The Jackson County Public Works/Environmental Health Division conducts inspections anywhere food is handled, prepared and served to the public for cities other than Independence.
Firehouse Subs, 715 N.W. M-7 – On April 14, build-up was observed inside the tea nozzles.
Rink Ratz, 513 S.W. Keystone Drive – On April 18, the soda nozzles had an accumulation of build-up; corrected.
Diamond Shamrock, 1801 N. M-7 – On April 19, raw eggs were stored above ready-to-eat foods in the walk in cooler; corrected.
Dirty Harry's Pub, 3100 S.W. M-7 – On April 19, the microwave had a build up of food residue and debris and the potato fry slicer had a build up of dried food residue; corrected.
Pizza Shoppe, 1105 Main St. – On April 19, soda nozzles stored on the clean dish rack had a sticky residue and the can opener blade had dry food debris on it; corrected. Raw eggs were stored above ready to eat foods in the reach in cooler; corrected.
Sonic Drive-In, 1408 S. M-7 – On April 19, the can opener had a build up of food residue and debris; corrected.
Sonic Drive-In, 801 N.W. Woods Chapel Road – On April 19, the quat sanitizer was too weak; corrected.
Cuzzy's Place, 718 N. Sterling Ave. – On April 12, mice droppings were found on the counter, behind the freezer and next to cooking equipment; re-inspection required.
Conoco, 10600 E. U.S. 24 – On April 18, the sandwich cooler had an ambient air temperature of 49 degrees; an egg sandwich had an internal temperature of 50 degrees and a chicken sandwich 47 degrees; discarded, re-inspection required.
LMS Wine Creators, 127 S.E. 3rd St. – On April 13, the nozzles on the soda hoses at the bar had black and pink residue on them; corrected.
McDonald's, 901 N.W. Chipman Road – On April 13, inspectors found the microwave dirty and the soda nozzles had some debris accumulation. The sanitizing solution buckets did not have the proper concentration of sanitizer chemical and the time stamps for time as a control were missing from potentially hazardous foods.
Tacos El Mercadito, 531 S.E. Melody Lane – On April 13, two reach-in units had an ambient air temperature of 50 degrees. Cheese held in the queso display cooler had temperatures between 46-50 degrees. The reach-in cooler in the kitchen had eggs with an internal temperature of 50 degrees and raw beef 55 degrees. All potentially hazardous food was discarded, re-inspection required. The staff was not aware of the required holding temperature for potentially hazardous foods; inspector explained what the correct holding temperature was for cold holding PHFs.
American Garage, 1 S.E. 4th St. – On April 15, raw eggs were stored above ready-to-eat foods in the walk-in cooler and brown residue was observed in the nozzle on the soda gun at the bar.
– Jillayne Ritchie