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8:5-205.11 (B) - Using a Handwashing Sink.
Observed: !.) Gloves stored in basin of handwash sink in Front South beverage station area. 2.) Ladle and popcorn scoop stored in basin of handwash sink in Up bar.
41:3-304.12 (A-B)(E) - In-Use Utensils, Between-Use Storage.
Observed popcorn scoop handle touching food.
43:4-903.11 (A-C) - Equipment, Utensils, Linens, and Single- Service and Single-Use Articles.
Observed boxes of single-service cups and napkins stored on the ground in dry condiment storage area.
53:6-501.11 - Repairing.
Observed missing and broken tile on floor next to the loading end of the dish machine.
Pass
NO
Routine inspection conducted. Risk assessment conducted and facility remains a HIGH risk Menu does not require a consumer advisory. Valid Taney County Health Department Food Establishment permit posted in admin office. Facility has 5 Certified Food managers and 34 Certified Food Handlers. One employee is certified as a ServSafe instructor and an additional employee is certified as a ServSafe Proctor. All employees who handle food or equipment/utensils have a Food handler's card.
Handwash sinks are located: at four beverage stations at Front and Back of the North and South sides of the arena; at the Up bar, Down bar and Small bar; in the warewashing room; outside of the warewashing room; by pastry ovens, and in the prep room. All handwash sinks were fully stocked with soap, paper towels, handwash sign and hot water of at least 100F.
Discussed: 1.) Recommend keeping logs of cooling times and temperatures for chicken to verify potentially hazardous foods (PHF) reach 135F to 70F in 2 hours and 70F-41F or less within the next 4 hours. 2.) As the three bar areas only have a handwash sink in each area, discussed having a bus bin or other means of holding soiled utensils until they can be transported to warewashing, as well as having a container available for dumping liquids. Recommended adding a Handwash ONLY sign to each bar handwash sink.
Dishwasher is capable of heat sanitizing but facility has been using chlorine sanitizer as the heat has been inconsistent. Test strips were available. Quat sanitizer was observed at 200 ppm in food prep areas.
Grease trap was serviced on 7/6/23 and hoods were serviced in May 2023.
******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.******