Food inspections for February – St. Joseph Post Archive

The City of St. Joseph has released its Food Safety Inspections for the month of February.

VFW POST
306 Cherokee

Observations
– Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. -Dirty ice machine -All food contact surfaces and equipment that contacts food must clean, free of debris, and sanitized after each use -Clean and sanitize ice machine

NEIGHBORHOOD TAVERN
2112 S 10th St

No observations

PLANET SUB
5301 N Belt Hwy

No observations

CASEY’S GENERAL STORE #2468
2332 S 22nd St

No observations

CASEY’S GENERAL STORE #2470
401 E Hyde Park

No observations

HARDEES
3911 N Belt Hwy

Observations
– System Maintained in Good Repair. -There should be no leaks, clogged/slow drains, properly installed

JIMMY JOHNS
1040 S Belt Hwy

Observations
-Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding.* -Foods that require Time/Temperature Control for Safety Food must be maintained at 41F or colder, if not, food must be discarded and denatured
– Using a Handwashing Facility. -A handwashing facility may not be used for any purposes other than handwashing
– Cooling, Heating, and Holding Capacities. -Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under Chapter 3: Can not be used until repaired or replaced -1. Please do temperature checks throughout the day.
2. Make table by drive through must be replaced not repaired
– System Maintained in Good Repair. -There should be no leaks, clogged/slow drains, properly installed
– Replace existing facilities and EQUIPMENT specified in § 8-101.10 with facilities and EQUIPMENT that comply with this Code if: (1) The REGULATORY AUTHORITY directs the replacement because the facilities and EQUIPMENT constitute a public health HAZARD or nuisance or no longer comply with the criteria upon which the facilities and EQUIPMENT were accepted, -Your are hereby ordered to replace not repair make table by the drive through as it has been repaired numerous times and has been citied on the last 2 inspection.

PAPA MURPHYS PIZZA
2115 N Belt

Observations
– Using a Handwashing Facility. -A handwashing facility shall be maintained so that it is accessible at all times for employee use.
– System Maintained in Good Repair. -There should be no leaks, clogged/slow drains, properly installed

HY VEE INC GROCERY, HY VEE SALAD BAR

No observations

McDONALDS RIVERSIDE

THE CAFE
4230 St. Joseph Ave.

No observations

PANERA BREAD
1209 N. Belt Highway

Observations
– Handwashing Facility. -A handwashing facility shall be maintained so that it is accessible at all times for employee use.
– Linens and Napkins, Use Limitation -Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer, you may not use cloth as barrier to barehand contact, as it can not cleaned in place and can retain possible contaminates

PARADOX THEATER
107 S 6th

No observations

ARAMARK CAMPUS DINING, ARA C-STORE
4525 Downs Dr Blum Union, Room 102

No observations

ARAMARK CAMPUS DINING, ARA-FOOD

ARAMARK CAMPUS DINING

Observations
– Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. -All food contact surfaces and equipment that contacts food must clean, free of debris, and sanitized after each use -Slicer
– Good Repair and Proper Adjustment -Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer’s specifications -Freezer walk in has large amounts of ice build up, unit needs to be repaired so food is not contaminated by water/ice.

ARAMARK CAMPUS DINING, ARA POD

No observations

TACO BANDIDO
1601 St. Joseph Ave.

No observations

CABBAGE ROLL
2641 Lafayette

Observations
– Cooling.* -Hot food placed in the cooler before cooling to 70 degrees -It is very important to cool foods as rapidly as possible to prevent bacterial growth. You must cool hot foods to 70F in first 2 hours then to 41F over the next 4 Hours. You can do this by ice bathing, ice paddles, using shallow containers, a blast chillers or freezer/cooling. Becareful not to overload a cooling unit. If after 2 hours you are not at 70F you must either rethermalized to 165F then recooled or discard and denatyre product. You only rethermalize ONCE!! -Cool hot food using ice to 70 degrees within 2 hours

BOUDREAUX LOUISIANA
224 N 4th St

Observations
– Eating, Drinking, or Using Tobacco* -Employee drinking from a cup with no lid ans straw -An employee shall not, eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can not result. Drinks must have lids and straws to prevent hand to mouth contact. -Employee drink cups must have lids and straws to prevent contamination of food
– Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. -Dirty walls in the walk in cooler -Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. -Clean walk in cooler walls
-Nonfood-Contact Surfaces -Contact paper on the walk in cooler shelves -Do not cover storage surfaces with contact paper, foil,rubber mats. -Food racks must not have contact paper to allow for free air circulation
-Cooling, Heating, and Holding Capacities. -Cooling unit is not maintaining correct temperature. At 47.0 degrees instead of 41.0 -Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under Chapter 3: Can not be used until repaired or replaced -Manager said a technician has been called to fix. Temperature must be 41.0 degrees or below. Do not use until it has been repaired
– Good Repair and Proper Adjustment -Walk in freezer is not shutting tight. Walk in cooler is not barely shutting tight. -Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer’s specifications -Walk in freezer and cooler doors must be self-closing

