Stuey McBrews

JCC 4028

The owner has the food handler cards on her phone. She was not at the establishment at the time of inspection and will email them to the inspector.

MFC 5-205.11

1. The handwashing sink at the rear of the kitchen is inoperable. 2. The handwashing sink in the outdoor bar area was being used as a dump sink. It was not properly supplied.

MFC 4-601.11 (A)

1. The nozzles at both bars had accumulated residue. CORRECTED. The nozzles were removed, cleaned, and sanitized. 2. A bin inside of the top of the make table, closest to the three-compartment sink, had discolored, standing water where condiments were held. CORRECTED. The bin was removed, cleaned, and sanitized.

MFC 3-403.11

The chef stated that reheated food should only reach a temperature of 155°F. Information was provided, upon request, citing the Missouri Food Code showing "potentially hazardous food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least one hundred sixty-five degrees Fahrenheit (165°F) for fifteen (15) seconds. P". CORRECTED. The inspector verified with the chef that he will follow the food code.

MFC 3-501.16

Cut celery, house made tartar sauce, manufactured sauce bearing the label "REFRIGERATE AFTER OPENING", and other house made sauces were being kept at room temperature. CORRECTED. All affected PHF was discarded. Education was provided on label requirements safe food practices.

MFC 3-501.17

Many containers of PHF were being held past the discard date. CORRECTED. All past date PHF was discarded. Information was provided by the inspector regarding food safety. REPEAT.

MFC 7-201.11

A container of WD-40 was on a shelf above food. CORRECTED. The toxic material was moved to a designated area.

MFC 4-402.11

1. The hand sink in the rear of the kitchen has detached from the wall. 2. The hand sinks in the bathrooms have caulking that is separating from the wall.

MFC 6-501.12

1. The out of service reach-in cooler behind the bar was emitting a strong odor. 2. The exterior of the bar ware washing machine had a buildup of residue. 3. The soda nozzle holders had accumulated liquid and residue.