MO BETTER CHICKEN 5, INC

3 findings recorded on Oct 8, 2026.

1. Repeat violationItem 11A ↗

   Cooling methods and equipment

   Observed multiple TCS food items cooling at room temperature with tight fitting lid/ saran wrap. CA: 1.

   Inspector’s full note

   Inspection item: Proper cooling methods used: adequate equipment for temperature control

   Code 511-6-1.04(6)(e)

   Observed multiple TCS food items cooling at room temperature with tight fitting lid/ saran wrap. CA: 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS- Educations provided. PIC created an opening for food items cooling on countertop. PIC reheated chicken to 165F or above. Discussed with PIC that if multiple pans of a food items will be hot held they should not be at room temperature cooling, instead they should be moved to warming unit. Repeat Violation.

   Official report · Item 11A ↗

   Correction status not recorded

2. Repeat violationItem 17C ↗

   Facility maintenance and cleanliness

   Observed oven in disrepair (missing doors) being used for food storage. CA: (5) Maintenance and Operation.

   Inspector’s full note

   Inspection item: Physical facilities installed, maintained, and clean

   Code 511-6-1.07(5)(a),(b)

   Observed oven in disrepair (missing doors) being used for food storage. CA: (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (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. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf COS: Food items were removed from the oven during the inspection. Advised PIC to discontinue use of the oven for storage and to repair or replace the unit to ensure equipment is maintained in good repair and used as intended. Repeat Violation.

   Official report · Item 17C ↗

   Correction status not recorded

3. Violation recordedItem 17C ↗

   Facility maintenance and cleanliness

   Observed wall paint chipping, Observed holes/ opening in walls in main kitchen. Observed WIC all WIC black stains.

   Inspector’s full note

   Inspection item: Physical facilities installed, maintained, and clean

   Code 511-6-1.07(5)(a),(b)

   Observed wall paint chipping, Observed holes/ opening in walls in main kitchen. Observed WIC all WIC black stains. CA: Observed oven in disrepair (missing doors) being used for food storage. CA: 5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (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. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf New Violation.

   Official report · Item 17C ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.