Mo Money Pawn Ice Cream

Inspector's notes

Observed no hand soap/cleanser at the handwashing sink at time of inspection. Person in charge went to back room to grab more and stock the dispenser at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bottle of nacho cheese in a hot holding unit with internal temperature of 110°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Person in charge (PIC) stated nacho cheese was placed in the unit within the last couple of hours. PIC increased the temperature in the hot holding unit at time of inspection to the proper hot holding temperature. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no CFPM on site during the inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no CFPM on site during the inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no probe thermometer in the establishment during the inspection. Informed person in charge (PIC) that properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection within 10 days (06/26/26). Corrective Action: Correct prior to re-inspection (06/26/26).

Inspector's notes

Observed various prepackaged cake slices being sold with an impartial label, containing only the ingredient list and expiration date. Informed person in charge (PIC) that all packaged food labels must include the following items: (1) the common name of the food; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients, (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed quat sanitizer being used as their food contact sanitizer in the establishment, but only chlorine test strips were available. Informed person in charge (PIC) that test strips are required for any sanitizers used with food contact surfaces. Provide quat sanitizer test strips prior to re-inspection within 10 days (06/26/26). Corrective Action: Correct prior to re-inspection (06/26/26).

Inspector's notes

Handsink was being used as a drying rack during inspection and was completely blocked, sink was cleared at time. Please ensure all handsinks are maintained clean, accessible, and reserved for handwashing only. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment uses QUAT sanitizer but does not have any sanitizer testing strips available. Please ensure the appropriate sanitizer testing devices are available at all times. Corrective Action: Correct prior to re-inspection.