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35:3-302.12 - Food Storage Containers, Identified with Common Name of Food.
Containers of dry baking ingredients were not labeled with the common name of their contents.
39:3-304.14 (B)(E) - Wiping Cloths, Use Limitation.
The front line sanitizer bucket was stored on the floor.
43:4-903.11 (A-C) - Equipment, Utensils, Linens, and Single- Service and Single-Use Articles.
Single use containers, lides, spoons, and straws were stored outside of their original protective sleeves, uncovered, and upright on the front service counter.
45:4-101.19 - Nonfood-Contact Surfaces.
A small wood crate screwed to the wall was made of non-sealed wood and used to store pitchers for water. Water stains were visible on the wood.
49:5-202.13 - Backflow Prevention, Air Gap.
The service sink had a hose attached to the faucet with no backflow preventer and the end of the hose was below the flood rim of the sink.
53:6-501.12 (A-B) - Cleaning, Frequency and Restrictions.
The floors under the facility coolers and freezers had a build up of debris.
Pass
NO
A menu review was conducted and the facility does not require a Consumer Advisory. A risk assessment was conducted and the facility will remain a low risk permit.
Certified Food Handler (CFH) certificates were provided for all food employees that have been employed for more than 30 calendar days.
The facility has paid for a current health permit, but the new permit is not showing on the inspection database used by this health department. Once the facility receives their permit it should be posted in a visible location.
Ensure a current health permit is posted as required at all times. Facility may request a copy of their most recent health permit by calling 417-334-4544 x593 or by emailing ehs@taneycohealth.org.
The facility grease interceptor/trap is cleaned by the facility a couple times a week according to the owner.
The facility does not have hoods.
Education:
Refrigerated, ready-to-eat potentially hazardous foods (time-temperature control for safety foods; PHF/TCS) prepared and held for more than 24 hours must be clearly marked with the day or date the food shall be discarded if it has not been used. PHF/TCS foods requiring date marking must be held at 41°F or less for no more than 7 days. The day the PHF/TCS food is prepared must be counted as day one. For example, if something is prepared on Tuesday, 2/6 it must be used or thrown away by the end of Monday 2/12. A date marking system can be done by using calendar dates, days of the week, color coded marks, or other effective methods as long as it is consistently applied by all food employees and system is disclosed to inspector upon request.
Discussed that all food and chemical containers must be labeled with the common name of their contents. The exception to labeling with a common name applies to foods that are easily identifiable, such as nuts, certain cereals, or the boba pearls the facility has.
Discussed ensuring that all containers are thoroughly cleaned to remove label residue that may harbor bacteria. Labels that are smooth and easily cleanable should be regularly examined for deterioration to prevent bacterial growth.
For questions or concerns please contact:
JACOB WILLIAMS
Environmental Health Inspector
TANEY COUNTY HEALTH DEPARTMENT
320 Rinehart Rd | Branson, MO 65616
P: 417-334-4544 Ext. 218 | F: 417-336-9604
Cell: 417-677-6933 | After Hours: 888-632-3602
Jacob.Williams@Lpha.mo.gov | taneycohealth.org
For immediate assistance with records requests, general questions, permit applications, or to have a message delivered please call (417) 334-4544 ext. 593 or email ehs@taneycohealth.org.
******TCHD HAS FREE NARCAN AVAILABLE TO THE PUBLIC AND BUSINESSES. THE CDC NOW RECOMMENDS THAT NARCAN BE INCLUDED IN EVERY FIRST AID KIT. FREE NARCAN IS AVAILABLE AT THE BRANSON AND THE FORSYTH LOCATION OR CALL 417-334-4544, Ext. 594 FOR MORE INFORMATION.******