The Pulaski County Health Center Environmental Public Health Specialist (EPHS) staff conducts Food Establishments Inspections under the PCHC Consumer Food Safety Regulations. Our goal in the Environmental Public Health section is to Prevent, Promote and Protect Public Health within Pulaski County.

​Health Inspection Reports

View Reports

Important things to note when viewing reports:

• A single inspection should not be used to evaluate a food service establishment. Looking at the series of inspections over time gives a more accurate picture of the food establishment's commitment to food safety and sanitation.
• This database lists all violations and inspection comments. The database contains only inspections from 2012 to present. If you would like to view previous inspections, they are available in the office. Food service establishments are inspected on a routine basis and are unannounced.
• Critical item violations are denoted under the Critical items section. Critical item violations are serious violations and are a focus of the inspection for correction. They may be corrected at the time of the inspection or may require a re-inspection depending on the nature of the violation. (The food inspection reports have been updated to replace the terminology from "Critical" to "Priority" and "Non-Critical" to "Core".)
• Anytime a food service establishment is found to pose an imminent health threat to the public, authoritative staff will issue a close order to the Regulatory Authority to close the facility unless the facility voluntarily closes and corrects the imminent health issue.
• ​Inspections are public record, and the detailed inspection records are available for examination a the Health Center office at 104 Ashley May Street, Waynesville, MO, during our regular hours, Monday - Friday 8am-4pm.

Resources

Pulaski County Food Regulation
DHSS Food Recalls
DHSS Food Code
Food & Drug Administration
USDA
University of Nebraska Food Processing Center
Food Processing Authorities Directory
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Tools for Public and Establishment Use

Food Safety
Guidelines During a Power Outage
Processor Brochure
Temporary Food Service Guide
Dangers of Raw Milk Video
Jams and Jellies Brochure
Salsa and Acidifed Foods
Farmers Market Educational Brochure
MO Home-Based Kitchen Food Production Guidelines
​Commissary Agreement Form
​Complaint Form
Food Safety Tips for Temporary Events
​Flood Disaster Response
Mold

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Tools for Proper Food Handling

Cooling Food Rapidly
Cooking, Cooling, Holding and Reheating

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Tools for opening or maintaining a restaurant according to food code:

New Establishment Food Permit App
​Mobile Food Permit Application
Mobile Food Vendor Pre-Opening Checklist
Temporary Food Permit Application Establishment Application
Hot holding logs
Cold holding logs
Reheating logs
​​Cooling Log (By Hour)

Employee Illness Agreement
Show Me Food Safety Educational Booklet
Boil Order Guidelines for Food Establishments
Cleaning logs
​Employee Health & Personal Hygiene Handbook

In-person & Online ServSafe Classes & Proctoring now available for Managers and Food Handlers.
Click the one of the options below or call the office to learn more. 

In Person Class & Testing

Online Course

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Get Your Food Handlers Card & Food Safety Training Online!

Online Course

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Environmental Public Health Specialists

For complaints, questions or concerns, please feel free to contact us. 

Zach Marlow, EPHS
[email protected]

Amy Osborn, EPHS
​[email protected]

Karen Wall, EPHS III Supervisor
[email protected]