SPRINGFIELD, MO - The Springfield-Greene County Health Department recently conducted food inspections for local restaurants, with encouraging results for consumers concerned about food safety. Out of 20 inspections carried out within the week, 65% had no violations, indicating positive compliance with health and safety regulations.
The inspections highlighted the distinction between priority and non-priority violations. Priority violations pose direct risks to food safety, such as cross-contamination between raw ingredients and ready-to-eat dishes, improper food temperatures, and lapses in personal hygiene. This week, multiple priority violations could have led to serious repercussions, including the potential closure of establishments. On the other hand, non-priority violations, such as dirty floors or improperly covered trash cans, do not directly affect food safety.
According to the Springfield-Greene County Health Department, “Priority violations impact the safety of the food, such as cross-contamination between raw and ready-to-eat food, improper food temperature and poor personal hygiene and employee health.” This week’s inspections yielded mixed results, but several establishments stood out for both their compliance and shortfalls.
For example, the popular sushi venue, Hibachi and Sushi located at 586 E. U.S. 60 East, Republic, achieved commendable results during its recent inspection on February 18, with no priority violations detected. One minor non-priority violation was observed, where scoop handles were touching bulk ingredients, but it was corrected immediately.
Conversely, Braum's Ice Cream No. 193 at 3020 E. Sunshine St., Springfield, was permitted with re-inspection following the February 12 inspection due to two priority violations: bagged salads and shredded lettuce stored at inappropriate temperatures, and raw shell eggs placed above ready-to-eat foods—a situation swiftly rectified by relocating the eggs. No non-priority violations arose during this inspection.
Established chains such as Costco also fared well. Both the deli and food court locations, inspected on February 14, reported no violations. Culver's, at 1481 E. U.S. Highway 60 East, had no violations cited during routine checks on February 18, emphasizing the effectiveness of compliance protocols within reputable chains.
On the flip side, Dunkin Donuts/Baskin Robbins on the U.S. Highway 60 East faced scrutiny after one priority violation was noted due to insufficient sanitizer at the back three-vat sink. A non-priority violation was also reported, involving the plating flaking from the equipment, signifying the necessity for regular maintenance.
Another noteworthy case was Hardees at 1444 E. Battlefield Road, where no violations were found during the February 14 inspection. Similarly, several other establishments like MSU Panda Express and Lalo's Tacos exhibited solid compliance, with no violations reported during their respective inspections.
This week’s oversight underlines the health department’s commitment to ensuring food safety across Springfield-Greene County, with inspections occurring one to three times annually based on several variables, such as the type of food served and the establishment’s history. Restaurants preparing raw ingredients typically undergo more frequent inspections than those serving non-potentially hazardous items.
“Multiple priority violations can lead to an establishment being shut down,” stated the Springfield-Greene County Health Department, emphasizing the need for continuous adherence to sanitary practices.
For consumers seeking reassurance about restaurant hygiene, it is valuable to check past inspection reports, as revealed by health officials: “Consumers who want to know whether a violation is a one-time thing or a pattern are encouraged to refer to previous reports.” This serves as a reminder to patrons who prioritize hygiene when deciding where to dine.
Overall, the recent inspections reflect the collective efforts by local restaurants to maintain high hygiene standards and the proactive measures taken by health inspectors to safeguard public health. With the health department's focus on transparency and consumer education, patrons can feel more informed and confident about their food safety choices.