Maxwell’s

Inspection Results For:

Maxwell’s
215 W. Washington
Kirksville, MO 63501
(660) 956-0648
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Date: 7/29/15                                              Reason for Inspection: Routine

Critical Items:
1. 3-306.11 Bowl of croutons on the table by salad bar  are not protected by shielding.

Non-Critical Items:
1. 3-304.14 Wet wiping cloth laying on the prep table instead of storing in sanitizer.
2. 4-204.112 (a) Thermometer is not accessible in the chest freezer in the kitchen. (b) Thermometer not observed in the Vissani fridge at the waitress station.
3. 4-101.111 Plywood below the wash table needs to be sealed or painted to be non-absorbent.
4. 4-903.11 Box of portion cups on the floor in the waitress area.
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Date: 8/5/15                                              Reason for Inspection: Routine

Critical Items: None

Non-Critical Items: None
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Date: 1/20/16                                              Reason for Inspection: Routine

Critical Items:
1. 3-302.11 Raw chicken stored above beef in the under counter refrigerator – corrected.
2. 3-501.16 (a) Vissani refrigerator at the waitress station is at 44 F. (b) Chili in the Nemco soup warmer at the salad bar is at 116 F.
Ordinance: Training for employees is not up to date.

Non-Critical Items:
1. 2-402.11 Employees in the food prep area without hair restraints.
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Date: 1/27/16                                              Reason for Inspection: Follow up

Critical Items: None

Non-Critical Items:
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Date: 7/26/16                                              Reason for Inspection: Routine

Critical Items:
1. 3-501.16 Items checked on the salad bar were between 45-47 F.
2. 5-203.13 Hose in mop sink has no backflow protection.
3. 3-302.11 Eggs stored above produce in the walk-in cooler.

Non-Critical Items:
1. 4-204.112 (a) Thermometer missing from undercounter refrigerator. (b) Thermometer not observed in the chest freezer or freezer drawers. (c) No thermometer observed in the Vissani wait station refrigerator.
2. 4-602.12 Some food debris in the microwave oven.
3. 3-304.12 (a) Knives stored in crack between cutting board and steam table. (b) Ice scoop stored on top of the ice machine.
4. 4-202.16 Piece of OSB below ice machine is not easily cleanable.
5. 4-903.11 Boxes of single service cups and trays stored on the floor in the downstairs storage.
6. 5-501.113 Lids left open on the dumpster.
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Date: 8/2/16                                              Reason for Inspection: Follow up

Critical Items:
1. 3-301.11 Employee handled lettuce with bare hand – corrected.

Non-Critical Items:
1. 3-304.14 Wet wiping cloth laying on the cutting board.
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Date: 1/11/17                                              Reason for Inspection: Routine

Critical Items:
1. 3-501.16 Items checked on the salad bar (ham, cottage cheese, tomatoes) were in excess of 41 F (46,46,43).

Non-Critical Items:
1. 4-602.13 Water pooled in the bottom of the prep cooler in the kitchen.
2. 3-304.14 Wet wiping cloth laying on the prep table instead of stored in sanitizer.
3. 4-903.11 Single service items (cups, straws, foam containers) stored in an area without ceiling.
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Date: 1/18/17                                              Reason for Inspection: Follow up

Critical Items: None

Non-Critical Items: None
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Date: 8/8/17                                              Reason for Inspection: Routine

Critical Items:
1. 3-501.16 (a) Items checked on the salad bar in excess of 50 F – to discard within 4 hours. (b) Vissani mini fridge at the wait station at 46 F.
2. 3-302.11 (a) Raw shell eggs stored above ready to eat items (lettuce) in the reach in cooler. (b) Box of raw hamburger stored above plates of salad in the Hobart reach in cooler.

Non-Critical Items:
1. 4-204.112 No thermometer observed in the bottle cooler at the bar.
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Date: 9/1/17                                              Reason for Inspection: Follow up

Critical Items:
1. 3-501.16 Items on the salad bar still in excess of 41 F.

Non-Critical Items:
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Date: 9/8/17                                              Reason for Inspection: Follow up

Critical Items:

Non-Critical Items:
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