No priority violations for 17 Greene County spots inspected this week
The Springfield-Greene County Health Department had a relatively light week with 25 routine inspections. Of those inspections, 17 had no priority violations. A little more than half of the week’s inspections had no violations at all. Only four needed re-inspections.
Food inspections take place one to three times a year, depending on the type of food served, the population served, difficulty of food preparation and past history. Restaurants preparing food from raw ingredients are inspected more often “than convenience stores that serve only non-potentially hazardous foods, such as popcorn and soda,” according to the Springfield-Greene County Health Department.
Each report identifies what was happening at the establishment at that time. Consumers who want to know whether a violation is a one-time thing or a pattern are encouraged to refer to previous reports.
Issues found during inspection fall into either priority or non-priority violations. Priority violations impact the safety of the food, such as cross contamination between raw and ready-toeat food, improper food temperature and poor personal hygiene and employee health. Multiple priority violations can lead to an establishment being shut down. Non-priority violations alone do not directly affect food safety, such as dirty floors, sticky tabletops or outside trash cans not being covered.
Here are food inspections from the past week:
Ash Grove High School Whitesell Stadium Concession Stand, 100 N. Maple Lane, Ash Grove. April 5 routine inspection – Result: active. Facility only has three-vat sink, so keep middle sink open and use for handwashing and rinsing dishes. No priority violations. One non-priority violation: Observed thermometer in refrigerator was reading 80 degrees Fahrenheit when unit was 39 degrees.
Big Momma’s Coffee and Espresso Bar, 217 E. Commercial St., Springfield. April 10 routine inspection – Result: active. One priority violation: Observed roast beef at 50 degrees, ham at 50 degrees, turkey at 50 degrees, chicken salad at 49 degrees, feta at 57 degrees, cheese at 44 degrees, which was corrected on site by discarding products. Three non-priority violations: Observed ambient temperature of make table was 57 degrees; observed parts of