On the Record 5

Listed here are the restaurant health inspections conducted by the Springfield-Greene County Health Department. Restaurants are inspected for critical and noncritical violations of state standards. According to the Springfield-Greene County inspection code, critical violations are “more likely than other violations to contribute to food contamination, illness and/or injury.” And 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.” The number of both critical and noncritical violations are given and specific critical violations are listed. *Denotes a critical violation.

Dec. 4-8, 2006

Amigo’s Mexican Restaurant, 2118 S. Campbell; Critical violations found: 2. *Not all potentially hazardous foods are held at 140 F – cheese sauce is 94 F on steam table. Discussed options for holding without scorching. *At least two bottles of unlabeled chemicals – glass cleaner and very strong bleach. (Label chemicals when removed from original container.) Noncritical violations found: 2

Amigo’s Mexican Restaurant, 2118 S. Campbell; Reinspection. Corrections: Chemicals have been labeled, cheese sauce on steam table is 141 F (using double pan and hot water). Critical violations found: 0. Noncritical violations found: 0.

Bisset School, 3014 W. Calhoun; All refrigeration at 41 F or below. All hot foods held at 140 F or above. Dishwasher sanitizing, sanitizer at 200 ppm in three-vat sink. Critical violations found: 0. Noncritical violations found: 0.

Bit of Bavaria, 5159 S. Campbell; Kanina Cox (manager) said that she will no longer be working there, and they will likely close the store due to lack of help. Critical violations found: 0. Noncritical violations found: 0.

Bombay Bicycle Club, 1717 E. Cherokee; Pre-opening inspection. No violations noted. Permitted. 30-day follow-up to be done. Critical violations found: 0. Noncritical violations found: 0.

Bowerman School, 2148 N. Douglas; Critical violations found: 0. Noncritical violations found: 0.

Buckingham Smokehouse Bar-B-Q,2415 N. Glenstone; Critical violations found: 3. *Some baked potatoes sitting on counter were 85 F. Immediately discarded. (Must store potentially hazardous foods at 140 F or above, or cool them.) *Sanitizing solution in three-vat sink was less than 10 ppm chlorine

Corrected promptly. (Must ensure sanitizing solution is 50-100

ppm chlorine.) *Water at hand

sink in smoker area was turned off at shutoff valves. (Must have hot and cold water available at hand sink during hours of operation in this area.) Noncritical violations found: 4.

Buckingham Smokehouse Bar-B-Q, 2415 N. Glenstone; Reinspection. Sanitizing solution was not set up at this time, but employees were aware of proper concentration. Water on at hand sink at this time. Baked potatoes were being held in oven at proper temperature. Critical violations found: 0. Noncritical violations found: 1.

Carver Middle School, 3325 W. Battlefield; Critical violations found: 1. *Refrigerator was at 50 F at 11:45 a.m. (Potentially hazardous foods must be held cold at 41 F or below) Food moved immediately to proper refrigeration. Noncritical violations found: 0.

Cherry Street Group Home, 1949 E. Cherry; Critical violations found: 0. Noncritical violations found: 2.

China Castle, 1231 W. Kearney; Critical violations found: 1. *Chicken stock on bottom shelf of kitchen table at 121 F. Owner states he cooked stock and set on shelf about 12:30 p.m. to cool. (Requires potentially hazardous food to be cooled to 71 F within two hours and then 41 F within four hours.) Noncritical violations found: 9.

Country Kitchen, 3405 E. Battlefield; Critical violations found: 3. *Sausage patties not hot-holding at an adequate temperature. Reheated and held directly under heat lamps. *Wait staff reach-in refrigerator not cold-holding adequately – 52 F. (Must hold at 41 F or below.) $65 worth of food discarded. *Dishwasher sanitizer is weak – 10 ppm. Corrected at 50-100 ppm. Noncritical violations found: 3.

Country Kitchen, 3405 E. Battlefield; Reinspection. Critical violations corrected: Wait staff refrigerator cold-holding at 37 F, sausage hot-holding at 153 F, dish machine continues to sanitize properly. Critical violations found: 0. Noncritical violations found: 3.

Courthouse Snack Bar, 940 N. Boonville; Critical violations found: 1. *Open drink cup. Corrected with lid and straw. Noncritical violations found: 1.

Deano’s Tavern, 2535 W. Olive; Critical violations found: 1. *Hot water line leaking in men’s restroom. Noncritical violations found: 0.

Dining by Design, 1330 E. Cherry; Critical violations found: 0. Noncritical violations found: 1.

Dinner Belles, 3302 S. National; Critical violations found: 0. Noncritical violations found: 1.

Disney Elementary School, 4100 S. Fremont; Critical violations found: 0. Noncritical violations found: 0.

Doctors Hospital of Springfield, 2828 N. National; Critical violations found: 0. Noncritical violations found: 3.

Econo Lodge, 2611 N. Glenstone; Critical violations found: 1. *Hot water turned off at shutoff valve at one compartment of three-vat sink. (Hot and cold water must be operational at all sinks.) Noncritical violations found: 1.

Evangel University Cafeteria – Crusader Hall, 1111 N. Glenstone; Critical violations found: 1. *Drain line at one bakery sink leaks. (Must be repaired.) Noncritical violations found: 2.

Evangel University Cafeteria – The Joust, 1111 N. Glenstone; Critical violations found: 1. *A few soda dispenser heads had buildup. (Must clean and sanitize more frequently.) Noncritical violations found: 1.

Express Lane Deli, 715 W. College; Codys scheduled to take possession on Monday 12/11/06 – will check back then to see if they will have deli at that time. Critical violations found: 1. *Hand-wash sink waste line leaking in kitchen. (Plumbing must be in good working order.) Noncritical violations found: 3.

Fast N Friendly #16, 501 W. Chestnut; Critical violations found: 1. *Numerous food items in display warmer at 102-121 F. Requires potentially hazardous food to be hot-held at 140 F or above. Food was recently fried and placed in warmer (currently 10:30 a.m.) so food was refried to 165 F or above, time and temperature documentation was logged, and food will be destroyed within four hours until warmer is corrected. Noncritical violations found: 1.[[In-content Ad]]