MO BETTER CHICKEN

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed cutting boards unclean with deep grooves no longer smooth and cleanable. Advised to have deep cleaned. C/A: 511-6-1.05(6)(b) - Cutting Surfaces (C) (b) Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.

Nonfood-contact surfaces clean — Inspector Note: Observed stove unclean with debris build on all eyes. Advised to have deep cleaned and increase cleaning frequency. C/A:511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed pans stacked wet stored on storage shelf. COS: pans were moved to dish pit. C/A:511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food;

Physical facilities installed, maintained, and clean — Inspector Note: Observed floors under sinks, steamtable and dry storage unclean with black debris build up. Advised to have deep cleaned and increase cleaning frequency. C/A: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Response procedures for vomiting & diarrheal events — Inspector Note: The Person in Charge could not provide details or proof during the inspection that a proper disinfectant would be utilized for responding to a vomiting or diarrheal event in the the establishment. COS: Proper EPA approved chemical was purchased while inspector was on site. Advised PIC to ensure chemical kills Norovirus. C/A: 511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed employee washing dishes with no measurable amount of sanitizer. COS: Educated employee on proper ware washing. He complied and remade sanitizer solution to read 400 ppm Quats. Advised PIC to have hose checked and use test strips while preparing solutions. C/A:511-6-1.05(6)(o) - Manual Warewashing Equipment, Chemical Sanitization using Detergent Sanitizers(C) (o) Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers. If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, the agent applied in the sanitizing step shall be the same detergent-sanitizer that is used in the washing step.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed fans in walk in cooler and walk in freezer unclean with heavy black debris build up. COS: Fans were cleaned while inspector was onsite. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. (iv) Equipment is used for storage of packaged or unpackaged food, such as a reach-in refrigerator, and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues;

Proper cooling time and temperature — Inspector Note: Observed Smoked turkey wings(42F), Cooked okra(42F), Cooked black-eyed peas(46F)placed in walk in cooler to cool at 9pm on 1/8/2026. Ambient reading of walk in cooler is 39F. COS: Items were discarded by PIC. C/A: 511-6-1.04(6)(d) - Cooling (P) (d) Cooling. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P