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.

Blue Springs

• Yogurtini, 1122 N.E. Coronado Drive – On Aug. 22, the quaternary sanitizing solution in the cloth buckets and dish sink was not strong enough; corrected, repeat violation, re-inspection required.

Grain Valley

• Essex of Grain Valley, 401 S.W. Rock Creek Lane – On Aug. 22, raw shell eggs were stored above a drawer of salad and vegetables; corrected.

• Papa Murphy's, 1203 Buckner/Tarsney Road – On Aug. 22, the end of the meat-side make-table was not holding foods at 41 degrees or lower, the sausage was 50 degrees and the ground beef 49 degrees; they were discarded and the rest of the meat is now being kept in the reach-in cooler, re-inspection required.

• Whiskey Tango, 401 E. South Outer Belt Road – On Aug. 22, containers of coleslaw, ground meat and queso were found undated in coolers; corrected. There were bottles of beer that had a thick residue on them; discarded.


• VFW Post 3976, 12810 Kentucky Road – On Aug. 22, packages of raw beef were stored above a jar of pickles and bottles of water; corrected.

Lake Lotawana

• T-Bones Deli and Meat Market, 27900 E. Colbern Road – On Aug. 23, the meat slicing equipment had a build-up of residue on it; corrected, repeat violation, re-inspection required. A spray bottle of blue chemical was unlabeled; corrected.

Lee's Summit

• Culver's, 1701 N.E. Douglas St. – On Aug. 23, raw beef and fish were stored above ready-to-eat foods in the walk-in cooler; corrected. The dish washer was not dispensing the correct concentration of liquid sanitizer; re-inspection required.

• Johnny's Tavern, 1656 Blue Pkwy. – On Aug. 24, the reach-in Pepsi cooler had an ambient air temperature of 54 degrees; all potentially hazardous foods were discarded, re-inspection required.

• Taco Bell, 615 Libby Lane – On Aug. 24, an employee drink of bottled water was being stored in the freezer beside fryers; corrected.

• Russo's, 9324 Missouri 7 – On Aug. 24, food held in the cooler was not date marked and the consumer advisory was not posted or printed on the menu; both were corrected.

• Y-Leave Cafe & Vending – North, 777 N.W. Blue Pkwy. – On Aug. 24, cut melon and turkey on the salad bar and the reach-in cooler were not maintaining temperature of 41 degrees or below; food had been out less than 2 hours and was put into the walk-in cooler.

• Hy-Vee Grocery/ Dairy/Produce, 301 N.E. Rice Road – On Aug. 27, a few stored cans of food were mixed in with boxes of laundry detergent in the back grocery stock; corrected.

• Hy-Vee Meat/Deli, 301 N.E. Rice Road – On Aug. 27, raw fish was stored above buckets of sauce and containers of leafy greens in the seafood walk-in cooler; corrected.

• Whistle Stop Coffee & Mercantile, 227 S.E. Main St. – On Aug. 27, the chlorine dish washer was not dispensing chemical sanitizer; corrected, an employee was able to manually mix sanitizer in the 3-compartment sink.

• Olive Garden, 650 N.E. Blue Pkwy. – On Aug. 28, a spray nozzle in the bar area had a black build-up; corrected.

• Smoke Brewing Company, 209 S.E. Main St. – On Aug. 28, spray bottles of sanitizer chemical were hanging above a rack edge that holds liquor bottles; corrected.

• Chick-Fil-A, 690 N.W. Blue Pkwy. – On Aug. 29, foods in the salad/fruit make table were not holding temperatures at 41 degrees or below; food had only been in the make-table for less than 2 hours so employee was able to move everything into a working cooler, re-inspection required.

• El Ranchero, 547 & 549 S.E. Melody Lane – On Aug. 29, a cooler had an internal temperature of 54 degrees; re-inspection required. A couple of soda nozzles and the ice machine had a build-up of dark residue inside of them; re-inspection required.


• Goodcents Deli Fresh Subs, 6251 Blue Ridge Blvd. – On Aug. 27, foods in the cooler were not being held at 41 degrees or below, chicken was 58 degrees and steak 54 degrees; both were discarded, re-inspection required. Soups were not being held at 135 degrees or above, chicken noodle was 111 degrees and broccoli cheese 99 degrees; soups had been held for less than 2 hours and were allowed to be reheated, re-inspection.

– Jillayne Ritchie