LE PEEP
919 Woodbine

Observations
– Cleaning, Frequency and Restrictions -Dirty floors underneath equipment in the kitchen and in the walk in cooler -Clean walls, floors, ceiling on a regular basis. -Clean walls and floors in kitchen, floors in walk in cooler and storage shelves in kitchen

FREDERICK INN INC
1627 Frederick

No observations

PAPPY’S GRILL & PUB
2501 Messanie

Observations
– Washing,Rinsing,Sanitizing Procedures -Dishes rinsed in clear water after sanitizing -Proper order for washing wares in a 3 compartment sink is WASH, RINSE, SANITIZE -Wash, rinse, sanitize and air dry all dishes and wares

MAREK CATERING
308 Illinois

No observations

TRIUMPH-UNITED VENDING
5302 Stockyards

Observations
– Cooling, Heating, and Holding Capacities. -Cooler is not maintaining temperature at 41.0 degrees. Current temperature is 57.0 -Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under Chapter 3: Can not be used until repaired or replaced -Repair cooler within 3 days

GROUND ROUND
123 S. 6th
Observations
– Preventing Contamination from Hands.* -Use of bare hands while handling cut lemons -Must have a barrier between ready to eats foods and bare hands to prevent possible contamination. Barriers can be gloves, utensils, deli paper, bakery paper etc… -Must have a barrier to handle all ready to eat food
-Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding.* -Temperature Control for Safety (TCS) food in hot holding is stored out of temperature. Beans 118.0 degrees -Foods that require Time/Temperature Control for Safety Food must be maintained at 135F or hotter, if not, food must be discarded and denatured -Food for hot holding must be reheated in microwave or oven to 165.0 degrees and held at 140.0. Hot holding unit is not for reheating food. Check water levels in the steam table

SODEXO-BOEHRINGER INGELHEIM E-CAMPUS
3902 Genefield Rd.

No observations

INTERSERV WESLEY SENIOR TOWERS
1002 Francis

No observations

DINER ON FRANCIS STREET
2110 Francis

No observations

CHILI’S GRILL & BAR
5105 N. Belt Hwy

Observations
– Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. -Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
– System Maintained in Good Repair. -There should be no leaks, clogged/slow drains, properly installed

CRACKER BARREL OLD COUNTRY STORE
915 N. Woodbine Rd.

No observations

COUNTRY SQUIRE RET RES LLC
1602 Buckingham

No observations

EL MAGUEY
2201 N Belt Hwy

No observations

HY VEE INC GROCERY, HY VEE DELI
201 N Belt

Observations
-Assignment of Responsibility* -You are required to have a person in charge during all hours of operation and they must be able to understand instruction given from the Health Authority -No I asked claimed to be in charge
-Equipment Food-Contact Surfaces and Utensils.* -Equipment food contact surfaces must be removed from service or cleaned and sanitized every hours at room temperature, longer times if temperatures are lower than 50F, code should be checked for these times -Slicers are required to be cleaned every 4 hours, according to log it had been 5-6 hours since last cleaned
– Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. -Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
– Nonfood-Contact Surfaces -Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
– Repairing -The physical facilities shall be maintained in good repair at all times to insure they are cleanable and not a source of possible contamination

GAMBINO’S PIZZA
5430 Frederick Ave

Observations
-Ready-to-Eat, Potentially Hazardous Food, Date Marking.* -Must be dated with discard date and not just date made, can be kept for 7 days if held at 41F or 4 days if held at 45F
– System Maintained in Good Repair. -There should be no leaks, clogged/slow drains, properly installed -1. Seems like ice maker is bin or line is leak

AUNTIE ANNE’S
3702 Frederick Ave.

No observations

IHOP #3267
3804 N. Belt

FAZOLI’S #1733
504 N. Belt

Observations
– Repairing -The physical facilities shall be maintained in good repair at all times to insure they are cleanable and not a source of possible contamination

JOHNNY B’S
5617 Lake Ave

No observations

GENEO’S PIZZA

No observations

ARAMARK CAMPUS DINING, ARA-EINSTEINS
SCIENCE & MATH BUILDING Address: 4525 Downs Dr Blum Union, Room 102

No observations