been addressed; facility has
been issued a health permit; it will still need to acquire all other applicable
city licenses and permits before opening.
Critical Violations Found: 0
Noncritical Violations Found: 0
W. F. CODY'S
3138 E SUNSHINE, SPRINGFIELD
5/26/09 Re-inspection
One critical violation corrected: out of date product was discarded; all
potentially hazardous products are date-marked correctly.
Critical Violations Found: 1
* Ant problem at the bar continues (Manager must take pest control measures to
rid premise of ants.)
Noncritical Violations Found: 0
WENDY'S
2125 E INDEPENDENCE, SPRINGFIELD
5/28/09 Inspection
Critical Violations Found: 0
Noncritical Violations Found: 1
