Bi-Lo County Mart
410 E Young Hwy
Warrensburg, MO 64093
(660) 429-1188
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Date: 01/02/20
Reason for Inspection: Routine
Score: 95
Priority Violations: NONE
Core Violations:
6-501.11 Ceiling tile in meat cutting room above table by hand sink with insulation exposed.
6-202.15A Doors in produce area with gaps and daylight visible.
4-601.11C Hand sinks in meat cutting room and bakery observed with build-up of debris. Meat cutting room and walk-in cooler fan guards observed with build-up of dust.
4-501.11A Deli kitchen breading table breading crumb bin with duct table on exterior of bin.
COMMENTS:
Date: 08/20/19
Reason for Inspection: Follow-up
Priority Violations:
5-202.13 Spray nozzle on sink in deli kitchen observed hanging below flood rim. CORRECTED
Core Violations:
6-202.15A Doors in produce area with gaps and daylight visible. CORRECTED
4-301.11 Salad bar observed not maintaining proper temperatures. CORRECTED
6-501.12A Floors in bakery storage area observed with black build up. Walls in meat cutting room by the 3 vat sink and door from cooler to room behind saw observed with debris. CORRECTED
COMMENTS:
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Date: 08/15/19
Reason for Inspection: Routine
Score: 86
Priority Violations:
5-202.13 Spray nozzle on sink in deli kitchen observed hanging below flood rim. CORRECTED
Core Violations:
6-202.15A Doors in produce area with gaps and daylight visible. CORRECTED
4-301.11 Salad bar observed not maintaining proper temperatures. CORRECTED
6-501.12A Floors in bakery storage area observed with black build up. Walls in meat cutting room by the 3 vat sink and door from cooler to room behind saw observed with debris. CORRECTED
COMMENTS:
Date: 04/15/19
Reason for Inspection: Routine
Score: 98
Priority Violations: NONE
Core Violations:
6-202.15A Back door in produce and back door by trash compactor observed with gap along the bottom of the door.
4-601.11C Meat cutting room and walk-in cooler fan guards observed with build-up of dust
COMMENTS:
Date: 01/02/19
Reason for Inspection: Routine
Score: 97
Priority Violations: NONE
Core Violations:
6-501.11 Walls in meat cutting room observed coming apart at seams.
6-501.12A Ceiling vents in bakery observed with dust build up.
4-501.11B Gaskets/seals on all 5 doors of the cooler in the deli observed torn.
COMMENTS:
Date: 9/11/18
Reason for Inspection: Routine
Score: 94
Priority Violations: NONE
Core Violations:
6-501.112 Dead mouse observed in sprinkler room.
6-501.11 Floor in deli kitchen observed with pitting and standing water between dish machine and fryer. Walls in meat cutting room observed coming apart at seams. No longer a smooth easily cleanable surface. Ceiling tile in deli observed with insulation exposed around pole.
4-501.12 Cutting boards in produce area observed severely worn and scored. 4-601.11C Honeycomb vents on juice/cheese display cooler observed with build-up of black matter.
COMMENTS:
Date: 04/10/2018
Reason for Inspection: Follow-up
Priority Violations:
4-601.11a Ice chute on soda machine observed with mold/matter build up on snap hinge. CORRECTED
Core Violations:
4-601.11c Fan guards in meat department cooler observed with excessive dust build up. CORRECTED
6-501.112 Dead mouse observed in employee break room closet. Observed a box of Decon. CORRECTED
COMMENTS:
Date: 04/05/2018
Reason for Inspection: Routine
Score: 88
Priority Violations:
4-601.11a Ice chute on soda machine observed with mold/matter build up on snap hinge.
Core Violations:
6-501.112 Dead mouse observed in employee break room closet. Observed a box of Decon.
4-601.11c Fan guards in meat department cooler observed with excessive dust build up.
COMMENTS:
Follow-up inspection scheduled for 04/10/2018
Date: 12/22/2017
Reason for Inspection: Routine
Score: 94
Priority Violations: NONE.
Core Violations:
4-601.11c Ceiling in milk/dairy walk in has dust on it by the fans. Repeat violation from 8/30/16. Fan coverings in walk in freezer have dust buildup. The doors and door handles in the bakery on both the refrigerator and warmer have build up on them.
4-901.11A Wet stacking found in the deli kitchen.
5-205.11b Hand sink in deli area is used for also rinsing vegetables. Employee seen rinsing vegetables.
