A Springfield fast food restaurant was put on a risk control plan this past week after repeatedly having issues with a cooler not keeping perishable food items cold enough, according to a Nov. 13 inspection report from the Springfield-Greene County Health Department.
Braum’s Ice Cream, 1401 W. Sunshine St., had shake milk at 48 degrees, chocolate milk at 50 degrees and eggnog at 50 degrees in its under-counter cooler, according to the Nov. 13 report. This was the third instance in a row of items being kept too warm, the report said. The person in charge started the process to defrost the cooler. The restaurant also had a second cooler at unsafe temperatures, which will not be used to store hazardous food items until it is able to maintain a temperature of 41 degrees or less.
The risk control plan is meant to address the cooler’s temperature being at 48 degrees Fahrenheit and the food inside at even higher temperatures. A risk control plan identifies the risk associated with the violation, what needs to happen to keep food safe and how an establishment can accomplish that goal…