Maxwell’s

Inspection Results For:

Maxwell’s
215 W. Washington
Kirksville, MO 63501
(660) 956-0648
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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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Date: 1/25/18                                              Reason for Inspection: Routine

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

Non-Critical Items:
1. 4-204.112 (a) Thermometer not observed in the bottle cooler at the bar. (b) Thermometer in the walk-in cooler is not accurate. (c) Thermometer not observed/accessible in the chest freezer (x2) and upright freezer.
2. 3-302.12 Spray bottles hanging near sinks not labeled with contents.
3. 3-304.12 Knife stored in the crack between the cutting board and steam table.
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Date: 2/8/18                                              Reason for Inspection: Follow up

Critical Items:
1. 3-501.16 Products on salad bar above 41 F. – Followed up later and potato and broccoli salads at 40 and 41 F.

Non-Critical Items:
1. 6-301.11 No soap at dispenser at the kitchen hand sink.
2. 6-202.11 End cap missing from the light above salad bar.
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Date: 2/14/18                                              Reason for Inspection: Follow up

Critical Items: None

Non-Critical Items:
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Date: 2/14/18                                              Reason for Inspection: Follow up

Critical Items: None

Non-Critical Items:
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Date: 8/1/18                                              Reason for Inspection: Routine

Critical Items:
1. 3-501.16 (a) Items on the salad bar above 41 F. (b) Mini fridge at the wait station at 44 F.
2. 3-302.11 Carton of shell eggs stored above ready-to-eat foods in the reach-in cooler.

Non-Critical Items:
1. 4-204.112 (a) Thermometer in the bottom of the salad prep cooler not accurate. (b) Thermometer not accessible in the chest freezer in kitchen. (c) Thermometer not accessible in the freezer drawers. (d) Thermometer not observed in the Hobart reach-in cooler.  (e) Thermometer in the black mini-fridge at bar is not accurate. (f) Thermometer in the walk-in cooler is not accurate.
2. 3-302.12 Bulk containers not labeled with contents.
3. 4-501.11 Gasket torn on the door of the Hobart reach-in cooler.
4. 4-903.11 Boxes of single service items on the floor in the storage area.
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Date: 8/8/18                                              Reason for Inspection: Follow up

Critical Items: None

Non-Critical Items:
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Date: 5/29/19                                              Reason for Inspection: Routine

Critical Items:
1. 3-501.16 BBQ pulled pork on the steam table at 116 F – corrected.

Non-Critical Items:
1. 3-304.12 Handle of scoop in sugar.
2. 4-501.11 Chest freezer downstairs lid in disrepair.
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Public Health