COMMENTS:
Temperature Log Deli: Hot Holding: Potatoes 153°F Chicken 151°F Cold Holding: Potato Salad 41°F Burnt Ends 41°F Walk in Cooler: Ham 36°F Dressing 31°F Chicken 31°F Freezer: Food Frozen Salad Bar: Egg 33°F
Sanitizer Heat at approved temperatures with inspectors test strips Store: Cold Holding: Milk 39°F Cheese 40°F Meats 35°F30°F Hummus 35°F Bakery: Food Frozen in Freezer Sanitizer in rest of store either Chlorine or Quat with test strips
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Date: 08/25/2017
Reason for Inspection: Routine
Score: 99
Priority Violations: NONE.
Core Violations:
4-601.11C Cooler fans over work area had accumulation of dust debris (in meat dept.).
COMMENTS:
Temperature Log: Produce: tofu 40°F Deli: salad bar: mac salad 39°F cut tomato39°F imitation crab 40°F Deli: hot hold: fried chicken 149°Fcold holds: cucumber salad 38°F cook ham 39°F slice turkey 38°F Deli sanitation: dishwasher 179°F and sanitation buckets 400 ppm quat Meat: beef sides 31°F raw hamburger 31°F raw chicken 39°F Dairy: 2% milk 36°F
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Date: 04/27/2017
Reason for Inspection: Routine
Score: 98
Priority Violations: NONE.
Core Violations:
4-601.11C Lower unit in deli had food debris in cabinet which stores clam shell cases. CORRECTED.
4-601.11B Large bread pans in bakery have encrusted build up on food surface of pans.
COMMENTS:
Temperature log: Produce: lettuce 41°F tomatoes 40°F Deli: Italian pasta 35°F smoked ham °F fried chicken 152°F potato salad 37°F Meat: raw pork chops 32 raw chuck roast 32°F Dairy milk 37°F Buffet: noodle salad 35°F diced hard boiled eggs 35°F Sanitation wipe buckets in Deli: 400ppm quat
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Date: 12/09/2016
Reason for Inspection: Routine
Score: 88
Priority Violations:
7-301.11b Palmolive power degreaser container stored above lettuce soaking in sink wash area. Corrected.
Core Violations:
4-601.11c Fans in Produce Walk-in cooler has buildup of dust debris on fan guards which could potentially blow onto to foods in area.
4-601.11c Bakery multi-compartment baking pans had food residue/debris building up between each compartments (not touching food) but that could loosen and fall into food. Corrected.
COMMENTS:
Temperature Log: Produce: packaged lettuce 38°F cut melon 38°F strawberries 39°F Salad Bar: ham 35°F cottage cheese 37°F beef soup 140°F Deli hot chicken: 150°F Deli potato salad 41°F Meat: steak 30°F turkey breast 36 Dairy: milk 32°F Frozen pumpkin pit 5°F
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Date: 08/30/2016
Reason for Inspection: Routine
Score 99
Priority Violations: NONE
Core Violations:
4-601.11c Ceiling in Milk Walk-in has dust on it.
COMMENTS:
Temperature Log: Cold Holding: Coleslaw 39°F Hot Holding: Chicken 158°F Meatballs 161°F Walk-in Cooler: Ribs 32°F Steak 31°F Milk 36°F Refrigerator: Ham 37°F Salad Bar: Onion 40°F Displays: Milk 36°F Salad 41°F
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Date: 04/19/2016
Reason for Inspection: Routine
Score 98
Priority Violations: NONE
Core Violations:
4-601.11C Water fountain is dirty has slime at drain.
4-501.11B Gaskets on deli glass door cooler. 5 door Cooler at back of deli has torn gaskets. Currently holding temperature at 36°F.
COMMENTS:
Temperature Log: Potato Salad 36°F Display case Sliced turkey 36°F deli case Sliced ham 36°F 5 door cooler sliced mixed fruit 35°F produce display Dog food 35°F dog food cooler salad mix 39°F salad bar soup 165°F salad bar pork chop 38°F meat walk in g. beef 37°F display case milk 39°F Milk case
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Date: 12/21/2015
Reason for Inspection: Routine
Score 84
Priority Violations:
4-601.11A Nozzles on soda machine are dirty. Can Opener dirty/ sticky. CORRECTED
Core Violations:
4-501.11B Door seals on Deli walk in cooler door gasket worn and in disrepair.
5-205.15B Water leaks – small leak at the produce sink drain. Water Leak in kitchen perhaps from dishwasher. Water is standing on floor next to dishwasher.
6-501.11 Ceiling tile in deli kitchen – moved to access piping and not put back in place.
6-501.12A Side of stove and floor in deli kitchen dirty.
3-602.11B Pies cookies do have the common name of the item and where manufactured, made on site. They should have a list of ingredients used to make them on the package.
4-901.11A Pans in deli wet stacked.
COMMENTS: NONE
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Date: 08/10/2015
Reason for Inspection: Routine
Score 100
Priority Violations: NONE
Core Violations: NONE
COMMENTS:
Temperature Log: Ambient Air: Bakery Traulsen 33°F Milk Cooler 39°F Meat Cut Room 45°F Meat Walk-in Cooler 30°F Deli Walk-in 30°F Produce Walk-in 38°F Food in all Freezers frozen solid. Hot Hold: Deli Chicken 168°F Gravy 160°F Cold Hold: Green Bean Salad 39°F Pasta Salad 40°F Turkey 41°F Crab Meat 41°F Freezers and cooler on sales floor are at required temperatures.
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Date: 04/03/2015
Reason for Inspection: Routine
Score 87
Priority Violations:
2-301.14A A food employee failed to wash his or her hands before engaging in food preparation after talking on the phone and before putting on gloves. CORRECTED
Core Violations:
4-601.11C The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust dirt food residue and/or other debris: 1) Table in the meat room Styrofoam trays stored on. 2) Trays in dli that plastic wrap gloves etc. stored on.
4-302.14 There is no test kit located in the bakery for monitoring the concentration of the chemical sanitizing solutions.
6-501.12A Floor in the bakery noted in need of cleaning.
COMMENTS:
Temperature Log: Ambient Air: Bakery Traulsen 33°F. Milk Cooler 39°F. Meat Cut Room 45°F. Meat Walkin Cooler 30°F. Deli Walkin 30°F. Produce Walkin 38°F. Food in All Freezers frozen solid.
Hot Hold: Deli Chicken 144°F. Gravy 153°F. Clam Chowder 173.
Cold Hold: Green Bean Salad 39°F. Pasta Salad 40°F. Turkey 41°F. Crab Meat 41°F. Cooling units on sales floor at required temperatures. NOTE: Be sure trays in bakery are not stored on floor. Look at repairing ceiling where insulation is exposed close to produce prep area. Keep chemical separate and away from meat wrap single serve items.
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Date: 12/15/2014
Reason for Inspection: Routine
Score 62
Critical Violations:
3-501.16B Cole slaw 43°F in deli cold case. Potato salad at 44°F. CORRECTED
3-501.17A The prepared ready-to-eat (RTE) corn gravy and burritos in the refrigeration unit located in the deli is not properly dated for disposition. CORRECTED
Non-Critical Violations: NONE
4-203.11A The food temperature measuring device located in the deli cold hold case is not accurate.
6-501.12A Floors throughout the bakery especially under and around equipment and the floor below the 3 compartment sink in the meat room in need of cleaning.
6-202.15A Outer opening of the food establishment is not protected against entry of insects and rodents. The exterior door in the produce area.
5-501.17 There is no cover to the feminine napkin refuse container in the ladies room stall.
6-202.11A The light shields or end caps to light shield are either missing or detached in the following areas: 1) Light shields located in the bakery above food prep area and in storage room. 2) No shields on some lights in produce walkin cooler and detached above produce prep table. 3) Light shield broken above meat prep area in meat room.
4-601.11C The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust dirt food residue and/or other debris: 1) The ledges of the cooling trays located in the bakery. 2) The black push cart located in the bakery as well as some shelving. 3) The cart that oil is carried on located in the deli. 4) The ledges to the pushcart located in the deli. 5) Condenser fan located in meat walkin cooler. 6) Condenser fans located in milk walkin cooler.
COMMENTS:
Temperature Log:
Bakery: Food in freezer frozen solid.
Deli: Hot Hold: Corn 140°F. Gravy 156°F. Chicken 170°F. Sausage 135°F
Cold Hold: Cole Slaw 43°F. Potato Salad 44°F. Ham 41°F. Turkey 40°F
Ambient Air: Floor deli case 35°F. Sliced meat case 41°F
Salad Bar: Cottage Cheese 39°F. Turkey 40°F. Eggs 39°F. Potato Salad°F.
Meat Room: Ambient Air: Walkin Cooler 37°F
Floor cooling units: Ambient: All units within acceptable temps. Milk Walkin cooler 41°F.
Dishwasher located in Bakery at acceptable sanitizer temperature. All sanitizer concentrations in wiping cloth buckets at acceptable levels. NOTE: BE SURE TO ROTATE BABY FOOD.
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